Say hello to your new comfort food obsession: Pretzel Chicken with Mustard-Cheddar Sauce. Imagine juicy chicken with a crunchy, salty pretzel crust, dripping with creamy, tangy cheese sauce that brings everyone back for seconds. This recipe takes simple ingredients and turns them into a showstopping main dish that’s equal parts cozy and unexpected. Every bite delivers insane flavor and crunch, sure to turn a regular weeknight into something to celebrate.

Pretzel Chicken with Mustard-Cheddar Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pretzel Chicken with Mustard-Cheddar Sauce is that every ingredient matters, from the pretzels that deliver irresistible crunch to the sharp cheddar that melts into a dreamy sauce. Here’s how each plays its part to make this dish unforgettable.

Chicken breasts: Choose boneless, skinless varieties for maximum juiciness and easy prep.
Crushed pretzels: Coarsely crush for rustic texture and salty, toasty flavor — these form the unbeatable crust.
All-purpose flour: Helps the coating stick to the chicken, making sure every inch is deliciously crunchy.
Eggs: Act as the “glue” to bind the pretzel layer and infuse extra moisture.
Dijon mustard: Sneaks zippy tang into both the egg wash and the cheese sauce for layers of savory complexity.
Garlic powder: Adds mellow depth and savory warmth in every bite.
Onion powder: Provides a hint of sweetness that balances out the bold flavors.
Salt and pepper: Essential for drawing out every ingredient’s best notes.
Shredded cheddar cheese: Melts beautifully for a lusciously thick, cheesy sauce.
Milk: Thins the sauce just enough for perfect drizzle consistency.
Mustard-cheddar sauce: The pièce de résistance — make it homemade for major wow-factor.

How to Make Pretzel Chicken with Mustard-Cheddar Sauce

Step 1: Preheat the Oven and Prep the Pan

Set yourself up for crispy, golden perfection by preheating your oven to 400°F (200°C). Lining your baking sheet with parchment paper makes for easy cleanup and ensures the pretzel crust lifts right off without sticking.

Step 2: Season the Chicken

Give the chicken breasts a flavor kick by rubbing them with salt, pepper, garlic powder, and onion powder. This quick seasoning step makes certain every bite is seasoned all the way through — not just on the outside.

Step 3: Set Up a Breading Station

Create three bowls: one with flour, another with eggs whisked together with a tablespoon of Dijon mustard, and the last with your crushed pretzels. Lining them up creates a pain-free assembly line that keeps things organized (and your hands less messy).

Step 4: Bread the Chicken

Dip each chicken breast first in flour (shake off the excess), then coat it in the mustardy egg wash, and finally press it into the crushed pretzels. Press down gently — more contact equals crunchier crust later!

Step 5: Bake Until Crispy

Arrange the coated chicken on your prepared baking sheet, leaving a bit of space between each piece. Bake for 25 to 30 minutes or until the internal temperature hits 165°F (75°C) and that pretzel crust is deeply golden and crisp.

Step 6: Prepare the Mustard-Cheddar Sauce

As the chicken bakes, stir together the milk, Dijon mustard, and a dash of Worcestershire sauce in a small saucepan over medium heat. Once the mixture is warm and gently bubbling, you’re ready for the next step.

Step 7: Melt in the Cheese

Gradually add the shredded cheddar cheese to your saucepan, stirring constantly. Keep it moving until every last bit is silky smooth and molten. Taste and adjust seasoning with a pinch of salt and pepper, then remove from heat.

Step 8: Serve and Savor

Once the chicken comes out of the oven, let it rest for a few minutes to lock in those juices. Arrange on plates and pour that luscious mustard-cheddar sauce over the top or serve it on the side for dipping. Prepare for your kitchen to smell incredible!

How to Serve Pretzel Chicken with Mustard-Cheddar Sauce

Garnishes

A sprinkling of chopped fresh parsley or chives over Pretzel Chicken with Mustard-Cheddar Sauce adds a pop of color and freshness. For extra zing, try a few paper-thin slices of green onion or a light dusting of smoked paprika right before serving.

Side Dishes

Pair this flavorful chicken with crisp roasted potatoes, a bright spinach salad with apples, or simply steamed green beans for a balanced meal. The creamy sauce is a treat drizzled over vegetables or soaked up with buttery mashed potatoes — nothing goes to waste!

Creative Ways to Present

For a fun twist, slice the chicken into bite-sized pieces and serve skewered as party appetizers, each with a generous dunk of mustard-cheddar sauce. Or make a Pretzel Chicken with Mustard-Cheddar Sauce sandwich by tucking slices and a drizzle of sauce into a soft potato roll with crunchy lettuce.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with extra Pretzel Chicken with Mustard-Cheddar Sauce, let the chicken cool to room temperature before storing in an airtight container in the fridge. The sauce can go in a separate small container to keep everything as fresh as possible for up to three days.

Freezing

Pretzel-crusted chicken freezes surprisingly well! Arrange fully cooled pieces in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. The sauce is best made fresh, but you can freeze extra in a pinch — just know it may need a bit more whisking when reheated.

Reheating

To keep the crust crisp, reheat chicken on a wire rack set over a baking sheet in a 350°F (175°C) oven until warmed through. Sauce should be gently reheated in a saucepan over low heat, stirring often, or microwaved in short bursts with frequent stirring for a smooth, creamy finish.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs come out juicy and flavorful and pair just as well with the pretzel crust. Adjust the baking time as needed since thighs may take a bit longer — always check for that magic 165°F (75°C) internal temperature.

What kind of pretzels work best?

Go with classic salted hard pretzels for that nostalgic crunch and salty hit. Pretzel rods or twists both work, just aim for a coarse crumb for bigger texture. Flavored pretzels can be fun, but keep in mind they’ll add their own spin on the final dish!

Is it possible to make Pretzel Chicken with Mustard-Cheddar Sauce gluten-free?

Yes, swap in your favorite gluten-free pretzels and a gluten-free flour blend. The results are just as delicious and satisfyingly crunchy, and the sauce is naturally gluten-free — check your mustard label to be sure.

Can I prepare any part of this dish ahead of time?

Sure! You can crush the pretzels, shred the cheese, and even mix up the sauce ingredients in advance. For best results, bread and bake the chicken just before serving to preserve that fresh, crispy coating.

What’s the best way to keep the chicken crispy if not serving right away?

Leave the baked chicken on a wire rack instead of a flat baking sheet — this allows air to circulate and keeps the crust crunchy. Hold in a warm (but not hot) oven until you’re ready to ladle on the mustard-cheddar sauce and dig in.

Final Thoughts

Pretzel Chicken with Mustard-Cheddar Sauce is one of those recipes you’ll crave again the moment the last bite is gone! It’s easy enough for a weeknight yet impressive enough for company, combining comfort and fun in every bite. Don’t wait — treat yourself and your loved ones to this irresistible twist on chicken tonight!