Pretzel Chicken with Mustard-Cheddar

This hearty pretzel-crusted chicken has become my weeknight superhero recipe whenever I want to impress without spending hours in the kitchen. The crunchy pretzel coating creates the perfect contrast to the juicy chicken inside, while the creamy mustard-cheddar sauce takes it to restaurant-quality status with minimal effort.

I first created this recipe when trying to use up a bag of pretzels that had gone slightly stale. What started as kitchen resourcefulness has become my most requested dinner when friends come over, especially since the sauce doubles as an amazing dip for extra pretzels on the side.

Ingredients

• Boneless skinless chicken breasts: Provide the perfect canvas for the pretzel coating. Look for pieces that are similar in thickness for even cooking
• Coarsely crushed pretzels: Create that incredible salty crunch. I recommend leaving some larger pieces for texture variation
• All-purpose flour: Helps the egg mixture adhere to the chicken
• Large eggs: Combined with Dijon mustard form the binding layer that helps the pretzel coating stick
• Garlic powder and onion powder: Add depth of flavor to the chicken without overpowering
• Shredded cheddar cheese: Works best when freshly grated rather than pre-shredded for the smoothest sauce
• Milk: Creates the creamy base for your mustard-cheddar sauce. Whole milk produces the richest results

Step-by-Step Instructions

Preheat and Prep:

Turn your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup infinitely easier. Season your chicken breasts generously with salt, pepper, garlic powder and onion powder, working the seasonings into both sides.

Create Your Breading Station:

Arrange three shallow bowls in a row. Place flour in the first bowl. In the second bowl, thoroughly whisk eggs with Dijon mustard until completely combined. Add crushed pretzels to the third bowl, making sure to have extra on hand in case you need more.

Master the Breading Technique:

Working with one piece at a time, coat the chicken in flour, shaking off excess. This creates a dry surface for the egg mixture to cling to. Next, dip into the egg mixture, allowing excess to drip back into the bowl. Finally, press firmly into the pretzel crumbs, turning and pressing multiple times to create a thick, even coating.

Bake to Perfection:

Arrange the coated chicken pieces on your prepared baking sheet, leaving space between each piece. Bake for 25-30 minutes, until the coating turns deep golden brown and the internal temperature reaches 165°F. The coating should make a satisfying crunch when pressed with tongs.

Create the Sauce:

While the chicken bakes, combine milk and Dijon mustard in a small saucepan over medium heat. Stir constantly to prevent scalding. Once warm, gradually add shredded cheese in small handfuls, allowing each addition to melt completely before adding more. Continue stirring until velvety smooth.

Rest and Serve:

Let the chicken rest for 5 minutes after removing from the oven. This allows the juices to redistribute throughout the meat. Drizzle the warm mustard-cheddar sauce over the chicken just before serving for maximum visual appeal and flavor.

Save

The mustard-cheddar sauce is what truly makes this dish special. I discovered the perfect ratio by accident when I was low on ingredients and had to improvise. My daughter now asks for extra sauce to put on everything from broccoli to baked potatoes, turning this simple addition into a household staple.

Make-Ahead Options

This pretzel chicken can be prepped earlier in the day and refrigerated before baking. Simply follow all the steps through breading, then place the coated chicken on a wire rack in the refrigerator. This allows air to circulate around the pieces, preventing the coating from becoming soggy. When ready to cook, add about 3-5 minutes to the baking time to account for the chilled temperature of the meat.

Perfect Pairings

The robust flavors of pretzel chicken call for simple sides that won't compete for attention. A light green salad with vinaigrette dressing provides a refreshing contrast to the rich sauce. Roasted vegetables like asparagus or Brussels sprouts complement the meal perfectly. For a more substantial dinner, consider serving with buttered egg noodles which catch extra sauce beautifully.

Troubleshooting Tips

If your pretzel coating isn't browning properly, try lightly spraying the coated chicken with cooking spray before baking. This adds just enough fat to promote browning without making the dish greasy. If your sauce becomes too thick, gradually whisk in additional warm milk until reaching your desired consistency. Should the sauce separate or appear grainy, remove from heat immediately and whisk vigorously until smooth again.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well as a substitute. They may require slightly different cooking times—typically 5-8 minutes less than breasts. Use a meat thermometer to ensure they reach 165°F internal temperature.

→ What type of pretzels work best for the coating?

Hard sourdough or regular salted pretzels provide the best flavor and crunch. Avoid flavored varieties that might compete with the mustard-cheddar sauce. For best results, crush pretzels to a coarse texture rather than fine crumbs.

→ Can I make the mustard-cheddar sauce ahead of time?

Yes, the sauce can be prepared up to 2 days ahead and refrigerated. Reheat gently on low heat, stirring frequently. You may need to add a splash of milk to restore the creamy consistency.

→ How do I ensure the pretzel coating stays crispy?

For maximum crispiness, avoid overcrowding the baking sheet, which causes steam that softens the coating. You can also place the breaded chicken on a wire rack over the baking sheet to allow air circulation underneath.

→ What sides pair well with pretzel chicken?

This dish pairs excellently with roasted vegetables, a simple green salad, or German-inspired sides like spaetzle or potato salad. The mustard-cheddar sauce also tastes great drizzled over steamed broccoli or asparagus.

→ Can this dish be made gluten-free?

Yes, substitute gluten-free pretzels and gluten-free all-purpose flour in the breading station. The result will be similarly crunchy and flavorful, though the texture may vary slightly depending on the pretzel brand.