Hi, I’m Jessica here, and I’ve got a real winner for you today.
This Pretzel Chicken with Mustard-Cheddar Sauce has quickly become a favorite at my house. The first time I made it was during a weeknight when I had chicken, a bag of pretzels that nobody was eating, and not much else. I crushed the pretzels, coated the chicken, and baked it until crispy. Then I whipped up a quick cheese sauce with mustard for a tangy twist. Dinner was on the table in 30 minutes, and my kids asked for seconds. That’s always a good sign.
If you like recipes that feel special but don’t require a sink full of dishes, this one’s for you.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 cups crushed pretzels
- 1/2 cup flour
- 2 eggs
- 1 tablespoon milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons oil or melted butter (for baking)
For the Mustard-Cheddar Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
Servings and Time
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: About 40 minutes
How to Make Pretzel Chicken with Mustard-Cheddar Sauce
Step 1: Prep the Chicken
Pound the chicken lightly with a rolling pin or meat mallet so the pieces cook evenly. Season both sides with salt, pepper, garlic powder, and onion powder.
Step 2: Set Up Your Breading Station
Grab three shallow bowls:
- One with flour.
- One with eggs whisked with milk.
- One with crushed pretzels.
Dip each chicken piece into the flour, then the egg mixture, and finally press into the pretzels. Make sure they’re coated well.
Step 3: Bake Until Crispy
Preheat your oven to 400°F (200°C). Place the chicken on a greased baking rack over a sheet pan. Drizzle lightly with oil or melted butter. Bake for 22–25 minutes until golden and cooked through.
Pro Tip: Use a meat thermometer. Chicken is done at 165°F. This keeps it juicy and safe to eat.
Step 4: Make the Cheese Sauce
While the chicken bakes, start your sauce. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Slowly pour in the milk while whisking to avoid lumps. Once the mixture thickens, stir in mustard and garlic powder. Lower the heat and add shredded cheddar. Stir until melted and smooth. Taste and adjust salt if needed.
Step 5: Serve
Place the baked chicken on a plate and pour warm mustard-cheddar sauce over the top. You can also serve the sauce on the side for dipping.
Nutrition (Approx. per serving)
- Calories: 520
- Protein: 43g
- Carbs: 28g
- Fat: 27g
- Fiber: 1g
- Sodium: 800mg (varies based on pretzels and cheese used)
Helpful Notes
- Make it spicy: Add a pinch of cayenne or smoked paprika to the flour for a kick.
- Cheese swap: Try Monterey Jack or a cheddar blend for different flavor.
- No Dijon? Yellow mustard works too, just use slightly less.
- Air fryer friendly: Yes! Cook at 375°F for about 15–18 minutes. Flip halfway.
Why This Recipe Works
- Pretzels add crunch and a salty bite without deep frying.
- The mustard-cheddar sauce is rich and tangy, balancing the crispy coating.
- It feels like comfort food but comes together fast.
- Great for kids, dinner guests, or a solo night in with leftovers for lunch.
FAQ
Can I use chicken tenders instead of breasts?
Yes, just reduce baking time by 5–7 minutes.
Can I make this ahead of time?
You can bread the chicken in advance and refrigerate it, then bake fresh. The sauce is best made just before serving.
What kind of pretzels should I use?
Use small twists or sticks. Salted is fine, just don’t add too much extra salt.
Can I freeze it?
The breaded chicken freezes well. Bake straight from frozen at 375°F until cooked through. Make the sauce fresh when ready to serve.
My opinion
This Pretzel Chicken with Mustard-Cheddar Sauce is proof that comfort food doesn’t have to be complicated. It’s crunchy, cheesy, and full of flavor, all made from basic pantry staples. I make it when I want something warm and satisfying but don’t want to stand over the stove all night.
Give it a try and tell me what you think. Did your kids love it? Did you swap in a spicy mustard? Leave a comment—I love hearing your spins on my recipes.
