Introduction

Crispy pretzel crusted chicken topped with a creamy cheddar mustard sauce makes for an easy and flavorful weeknight dinner. This dish combines bold textures and rich flavors that are sure to satisfy the whole family.

A white plate holds a sliced, crispy golden brown chicken breast arranged in a slight curve on the right side, topped with a creamy yellow mustard sauce dotted with brown seeds, part of which pools beside the chicken. To the left of the chicken are bright green roasted asparagus spears with a slight char, lying parallel to the edge of the plate. The plate sits on a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Salt & pepper to taste
1/2 cup flour
2 large eggs
1 tablespoon Dijon mustard
2 cups crushed pretzels (about 6 ounces)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 tablespoons olive oil or melted butter
2 tablespoons butter (for sauce)
2 tablespoons flour (for sauce)
1 cup milk (whole or 2%)
1 tablespoon Dijon mustard (for sauce)
1/2 tablespoon yellow mustard
1 cup sharp cheddar cheese, shredded
Salt and pepper, to taste
Optional for garnish: fresh parsley, chopped
Optional for garnish: extra crushed pretzels

Instructions

Step 1: Pound chicken breasts to an even thickness of about ½ inch. Season both sides with salt and pepper.
Step 2: Set up a dredging station with three bowls: one with flour, one with beaten eggs mixed with 1 tablespoon Dijon mustard, and one with crushed pretzels mixed with garlic powder and smoked paprika.
Step 3: Coat each chicken breast first in flour, then dip in the egg mixture, and finally press into the pretzel mixture until well-covered.
Step 4: To bake: preheat oven to 400°F (200°C). Place chicken on a lined baking sheet, brush each breast with olive oil or melted butter, and bake for 20–25 minutes, flipping once halfway through. The internal temperature should read 165°F (74°C). To pan-fry: heat 2 tablespoons oil in a skillet over medium heat and cook chicken 5–6 minutes per side until golden and cooked through.
Step 5: For the sauce: melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Gradually add milk, whisking constantly until the sauce thickens, about 3–4 minutes.
Step 6: Stir in both mustards, reduce heat to low, then add shredded cheddar cheese. Stir until melted and season with salt and pepper to taste.
Step 7: Serve chicken topped with warm cheddar mustard sauce. Garnish with chopped parsley and extra crushed pretzels if desired.

Tips & Variations

Let the coated chicken rest for 10–15 minutes before cooking to help the crust adhere better and stay crispy.
Use freshly crushed pretzels for the best crunch; flavored pretzels like honey mustard add a tasty twist.
To lighten the sauce, use low-fat milk or substitute part of the cheddar with part-skim mozzarella.
Add a spicy kick by mixing cayenne pepper or hot sauce into the egg mixture.
For a gluten-free version, choose gluten-free pretzels and flour alternatives.
Make mini versions using chicken tenders for a fun snack or kid-friendly option.

Storage

Allow chicken to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Keep the cheddar mustard sauce stored separately for best texture. To reheat, bake chicken at 350°F (175°C) for 10–15 minutes or air fry for 5–6 minutes at 350°F to restore crispiness. Microwaving is not recommended for the chicken but is fine for reheating the sauce. You can freeze uncooked coated chicken on a baking sheet, then transfer to freezer bags for up to 2 months. Bake from frozen, adding an extra 10 minutes to the cooking time.

How to Serve

A white plate holds four thick slices of crunchy golden-brown crusted chicken breast, each slice showing juicy white meat inside, with a creamy yellow mustard sauce speckled with whole mustard seeds drizzled on top and pooled on the side. On the left side of the plate, there is a small pile of bright green cooked asparagus spears, slightly shiny with a light coating of oil. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead of time?

Yes, you can coat the chicken and refrigerate it for up to 24 hours before cooking. The sauce can be made in advance and gently reheated when ready to serve.

Can I use chicken thighs instead of breasts?

Absolutely. Just note that thighs may require a longer cooking time to reach the proper internal temperature.

