Name: Pretzel Chicken with Mustard-Cheddar Sauce
Prep time: 20 min
Cook time: PT-488385H38M51S
Total time: PT-488385H38M51S
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup crushed pretzels; 1/2 cup all-purpose flour; 2 large eggs; 2 tbsp milk (for egg wash); 1/2 tsp salt; 1/4 tsp black pepper; Vegetable oil for frying or cooking spray for baking; 2 tbsp butter; 2 tbsp all-purpose flour (for roux); 1 1/2 cups milk (or cream); 1 1/2 cups shredded sharp cheddar cheese; 2 tbsp Dijon mustard; Salt and pepper, to taste

Jump to Recipe·Leave a Review

I serve up tender chicken breasts coated in a crispy, salty pretzel crust and topped with a luscious, tangy mustard-cheddar sauce that feels both nostalgic and indulgent.

Pretzel Chicken with Mustard-Cheddar Sauce

Why You’ll Love This Recipe

I love how the crunch from crushed pretzels transforms simple chicken, while the creamy mustard-cheddar sauce brings warmth and bold flavor. It’s easy enough for a weeknight yet impressive enough for guests, plus it’s always a hit with both kids and grown-ups.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

Boneless, skinless chicken breasts
Crushed pretzels (used instead of breadcrumbs for crispiness)
All-purpose flour
Eggs (with a bit of milk for the wash)
Salt, pepper (and optional seasonings like garlic powder or paprika)
Vegetable oil (for frying) or a light spray/drizzle if baking
For the sauce: butter, flour (to make a roux), milk (or cream), sharp cheddar cheese, Dijon mustard, salt, and pepper

Directions

I start by setting up three bowls: one with seasoned flour, one with beaten eggs (plus a splash of milk), and one with the crushed pretzels. I dredge the chicken in flour, dip it in egg, then press it into the pretzels until thoroughly coated.
For cooking, I either pan-fry in a shallow layer of oil until golden and cooked through, or bake at around 400–425 °F on a greased rack until crispy and done.
While the chicken cooks, I melt butter in a saucepan, whisk in flour to form a roux, then gradually stir in milk until smooth. I add shredded cheddar and Dijon mustard, stirring until the cheese melts and the sauce is velvety. Then I season to taste.
Finally, I plate the crispy chicken and spoon or drizzle the sauce over it.

Servings and timing

Most versions serve 4 people. Prep takes about 20 minutes, and cook time ranges from 20 to 25 minutes (if frying), or up to 22 minutes per side if baking—total time clocks in around 40–50 minutes.

Variations

I sometimes add garlic powder, smoked paprika, or cayenne into the pretzel crust for extra flavor. I’ve swapped Dijon mustard for whole-grain or yellow mustard in the sauce, or stirred in a touch of hot sauce for heat. I’ve also baked instead of fried for a lighter result.

storage/reheating

I always store leftover pretzel chicken and sauce separately to preserve the crust’s crunch. The chicken keeps in the fridge for up to 3 days (or I freeze it for up to 2 months). I reheat the chicken in the oven or air fryer to retain crispiness; the sauce warms gently on the stovetop.

FAQs

How do I make sure the pretzel crust sticks to the chicken?

I press the crushed pretzels firmly onto the egg-washed chicken and let it rest a few minutes before cooking so the coating adheres better.

Can I bake instead of frying?

Absolutely—I bake at 400–425 °F on a greased rack for about 18–22 minutes, flipping halfway. It’s lighter yet still delightfully crispy.

Can I prepare components ahead of time?

Yes—I make the sauce ahead and gently reheat it. I can also bread the chicken ahead and refrigerate briefly before cooking if needed.

How can I make the sauce thinner or thicker?

If it’s too thin, I let it simmer a bit longer; if it’s too thick, I whisk in a splash more milk until it reaches the perfect pourable consistency.

What sides go well with this dish?

I lean into comfort with mashed potatoes, roasted veggies, or a crisp salad. Loaded potato salad or pasta salad also complement it well.

Conclusion

I find this Pretzel Chicken with Mustard-Cheddar Sauce blends nostalgic crunch with generous, tangy cheesiness in a way that warms the soul and satisfies the palate. It’s easy to customize—the kind of meal that becomes a standout weeknight favorite or gathering centerpiece.