Amazing Chicken with Mustard-Cheddar Sauce Recipe

My Pretzel Chicken with Mustard-Cheddar Sauce recipe is designed for maximum flavor impact with minimal fuss. You’ll be amazed at how quickly this crowd-pleasing meal comes together, using simple ingredients and straightforward steps. The contrast between the crunchy pretzel crust and the creamy, dreamy sauce is pure comfort food magic. It’s savory, slightly tangy, cheesy, and utterly irresistible. Ready to elevate your chicken game? Try it tonight—you won’t believe how simple deliciousness can be! This pretzel chicken recipe is destined to become a family favorite.

Ingredients :

For the Pretzel Chicken:

• 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups finely crushed pretzels (about 4-5 oz whole pretzels)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Salt and freshly ground black pepper to taste
• 3 tablespoons olive oil or vegetable oil (if pan-frying, more if needed) or cooking spray (if baking)

For the Mustard-Cheddar Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups milk (whole or 2% recommended for richness)
• 1 cup shredded sharp cheddar cheese (about 4 oz)
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon Worcestershire sauce (optional, for depth)
• Salt and freshly ground black pepper to taste
• Pinch of cayenne pepper (optional, for a little heat)

Tips:

• User Tip: For extra richness in your mustard-cheddar sauce, stir in 1-2 tablespoons of cream cheese along with the cheddar until smooth.
• User Tip: Use thin-cut chicken breasts or butterfly thicker breasts before pounding for quicker and more even cooking.
• Universal Tip: Salt your pasta water like the ocean for flavor infusion – while we aren’t making pasta here, the principle applies to seasoning dredging stations! Lightly salt the flour and egg wash for seasoned layers.
• Universal Tip: Freshly shredding your cheddar cheese from a block results in a smoother, meltier sauce compared to pre-shredded cheese, which often contains anti-caking agents.

Step-by-Step Instructions :

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. If you haven’t already, place them between sheets of plastic wrap or parchment paper and pound them to an even ½-inch thickness. Why? This ensures the chicken cooks quickly and evenly, preventing dry edges before the center is done. Season both sides lightly with salt and pepper.
2. Set Up Dredging Station: Prepare three shallow dishes or plates. In the first, combine the flour, garlic powder, onion powder, paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk to combine. In the second dish, beat the eggs with a tablespoon of water. In the third dish, place the finely crushed pretzels. Tip: Crush pretzels in a food processor for fine crumbs or place them in a zip-top bag and crush with a rolling pin. It’s important to have a proper dredging station to create the perfect crust. The flour helps the egg adhere, and the egg helps the pretzel crumbs stick. Seasoning each layer ensures maximum flavor in every bite.
3. Coat the Chicken: Working one piece at a time, dredge a chicken breast in the seasoned flour mixture, shaking off any excess. Then, dip it into the beaten egg, ensuring it’s fully coated and letting any excess drip off. Finally, press the chicken firmly into the pretzel crumbs, coating both sides completely. Place the coated chicken on a clean plate or wire rack. Repeat with the remaining chicken breasts. Make sure the pretzel crumbs are packed on well for maximum crunch!
4. Cook the Chicken (Choose Your Method):
   • Baking (Recommended for ease): Preheat your oven to 400°F (200°C). Place a wire rack inside a baking sheet and lightly spray the rack with cooking spray. Arrange the pretzel-coated chicken on the rack in a single layer. Spray the tops of the chicken lightly with cooking spray. Bake for 20-25 minutes, or until the chicken is golden brown, crispy, and cooked through. Why the rack? It allows air to circulate, ensuring crispiness on all sides. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer in the thickest part. For guidance on safe temperatures, consult the FoodSafety.gov – Safe Minimum Internal Temperatures chart. Baking is a healthier option and allows the chicken to cook evenly.
   • Pan-Frying: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully place 2 chicken breasts in the skillet (avoid overcrowding). Cook for 4-6 minutes per side, until golden brown, crispy, and cooked through (internal temperature of 165°F/74°C). Transfer cooked chicken to a paper towel-lined plate and repeat with remaining chicken, adding more oil if needed. Pan-frying gives you a beautiful golden-brown crust, but be sure to monitor the heat to avoid burning the pretzels.
5. Make the Mustard-Cheddar Sauce: While the chicken is cooking (especially if baking), melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Why? This cooks out the raw flour taste and creates a roux to thicken the sauce. A well-made roux is the foundation of a smooth and creamy sauce.
6. Add Milk Gradually: Slowly whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth. Bring the sauce to a gentle simmer, whisking frequently, and let it cook for 2-3 minutes until slightly thickened. Adding the milk gradually and whisking constantly prevents lumps and ensures a silky-smooth sauce.
7. Melt Cheese & Add Flavor: Reduce the heat to low. Gradually add the shredded cheddar cheese, whisking until melted and smooth. Do not let the sauce boil after adding cheese, as it can become grainy. Stir in the Dijon mustard, whole grain mustard, Worcestershire sauce (if using), and cayenne pepper (if using). Taste and season with salt and pepper as needed. Keep the sauce warm over low heat until ready to serve. If it thickens too much, whisk in a splash more milk. High-quality cheddar cheese is key to a flavorful sauce. Adjust the mustards and seasonings to your personal preference.
8. Serve: Place the crispy pretzel chicken on plates and generously spoon the warm mustard-cheddar sauce over the top. Garnish with fresh parsley or chives, if desired. Serve immediately and enjoy your delicious Pretzel Chicken with Mustard-Cheddar Sauce! Remember to handle cooked chicken safely; find more tips at the U.S. Department of Agriculture (USDA) – Chicken Handling and Storage.

