I bring you a comforting dish that’s both crunchy and creamy. Pretzel-crusted chicken gets baked to golden perfection, then drizzled with a velvety mustard-cheddar sauce that elevates every bite.

Pretzel Chicken with Mustard-Cheddar Sauce: An Amazing Ultimate Recipe

Why I’ll Love This Recipe

I love this recipe because:

I get a satisfying contrast between salty crunchy crust and rich, smooth sauce.
It’s straightforward enough for even busy weeknights.
It’s a hit with both kids and adults—fun textures and flavors make it dinner-table magic.
I can pair it with so many sides—salads, mashed potatoes, roasted veg—and it looks as good as it tastes.
It reheats well, so I get delicious leftovers for meal prep or next-day lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients for the chicken and sauce:
chicken: 4 boneless, skinless chicken breasts
pretzel crust: 2 cups coarsely crushed pretzels
all-purpose flour: 1 cup
eggs: 2 large eggs
Dijon mustard: 1 tablespoon
garlic powder: 1 teaspoon
onion powder: 1 teaspoon
salt and pepper: to taste
cheddar cheese: ½ cup shredded
milk: ½ cup
mustard-cheddar sauce: 1 cup (made with ½ cup shredded cheddar, ½ cup milk, 2 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, plus salt and pepper)

Directions

I preheat my oven to 400 °F (200 °C) and line a baking sheet with parchment.
I season the chicken breasts with salt, pepper, garlic powder, and onion powder.
I set up my breading station with three bowls: one for flour, one for beaten eggs mixed with Dijon mustard, and one for crushed pretzels.
I dredge each breast first in flour, then dip in the egg mixture letting excess drip off, and press them gently into the pretzels so they stick.
I place the coated chicken onto the prepared baking sheet and bake for 25–30 minutes—or until they reach an internal temperature of 165 °F and the crust turns golden brown.
While the chicken bakes, I make the sauce: in a small saucepan over medium heat, I whisk together the milk, Dijon mustard, and Worcestershire sauce until warm. I gradually stir in the shredded cheddar until it melts into a smooth, creamy sauce, and season with salt and pepper.
When the chicken is done, I let it rest for a few minutes, then drizzle it with the mustard-cheddar sauce and serve.

Servings and timing

I get 4 servings out of this recipe.

Prep time: about 15 minutes
Cook time: about 25–30 minutes
Total time: roughly 45–55 minutes

Variations

I sometimes switch things up by:

Adding chopped fresh herbs like dill or rosemary into the pretzel crumbs for fragrance.
Spicing up the sauce with a splash of hot sauce or sriracha.
Using cheeses like pepper jack, gouda, or Swiss instead of cheddar.
Swapping pretzels with tortilla chips or panko breadcrumbs for a different crunchy coating.
Trying chicken tenders or stuffing the breasts with spinach and feta before breading.

Storage/reheating

I store leftover chicken in an airtight container in the refrigerator—they stay good for about 3–4 days. To reheat and keep the crust crispy, I use a 350 °F oven or air fryer. I store the sauce separately and reheat it gently in the microwave or on the stove over low heat.

FAQs

Can I use chicken thighs instead of breasts?

Yes—I often use boneless, skinless thighs. I just flatten them evenly before breading to ensure they cook through uniformly.

Is this dish gluten-free?

I can make it gluten-free by using gluten-free pretzels and flour, and double-checking all other ingredients for gluten. The method stays the same.

How can I make this dish dairy-free?

I swap in dairy-free cheese and use almond or coconut milk instead of regular milk. The coating remains the same—it’s just as tasty.

What sides pair well with Pretzel Chicken?

I love serving it with mashed potatoes, roasted veggies, coleslaw, or a crisp garden salad. Creamy mac and cheese or a simple wedge salad also complement it beautifully.

Can I bake this instead of frying?

Absolutely—it’s designed for baking, which is healthier and easy. Baking still yields a golden, crispy crust without the need for oil.

Conclusion

I know this Pretzel Chicken with Mustard-Cheddar Sauce will bring both flavor and comfort to my table. With its satisfying crunch and creamy sauce, it feels special but is easy enough for weeknight dinners. I hope every bite reminds me why cooking should be fun and flavorful—let’s make dinner memorable!