Oh, hi there! Come on in, the kitchen’s a bit chaotic, but the smell of Pretzel Chicken with Cheese Sauce more than makes up for it, right? Let me tell you, this isn’t just a recipe; it’s a trip down memory lane, a testament to surviving picky eaters, and a guaranteed crowd-pleaser all rolled into one!

I remember the first time I attempted Pretzel Chicken with Cheese Sauce. It was a disaster! The pretzels were soggy, the chicken was dry, and the cheese sauce? Well, let’s just say it resembled wallpaper paste more than a luscious, creamy delight. But, like any good home cook, I wasn’t about to give up. I tweaked, I tested, I asked my mom for advice (because who knows more about feeding a family than our moms?), and finally, I landed on this version.

The “aha” moment came when I realized the importance of toasting the pretzel crumbs before coating the chicken. It adds this amazing nutty flavor and helps them stay nice and crispy in the oven. And the cheese sauce? A little bit of patience and good quality cheddar makes all the difference!

This Pretzel Chicken with Cheese Sauce has become a weekly staple in our house. It’s quick enough for a weeknight meal (especially when I use my trusty shortcuts!), but also special enough to serve to guests. Honestly, even my super picky son devours it – and that’s saying something! Life gets crazy, doesn’t it? Between school runs, soccer practice, and trying to squeeze in a little “me time,” finding meals that everyone enjoys can feel like a Herculean task. That’s why I love this recipe; it’s a win-win for everyone.

When I first created it, I was desperate for something that felt fun and indulgent, but wasn’t loaded with unhealthy fats. Now, it’s become a constant request. I feel like a short-order cook sometimes, but I wouldn’t trade it.

So, grab an apron, crank up the tunes, and let’s make some Pretzel Chicken with Cheese Sauce! Don’t be intimidated; I’ll walk you through every step. Trust me, if I can do it, you can too! And the best part? You’ll have a delicious, family-friendly meal on the table in no time.

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into tenders
2 cups pretzel twists, finely crushed (about 6 ounces) I find the thicker pretzels work best for Pretzel Chicken with Cheese Sauce.
1/2 cup all-purpose flour
2 large eggs, beaten
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
Salt to taste I always use kosher salt in my Pretzel Chicken with Cheese Sauce.
4 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
4 cups (16 ounces) shredded cheddar cheese When making Pretzel Chicken with Cheese Sauce you can find this at your local grocery store in the dairy section, however sometimes I will buy in bulk from Costco.
1/4 teaspoon ground mustard
Pinch of cayenne pepper (optional) Here’s a Pretzel Chicken with Cheese Sauce trick I learned from my mom: add a splash of hot sauce to the cheese sauce for a little kick!

Okay, so a few things here! For the pretzels, I like to use the big, chunky ones because they give the Pretzel Crusted Chicken a really nice texture. You can crush them in a food processor, but honestly, a good old-fashioned zip-top bag and a rolling pin work just fine. Plus, it’s a great way to relieve some stress! Speaking of pretzels, storing them in an air tight container helps to ensure your Pretzel Chicken with Cheese Sauce is always crispy.

To save a little money, keep an eye out for sales on cheese at your local grocery store. Shredding your own cheese is always more economical than buying pre-shredded, but hey, we’re all about shortcuts here, so no judgment if you grab the pre-shredded stuff. I usually do!

Oh, and a word to the wise: don’t skip the garlic powder and paprika. They add a subtle but essential layer of flavor to the Chicken Tender Recipe. Trust me on this one. For the Cheese Sauce Recipe, I recommend using a good quality cheddar cheese for the best flavor. Also, make sure to whisk the flour and butter in a sauce pan until it coats the bottom of the pan. This helps thicken the sauce before adding the milk and cheese.