Servings Ideas :

Serving your spectacular Pretzel Chicken with Mustard-Cheddar Sauce is all about complementing its unique textures and flavors. The crispy, salty pretzel crust and tangy, creamy cheese sauce pair beautifully with a variety of sides. For a balanced meal, consider serving it alongside steamed or roasted green vegetables like tender asparagus spears or vibrant broccoli florets; their freshness cuts through the richness wonderfully. Plating suggestion: Arrange the chicken slightly overlapping on the plate, drizzle the mustard-cheddar sauce generously over the top half, allowing the crispy pretzel crust to peek through, and nestle the roasted veggies alongside. The brightness of the vegetables balances the richness of the chicken and sauce.

Alternatively, lean into the comfort food aspect with creamy mashed potatoes or buttery egg noodles – perfect for catching any extra mustard-cheddar sauce. A simple green salad with a light vinaigrette also provides a refreshing counterpoint. For a pub-style feel, serve with thick-cut potato wedges or sweet potato fries. Plating tip: Create a bed of mashed potatoes or noodles, place the pretzel chicken on top, ladle sauce over, and garnish with a sprinkle of paprika or chopped chives for color. Extra sauce on the side is always a welcome addition!

FAQs :

1. Can I make Pretzel Chicken with Mustard-Cheddar Sauce ahead of time?
   You can certainly do some prep ahead! You can coat the chicken breasts up to a few hours in advance; just store them covered in the refrigerator on a parchment-lined baking sheet. However, for the best crispy texture, it’s recommended to cook the chicken just before serving. The mustard-cheddar sauce can be made a day or two ahead and stored in an airtight container in the refrigerator. Reheat it gently over low heat, whisking constantly, and adding a splash of milk if needed to reach the desired consistency. Avoid boiling the sauce during reheating. Preparing components in advance saves time on busy weeknights.
2. What are the best pretzels to use for the crust?
   Standard salted pretzels work best for this Pretzel Chicken recipe. Thin pretzel twists or sticks are easiest to crush finely. You can use a food processor for quick, even crumbs or place them in a sealed bag and crush them with a rolling pin or mallet. Avoid heavily seasoned pretzels (like ranch or buffalo flavor) unless you want those flavors to dominate the dish. Gluten-free pretzels can be substituted for a gluten-free version. The right pretzels provide the perfect balance of salt and crunch.
3. Can I use chicken thighs instead of breasts?
   Absolutely! Boneless, skinless chicken thighs are a great option if you prefer darker meat. They tend to be juicier and more forgiving than breasts. Since thighs vary in thickness, pounding them gently to a more uniform thickness is still recommended. Cooking time might need slight adjustment – ensure they reach the safe internal temperature of 165°F (74°C). The rich flavor of thighs pairs exceptionally well with the mustard-cheddar sauce. Chicken thighs offer a richer flavor and stay moist during cooking.
4. How do I store and reheat leftovers?
   Store leftover pretzel chicken and mustard-cheddar sauce separately in airtight containers in the refrigerator for up to 3 days. For best results when reheating the chicken, use an oven or air fryer at around 350°F (175°C) until warmed through and re-crisped (about 10-15 minutes). Microwaving will make the crust soggy. Reheat the sauce gently on the stovetop over low heat, whisking frequently and adding a splash of milk if necessary. Proper storage and reheating techniques maintain the quality of the leftovers.
5. How can I make the Mustard-Cheddar Sauce spicier or vary the flavor?
   Easily! To add spice, increase the cayenne pepper or add a dash of your favorite hot sauce. A pinch of smoked paprika can add smoky depth. For flavor variations, try using different cheeses like Gruyère, Monterey Jack, or a smoked cheddar blend. Adding crumbled cooked bacon to the sauce or even into the pretzel crumbs is also delicious! A splash of white wine or beer (like a lager) can be added to the sauce after making the roux for extra complexity – just let it simmer for a minute before adding the milk. Experimenting with flavors allows you to customize the dish to your liking.
6. Is this Pretzel Chicken recipe gluten-free friendly?
   Yes, with a couple of simple swaps! Use your favorite gluten-free pretzels for the crust and substitute a cup-for-cup gluten-free all-purpose flour blend in both the dredging station and the roux for the mustard-cheddar sauce. Ensure your Worcestershire sauce is certified gluten-free if using. With these adjustments, you can enjoy a delicious gluten-free Pretzel Chicken with Mustard-Cheddar Sauce. Simple substitutions make this recipe accessible to those with gluten sensitivities.

