A comfort food classic with a gourmet twist — golden, crunchy pretzel-coated chicken topped with a silky, tangy mustard-cheddar sauce.
Few things rival the satisfaction of biting into perfectly baked chicken with a crisp, salty crust. Add the richness of a warm mustard-cheddar sauce, and you’ve got a dish that feels indulgent yet easy enough for a weeknight dinner. This recipe delivers tender, juicy chicken wrapped in a crunchy pretzel shell, finished with a sauce that balances sharp cheddar, Dijon mustard, and a touch of Worcestershire.
It’s hearty, family-friendly, and elegant enough to impress guests.
Why You’ll Love This Dish
- Unforgettable Crunch – Pretzel crumbs give a texture you just can’t get from breadcrumbs.
- Comfort Food Elevated – Creamy cheddar-mustard sauce adds restaurant-level flair.
- Simple & Doable – Minimal prep, straightforward steps, and bakes in under 30 minutes.
- Versatile Pairings – Great with mashed potatoes, roasted vegetables, or a crisp salad.
- Kid-Approved – Fun, familiar flavors wrapped in a crispy coating.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & black pepper, to taste
Mustard-Cheddar Sauce
- ½ cup shredded sharp cheddar cheese
- ½ cup milk
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt & black pepper, to taste
Step-by-Step Instructions
1. Prep the Chicken
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season chicken with salt, pepper, garlic powder, and onion powder.
2. Set Up Breading Station
- Bowl 1: Flour
- Bowl 2: Eggs whisked with Dijon mustard
- Bowl 3: Crushed pretzels
3. Bread the Chicken
- Dredge chicken in flour, shaking off excess.
- Dip into egg mixture.
- Press into pretzels, coating fully.
4. Bake
- Arrange coated chicken on prepared sheet.
- Bake 25–30 minutes, until golden brown and internal temp reaches 165°F (75°C).
5. Make the Sauce
- While chicken bakes, warm milk, Dijon mustard, and Worcestershire in a saucepan.
- Stir in cheddar cheese until melted and smooth.
- Season to taste.
6. Serve
- Rest chicken 5 minutes.
- Drizzle with mustard-cheddar sauce and garnish with fresh parsley or chives.
Chef’s Tips
- Use fresh, quality pretzels for the best crunch.
- Add a pinch of cayenne to the sauce for gentle heat.
- Rest chicken before slicing to keep it juicy.
- Sauce thickens as it cools — add a splash of milk to loosen if reheating.
Variations
- Spicy Kick – Stir sriracha or hot sauce into the cheddar sauce.
- Herbed Crust – Mix fresh rosemary or thyme into the crushed pretzels.
- Cheese Blend – Try gouda, pepper jack, or fontina for a different flavor.
- Stuffed Chicken – Fill breasts with spinach & cream cheese before breading.
Serving Ideas
- Classic Combo – With mashed potatoes & roasted green beans.
- Light & Fresh – Over a crisp arugula salad with vinaigrette.
- Comfort Feast – Alongside mac & cheese and buttered corn.
Pairs beautifully with crisp white wine (Chardonnay or Sauvignon Blanc) or a light beer.
Storage & Make Ahead
- Fridge – 3–4 days in an airtight container.
- Freezer – Wrap cooled chicken tightly, freeze up to 2 months.
- Reheat – In oven at 350°F until warmed through and crisp again.
Nutrition (per serving, 4 portions)
Calories: ~450 | Protein: 40g | Fat: 20g | Carbs: 32g
✨ Final Thoughts
Pretzel-Crusted Chicken with Mustard-Cheddar Sauce is more than dinner — it’s a comfort classic reinvented. Crunchy, juicy, creamy, and tangy all at once, it’s the kind of recipe that will have everyone asking for seconds.
