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Pretzel Chicken with Mustard-Cheddar Sauce : Crunchy, Cheesy, and Family-Friendly

Pretzel Chicken with Mustard-Cheddar Sauce : Crunchy, Cheesy, and Family-Friendly

  • Author: OliviaBennett

Description

This Pretzel Chicken with Mustard-Cheddar Sauce is the kind of dinner that feels indulgent but is still totally doable on a busy weeknight. Juicy chicken breasts are coated in a salty, ultra-crunchy pretzel crust, baked until golden, and finished with a creamy, tangy cheddar sauce that takes everything over the top. It’s cozy, fun, and guaranteed to impress—without complicated steps or fancy ingredients.

Ingredients

Scale

Pretzel Chicken

  • 4 boneless, skinless chicken breasts

  • Salt and black pepper, to taste

  • ½ cup all-purpose flour

  • 2 eggs, beaten

  • 2 cups crushed salted pretzels

  • Olive oil spray or 1–2 tbsp olive oil

Mustard-Cheddar Sauce

  • 1 tbsp butter

  • 1 tbsp all-purpose flour

  • ¾ cup milk

  • 1 tbsp Dijon mustard

  • 1 cup shredded sharp cheddar cheese

  • Salt and black pepper, to taste

Instructions

  1. Preheat & Prep
    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease.

  2. Set Up Coating Station
    Place flour in one shallow bowl, beaten eggs in another, and crushed pretzels in a third. Season chicken lightly with salt and pepper.

  3. Coat the Chicken
    Dredge each chicken breast in flour (shake off excess), dip into egg, then press firmly into crushed pretzels. Place on baking sheet. Lightly spray or brush tops with oil.

  4. Bake
    Bake for 20–25 minutes, until pretzel crust is golden and chicken reaches an internal temperature of 165°F (74°C).

  5. Make the Sauce
    While chicken bakes, melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
    Slowly whisk in milk until smooth and slightly thickened (3–5 minutes).
    Reduce heat to low, stir in Dijon mustard, then add cheddar cheese a handful at a time until melted and smooth. Season to taste.

  6. Serve
    Spoon warm mustard-cheddar sauce over crispy chicken and serve immediately.

Notes

  • Crush smart: Aim for a mix of fine crumbs and small chunks for maximum crunch.

  • Golden crust: Don’t skip the oil spray—it helps the pretzels brown beautifully.

  • Sauce too thick? Whisk in a tablespoon of warm milk at a time until pourable.

  • Extra tender chicken: Pound breasts to even thickness or brine briefly before coating.

  • Air fryer option: Cook at 375°F (190°C) for 12–15 minutes, flipping halfway.

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Find it online: https://kitchenconfide.com/pretzel-chicken-with-mustard-cheddar-sauce-crunchy-cheesy-and-family-friendly/