Name: Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 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; Fresh parsley, chopped; Extra crushed pretzels for texture

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Introduction

Pretzel Crusted Chicken with Cheddar Mustard Sauce is a crunchy, flavorful twist on classic breaded chicken. The savory pretzel coating pairs perfectly with the rich, tangy cheddar mustard sauce, making it a crowd-pleaser for any dinner occasion.

A white plate holds five slices of crispy brown chicken breast arranged in a neat row, each slice showing the juicy, white interior. A thick drizzle of yellow mustard sauce with visible mustard seeds is spread over the chicken and pools slightly on the right side of the plate. On the left side, a small stack of bright green cooked asparagus spears rests next to the chicken. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Optional for garnish: Extra crushed pretzels for texture

Instructions

Step 1: Pound chicken breasts to even thickness and season with salt and pepper.
Step 2: Set up dredging bowls: flour in one, beaten eggs mixed with Dijon mustard in another, and crushed pretzels combined with garlic powder and smoked paprika in the third.
Step 3: Dredge each chicken breast first in flour, then dip into the egg and mustard mixture, and finally coat thoroughly with the crushed pretzel mixture.
Step 4: To bake: Preheat oven to 400°F (200°C). Place chicken on a lined baking sheet, brush with olive oil or melted butter, and bake for 20–25 minutes, flipping once halfway through.
Step 5: To pan-fry: Heat olive oil or butter in a skillet over medium heat. Cook chicken for 5–6 minutes per side until golden brown and internal temperature reaches 165°F.
Step 6: For the sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute.
Step 7: Gradually add milk while whisking continuously until the sauce thickens.
Step 8: Stir in both mustards, reduce heat, and add shredded cheddar cheese. Stir until melted and smooth. Season with salt and pepper to taste.
Step 9: Serve the chicken hot, topped with cheddar mustard sauce. Garnish with chopped parsley and extra crushed pretzels if desired.

Tips & Variations

Rest the breaded chicken for a few minutes before cooking to help the coating adhere better and become crispier.
Don’t skip the flour step when dredging; it creates a better base for the egg and pretzel coating to stick.
Use fresh crushed pretzels instead of pre-ground crumbs for the best crunch and fresh flavor.
Make extra cheddar mustard sauce to serve as a dip for vegetables or sandwiches.
Try swapping smoked paprika with cayenne pepper for a spicier kick.

Storage

Store leftover chicken and cheddar mustard sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 350°F oven for 10-15 minutes to maintain crispiness, and warm sauce gently on the stove with a splash of milk to loosen it before serving.

How to Serve

A white plate holds five thick slices of crispy, golden-brown fried chicken arranged in a slight arc, each piece showing tender, juicy white meat inside. One side of the chicken is generously drizzled with a smooth, creamy yellow mustard sauce speckled with small mustard seeds, which also pools beside the slices. On the left side of the chicken, a small pile of bright green, cooked asparagus spears is neatly placed, adding a fresh, vibrant contrast. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in the sauce?

Yes, you can substitute sharp cheddar with smoked gouda, Monterey Jack, or a blend of your favorites. Just be sure to use cheeses that melt smoothly.

Is it possible to bake the chicken without flipping?

Yes, but flipping halfway ensures both sides crisp evenly. If you prefer not to flip, make sure to brush both sides well with oil or butter and monitor cooking time closely.