How to Make – Step-by-Step

Preheat your oven to 400°F (200°C). While the oven is preheating, lightly grease a baking sheet with cooking spray. I learned the hard way with Pretzel Chicken with Cheese Sauce that parchment paper is not optional when it comes to baking the chicken to prevent it from sticking to the baking sheet.
Prepare the pretzel coating: In a shallow dish, combine the crushed pretzels, garlic powder, paprika, salt, and pepper. Mix well. You know, while the Pretzel Chicken with Cheese Sauce is being prepped, I usually have a cup of coffee or tea.
Set up your breading station: In another shallow dish, place the flour. In a third shallow dish, whisk the eggs.
Bread the chicken: Dip each chicken tender in the flour, shaking off any excess. Then, dip it in the egg mixture, followed by the pretzel crumb mixture, pressing gently to make sure the crumbs adhere. Don’t worry if your Pretzel Chicken with Cheese Sauce coating isn’t perfect; it’ll still taste amazing!
Arrange the chicken on the prepared baking sheet. Make sure they’re not too crowded so they can bake evenly.
Bake for 15-20 minutes, or until the chicken is cooked through and the pretzel coating is golden brown. In my kitchen, Pretzel Chicken with Cheese Sauce usually takes about 18 minutes, but oven temperatures can vary, so keep an eye on it. Your Baked Pretzel Chicken should smell so good that you’ll want to eat it right away.
While the chicken is baking, prepare the cheese sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly. This is called a roux, and it’s the base of your cheese sauce. Be sure to cook the roux until it coats the bottom of the pan before moving on.
Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat to low. My Homemade Cheese Sauce usually takes about 5 minutes to thicken.
Add the shredded cheddar cheese, ground mustard, and cayenne pepper (if using). Stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasoning as needed. Here’s a tip: if your cheese sauce is too thick, add a little more milk. If it’s too thin, simmer it for a few more minutes, stirring constantly.
Remove the chicken from the oven and let it cool for a few minutes. This helps prevent the cheese sauce from sliding right off.
Serve the Baked Pretzel Chicken immediately with the cheese sauce. Get ready for some serious yumminess!

I learned the hard way with Pretzel Chicken with Cheese Sauce that allowing the chicken to cool down for a few minutes before serving prevents the cheese sauce from sliding off.

You can also try Pretzel Crusted Chicken with Cheddar-Mustard Sauce, to see the variation of this recipe.

Serving

Okay, so here’s where the fun begins! My kids love our Pretzel Chicken with Cheese Sauce when I serve it with a side of steamed broccoli and some crispy sweet potato fries. It’s a balanced meal that everyone enjoys, and that’s a win in my book! This Pretzel Chicken with Cheese Sauce is perfect for a casual weeknight dinner, a fun weekend lunch, or even a game-day party.

When it comes to presentation, I like to arrange the Chicken Tender Recipe on a platter and drizzle generously with the cheese sauce. A sprinkle of chopped fresh parsley or chives adds a pop of color and freshness. If you have extra Pretzel Chicken with Cheese Sauce, it’s delicious cold the next day in a sandwich or salad. Leftovers are a rare occurrence at my house though.

For a seasonal variation, try adding a little pumpkin puree to the cheese sauce in the fall. It adds a subtle sweetness and a beautiful orange hue. Trust me, it’s delicious! My friends always ask for this Pretzel Chicken with Cheese Sauce recipe. I love serving them because it feels like sharing a little piece of my family with them. My family also loves my spiced chicken strips with fresh salad and yogurt sauce. https://seasonedrecipe.com/my-spiced-chicken-strips-with-fresh-salad-yogurt-sauce

To get more great serving ideas for your Pretzel Crusted Chicken check out this article Incredible Cheddar and Pretzel Crusted Baked Chicken Recipe.