Conclusion :

This Pretzel Chicken with Mustard-Cheddar Sauce is more than just a meal; it’s an experience waiting to happen in your kitchen. The delightful crunch of the pretzel coating combined with the sharp, creamy tang of the homemade sauce creates a truly memorable dish that feels special but is surprisingly easy to prepare. It’s perfect for busy weeknights when you crave comfort food, yet impressive enough for guests. The balance of savory chicken, salty pretzels, and rich cheese sauce hits all the right notes. We’re confident this will quickly climb the ranks to become one of your go-to chicken recipes. The combination of textures and flavors makes this dish a guaranteed crowd-pleaser.

Pro Tips:

• For extra flavor depth in the sauce, add a teaspoon of nutritional yeast along with the cheese for a more complex umami note.
• Toast the pretzel crumbs lightly in a dry skillet before dredging for an even deeper, nuttier flavor.
• Ensure your oil is hot enough if pan-frying to get an instant sear and prevent sogginess.

Variations:

• Spicy Honey Mustard: Add 1-2 tablespoons of honey and a pinch of red pepper flakes to the mustard-cheddar sauce.
• Bacon Pretzel Chicken: Mix ½ cup of finely crumbled cooked bacon into the pretzel crumbs before coating the chicken.

If you’re searching for other comforting and creative chicken dinners, you might also love our Chicken Alfredo Stuffed Garlic Bread Subs or the incredibly simple Heavenly Slow Cooker Chicken Delight. Enjoy making (and eating!) this fantastic pretzel chicken!

Chicken with Mustard-Cheddar Sauce Recipe

Print Recipe

Pin Recipe

My Pretzel Chicken with Mustard-Cheddar Sauce recipe is designed for maximum flavor impact with minimal fuss. The contrast between the crunchy pretzel crust and the creamy, dreamy sauce is pure comfort food magic. It’s savory, slightly tangy, cheesy, and utterly irresistible. This pretzel chicken recipe is destined to become a family favorite.

• Author: Kiera
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baked or Pan-Fried
• Cuisine: Comfort Food

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups finely crushed pretzels
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• Salt and freshly ground black pepper to taste
• 3 tbsp olive oil or vegetable oil (or cooking spray if baking)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1½ cups milk (whole or 2% recommended)
• 1 cup shredded sharp cheddar cheese
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tsp Worcestershire sauce (optional)
• Pinch of cayenne pepper (optional)

Instructions

1. Pat chicken dry and pound to ½-inch thickness. Season both sides with salt and pepper.
2. Prepare dredging station: seasoned flour in one dish, beaten eggs in another, and crushed pretzels in the third.
3. Coat chicken in flour, then egg, then pretzels. Press crumbs on firmly.
4. To bake: Preheat oven to 400°F (200°C). Place chicken on sprayed wire rack over baking sheet. Spray tops lightly. Bake 20-25 mins until golden and cooked through.
5. To pan-fry: Heat oil over medium-high. Cook chicken 4-6 mins per side until crispy and cooked through. Drain on paper towels.
6. For sauce: Melt butter in saucepan. Whisk in flour and cook 1 minute to form a roux.
7. Gradually whisk in milk, bring to simmer. Cook 2-3 mins until slightly thickened.
8. Reduce heat. Stir in cheddar cheese until melted. Add mustards, Worcestershire, cayenne (if using), salt and pepper. Keep warm until serving.
9. Serve chicken topped with warm mustard-cheddar sauce. Garnish with parsley or chives if desired.

Notes

Use freshly shredded cheddar for best melting. Make sauce ahead if needed, and reheat gently with extra milk. Thin chicken = faster, even cooking. Gluten-free pretzels and flour can be substituted to make this recipe gluten-free.

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 520
• Sugar: 3g
• Sodium: 790mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 145mg

Keywords: pretzel chicken, cheddar mustard sauce, crispy chicken, easy chicken dinner