When a simple chicken breast gets a salty, crunchy pretzel coating and a creamy cheddar mustard sauce, dinner transforms into something your family will actually request by name. Pretzel crusted chicken with cheddar mustard sauce delivers crispy, golden comfort food that turns an ordinary weeknight into something special.
Table of Contents
Ingredients for Pretzel Crusted Chicken with Cheddar Mustard Sauce
I always crush my own pretzels using a food processor rather than buying pre-crushed crumbs because the texture stays fresher and the flavor is significantly better. For the chicken, pounding the breasts to an even thickness of about 3/4 inch ensures everything cooks uniformly so you avoid dry edges.
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to 3/4-inch thickness)
- Salt and pepper (to taste)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 2 cups crushed pretzels (about 6 ounces) – I use a food processor for consistent crumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika – My preference is Spanish smoked paprika for deeper flavor
- 2 tablespoons olive oil or melted butter
For the Cheddar Mustard Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk or 2% milk
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons yellow mustard – In my experience, this adds the classic tangy kick
- 1 cup sharp cheddar cheese (freshly shredded) – I usually shred my own for smoother melting
- Salt and pepper (to taste)
Optional for Garnish:
- Fresh parsley (chopped)
- Extra crushed pretzels for texture
Equipment Needed:
- Meat mallet
- 3 shallow bowls
- Food processor or gallon ziplock bag with rolling pin
- Baking sheet with parchment paper
- Medium saucepan
- Whisk
Step-by-Step Instructions
Before you start cooking, let your coated chicken rest for 10 minutes because this helps the coating stick better and creates that restaurant-quality crispy crust you want.
Step 1: Pound each chicken breast to an even 3/4-inch thickness using a meat mallet between two sheets of plastic wrap, then season both sides generously with salt and pepper. Set up three shallow bowls: flour in the first, beaten eggs mixed with Dijon mustard in the second, and crushed pretzels combined with garlic powder and smoked paprika in the third.
Step 2: Dredge each chicken breast in flour, shaking off excess, then dip into the egg mixture, coating completely. Press the chicken firmly into the pretzel mixture, ensuring both sides are thoroughly coated. Place coated chicken on a wire rack and let rest for 10 minutes before cooking for better adhesion.
Step 3: For baking, preheat your oven to 400°F and place the coated chicken on a parchment-lined baking sheet. Brush the tops lightly with olive oil or melted butter and bake for 20 to 25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F. For pan-frying, heat 2 tablespoons of oil in a large skillet over medium heat and cook 5 to 6 minutes per side until crispy and cooked through.
Step 4: While the chicken cooks, make the sauce by melting butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until it smells nutty but hasn’t browned. Gradually pour in milk while whisking constantly to avoid lumps, then cook for 3 to 4 minutes until the mixture thickens to a heavy cream consistency.
Step 5: Reduce heat to low and stir in both mustards until combined. Add the shredded cheddar cheese a handful at a time, stirring until each addition melts completely before adding more. If the sauce seizes up or gets grainy, add a tablespoon of milk and whisk vigorously over low heat. Season with salt and pepper to taste.
Step 6: Serve the chicken immediately while hot and crispy, drizzled generously with the cheddar mustard sauce. Garnish with chopped fresh parsley and extra crushed pretzels if desired for added texture and visual appeal.
Perfect Side Dishes for Pretzel Crusted Chicken
The richness of this dish pairs beautifully with lighter, fresh sides that provide texture contrast and balance.
Roasted Brussels Sprouts: The slight bitterness and caramelized edges of roasted Brussels sprouts cut through the richness of the cheese sauce while adding nutritional value and a satisfying crispy texture that complements the pretzel coating.
Creamy Garlic Mashed Potatoes: Classic mashed potatoes soak up the extra cheddar mustard sauce beautifully and provide comforting, familiar flavors that kids and adults both appreciate, making this a complete family dinner.
Simple Mixed Green Salad: A light salad with crisp lettuce, cucumber, and a tangy vinaigrette refreshes your palate between bites and adds important vegetables without overwhelming the meal’s comfort food appeal.
Roasted Sweet Potato Wedges: The natural sweetness of roasted sweet potatoes provides an excellent flavor contrast to the salty pretzel crust and tangy mustard sauce while adding fiber and nutrients to round out your plate.
Steamed Green Beans with Lemon: Quick steamed green beans tossed with fresh lemon juice and a pat of butter add brightness and a pop of color to your dinner plate while keeping preparation simple and stress-free.
Storage and Reheating Tips
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. The coating will soften slightly during storage, but proper reheating can restore much of that original crispiness.
Reheat the chicken in a 350°F oven for 10 to 15 minutes or in an air fryer at 350°F for 5 to 6 minutes to help revive the crispy coating. Reheat the sauce gently on the stovetop over low heat, adding a splash of milk if needed to restore its creamy consistency.
You can freeze uncooked breaded chicken for up to 2 months by placing pieces on a baking sheet until frozen solid, then transferring to a freezer bag. This makes meal prep incredibly easy since you can cook them straight from frozen, just add 5 to 10 extra minutes to the cooking time. The sauce is also versatile beyond this recipe and works wonderfully as a dip for vegetables, a topping for baked potatoes, or even spread on sandwiches.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully with this recipe. They’re more forgiving and stay juicier, though cooking time may need to be adjusted by 2 to 3 minutes depending on thickness.
What if I don’t have Dijon mustard?
You can substitute with whole grain mustard or simply use more yellow mustard, though the flavor will be slightly less complex. Dijon adds a sophisticated sharpness that really elevates the sauce.
How do I prevent the coating from falling off?
The key is proper dredging technique and letting the coated chicken rest for 10 to 15 minutes before cooking. Don’t skip the flour step as it creates the foundation that helps everything stick together.
Pretzel Crusted Chicken with Cheddar Mustard Sauce
Ingredients
Equipment
Method
- Pound each chicken breast to an even 3/4-inch thickness using a meat mallet between two sheets of plastic wrap, then season both sides generously with salt and pepper. Set up three shallow bowls: flour in the first, beaten eggs mixed with Dijon mustard in the second, and crushed pretzels combined with garlic powder and smoked paprika in the third.
- Dredge each chicken breast in flour, shaking off excess, then dip into the egg mixture, coating completely. Press the chicken firmly into the pretzel mixture, ensuring both sides are thoroughly coated. Place coated chicken on a wire rack and let rest for 10 minutes before cooking.
- Preheat oven to 400°F. Place the coated chicken on a parchment-lined baking sheet. Brush the tops lightly with olive oil or melted butter and bake for 20 to 25 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
- While the chicken cooks, make the sauce by melting butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until it smells nutty but hasn’t browned. Gradually pour in milk while whisking constantly to avoid lumps, then cook for 3 to 4 minutes until the mixture thickens to a heavy cream consistency.
- Reduce heat to low and stir in both mustards until combined. Add the shredded cheddar cheese a handful at a time, stirring until each addition melts completely before adding more. If the sauce seizes up or gets grainy, add a tablespoon of milk and whisk vigorously. Season with salt and pepper to taste.
- Serve the chicken immediately while hot and crispy, drizzled generously with the cheddar mustard sauce. Garnish with chopped fresh parsley and extra crushed pretzels if desired.
