Oh, honey, let me tell you about Pretzel Crusted Chicken with Cheddar-Mustard Sauce. It’s one of those recipes that, once you make it, you’ll wonder how you ever lived without it. I still remember the first time I attempted it. I was trying to be all fancy and innovative, you know? I saw something similar in a magazine, but it just wasn’t “me.” The first attempt was a soggy, salty mess. My “aha” moment came when I realized the key was all in the crunch and the balance of flavors. It needed a crispy pretzel coating and a sauce that was both tangy and comforting.

This Pretzel Crusted Chicken with Cheddar-Mustard Sauce is now a regular on our dinner table, especially on those hectic weeknights when everyone’s running in different directions. It’s quick, it’s easy, and most importantly, the kids actually *ask* for it! The salty pretzels, the juicy chicken, and that creamy, cheesy sauce – it’s a symphony of flavors and textures. I discovered this gem maybe five years ago, tweaked it to perfection over several tries, and now, well, let’s just say it’s requested more than mac and cheese some nights! And let’s be real, anything that can dethrone mac and cheese is a winner in my book.

My journey to perfect this recipe wasn’t without its bumps – Check out this external recipe for Crispy Pretzel Crusted Chicken with Cheddar-Mustard Sauce for inspiration!. I’d love for you to try my version! It’s a total game-changer. Come on, let’s get cooking!

Ingredients for Pretzel Perfection

Alright, let’s talk ingredients for our Pretzel Crusted Chicken with Cheddar-Mustard Sauce. Don’t worry, nothing too fancy here, just good ol’ pantry staples with a few special touches. We are going to elevate simple ingredients to new heights.

raw ingredients for pretzel crusted chicken

Chicken Breasts: 4 boneless, skinless chicken breasts (about 6-8 ounces each)
Pretzels: 3 cups of pretzel twists, finely crushed. I always use the thicker, more robust pretzels for my Pretzel Crusted Chicken with Cheddar-Mustard Sauce because they hold up better.
All-Purpose Flour: 1/2 cup
Eggs: 2 large, beaten
Dijon Mustard: 2 tablespoons. I always use Dijon for that extra zing in my Pretzel Crusted Chicken with Cheddar-Mustard Sauce.
Cheddar Cheese: 1 cup, shredded (sharp cheddar is my personal favorite!)
Milk: 1/2 cup
Butter: 2 tablespoons
Olive Oil: 2 tablespoons
Garlic Powder: 1 teaspoon
Paprika: 1 teaspoon
Salt and Pepper: To taste

When making Pretzel Crusted Chicken with Cheddar-Mustard Sauce, you can find the best pretzel deals at your local bulk store. Trust me, buying in bulk saves a ton of money! Here’s a Pretzel Crusted Chicken with Cheddar-Mustard Sauce trick I learned from my mom: she always adds a pinch of cayenne pepper to the pretzel crumbs for a little kick. It’s subtle, but it makes a world of difference. For a cost-saving tip, buy a block of cheddar and shred it yourself. It melts better and tastes fresher than the pre-shredded stuff. Also, store leftover pretzels in an airtight container to prevent them from getting stale.

Speaking of cost-saving tips, have you seen my spiced chicken strips with fresh salad yogurt sauce? They are also easy on the wallet! Check out the full recipe here at seasonedrecipe.com.

How to Make Pretzel Crusted Chicken: Step-by-Step

Okay, grab your apron, and let’s get started with this Pretzel Crusted Chicken with Cheddar-Mustard Sauce. Don’t be intimidated; it’s easier than it looks, I promise! Follow these steps and you will be enjoying this amazing dish in no time!

