Pretzel Chicken with Mustard Cheddar Sauce is honestly one of those dishes that always feels like a little victory at the dinner table. Imagine juicy, tender chicken wrapped in a crunchy pretzel crust, served hot with a velvety, tangy cheddar cheese sauce kissed with mustard—it’s the kind of meal that turns any weeknight into a special occasion. Whether you’re cooking for family, friends, or just treating yourself, this recipe brings together simple ingredients in a way that’s both fun and deeply satisfying. Trust me, your taste buds will thank you for making Pretzel Chicken with Mustard Cheddar Sauce!
Ingredients You’ll Need
The beauty of Pretzel Chicken with Mustard Cheddar Sauce is how each ingredient pulls its weight in creating a dish that’s texturally exciting and bursting with flavor. Every item, from the crushed pretzels to the sharp cheddar, adds a unique twist or layer, and they’re all fuss-free staples you probably already have on hand.
- Crushed pretzels (2 cups): These are your secret weapon for that unbeatable crispy coating; use a food processor for fine crumbs, or crush by hand for extra crunch.
- All-purpose flour (1 cup + 2 tbsp): Essential for dredging the chicken and thickening the sauce, setting the stage for every delicious bite.
- Large eggs (2): Work as the perfect binder to ensure the pretzel crumbs cling to the chicken.
- Milk (1 cup + 2 tbsp, whole preferred): Adds extra tenderness to both the breading and the creamy mustard cheddar sauce.
- Boneless, skinless chicken breasts (4): Opt for even thickness so they cook perfectly all the way through.
- Garlic powder (1 tsp): Wakes up the flavor in the seasoned flour for a zesty foundation.
- Paprika (1 tsp): Brings just a hint of warmth and vibrant color to your seasoned coating.
- Salt (1 tsp): Balances all the flavors—don’t be shy here.
- Black pepper (1 tsp): Adds a little background heat.
- Olive oil (2 tbsp): Helps get that golden-brown finish before baking.
- Butter (2 tbsp): Lends rich flavor and smoothness to the cheese sauce.
- Dijon mustard (1 tbsp): Sharp and tangy, this is key to the sauce’s zippy character.
- Yellow mustard (1 tsp): Adds an old-school mustard punch that brightens the sauce.
- Sharp cheddar cheese, shredded (1 cup): Melts beautifully for that gooey, cheesy goodness.
- Worcestershire sauce (1 tsp): A splash of umami depth—don’t skip this if you have it!
- Cayenne pepper (1/4 tsp, optional): Just a pinch transforms the sauce with subtle heat.
How to Make Pretzel Chicken with Mustard Cheddar Sauce
Step 1: Prep Your Ingredients
Start by preheating your oven to 400°F (200°C). Gather all your ingredients, crush your pretzels to the texture you like, and set up your breading stations: seasoned flour in one dish, egg and milk mixture in another, and pretzel crumbs in a third. Laying this all out ahead makes the assembly line a breeze!
Step 2: Bread the Chicken
Pat the chicken breasts dry for a better crust, then work one at a time: dredge each breast in the seasoned flour (with salt, pepper, garlic powder, and paprika), dip in the egg wash, and press firmly into the crushed pretzels so they’re coated on every side. This is where you get that signature crunch for your Pretzel Chicken with Mustard Cheddar Sauce.
Step 3: Sear for Color
Heat the olive oil in a large, ovenproof skillet over medium heat. Add the chicken breasts and cook for 2 to 3 minutes on each side. That quick sear locks in juiciness, and the pretzel coating turns a beautiful golden color.
Step 4: Bake to Finish
Once all the chicken is browned, simply transfer the entire skillet to your preheated oven. Bake for 15 to 20 minutes, or until the chicken is cooked through and the crust is crisp. This step finishes cooking the chicken gently, so it stays moist inside.
Step 5: Make the Mustard Cheddar Sauce
While your chicken is baking, start the sauce. Melt butter in a saucepan over medium heat, sprinkle in flour, and whisk to form a blond roux. Slowly drizzle in milk, whisking constantly to prevent lumps, until the mixture thickens. Stir in both mustards, Worcestershire sauce, cayenne if using, and finally the shredded cheddar, blending until everything is silky smooth. This luscious sauce is the star accompaniment to your Pretzel Chicken with Mustard Cheddar Sauce.
