Pretzel Chicken with Mustard-Cheddar Sauce Recipe

If you love big flavor and a touch of whimsy at the dinner table, Pretzel Chicken with Mustard-Cheddar Sauce is going to be your new weeknight hero. This dish pairs ultra-crispy, golden-baked chicken coated in crushed pretzels with a luscious, tangy cheddar-mustard sauce. It’s as impressive as it is comforting, making it perfect for both casual family meals and guests who appreciate a creative twist on classic flavors.

Ingredients You’ll Need

The magic of Pretzel Chicken with Mustard-Cheddar Sauce comes from simple ingredients that really shine when brought together. Each contributor—from the crunchy pretzel coating to the rich sauce and seasoned chicken—plays a starring role in both taste and texture.

• Chicken Breasts: Use boneless, skinless chicken breasts for the juiciest results and a beautiful golden crust.
• Coarsely Crushed Pretzels: The secret to that salty, crisp finish—make sure you leave some small chunks for crunch.
• All-Purpose Flour: Coats the chicken and helps the egg and pretzel stick perfectly.
• Large Eggs: Whisked together with Dijon mustard, eggs help bind everything in the breading process.
• Dijon Mustard: Adds a subtle tang both in the chicken coating and the luscious cheese sauce.
• Garlic Powder: Rounds out the savory flavor of the chicken.
• Onion Powder: Lends a sweet-savory base note to the seasoning blend.
• Salt and Pepper: Essential for balancing all the flavors—don’t skip them!
• Shredded Cheddar Cheese: Brings rich, melty decadence to the sauce (and even inside the chicken if you want a cheesy surprise).
• Milk: Makes the sauce smooth and creamy without being heavy.
• Worcestershire Sauce: Adds deep, umami complexity to the mustard-cheddar sauce.

How to Make Pretzel Chicken with Mustard-Cheddar Sauce

Step 1: Prep and Season the Chicken

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Pat the chicken breasts dry and season them on both sides with salt, pepper, garlic powder, and onion powder. For a decadent twist, feel free to tuck a little shredded cheddar inside each chicken breast before breading; it melts as it bakes, creating a cheesy pocket.

Step 2: Set Up Your Breading Stations

Set up three shallow bowls: one with flour, one with the eggs whisked with Dijon mustard, and one with the crushed pretzels. This makes breading a breeze and keeps things organized. The mustard in the egg wash subtly flavor the meat and helps the crunchy pretzels stick like a dream.

Step 3: Bread the Chicken

Working one piece at a time, dredge each chicken breast in flour, tapping off any excess. Dip it into the egg mixture, coating all sides. Finally, press it into the crushed pretzels, turning and pressing firmly so every bit is covered in that salty, craggy coating. Arrange the breaded chicken on your prepared baking sheet.

Step 4: Bake to Crunchy Perfection

Bake the chicken for 25–30 minutes, or until the crust is deep golden and the chicken is cooked through. You’ll know it’s ready when the juices run clear and a thermometer in the thickest part reads 165°F. The aroma alone will have everyone buzzing in the kitchen!

Step 5: Make the Mustard-Cheddar Sauce

While the chicken bakes, prepare the star sauce. In a small saucepan over medium heat, whisk together milk, Dijon mustard, and Worcestershire sauce until warm. Add shredded cheddar cheese and stir gently until it melts into a pourable, smooth sauce. Season with salt and pepper to taste. It’s sharp, tangy, and impossible to resist drizzling over just about anything.

Step 6: Serve and Savor

Transfer the crunchy chicken to plates or a serving platter and generously drizzle the mustard-cheddar sauce over the top. Or, serve the sauce on the side for dipping—everyone loves options with their Pretzel Chicken with Mustard-Cheddar Sauce!

How to Serve Pretzel Chicken with Mustard-Cheddar Sauce

Garnishes

Finish your Pretzel Chicken with Mustard-Cheddar Sauce with a sprinkle of freshly chopped chives, parsley, or thinly sliced green onions. Not only do they offer a pop of color, but their freshness beautifully contrasts with the rich, cheesy sauce. A light dusting of smoked paprika or extra cracked pepper on top is also a wonderful touch.

Side Dishes

This chicken is perfectly at home alongside a platter of roasted vegetables, a simple green salad, or creamy mashed potatoes to soak up every drop of sauce. If you’re feeling playful, serve it with sweet potato fries or a crisp cucumber slaw to highlight the tanginess of the Pretzel Chicken with Mustard-Cheddar Sauce.

Creative Ways to Present

For a fun twist, cut the chicken into strips or nuggets before breading and serve basket-style with sauce for dipping—kids and adults alike will adore them. Stack sliced chicken over warm, toasted brioche buns with extra sauce for an amazing sandwich. Or lay slices on a platter for an interactive dinner, letting everyone drizzle on their own Pretzel Chicken with Mustard-Cheddar Sauce.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pretzel Chicken with Mustard-Cheddar Sauce in an airtight container in the refrigerator for up to three days. Keep the chicken and sauce in separate containers to maintain the crispiness and to ensure the sauce stays smooth and fresh.

Freezing

Freeze un-sauced, cooked chicken breasts individually wrapped and then gathered in a freezer-safe bag. They’ll keep well for up to two months. The sauce doesn’t freeze quite as beautifully, so plan to whip up a fresh batch when ready to enjoy again.

Reheating

For the best texture, reheat chicken in a preheated oven at 350°F until hot and crisp—this preserves the pretzel crust’s crunch. Warm the sauce gently in a small saucepan over low heat, whisking until smooth. Avoid microwaving the chicken as this can soften the crust.

FAQs

Can I make Pretzel Chicken with Mustard-Cheddar Sauce gluten free?

Absolutely! Simply use your favorite gluten-free pretzels and a gluten-free flour blend in place of the regular versions. The result will be just as crunchy and delicious as the original recipe.

What kind of pretzels work best for the coating?

Traditional salted mini twists or rods work beautifully—just crush them coarsely so you get mixed texture. Avoid flavored pretzels, as they can overwhelm the taste of the chicken and sauce.

Can I use chicken thighs instead of breasts?

Definitely! Boneless, skinless thighs will be equally delicious and extra juicy. Keep an eye on cooking time, as thighs may need a few added minutes depending on thickness.

How do I make the sauce thicker or thinner?

To thicken the mustard-cheddar sauce, simply let it simmer gently until it reaches your desired consistency. For a thinner sauce, whisk in a splash more milk until it pours easily.

Is this recipe spicy?

No, Pretzel Chicken with Mustard-Cheddar Sauce is tangy, cheesy, and flavorful, but not spicy. If you like a kick, try stirring a pinch of cayenne into the sauce or adding a little hot sauce to the egg mixture.

Final Thoughts

This Pretzel Chicken with Mustard-Cheddar Sauce will quickly become your go-to recipe whenever you crave something that’s crunchy, cheesy, and just plain fun. Give it a try—you’ll fall in love with the irresistible textures and bold flavors, and your dinner companions will be begging for seconds!

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