Prepare the Chicken: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil. Now, let’s get the chicken ready! If your chicken breasts are particularly thick, you can pound them out to an even thickness (about 1/2 inch). This helps them cook evenly. Season the chicken with salt, pepper, garlic powder, and paprika.
Set Up the Breading Station: This is where the magic happens. In three separate shallow dishes, place the flour, beaten eggs, and crushed pretzels.
Bread the Chicken: Dredge each chicken breast in the flour, making sure to coat it completely. Then, dip it into the beaten eggs, letting any excess drip off. Finally, press the chicken into the crushed pretzels, ensuring it’s fully coated with that glorious crispy pretzel coating. Don’t worry if your Pretzel Crusted Chicken with Cheddar-Mustard Sauce looks a little messy at this stage; that’s perfectly fine!
Bake the Chicken: Place the breaded chicken breasts on the prepared baking sheet. Drizzle a little olive oil over the top of each chicken breast. Bake for 20-25 minutes, or until the chicken is cooked through and the pretzels are golden brown and crispy. In my kitchen, Pretzel Crusted Chicken with Cheddar-Mustard Sauce usually takes about 22 minutes, but oven times can vary.
Make the Cheddar-Mustard Sauce: While the chicken is baking, let’s whip up that amazing sauce! In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly pour in the milk, whisking continuously to prevent lumps. Bring the mixture to a simmer, then reduce the heat to low. Stir in the cheddar cheese and Dijon mustard until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
Serve and Enjoy: Once the chicken is done, let it rest for a few minutes before serving. Spoon the cheddar-mustard sauce over the baked pretzel chicken, and get ready for some serious deliciousness!

I learned the hard way with Pretzel Crusted Chicken with Cheddar-Mustard Sauce that using stale pretzels is a big no-no. They just don’t stick to the chicken as well and the crispy pretzel coating won’t be achieved. While the Pretzel Crusted Chicken with Cheddar-Mustard Sauce is cooking, I usually whip up a quick side salad or steam some broccoli. Your Pretzel Crusted Chicken with Cheddar-Mustard Sauce should smell like a salty, cheesy dream! To make clean up even easier, I usually line the baking sheet with parchment paper.

Serving Suggestions for Pretzel Crusted Chicken

Now that you’ve made this incredible Pretzel Crusted Chicken with Cheddar-Mustard Sauce, let’s talk about serving it up! The presentation is key. Let’s transform our creation into an unforgettable culinary experience!

The kids love our Pretzel Crusted Chicken with Cheddar-Mustard Sauce when I cut it into strips and serve it with some honey mustard dipping sauce on the side. It’s like a grown-up version of chicken nuggets!

My go-to side dishes that pair perfectly with Pretzel Crusted Chicken with Cheddar-Mustard Sauce are roasted vegetables (like Brussels sprouts or carrots) and a simple green salad. The roasted vegetables add a touch of sweetness and earthiness that balances the richness of the chicken and sauce.

This Pretzel Crusted Chicken with Cheddar-Mustard Sauce is perfect for a weeknight dinner, but it’s also fancy enough to serve to guests. I often make it for casual get-togethers with friends. For presentation, I like to arrange the chicken on a platter, drizzle it generously with the cheddar-mustard sauce, and garnish it with some chopped fresh parsley.

If you have extra Pretzel Crusted Chicken with Cheddar-Mustard Sauce (which is rare in my house!), you can slice it up and add it to a salad or make a delicious chicken sandwich. If you like chicken sandwhiches you need to see my my spiced chicken strips with fresh salad yogurt sauce recipe! For a seasonal variation, try adding a sprinkle of dried cranberries to the pretzel crumbs during the fall. It adds a lovely sweetness and festive touch. My friends always ask for this Pretzel Crusted Chicken with Cheddar-Mustard Sauce recipe, and I’m always happy to share it. Give it a try and let me know what you think!

FAQs: Your Pretzel Chicken Questions Answered

Okay, let’s tackle some frequently asked questions about this Pretzel Crusted Chicken with Cheddar-Mustard Sauce. I’ve heard it all, so don’t be shy!

