Pretzel Chicken with Mustard-Cheddar Sauce
Pretzel Chicken with Mustard-Cheddar Sauce is a fun and tasty dish that offers a crunchy twist on regular chicken. The outside of the chicken is coated in crushed pretzels, giving…
Tip: save now, cook later.Pretzel Chicken with Mustard-Cheddar Sauce is a fun and tasty dish that offers a crunchy twist on regular chicken. The outside of the chicken is coated in crushed pretzels, giving it a delightful crunch, while the inside stays juicy and tender. The mustard-cheddar sauce is creamy and tangy, perfectly complementing the crispy chicken with a little bit of zing.
I love making this dish when I want something a little different but still comforting. The combination of salty pretzels and sharp cheddar in the sauce makes every bite exciting. I usually crush the pretzels by hand to get a mix of bigger chunks and fine crumbs—it adds a great texture that everyone notices. Plus, it’s a simple recipe that’s quick to put together, which is always a win in my book.
My favorite way to serve Pretzel Chicken is with a side of steamed veggies or a fresh green salad. The rich cheese sauce pairs wonderfully with something light to balance out the flavors. This dish has become a go-to for family dinners because it’s easy, delicious, and always gets compliments—especially from kids who love the crispy coating and cheesy sauce combo!
Key Ingredients & Substitutions
Chicken breasts: Even thickness matters here. Pounding your chicken helps it cook evenly and stay juicy. If you prefer, you can use chicken thighs for a richer flavor, just watch the cooking time.
Crushed pretzels: They add crunch and a subtle saltiness. I like coarse crumbs for texture, but finely crushed works too. Allergic to pretzels? Try crushed cornflakes or gluten-free breadcrumbs.
Panko breadcrumbs: These lighten the coating and add extra crisp. If you don’t have panko, regular breadcrumbs or crushed crackers are fine substitutes.
Sharp cheddar cheese: It gives the sauce a nice tangy kick. You can use other melting cheeses like Monterey Jack or Colby if you want a milder flavor.
Mustard (Dijon and whole grain): Dijon adds smooth sharpness, and whole grain adds texture. If you don’t have whole grain mustard, just use more Dijon or a bit of yellow mustard for a milder taste.
How Do I Get the Pretzel Coating Crunchy and Not Soggy?
The coating’s crispiness is key for this dish. Here’s how I keep it perfectly crunchy:
- Don’t skip the egg wash: It helps the pretzel crumbs stick tightly to the chicken.
- Press the crumbs firmly: After dipping in the egg wash, press the chicken into the pretzel mixture to coat evenly and well.
- Cook on medium heat: Too hot can burn the coating before chicken cooks; too low makes it soggy. Medium heat cooks it just right.
- Use enough oil or butter: The coating crisps best when gently frying, not dry cooking.
- Drain on a rack: After frying, place chicken on a wire rack instead of paper towels to keep the crust crisp.
By following these tips, you’ll get pretzel chicken with a satisfying crunch every time!
Equipment You’ll Need
- Large skillet – perfect for frying the chicken evenly and getting a crispy crust.
- Shallow bowls or dishes – makes dipping the chicken into egg wash and coating with pretzels easy and mess-free.
- Meat mallet or rolling pin – helps pound chicken breasts to even thickness for quick, even cooking.
- Whisk – great for mixing the mustard-cheddar sauce smoothly without lumps.
- Medium saucepan – needed to gently cook and thicken the cheese sauce without burning it.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork chops or turkey cutlets for different, but equally tasty options.
- Mix in some spicy brown mustard instead of Dijon for a bolder mustard flavor in the sauce.
- Add chopped jalapeños or a pinch of cayenne pepper to the pretzel mix for a spicy kick.
- Stir in shredded Gruyère or mozzarella to the cheese sauce for a creamier, milder taste.
How to Make Pretzel Chicken with Mustard-Cheddar Sauce?
Ingredients You’ll Need:
For the Pretzel Chicken:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1½ cups crushed pretzels (coarsely crushed for texture)
- ½ cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 2 large eggs
- 2 tbsp milk
- 2-3 tbsp olive oil or butter, for frying
- Fresh chopped parsley (for garnish)
For the Mustard-Cheddar Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup milk (whole or 2%)
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard (optional, for texture)
- 1½ cups sharp cheddar cheese, shredded
- Salt and black pepper, to taste
- 1 tsp Worcestershire sauce (optional, for depth)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to cook. In total, you’ll spend roughly 30 minutes from start to finish, making a crispy, cheesy dish that’s quick enough for a weeknight but delicious enough to impress.
Step-by-Step Instructions:
1. Prepare the Pretzel Coating:
In a shallow dish, mix together crushed pretzels, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper. This flavorful blend is what gives the chicken its amazing crunchy coating.
2. Make the Egg Wash:
In another shallow bowl, whisk together the eggs and milk until smooth. This helps the pretzel crumbs stick to the chicken.
3. Coat the Chicken:
Lightly season the pounded chicken breasts with salt and pepper. Dip each piece into the egg wash, letting the extra drip off, then press firmly into the pretzel mixture, making sure all sides are coated well. Set aside on a plate.
4. Cook the Chicken:
Heat olive oil or butter in a large skillet over medium heat. Once hot, add the coated chicken breasts. Cook about 4-5 minutes per side until the coating is golden brown and crispy and the chicken is cooked through (internal temperature should reach 165°F or 75°C). Remove from skillet and keep warm.
5. Make the Mustard-Cheddar Sauce:
In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a smooth roux without browning. Slowly whisk in the milk, stirring constantly to avoid lumps. Cook for 3-5 minutes until sauce thickens and coats the back of a spoon.
6. Add Flavor and Cheese:
Remove the sauce from heat. Stir in Dijon mustard, whole grain mustard if using, Worcestershire sauce, and shredded cheddar cheese. Mix until the cheese melts and the sauce is smooth. Taste and adjust seasoning with salt and pepper as needed.
7. Serve and Garnish:
Arrange the pretzel-crusted chicken breasts on plates, either stacked or side by side. Spoon the creamy mustard-cheddar sauce generously over the top. Sprinkle with freshly chopped parsley for a beautiful finish.
8. Enjoy Your Meal:
Serve immediately with your favorite sides like roasted veggies, mashed potatoes, or a fresh salad. Dig in and enjoy the delicious mix of crunchy chicken and creamy, tangy sauce!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat the chicken dry with paper towels to remove any excess moisture, which helps the pretzel coating stick better.
Can I Make the Mustard-Cheddar Sauce Ahead of Time?
Absolutely! You can prepare the sauce a day in advance and store it in the fridge. Reheat it gently on the stove over low heat, stirring frequently. If it thickens too much, add a splash of milk to loosen it up.
How Should I Store Leftover Pretzel Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to help keep the coating crisp, or warm gently in a skillet over medium-low heat.
Can I Substitute the Pretzels?
Yes! If you don’t have pretzels or prefer a different coating, crushed cornflakes, crushed crackers, or extra panko breadcrumbs work well and still provide a nice crunch.