FAQs

Can I use different types of cheese in the sauce? Absolutely! Feel free to experiment with different cheeses in your Cheese Sauce Recipe. Gruyere, Monterey Jack, or even a little bit of pepper jack would be delicious. You know what I do when my Pretzel Chicken with Cheese Sauce needs a little heat? I add a jalapeno to the cheese sauce.
Can I make this ahead of time? You can prepare the chicken ahead of time and store it in the refrigerator until you’re ready to bake it. However, I recommend making the cheese sauce fresh, as it can thicken up as it sits.
Can I freeze the leftovers? The Pretzel Chicken with Cheese Sauce is best enjoyed fresh, but you can freeze the leftovers if you need to. Just be aware that the pretzel coating may lose some of its crispness when thawed. I do not suggest freezing the Cheese Sauce Recipe.
My pretzel coating isn’t sticking to the chicken. What am I doing wrong? Make sure you’re pressing the pretzel crumbs gently onto the chicken to help them adhere. Also, make sure you’re shaking off any excess flour and egg before dipping the chicken in the next step. This will help the pretzel crumbs stick better.
My cheese sauce is too thick/thin. How can I fix it? If your cheese sauce is too thick, add a little more milk until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes, stirring constantly.
Can I use chicken thighs instead of chicken breasts? Yes, you can definitely use chicken thighs in this recipe. Just be sure to adjust the cooking time accordingly, as chicken thighs take longer to cook than chicken breasts.
What can I serve with this? This Pretzel Chicken with Cheese Sauce is delicious with a variety of sides, such as steamed vegetables, roasted potatoes, mashed sweet potatoes, or a simple salad.

My husband asks every time how do I create such delicious recipes? Well, it is practice, practice, practice!

For more ideas on other great recipes, check this one out – Spicy Garlic Chicken Stir Fry with Rice https://seasonedrecipe.com/spicy-garlic-chicken-stir-fry-with-rice

My Final Thoughts

This Pretzel Chicken with Cheese Sauce recipe is more than just a meal; it’s a symbol of happy family dinners, successful picky-eater negotiations, and the joy of creating something delicious from scratch. It holds a special place in my heart because it’s a recipe that I’ve perfected over time, with a little help from my mom, my family’s feedback, and a whole lot of love.

My Pretzel Chicken with Cheese Sauce Pro Tips:

Toast the pretzel crumbs before coating the chicken for extra flavor and crispness.
Use good quality cheddar cheese for the best cheese sauce.
Don’t be afraid to experiment with different cheeses and seasonings to customize the recipe to your liking.

Some variations that I have tried is to add a spicy honey mustard dipping sauce like this Pretzel Chicken Fingers with Spicy Honey Mustard Sauce. – Half ….

My family loves the Pretzel Chicken with Cheese Sauce in the fall with pumpkin puree, and my son loves when I add a bit of hot sauce!

I encourage you to make this Pretzel Chicken with Cheese Sauce your own. Add your favorite spices, try different cheeses, and experiment with different dipping sauces. Don’t be afraid to get creative and have fun in the kitchen!

I hope you enjoy making this Pretzel Chicken with Cheese Sauce as much as I do. And I hope it brings as much joy and laughter to your family dinners as it has to mine. Give it a try, and let me know what you think! You may also like my other recipe https://seasonedrecipe.com/chicken-shawarma-creamy-garlic-sauce. You will not regret it!

Pretzel Chicken with Cheese Sauce

Print Recipe

Crispy, crunchy pretzel-crusted chicken breasts baked to perfection and smothered in a creamy, homemade cheese sauce. This comforting dish is a family favorite that’s surprisingly easy to make!

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into cutlets
1 cup all-purpose flour
2 large eggs, beaten
3 cups pretzel crumbs (about 8 oz pretzels)
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
Salt to taste
1/4 cup vegetable oil

Cheese Sauce:

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon mustard powder
2 cups shredded cheddar cheese

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
Place flour, beaten eggs, and pretzel crumbs (mixed with garlic powder, paprika, salt, and pepper) into three separate shallow dishes.
Dip each chicken cutlet into the flour, then the egg, and then press into the pretzel crumbs, ensuring it’s fully coated.
Heat vegetable oil in a large skillet over medium-high heat. Sear each chicken cutlet for 2-3 minutes per side, until golden brown.
Transfer seared chicken cutlets to the prepared baking sheet.
Bake for 15-20 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the cheese sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in milk until smooth. Add salt, pepper, and mustard powder.
Bring to a simmer, stirring constantly, until thickened.
Remove from heat and stir in cheddar cheese until melted and smooth.
Pour cheese sauce over baked pretzel chicken and serve immediately.

Notes

For a spicier kick, add a pinch of cayenne pepper to the pretzel crumb mixture. Serve with steamed broccoli or a side salad for a complete meal.