Step 6: Plate and Serve
Once your chicken breasts are out of the oven, let them rest a couple of minutes to keep the coating crisp. Drizzle generously with the warm mustard cheddar sauce, and enjoy every crunchy, melty, flavor-packed bite!
How to Serve Pretzel Chicken with Mustard Cheddar Sauce
Garnishes
A sprinkle of fresh chopped chives or parsley does wonders for both color and a fresh bite. If you like an extra tang, a few sliced pickles or extra mustard on the side makes a snappy addition to complement the Pretzel Chicken with Mustard Cheddar Sauce.
Side Dishes
This chicken pairs beautifully with classic comfort foods. Think roasted potatoes, a crisp green salad, buttery corn on the cob, or creamy coleslaw. For a bistro-inspired touch, serve alongside warm German potato salad or tangy sauerkraut.
Creative Ways to Present
Slice the chicken into strips for a fun, shareable platter or serve sliders with the sauce drizzled over each piece. Pretzel Chicken with Mustard Cheddar Sauce also makes a stunning party tray when paired with roasted veggies and a scattering of tiny pretzel twists for crunch.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, cool the chicken completely before storing it in an airtight container in the fridge. The sauce should be kept separately. Enjoy your Pretzel Chicken with Mustard Cheddar Sauce within three days for the best texture and flavor.
Freezing
You can freeze the breaded, baked chicken (without sauce) for up to a month—just wrap tightly and pop in a freezer-safe bag. The mustard cheddar sauce is best made fresh, but you can freeze it in a pinch; simply thaw and stir thoroughly before reheating to restore the creamy consistency.
Reheating
Reheat chicken in a 350°F oven so the pretzel coating stays crisp rather than soggy. Sauce can be gently warmed in a saucepan over low heat, or in short bursts in the microwave, whisking occasionally until smooth.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Just make sure they’re boneless and cook until the internal temperature reaches 165°F. Thighs will be extra juicy and work great in Pretzel Chicken with Mustard Cheddar Sauce.
What’s the best way to crush the pretzels?
A food processor makes quick work of pretzel crushing for a fine coating, but for a chunkier crust with more bite, seal them in a zip-top bag and use a rolling pin to break them up.
Can the mustard cheddar sauce be made ahead?
Yes! Make it a day in advance and refrigerate; gently reheat while whisking before serving, and add a splash of milk if it gets too thick. This makes dinner time even easier.
Is there a gluten-free version of Pretzel Chicken with Mustard Cheddar Sauce?
Definitely—just use gluten-free pretzels and substitute your favorite gluten-free flour for dredging and for the sauce. Every other step remains the same and just as delicious!
How do I know when the chicken is cooked through?
Use a meat thermometer; chicken is done at 165°F. If you don’t have one, make sure the juices run clear and the meat is no longer pink in the center.
Final Thoughts
This Pretzel Chicken with Mustard Cheddar Sauce deserves a spot at your dinner table, whether you’re impressing guests or just treating yourself to something irresistibly good. Give it a try and see how quickly it becomes a highlight in your meal rotation. Happy cooking!
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Pretzel Chicken with Mustard Cheddar Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the crispy goodness of Pretzel Chicken paired with a creamy Mustard Cheddar Sauce. This flavorful dish combines tender chicken coated in pretzel crumbs, baked to perfection, and served with a rich cheese sauce.
Ingredients
For the Pretzel Chicken:
- 2 cups crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
For the Mustard Cheddar Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Coat the chicken: Dredge each chicken breast in seasoned flour, then dip in egg mixture, and coat with crushed pretzels.
- Cook the chicken: Brown the chicken in a skillet, then bake in the oven until cooked through.
- Make the sauce: Prepare a roux, then add milk, mustards, Worcestershire sauce, cheese, and cayenne; cook until smooth.
- Serve: Drizzle the mustard cheddar sauce over the baked chicken and enjoy!
Notes
- Crush pretzels finely for a smoother coating.
- The sauce can be made ahead and reheated gently.
- For extra flavor, marinate the chicken in buttermilk before breading.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 510
- Sugar: 4 g
- Sodium: 1230 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg
