Pretzel Chicken with Mustard-Cheddar Sauce

Pretzel Chicken with Mustard-Cheddar Sauce combines juicy, oven-baked chicken with a salty, ultra-crispy pretzel crust and a silky, tangy mustard-cheddar sauce. It feels like comfort food and pub food in one plate, yet it is easy enough to make on a weeknight.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 portions

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Pretzel Chicken

4 pieces boneless, skinless chicken breasts Similar size for even cooking.
2 cups coarsely crushed pretzels Use salted pretzels; crush into small chunks, not fine crumbs.
1 cup all-purpose flour Use gluten-free flour if needed.
2 large eggs
1 tablespoon Dijon mustard Whisked into the egg mixture.
1 teaspoon garlic powder
1 teaspoon onion powder
salt and black pepper To taste, for seasoning chicken and crust.

Mustard-Cheddar Sauce

0.5 cup shredded cheddar cheese Use sharp cheddar for more flavor.
0.5 cup milk Use whole milk or your preferred milk.
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
salt and black pepper To taste, for the sauce.

Method

Preheat the oven. Heat the oven to 400°F (200°C). Line a sturdy baking sheet with parchment paper.
Season the chicken. Pat the chicken breasts dry. Sprinkle both sides with salt, pepper, garlic powder, and onion powder.
Prepare the breading station. Place the flour in one shallow bowl. In a second bowl, whisk together the eggs and 1 tablespoon of Dijon mustard. Add the crushed pretzels to a third bowl.
Bread the chicken. Dredge each chicken breast in flour, shaking off the excess. Dip into the egg-mustard mixture, then press firmly into the crushed pretzels so the coating covers all sides.
Bake until crispy. Arrange the coated chicken breasts on the prepared baking sheet. Bake for 25–30 minutes, or until the pretzel crust is golden and the internal temperature reaches 165°F (75°C).
Start the mustard-cheddar sauce. While the chicken bakes, add the milk, 2 tablespoons Dijon mustard, and Worcestershire sauce to a small saucepan over medium heat. Warm gently, stirring often.
Melt in the cheese. Reduce the heat to medium-low. Gradually add the shredded cheddar, stirring constantly until the cheese melts and the sauce becomes smooth. Season with salt and pepper to taste.
Rest and serve. Let the baked chicken rest for a few minutes. Serve each piece with a generous spoonful of warm mustard-cheddar sauce over the top.

Notes

For the best crust, crush the pretzels into small irregular pieces instead of a fine powder and press them firmly onto the chicken. If the sauce thickens too much as it stands, whisk in a splash of extra milk to loosen it just before serving. Always check the chicken with a meat thermometer to be sure it has reached a safe internal temperature.