Pretzel Chicken with Mustard Cheddar Sauce Recipe
If you love crunchy, golden chicken with a salty kick and a blanket of warm, gooey cheese sauce, then Pretzel Chicken with Mustard Cheddar Sauce is about to become your new obsession. This dish is the ultimate comfort food: juicy chicken coated in a salty pretzel crust, then drizzled with a luscious sharp cheddar and tangy-dijon sauce. Whether you’re after an easy weeknight meal or a crowd-pleasing dinner, Pretzel Chicken with Mustard Cheddar Sauce is a guaranteed hit every single time.
Ingredients You’ll Need
The ingredients for Pretzel Chicken with Mustard Cheddar Sauce are straightforward, yet each one brings something essential to the party—flavor, crunch, creaminess, or that extra bold bite.
- Chicken breasts or tenders: Ideal for juicy, meaty results; opt for tenders if you prefer smaller, crispier pieces.
- Crushed pretzels: These are the stars of the show, adding unbeatable crunch and a touch of salty flavor.
- All-purpose flour: A light dusting ensures the egg sticks perfectly for the crispiest coating.
- Large eggs: The bonding agent that helps your pretzel crust cling tightly to the chicken.
- Dijon mustard: Both in the coating and the sauce, it brings a tangy kick that cuts through the richness.
- Garlic powder: Provides a warm, savory note to round out the flavors.
- Paprika: Adds mild, smoky depth and a hint of color to the crust.
- Black pepper: A subtle, peppery bite in both the crumb and the sauce.
- Cooking spray or oil: Ensures your chicken browns beautifully whether you bake, fry, or air fry.
- Butter (for the sauce): Begins your roux for a silky, rich base.
- Milk: The liquid that brings the cheese sauce together—whole milk gives the creamiest results.
- Shredded sharp cheddar cheese: Go for a high-quality, sharp cheddar for maximum cheesy goodness.
- Salt and pepper: Fine-tunes the seasoning in your creamy, dreamy sauce.
How to Make Pretzel Chicken with Mustard Cheddar Sauce
Step 1: Prep the Oven or Skillet
First things first: preheat your oven to 400°F if you’re baking, or set a skillet over medium heat with a slick of oil if you’d rather pan-fry. Getting the heat going ensures your chicken cooks up crispy and golden every single time.
Step 2: Set Up Your Dredging Stations
Grab three shallow bowls: one for flour, one for the egg-Dijon mixture, and one for your crushed pretzel blend (don’t forget the garlic powder, paprika, and black pepper in the pretzel bowl). This assembly line is your ticket to perfectly coated Pretzel Chicken with Mustard Cheddar Sauce without any fuss.
Step 3: Coat the Chicken
Dredge each chicken piece in flour, lightly coating it. Next, dip it in the egg and Dijon mixture so every nook and cranny gets sticky. Finally, press it into the pretzel crumb, ensuring an even, generous crust. Take a minute to firmly press those pretzels on—extra crunch is always a win!
Step 4: Bake or Pan-Fry
Arrange the coated chicken on a greased baking sheet or pop it in your heated skillet. If baking, give each piece a light mist of cooking spray for maximum crispness. Bake for 20 to 25 minutes, or until the chicken is cooked through and the exterior is golden-brown. If pan-frying, let each side sizzle for 4 to 5 minutes until irresistibly crisp. For an air-fryer twist, cook at 400°F for 12–14 minutes, flipping halfway.
Step 5: Make the Mustard Cheddar Sauce
While the chicken bakes or fries, melt butter in a saucepan, whisk in flour, and let it cook for a minute—it’ll make your cheese sauce thick and dreamy. Slowly add in the milk, whisking constantly. Once it begins to thicken, stir in Dijon mustard and shred sharp cheddar cheese, letting the sauce melt together until smooth and pourable. Season with salt and pepper to taste.
Step 6: Serve and Savor
Plate your pretzel-crusted chicken and give it a glorious drizzle (or generous pour!) of the warm mustard cheddar sauce. This last step is what makes Pretzel Chicken with Mustard Cheddar Sauce shine—bold, gooey, and downright irresistible.
How to Serve Pretzel Chicken with Mustard Cheddar Sauce
Garnishes
Bring a pop of freshness and color by sprinkling chopped parsley or thinly sliced green onions over the top, just before serving. For a little tang, try a handful of diced pickles or a few rings of pickled red onion. These easy touches add both eye appeal and a fresh lift to the rich, cheesy flavors.
