Pretzel Crusted Chicken with Cheddar Mustard Sauce: A Flavorful Crunch You’ll Love

If you’ve ever craved that perfect combination of crispy chicken and creamy sauce with a tangy twist, look no further than this Pretzel Crusted Chicken with Cheddar Mustard Sauce. It’s crunchy, golden, flavorful, and comforting—everything you want in an easy chicken dinner. Whether you’re hosting guests, preparing a weekday meal, or just exploring new ways to serve chicken, this crunchy chicken recipe is a crowd-pleasing star.

This dish is designed for busy cooks who want gourmet-level flavor with a simple preparation process. It’s also great for families since the crispy texture appeals to kids and adults alike. Add the creamy cheddar mustard sauce, and you’ve got a restaurant-worthy meal right at home.

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Why This Homemade Pretzel Crusted Chicken with Cheddar Mustard Sauce

What makes this homemade pretzel chicken so memorable is its bold texture and unique crust. While many chicken recipes rely on breadcrumbs or panko, using crushed pretzels gives the chicken an extra crunch and a subtly salty bite that’s hard to resist.

Meanwhile, the cheddar mustard sauce adds a rich, velvety layer of flavor that complements the pretzel crust beautifully. It balances sharpness, creaminess, and a touch of tang, making every bite more satisfying. Best of all, this is a recipe that feels both fun and fancy without taking hours to prepare.

If you’re a fan of savory dinners with creamy accents, you’ll also enjoy this Chicken Thighs with Creamy Mustard Sauce—a great companion for mustard lovers!

Ingredients You’ll Need for This Pretzel Crusted Chicken with Cheddar Mustard Sauce

To make this pretzel crusted chicken and its irresistible cheddar mustard sauce, you’ll need the following ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt & pepper to taste
• 1/2 cup flour
• 2 large eggs
• 1 tablespoon Dijon mustard
• 2 cups crushed pretzels (about 6 ounces)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil or melted butter

For the Cheddar Mustard Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk (whole or 2%)
• 1 tablespoon Dijon mustard
• 1/2 tablespoon yellow mustard
• 1 cup sharp cheddar cheese, shredded
• Salt and pepper, to taste

Optional for garnish:

• Fresh parsley, chopped
• Extra crushed pretzels for texture

Kitchen Tools Required for This Easy Chicken Dinner

Before starting, make sure you have the following tools to ensure a smooth cooking process:

• Large non-stick skillet or baking sheet
• Food processor or zip bag and rolling pin (to crush pretzels)
• 3 shallow bowls for dredging
• Whisk
• Saucepan for the cheddar sauce
• Meat thermometer (optional but helpful)
• Tongs or spatula

How to Make Pretzel Crusted Chicken with Cheddar Mustard Sauce

Step 1: Prep the Chicken

Start by pounding your chicken breasts to an even thickness (about ½ inch). This ensures even cooking and maximum tenderness. Season both sides with salt and pepper.

Step 2: Create a Dredging Station

Set up three bowls: one with flour, one with beaten eggs and Dijon mustard whisked together, and one with crushed pretzels mixed with garlic powder and paprika.

Dredge each chicken breast in flour, dip in the egg mixture, then press into the pretzel coating. Ensure each piece is well-covered for a full crunch factor.

Step 3: Cook the Chicken

To Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil. Brush each chicken breast with olive oil or melted butter, then bake for 20–25 minutes, flipping once halfway through. The internal temperature should reach 165°F (74°C).

To Pan-Fry: Heat 2 tablespoons of oil in a skillet over medium heat. Cook the chicken 5–6 minutes per side or until golden brown and fully cooked through.

Step 4: Make the Cheddar Mustard Sauce

In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to eliminate raw taste. Gradually add milk, whisking constantly until thickened, about 3–4 minutes.

Stir in both mustards and reduce heat to low. Add shredded cheddar cheese and stir until melted. Season with salt and pepper to taste. If you prefer a smoother sauce, blend briefly or whisk vigorously.

Step 5: Plate and Serve

Place the pretzel chicken on a plate and drizzle with warm cheddar mustard sauce. Garnish with parsley or crushed pretzels for an extra crunch.

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Tips for Perfect Pretzel Crusted Chicken with Cheddar Mustard Sauce

To ensure a super crispy crust, let the coated chicken rest on a rack for 10–15 minutes before cooking. This helps the coating adhere better and avoids sogginess.

