Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

You know those dinner nights when you want something with a little crunch, a lot of flavor, and a touch of comfort? That’s exactly what this Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe delivers. The salty, crispy pretzel coating adds a fun twist to classic chicken, while that creamy, tangy cheddar mustard sauce brings everything together perfectly.

I first made this recipe on a whim when I was craving something different yet cozy, and it quickly became a favorite in my household. It’s fabulous for weeknights when you want to impress without spending hours in the kitchen, and it also shines at casual weekend dinners. Once you give this Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe a try, I bet it’ll be on your regular rotation too!

this …

Ingredients & Why They Work

Every ingredient in this Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe plays a key role — from the crunchy pretzels to the creamy cheese sauce. Here’s why I love what goes into this dish.

• Boneless, skinless chicken breasts: These are easy to butterfly and flatten, ensuring even cooking and tender bites every time.
• Salted pretzels: They add a crunchy texture and energetic salty flavor that’s way more interesting than typical breadcrumbs.
• Flour: Helps the egg and pretzel coating stick better while adding a light base to the crust.
• Garlic powder & Onion powder: These spices infuse the coating with subtle savory notes that amp up the flavor.
• Egg: Acts as the glue between the flour and pretzel crumbs to build a solid crust.
• Neutral oil: Ideal for frying because it withstands high heat without overpowering flavors.
• Butter: Creates a silky base for the cheddar mustard sauce.
• Milk: Smooths out the sauce and balances richness.
• Dijon mustard: Adds a tangy kick that cuts through the richness of the cheddar.
• Cheddar cheese: Provides sharp, melty goodness that makes the sauce irresistible.
• Fresh parsley: A fresh herb garnish to brighten the plate and add a pop of color.

Make It Your Way

One of the best parts about this Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe is how easy it is to make it your own. I often experiment with different spices or swap the cheese depending on what I have handy and who I’m cooking for.

• Variation: I like swapping the cheddar for smoked gouda or pepper jack to change up the sauce flavor. It’s always a hit when I add a bit of heat with cayenne to the crust or sauce.
• Gluten-Free Option: Use gluten-free pretzels and all-purpose gluten-free flour to make it allergy-friendly without losing crunch.
• Herbs: Fresh thyme or rosemary in the flour mixture can add an herbal aroma that pairs beautifully with mustard.

Step-by-Step: How I Make Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

Step 1: Prep the Chicken for Crispy Perfection

Start by butterflying each chicken breast so you end up with four thinner pieces. This helps the chicken cook evenly and stay juicy. I like to place the chicken between two sheets of plastic wrap and gently pound with a mallet until it’s about the same thickness all over. This little trick makes a world of difference—it prevents drying out and helps the pretzel crust stick better.

Step 2: Crush the Pretzels & Prepare the Breading Stations

Place the salted pretzels in a food processor and pulse until you get mostly fine crumbs, with some bigger chunks for extra crunch. Set up three shallow dishes: one with the flour mixed with garlic and onion powder, one with a whisked egg, and one with your pretzel crumbs. This assembly line setup makes breading the chicken quick and tidy.

Step 3: Dredge & Fry the Chicken

Dip each piece of chicken first in the flour mixture, then in the egg, and finally coat it completely with the pretzel crumbs. Use your hands to gently press the crumbs on so they stick well. Heat about half an inch of neutral oil in a heavy skillet (cast iron works great) to around 350ºF—hot enough to crisp but not burn the crust. Fry the chicken in batches to avoid overcrowding, about 3-4 minutes per side, until golden and cooked through. Transfer the cooked pieces to a wire rack placed over a baking tray and pop them in a warm oven while you cook the rest.

Step 4: Whisk Up That Cheddar Mustard Sauce

While the chicken keeps warm, melt butter in a saucepan over medium heat and whisk in the flour, cooking for about a minute to form a roux. Slowly add the milk while whisking to avoid lumps, then stir in the Dijon mustard. Cook just until the sauce thickens slightly, then whisk in the shredded cheddar cheese handful by handful until silky smooth. Keep an eye on it—overcooking can make the sauce grainy. Season with salt and pepper to taste, and you’re set!

Step 5: Serve & Garnish for the Win

Pour generous spoonfuls of the cheddar mustard sauce over the pretzel-crusted chicken, then sprinkle with fresh chopped parsley for a pop of color and freshness. Serve immediately, and watch the smiles around the table!

How to Serve Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe

Garnishes

I personally love finishing this dish with a sprinkle of fresh parsley—it adds brightness and a beautiful green contrast. Sometimes, I add a few thin lemon wedges on the side for guests who like a hint of citrus to cut the richness.

Side Dishes

My go-to sides with this Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe are roasted garlic mashed potatoes and a crisp green salad. Steamed green beans or roasted asparagus also pair beautifully, balancing the richness with fresh, crunchy veggies.

Creative Ways to Present

For special occasions, I like plating the chicken slices fan-style on a wooden board with small bowls holding the cheddar mustard sauce for dipping. Adding some colorful microgreens or edible flowers makes it feel extra special—perfect for impressing dinner guests without fuss.

Make Ahead and Storage

Storing Leftovers

Store any leftover pretzel crusted chicken and sauce separately in airtight containers in the fridge. This prevents the crust from getting soggy overnight. I usually eat leftovers within 2-3 days for the best flavor and texture.

Freezing

I’ve frozen the chicken pieces before, but for best results, freeze them before adding the sauce. Wrap each piece tightly in plastic wrap, then place in a freezer bag. When ready to use, thaw overnight in the fridge and reheat crisp in the oven.

Reheating

Reheat the chicken in a preheated 375°F oven for about 10 minutes to restore crispiness—avoid the microwave to prevent sogginess. Warm the cheese sauce gently on the stove over low heat, stirring often, before spooning it back over the chicken.

FAQs

Final Thoughts

This Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe holds a special place in my kitchen because it’s that perfect blend of crunchy, creamy, and savory all in one bite. It brings a little bit of “wow” to weeknight dinners without demanding a lot of extra effort. I love sharing it with friends and family because it’s just so approachable and satisfying. Give it a go—you’ll be happy you did, and I’d bet it’ll become one of your favorite go-to recipes, just like it did for me.

Print