Name: Pretzel Chicken with Mustard-Cheddar Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or tenders; 1/2 cup all-purpose flour; 2 eggs, beaten; 2 cups crushed salted pretzels; 1 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; Olive oil or cooking spray (for baking or air frying); 2 tbsp butter; 2 tbsp all-purpose flour (for roux); 1 cup milk (whole or 2%); 1 cup sharp cheddar cheese, shredded; 1 tbsp Dijon mustard; 1 tsp yellow mustard (optional); Salt and black pepper to taste

Jump to Recipe·Leave a Review

Pretzel chicken with mustard-cheddar sauce is one of my favorite crave-worthy dinners when I want something crispy, cheesy, and loaded with flavor. Juicy chicken is coated in crushed pretzels for the perfect salty crunch, then served with a rich, tangy mustard-cheddar sauce that takes it to the next level. It’s a fun, pub-style meal I can make right at home.

Why You’ll Love This Recipe

I love this recipe because it’s a perfect mix of textures and flavors—crispy, juicy chicken paired with a creamy, sharp cheese sauce that has just the right mustard kick. It feels like comfort food, but it’s simple to make and totally satisfying. Whether I serve it with fries, roasted veggies, or on top of a salad, it’s always a hit. Pretzel Chicken with Mustard-Cheddar Sauce

Ingredients

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

For the pretzel chicken:
boneless, skinless chicken breasts or tenders
flour
eggs
crushed pretzels (salted and finely crushed)
garlic powder
paprika
salt
black pepper
olive oil or cooking spray (for baking or air frying)

For the mustard-cheddar sauce:
butter
all-purpose flour
milk (whole or 2%)
sharp cheddar cheese (shredded)
Dijon mustard
yellow mustard (optional for extra tang)
salt
black pepper

Directions

For the chicken:
I start by setting up a breading station with three bowls—one with flour, one with beaten eggs, and one with crushed pretzels mixed with garlic powder, paprika, salt, and pepper.
I dip each chicken piece into the flour, then egg, then press it into the pretzel mixture until fully coated.
I place the chicken on a lined baking sheet or in the air fryer basket, then spray lightly with oil.
I bake at 425°F or air fry at 400°F for about 15–20 minutes (depending on thickness), flipping halfway through until golden and cooked through.

For the mustard-cheddar sauce:
While the chicken cooks, I melt butter in a saucepan and whisk in flour to make a quick roux.
I slowly whisk in the milk, letting it simmer until thickened.
Then I stir in the shredded cheddar and Dijon mustard until melted and smooth.
I season with salt and pepper and a splash of yellow mustard if I want extra tang.
I keep the sauce warm on low heat until ready to serve.

Servings and timing

This recipe makes about 4 servings and takes 35–40 minutes total, including prep and cook time. It’s perfect for a weeknight dinner or casual weekend meal.

Variations

Sometimes I add cayenne or crushed red pepper to the pretzel coating for a spicy kick. I’ve also made the sauce with different cheeses like pepper jack or Gruyère. For a twist, I serve the chicken in sandwiches or wraps with lettuce and extra sauce. And if I want a lighter version, I use plain Greek yogurt mixed with mustard as a dipping sauce instead of cheese.

storage/reheating

I store leftovers in the fridge for up to 3 days. To keep the chicken crispy, I reheat it in the oven or air fryer. I warm the sauce gently on the stove or in the microwave, adding a splash of milk if it thickens too much. Pretzel Chicken with Mustard-Cheddar Sauce

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve made this with boneless thighs and they turn out juicy and flavorful—just adjust the cook time as needed.

How do I crush the pretzels?

I put them in a zip-top bag and crush them with a rolling pin, or pulse them in a food processor for a finer texture.

Can I fry the chicken instead?

Definitely. I shallow-fry the coated chicken in hot oil until golden and cooked through, then drain on paper towels.

What’s the best mustard to use?

I like using Dijon for its smooth tanginess, but I sometimes mix in yellow mustard for a classic, bold flavor.

What sides go well with this dish?

I usually serve it with roasted potatoes, a crisp salad, steamed broccoli, or even mac and cheese if I want something extra comforting.

Conclusion

Pretzel chicken with mustard-cheddar sauce is one of those fun, flavor-packed meals that feels like a treat every time I make it. The crunchy coating and creamy, cheesy sauce make the perfect combo—and it’s just as good for a casual dinner as it is for serving guests. Once I tried it, it quickly became a regular in my recipe rotation.