The first time I tried pretzel-crusted chicken with mustard-cheddar sauce, I couldn’t stop smiling.
It’s crunchy, savory, cheesy, and just the right amount of indulgent—all in one comforting dish.
The crushed pretzels give the chicken an irresistible texture, and that creamy mustard-cheddar sauce?
It takes the whole plate to the next level. It feels like something you’d order at a bistro, but it’s shockingly simple to make at home.
Why I Love This Recipe
This dish is all about bold flavor and playful texture.
The pretzel crust is satisfyingly crunchy, while the sauce delivers tang and richness from the mustard and cheese.
It’s fun to make, family-friendly, and surprisingly quick for how impressive it looks on the plate.
What You’ll Need (Ingredient Highlights)
For the Chicken:
Chicken breasts – boneless, skinless, and perfect for breading.
Crushed pretzels – salty, crunchy, and the star of the coating.
Eggs and milk – help the crust stick.
Flour – gives structure to the crust.
Vegetable oil – for a crispy, golden sear.
For the Mustard-Cheddar Sauce:
Butter & flour – to make a simple roux base.
Milk – creates a creamy texture.
Cheddar cheese – sharp, melty goodness.
Dijon mustard – adds a tangy, gourmet flair.
Pro Tips Before You Start
Crush pretzels finely. You want small bits—not powder—so the crust sticks and crisps well.
Use a thermometer. Chicken should hit 165°F (74°C) for safe, juicy doneness.
Don’t rush the sauce. Let it simmer and thicken slowly for the smoothest result.
Rest the chicken. Letting it sit a few minutes keeps it juicy when sliced.
How to Make Pretzel-Crusted Chicken with Mustard
Step 1: Prep the breading station
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Set out three shallow bowls: one with crushed pretzels, one with flour, and one with whisked eggs and milk.
Step 2: Season and bread the chicken
Season chicken breasts with salt and pepper.
Dredge each piece in flour, then dip into the egg mixture, and finally coat evenly with crushed pretzels.
Step 3: Pan-fry for crunch
Heat vegetable oil in a large skillet over medium-high heat.
Sear the chicken breasts for 3–4 minutes per side until golden.
Step 4: Finish in the oven
Transfer seared chicken to the prepared baking sheet.
Bake for 15–20 minutes or until the internal temperature reaches 165°F (74°C).
Step 5: Make the mustard-cheddar sauce
In a saucepan, melt butter over medium heat.
Whisk in flour and cook 1–2 minutes until bubbly and golden.
Slowly add milk, whisking constantly, and bring to a simmer until thickened.
Reduce heat and stir in cheddar until smooth.
Add Dijon mustard, season to taste, and keep warm.
Step 6: Serve and enjoy
Let chicken rest a few minutes after baking.
Plate and drizzle generously with the warm mustard-cheddar sauce.
What to Serve It With
Roasted broccoli or green beans
Mashed or baked potatoes
Buttered noodles or mac and cheese
Side salad with vinaigrette
Warm rolls or garlic toast
Variations / Substitutions
Swap cheddar for pepper jack or gouda for a twist on the sauce.
Make it spicy by adding hot sauce to the egg mixture or cayenne to the pretzel coating.
Try chicken tenders for a kid-friendly version.
Use gluten-free pretzels for a GF alternative.
Skip the skillet and bake fully for a lighter version.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven or air fryer to keep the crust crispy.
Store sauce separately and warm gently over low heat.
Freeze breaded (uncooked) chicken for up to 2 months—bake from frozen.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work great and stay juicy—just adjust cooking time.
What kind of pretzels should I use?
Use traditional salted hard pretzels. Mini twists or rods both work when crushed.
Can I make the sauce ahead of time?
Yes, but reheat gently over low heat and whisk in a splash of milk if it thickens.
Do I have to fry the chicken first?
It’s optional, but pan-frying helps the crust crisp better before baking.
Can I double the sauce?
Absolutely—especially if you love it extra saucy!
Is there a cheese substitute for cheddar?
Try Swiss, gouda, or Monterey Jack depending on your taste preference.
What’s the best way to crush pretzels?
Place them in a zip-top bag and roll with a rolling pin for even texture.
Final Thoughts
This pretzel-crusted chicken with mustard-cheddar sauce is one of those recipes that delivers big flavor without a big fuss.
It looks impressive, tastes incredible, and works for everything from weeknight meals to weekend entertaining.
Trust me—once you drizzle that creamy, tangy sauce over the crispy chicken, you’ll understand why this one’s a keeper.
Crispy Pretzel-Crusted Chicken with Mustard-Cheddar Sauce
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 cups crushed pretzels
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- Salt and pepper to taste
- 2 tablespoons vegetable oil
For the Mustard-Cheddar Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place pretzels, flour, and egg-milk mixture in three separate shallow bowls.
- Season chicken with salt and pepper.
- Dredge in flour, dip in egg mixture, and coat in pretzels.
- Heat oil in a skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side until golden.
- See full steps with tips & photos → https://mischacrossing.com/crispy-pretzel-crusted-chicken/