What if I don’t have Dijon mustard?

You can substitute with yellow mustard or whole grain mustard, though the flavor will be milder.

How do I keep the pretzel crust from getting soggy?

Allow the coated chicken to rest before cooking, and avoid stacking pieces when cooling to maintain crispiness.

Can I make the sauce without flour?

Yes, you can use cornstarch as a gluten-free thickener alternative in the sauce.

Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

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5 from 62 reviews

Crunchy pretzel crusted chicken topped with creamy cheddar mustard sauce—easy, flavorful, and perfect for a weeknight dinner. This dish delivers bold texture and rich flavor with minimal effort, sure to be a hit with the whole family.

Author: Dana
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish, Chicken
Method: Baking
Cuisine: American

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
Salt & pepper to taste
1/2 cup flour
2 large eggs
1 tablespoon Dijon mustard
2 cups crushed pretzels (about 6 ounces)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 tablespoons olive oil or melted butter

For the Cheddar Mustard Sauce:

2 tablespoons butter
2 tablespoons flour
1 cup milk (whole or 2%)
1 tablespoon Dijon mustard
1/2 tablespoon yellow mustard
1 cup sharp cheddar cheese, shredded
Salt and pepper, to taste

Optional for Garnish:

Fresh parsley, chopped
Extra crushed pretzels for texture

Instructions

Prep the Chicken: Pound chicken breasts to an even thickness of about ½ inch to ensure even cooking and tenderness. Season both sides generously with salt and pepper.
Create a Dredging Station: Set up three shallow bowls: one with flour, one with beaten eggs whisked together with Dijon mustard, and one with crushed pretzels mixed with garlic powder and smoked paprika.
Coat the Chicken: Dredge each chicken breast first in flour, then dip into the egg and mustard mixture, and finally press thoroughly into the pretzel mixture to coat well for maximum crunch.
Cook the Chicken: To bake, preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil. Brush coated chicken breasts with olive oil or melted butter and bake for 20–25 minutes, flipping once halfway through, until the internal temperature reaches 165°F (74°C). Alternatively, pan-fry by heating 2 tablespoons of oil in a skillet over medium heat and cooking chicken 5–6 minutes per side until golden brown and cooked through.
Make the Cheddar Mustard Sauce: In a small saucepan over medium heat, melt butter and whisk in flour, cooking for 1 minute to eliminate raw taste. Gradually add milk while whisking constantly, cooking until thickened (3–4 minutes). Stir in Dijon and yellow mustards, reduce heat to low, then add shredded cheddar cheese. Stir until melted and smooth. Season with salt and pepper to taste. For a smoother sauce, blend briefly or whisk vigorously.
Plate and Serve: Serve the pretzel crusted chicken topped generously with the warm cheddar mustard sauce. Garnish with chopped fresh parsley and extra crushed pretzels if desired for added texture and visual appeal.

Notes

Rest the breaded chicken on a rack for 10–15 minutes before cooking to help the coating adhere better and ensure crispiness.
Don’t skip the flour dredging step; it helps the egg mixture and pretzel coating stick to the chicken.
Use freshly crushed pretzels for optimal crunch and flavor; flavored pretzels like honey mustard can offer a unique twist.
Make extra cheddar mustard sauce—it’s delicious on vegetables, potatoes, or sandwiches.
Store chicken and sauce separately to maintain crust texture when refrigerating leftovers.
Use a meat thermometer to avoid overcooking; the internal temperature should reach 165°F (74°C).
For a lighter sauce, use low-fat milk or swap cheddar for part-skim mozzarella, though flavor will be milder.
Freeze uncooked coated chicken on a baking sheet, then transfer to freezer bags for up to 2 months. Add 10 extra minutes to baking time when cooking from frozen.

Keywords: pretzel crusted chicken, cheddar mustard sauce, crispy chicken, easy chicken recipe, baked chicken, pan-fried chicken, crunchy chicken, weeknight dinner