Can I use chicken thighs instead of chicken breasts?Absolutely! Chicken thighs will work just fine, but keep in mind that they might take a bit longer to cook. Just make sure they reach an internal temperature of 165°F (74°C).
What can I use if I don’t have Dijon mustard?If you don’t have Dijon mustard, you can substitute it with yellow mustard, but the flavor won’t be quite the same. I’ve even used a little horseradish mustard in a pinch, which gave it a nice kick!
My pretzel coating isn’t sticking to the chicken. What am I doing wrong?Make sure you’re pressing the pretzels firmly onto the chicken. Also, the egg wash is crucial for helping the pretzels adhere. If you are still facing problems maybe this Pretzel Crusted Chicken – Taste and Tell can help you out. You know what I do when my Pretzel Crusted Chicken with Cheddar-Mustard Sauce coating isn’t sticking? I sometimes add a little bit of melted butter to the pretzels to make them stick better.
Can I make this ahead of time?You can prepare the chicken ahead of time by breading it and storing it in the refrigerator for up to 24 hours. However, I recommend baking it fresh for the best results.
The cheddar-mustard sauce is too thick. How can I thin it out?If your cheddar-mustard sauce is too thick, simply add a little bit more milk until it reaches your desired consistency.
Can I freeze this Pretzel Crusted Chicken with Cheddar-Mustard Sauce?I don’t recommend freezing the finished dish, as the pretzel coating can get soggy. However, you can freeze the breaded chicken before baking. Just thaw it in the refrigerator overnight before cooking.
My family doesn’t like cheddar cheese. What other cheese can I use in the sauce?If you’re not a fan of cheddar cheese, you can substitute it with Monterey Jack, Gruyere, or even a blend of cheeses. For my picky eaters, I sometimes sneak in a little bit of cream cheese for extra creaminess. If you love chicken with cheddar sauce you need to see my BBQ Ranch Chicken Pasta with Broccoli and Cheddar. Here is a link to seasonedrecipe.com.
How do I make sure the chicken stays moist?Pounding the chicken to an even thickness helps it cook evenly and prevents it from drying out. Also, don’t overbake it!

Final Thoughts on Pretzel Crusted Chicken

This Pretzel Crusted Chicken with Cheddar-Mustard Sauce recipe holds a special place in my heart because it’s a dish that my whole family enjoys. It’s a winner every time. It’s more than just a meal; it’s an experience, a memory in the making.

Here are my Pretzel Crusted Chicken with Cheddar-Mustard Sauce Pro Tips:

Don’t overcrowd the baking sheet: Give the chicken enough space so it can get nice and crispy.
Use a meat thermometer: Ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
Let it rest: Allow the chicken to rest for a few minutes before serving to keep the juices in.

I’ve tried a few variations over the years. One time, I added a bit of hot sauce to the cheddar-mustard sauce for a spicy kick, and my husband loved it! Another time, I used honey mustard instead of Dijon, which gave it a sweeter flavor that the kids adored. My son loves it when I add bacon bits to the pretzel coating. He’d be thrilled with this Pretzel Crusted Honey Mustard Chicken – Sammy Montgoms version.

I encourage you to make this Pretzel Crusted Chicken with Cheddar-Mustard Sauce your own! Don’t be afraid to experiment with different cheeses, mustards, and seasonings. Have fun with it, and make it a reflection of your own tastes and preferences. I hope your cooking experience is filled with joy, laughter, and, of course, a delicious meal. Give this Pretzel Crusted Chicken with Cheddar-Mustard Sauce a try – you won’t regret it!

Pretzel Crusted Chicken with Cheddar-Mustard Sauce

Print Recipe

This Pretzel Crusted Chicken offers a satisfying crunch and savory flavor. Paired with a creamy Cheddar-Mustard sauce, it’s a quick and delicious weeknight meal the whole family will love.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts
1 cup pretzels, crushed
1/2 cup all-purpose flour
1 large egg, beaten
1/4 cup milk
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
2 tbsp olive oil

For the Cheddar-Mustard Sauce:

1/2 cup mayonnaise
1/4 cup shredded cheddar cheese
2 tbsp Dijon mustard
1 tbsp honey
1 tbsp lemon juice
1/4 tsp paprika

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow dish, combine crushed pretzels, garlic powder, paprika, salt, and pepper.
In another shallow dish, place flour. In a third shallow dish, whisk together egg and milk.
Dredge each chicken breast in flour, then dip in the egg mixture, and finally coat thoroughly with the pretzel mixture, pressing gently to adhere.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until lightly browned.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the Cheddar-Mustard Sauce: In a small bowl, combine mayonnaise, cheddar cheese, Dijon mustard, honey, lemon juice, and paprika. Mix well.
Remove the chicken from the oven and let it rest for a few minutes before serving.
Serve the Pretzel Crusted Chicken with the Cheddar-Mustard Sauce.

Notes

Serve with a side of roasted vegetables or a fresh salad for a complete meal. For a spicier kick, add a pinch of cayenne pepper to the pretzel mixture.