Name: Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and black pepper, to taste; 1/2 cup all-purpose flour; 2 large eggs, beaten; 2 cups crushed pretzels; 2 tablespoons olive oil or butter (for frying or greasing); 1 1/2 cups shredded cheddar cheese; 1 tablespoon Dijon mustard; 1 tablespoon whole grain mustard; 1 cup milk or half-and-half; 1/2 teaspoon garlic powder (optional)

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This Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce is the ultimate combination of crispy, savory, and creamy. I coat tender chicken breasts in crushed pretzels, then bake or pan-fry them until golden brown. The real magic happens with the sauce—a smooth, velvety cheddar base spiked with tangy mustard. It’s comfort food with a flavorful twist that feels gourmet but is surprisingly easy to prepare.

Why You’ll Love This Recipe

I love how this dish brings together different textures and flavors in one bite. The salty crunch of the pretzel crust perfectly complements the rich and tangy cheddar-mustard sauce. It's a great way to elevate everyday chicken into something that feels special. I often make this when I want something comforting but don’t want to spend hours in the kitchen. Plus, it’s kid-friendly and adult-approved.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Salt and black pepper
Flour
Eggs
Crushed pretzels
Olive oil or butter (for frying or baking)
Cheddar cheese, shredded
Dijon mustard
Whole grain mustard
Milk or half-and-half
Garlic powder (optional)

directions

I start by preheating the oven to 400°F (if baking).
I season the chicken breasts with salt and pepper.
I dredge each chicken piece in flour, dip it in beaten eggs, then coat it in crushed pretzels.
If baking, I place the coated chicken on a greased baking sheet and bake for 20-25 minutes, flipping halfway. If pan-frying, I heat oil in a skillet and cook each piece until golden brown and cooked through, about 4-5 minutes per side.
While the chicken cooks, I make the sauce by warming milk in a saucepan, then whisking in shredded cheddar, Dijon mustard, whole grain mustard, and garlic powder until smooth and creamy.
I serve the pretzel-crusted chicken hot with a generous drizzle of mustard cheddar sauce over the top.

Servings and timing

This recipe makes 4 servings. The total prep and cook time is about 35 minutes: 10 minutes of prep and 25 minutes of cooking time.

Variations

Sometimes I add a little cayenne pepper or smoked paprika to the pretzel coating for extra flavor. For a lighter sauce, I swap in Greek yogurt for some of the cheese. I’ve also tried this recipe with chicken tenders for bite-sized portions, perfect for appetizers or parties.

storage/reheating

To store leftovers, I keep the chicken and sauce separate in airtight containers in the fridge for up to 3 days. When reheating, I warm the chicken in the oven at 350°F for about 10 minutes to retain crispiness. I reheat the sauce gently on the stove or in the microwave, stirring occasionally to bring back the creamy texture.

FAQs

How do I keep the pretzel crust from falling off?

I make sure to press the crushed pretzels firmly onto the chicken and let the coated pieces rest for a few minutes before cooking to help the crust stick better.

Can I use other types of mustard in the sauce?

Yes, I’ve used spicy brown mustard and honey mustard with great results—it just depends on the flavor I’m going for.

What kind of pretzels work best for the crust?

I usually go with traditional salted pretzels, either twists or sticks, crushed finely. Hard pretzels hold up better than soft ones.

Is the sauce very spicy?

Not really. The mustards give it a tangy kick, but it’s balanced out by the richness of the cheddar. I adjust the amount of mustard to taste.

Can I make the sauce ahead of time?

Yes, I often prepare the sauce a day in advance and store it in the fridge. I just reheat it gently and stir well before serving.

Conclusion

This Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce is one of my favorite ways to make chicken feel special without too much effort. I love the bold flavor and satisfying crunch, and the sauce takes it over the top. It’s a reliable, tasty dish I come back to again and again.

Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: Baking or Pan-Frying
Cuisine: American
Diet: Halal

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Description

This Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce combines crispy pretzel-coated chicken with a rich and tangy mustard cheddar sauce, offering a gourmet twist on classic comfort food.

Instructions

Preheat the oven to 400°F if baking the chicken.
Season the chicken breasts with salt and black pepper.
Dredge each chicken breast in flour, then dip in beaten eggs, and coat with crushed pretzels, pressing gently to adhere.
To bake: Place the coated chicken on a greased baking sheet and bake for 20-25 minutes, flipping halfway through. To pan-fry: Heat olive oil or butter in a skillet over medium heat and cook each chicken piece for 4-5 minutes per side until golden and cooked through.
For the sauce, heat milk in a saucepan over medium heat until warm.
Whisk in shredded cheddar, Dijon mustard, whole grain mustard, and garlic powder (if using) until the sauce is smooth and creamy.
Serve the pretzel-crusted chicken hot, drizzled with the mustard cheddar sauce.