Side Dishes
The best companions for Pretzel Chicken with Mustard Cheddar Sauce are classic and comforting. Think creamy mashed potatoes, roasted carrots, or a bright green salad tossed in a simple vinaigrette. If you want to go all-in, serve with crispy oven fries or buttery corn on the cob for a true comfort food feast.
Creative Ways to Present
Try slicing the chicken into strips atop a bed of greens for a hearty dinner salad, or tuck pieces into soft sandwich rolls—don’t forget extra mustard cheddar sauce for dunking or drizzling. For a party-ready platter, cut the chicken into bite-sized chunks and serve with toothpicks and a side of warm cheese sauce for dipping.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, stash the chicken and sauce separately in airtight containers in the fridge. The chicken will stay crisp for up to 2 days, while the mustard cheddar sauce will keep its creamy texture for about 3 days. Reheat both just before serving to bring back that fresh-cooked magic.
Freezing
Pretzel Chicken with Mustard Cheddar Sauce can be made ahead and frozen for busy nights. Freeze the cooked chicken (without sauce) on a baking sheet until firm, then transfer to a resealable freezer bag for up to 2 months. Sauce can be frozen too, but for the smoothest results, whisk well when reheating as cheese sauces may separate slightly after freezing.
Reheating
For the crispest texture, reheat leftover chicken in a 350°F oven for 10–15 minutes until hot and crunchy. Warm the mustard cheddar sauce gently over low heat, stirring frequently. If the sauce seems too thick, splash in a bit more milk until you reach your desired consistency.
FAQs
Can I use chicken thighs instead of breasts or tenders?
Absolutely! Chicken thighs will work just as well. They’re a little juicier, so just adjust the cook time as needed until the coating is crisp and the chicken is fully cooked through.
What’s the best way to crush the pretzels?
The easiest way is to pop the pretzels in a zip-top bag and crush them with a rolling pin or heavy pan. For the perfect texture, aim for a mix of fine crumbs with a few slightly larger bits for extra crunch.
Can I make the mustard cheddar sauce ahead of time?
Yes! The sauce reheats beautifully. Store it in an airtight container in the fridge and gently rewarm, whisking to restore smoothness. Add a splash of milk if it thickens too much.
Is Pretzel Chicken with Mustard Cheddar Sauce gluten-free?
Not as written, but you can easily swap in your favorite gluten-free pretzels and flour to make this dish gluten-friendly without sacrificing texture or flavor.
How do I know when the chicken is cooked through?
The easiest way is to cut into the thickest piece—the juices should run clear and the meat should be white and opaque. Using a meat thermometer is even better: aim for an internal temperature of 165°F.
Final Thoughts
Pretzel Chicken with Mustard Cheddar Sauce is pure comfort with a fun twist, and it’s honestly too delicious not to share. Whether you’re serving it for a weeknight treat or a celebratory dinner, you’ll come back to this recipe again and again. Go ahead—give it a try and watch it become a new household classic!
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Pretzel Chicken with Mustard Cheddar Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the deliciousness of crispy pretzel-crusted chicken served with a rich and flavorful mustard cheddar sauce. This recipe combines crunchy textures with savory flavors for a satisfying meal that will please your taste buds.
Ingredients
Chicken:
- 1½ pounds boneless, skinless chicken breasts or tenders
- 2 cups crushed pretzels
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- cooking spray or oil for baking or pan-frying
Mustard Cheddar Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1½ cups shredded sharp cheddar cheese
- salt and pepper to taste
Instructions
- Preheat and Prepare: Preheat the oven to 400°F or heat a skillet with oil. Set up three shallow bowls with flour, egg and mustard mixture, and pretzel crumbs.
- Coat Chicken: Dredge chicken in flour, then egg mixture, and coat with pretzel crumbs.
- Cook Chicken: Bake for 20–25 minutes or pan-fry for 4–5 minutes per side until golden and cooked through.
- Make Sauce: Melt butter, whisk in flour, add milk, Dijon mustard, and cheddar. Stir until smooth.
- Serve: Drizzle warm mustard cheddar sauce over pretzel-crusted chicken.
Notes
- Crush pretzels finely for better coating.
- Pair with roasted vegetables or mashed potatoes.
- Air fry at 400°F for 12–14 minutes for a crispier texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 510
- Sugar: 3g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 140mg
