Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce is the ultimate combination of crispy, crunchy, creamy, and savory. Imagine juicy chicken breasts coated in crushed salty pretzels, baked or fried until golden and crisp, then topped with a rich, velvety cheddar cheese sauce spiked with Dijon mustard. It’s comfort food with a gourmet twist perfect for weeknights or casual entertaining.

This dish is a family favorite, packed with bold flavor and texture. You’ll love how easy it is to make and how quickly it disappears from plates!

Why You’ll Love This Recipe

Ultra Crunchy Coating: Thanks to crushed pretzels instead of breadcrumbs.
Rich Cheese Sauce: Made with sharp cheddar and tangy mustard.
No Frying Required: Bake it for an easier, mess-free dinner.
Versatile: Serve it with mashed potatoes, veggies, or over a salad.
Kid-Friendly: Crunchy coating and cheesy sauce make it a hit for all ages.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• ½ cup flour
• 2 eggs, beaten
• 2 cups crushed pretzels (use salted hard pretzels for extra crunch)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 2 tablespoons olive oil or melted butter (if baking)

For the Creamy Mustard Cheddar Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk (preferably whole)
• 1 tablespoon Dijon mustard
• 1 ½ cups shredded sharp cheddar cheese
• Salt and pepper, to taste
• Optional: pinch of cayenne for heat or a splash of Worcestershire sauce for depth

Instructions

Step 1 – Prepare the Pretzel Coating:

In a shallow dish, mix the crushed pretzels with garlic powder, paprika, and black pepper. Set up a dredging station with three bowls: one for flour, one for the beaten eggs, and one for the seasoned pretzels.

Step 2 – Coat the Chicken:

Season the chicken breasts with salt and pepper. Dredge each piece in flour, then dip in egg, and finally press into the crushed pretzel mixture until fully coated.

Step 3 – Bake or Fry:

To Bake:
Place coated chicken on a greased baking sheet. Drizzle lightly with olive oil or melted butter. Bake at 400°F (200°C) for 20–25 minutes, or until golden and cooked through (internal temp: 165°F).

To Fry:
Heat oil in a skillet over medium-high heat. Cook each chicken breast for about 3–4 minutes per side until golden brown and cooked through.

Step 4 – Make the Mustard Cheddar Sauce:

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Slowly whisk in milk and cook until slightly thickened. Stir in Dijon mustard, then add cheddar cheese. Whisk until smooth and melty. Season with salt, pepper, and optional cayenne or Worcestershire.

Step 5 – Serve:

Plate the chicken and spoon warm mustard cheddar sauce over the top. Garnish with chopped chives or parsley if desired.

Notes

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Tips for Success

• Use fresh pretzels: Stale ones won’t give that crispy crunch.
• Don’t skip the flour step: It helps the egg and pretzels stick better.
• Thicken sauce slowly: Whisk constantly to avoid clumps.
• Cheese type matters: Sharp cheddar gives the best flavor.
• Spice it up: Add hot sauce or cayenne to the cheese sauce if you like heat.

Serving Suggestions

• Serve over mashed potatoes or buttery egg noodles.
• Pair with roasted veggies, green beans, or steamed broccoli.
• Slice leftovers and stuff them into sandwiches with extra sauce.
• Serve with a crisp green salad for a lighter take.

Variations

• Pretzel Nuggets: Cut chicken into bite-sized pieces for a fun appetizer or kid-friendly meal.
• Honey Mustard Sauce: Swap Dijon for honey mustard for a sweet-and-savory twist.
• Gluten-Free: Use gluten-free pretzels and flour alternatives.

FAQs

Can I use chicken thighs?
Yes! Boneless, skinless thighs work beautifully just adjust the cooking time as needed.

Can I make it ahead of time?
You can coat the chicken ahead and refrigerate it for a few hours before baking. The sauce is best made fresh.

Can I freeze it?
The pretzel crust won’t be as crisp after freezing, but you can freeze cooked chicken and reheat in the oven.

What kind of pretzels should I use?
Hard salted pretzels work best. You can use rods or twists and crush them in a food processor or bag.

Final Thoughts

This Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce is the kind of recipe that transforms simple ingredients into a spectacular meal. The contrast between the salty crunch and smooth, cheesy sauce is irresistible. Whether you’re serving it for a weeknight dinner or a special occasion, it’s guaranteed to impress!

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