Always use freshly crushed pretzels for optimal crunch. Flavored pretzels (like honey mustard) can add unique twists, but be mindful of added sweetness.

If you want to lighten up the sauce, use low-fat milk or swap cheddar for part-skim mozzarella, though it will alter the flavor.

Looking for another creative chicken recipe? Try this Chicken Cordon Bleu Casserole for a cheesy, creamy twist.

Common Mistakes to Avoid with Pretzel Crusted Chicken with Cheddar Mustard Sauce

• Skipping the flour step: It helps the egg stick, which in turn helps the pretzels stick. Don’t skip it.
• Crushing pretzels too finely or too coarsely: Go for a breadcrumb-like texture with some chunks for best results.
• Overcooking the chicken: Use a thermometer to avoid dryness—165°F is your target.
• Not seasoning: Pretzels have salt, but your chicken and sauce need seasoning for depth.

Serving Suggestions for Pretzel Crusted Chicken

This dish pairs beautifully with roasted vegetables, creamy mashed potatoes, or a light salad. For something fun and picnic-ready, serve it with Homemade Pickled Banana Peppers or a refreshing Watermelon Slushie.

You could even slice the chicken and serve it over a bed of greens with the cheddar mustard sauce as a dressing!

How to Store and Reheat Leftovers Properly

Let the chicken cool completely before storing. Place in an airtight container and refrigerate for up to 3 days. Store the sauce separately to preserve the crust’s texture.

To reheat:

• Oven: Bake at 350°F (175°C) for 10–15 minutes until heated through.
• Air Fryer: 5–6 minutes at 350°F will restore the crunch nicely.
• Microwave: Not recommended for the chicken, but fine for the sauce.

Freeze the uncooked, coated chicken on a baking sheet, then transfer to freezer bags for up to 2 months. Bake from frozen, adding an extra 10 minutes.

Recipe Variations and Creative Add-ins

• Spicy kick: Add cayenne pepper or hot sauce to the egg mixture.
• Sweet-savory twist: Use honey mustard pretzels.
• Gluten-free version: Opt for gluten-free pretzels and flour.
• Mini version: Make chicken tenders instead of full breasts for a party snack or kid-friendly dinner.

If you enjoy twists like this, don’t miss these delicious Cheesy Taco Breadsticks for another fun and flavorful treat.

Mustard-Cheddar Sauce: How to Make the Creamy Chicken Sauce Shine

The star of this dish is undoubtedly the creamy chicken sauce. The balance between tangy mustard and melty cheddar is what ties the whole recipe together. Use sharp cheddar for more bite, or mix in smoked gouda for complexity.

Make extra sauce—it goes great on veggies, potatoes, or even sandwiches. Store it in an airtight jar in the fridge for up to 5 days.

Need more sauce inspiration? This Garlic Tomato Soup is another creamy option that pairs well with pretzel chicken as a dipping starter.

What to Serve with This Savory Pretzel Crusted Chicken with Cheddar Mustard Sauce

Here are some non-alcoholic pairings and side dishes to elevate your meal:

• Drinks: Lemon iced tea, mint lemonade, or Kiwi Mint Cold Brew Green Tea
• Sides: Roasted carrots, steamed broccoli, or buttery corn
• Salads: German Cucumber Tomato Salad or Greek Chickpea Mason Jar Salad

You can also serve the chicken over a bed of mashed potatoes or couscous to soak up that luscious sauce.

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FAQs About Pretzel Crusted Chicken and Cheddar Sauce

Can I make this ahead of time?
Yes. Coat the chicken and refrigerate for up to 24 hours. Make the sauce in advance and reheat gently.

Can I use chicken thighs instead of breasts?
Absolutely. Just adjust the cooking time, as thighs may take a bit longer.

What if I don’t have Dijon mustard?
You can use yellow mustard or whole grain mustard, though the flavor will be milder.

How do I keep the pretzel crust from getting soggy?
Let the chicken rest before baking and avoid stacking pieces when cooling.

Can I make the sauce without flour?
Yes, thicken it with cornstarch if you prefer a gluten-free alternative.

Final Thoughts & Call to Action

This Pretzel Crusted Chicken with Cheddar Mustard Sauce is everything you want in a weeknight dinner: easy, crunchy, savory, and satisfying. With minimal effort and maximum reward, it’s bound to become a go-to favorite in your kitchen.

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