Crispy Pretzel Chicken with Sauce

This crispy pretzel-crusted chicken drizzled with a velvety mustard-cheddar sauce brings restaurant-quality flavor right to your dinner table. The contrast between the crunchy exterior and tender chicken creates a perfect harmony of textures, while the creamy sauce adds a rich, tangy finish that elevates this dish to something truly special.

I first made this pretzel chicken during a cold winter evening when I needed comfort food that wasn't too heavy. Now it's requested at least twice a month in our house, with my kids calling it "crunchy nugget chicken" while the adults appreciate its sophisticated flavor profile.

Ingredients

• Boneless skinless chicken breasts: provide the perfect canvas for the crispy coating and are easy to portion
• Crushed pretzels: create an incredible crunch factor with a subtle sweetness that standard breadcrumbs cannot match
• All-purpose flour: helps the egg mixture adhere properly to the chicken for a perfect crust
• Large eggs: act as the essential binding agent that ensures your pretzel coating sticks beautifully
• Milk: adds richness to both the egg wash and the cheese sauce
• Cheddar cheese: brings sharp flavor that balances perfectly with the mustard notes
• Dijon mustard: provides tangy depth that complements the pretzel coating
• Butter: creates the base for a velvety smooth sauce with incredible richness

How To Make Pretzel Chicken with Mustard-Cheddar Sauce

Prepare the Coating:

Begin by preheating your oven to 400°F and lining a baking sheet with parchment paper. Set up your breading station with three shallow bowls: one containing crushed pretzels, another with flour, and the third with beaten eggs mixed with milk. The key is arranging them in order of use to create an efficient assembly line.

Season the Chicken:

Pat chicken breasts dry with paper towels first for better seasoning adherence. Season both sides generously with salt and pepper, pressing the seasonings gently into the meat. This ensures the chicken itself has flavor, not just the coating.

Create the Crust:

Dredge each chicken breast thoroughly in flour, ensuring complete coverage while gently shaking off any excess that might create a gummy layer. Next, dip into the egg mixture, allowing excess to drip off before pressing firmly into the pretzel crumbs. Use your fingers to press additional crumbs onto any bare spots.

Pan Sear for Color:

Heat vegetable oil in a large skillet until shimmering but not smoking. This stage is crucial for developing that golden crust. Place the coated chicken in the hot pan and cook for approximately 3-4 minutes per side until deeply golden. Avoid moving the chicken too early or the crust may stick to the pan.

Finish in the Oven:

Transfer the golden chicken to your prepared baking sheet and bake for 15-20 minutes until the internal temperature reaches 165°F. This two-stage cooking method ensures a crispy exterior while keeping the inside perfectly juicy.

Prepare the Sauce Base:

While the chicken bakes, melt butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking for about 2 minutes until it smells slightly nutty and takes on a light golden color. This cooking eliminates the raw flour taste and creates the foundation for a smooth sauce.

Create the Cheese Sauce:

Gradually whisk in milk, adding just a little at first to create a smooth paste before adding the remainder. This prevents lumps from forming. Continue stirring until the mixture thickens enough to coat the back of a spoon. Reduce heat before adding cheese to prevent separation.

Finish and Serve:

Add shredded cheddar gradually, stirring continuously until completely melted and velvety smooth. Stir in Dijon mustard and season with salt and pepper to taste. Allow the chicken to rest for 5 minutes after removing from the oven before serving with a generous drizzle of the sauce.

Pin it

The first time I served this dish at a family gathering, my brother asked for the recipe before he even finished his plate. The combination of the salty pretzel crust with that creamy cheese sauce creates something truly magical that makes people think you spent hours in the kitchen.

Smart Substitutions

While this recipe is perfect as written, there are several ways to adapt it to your preferences or pantry. Chicken thighs work wonderfully as a juicier alternative to breasts. For the coating, crushed potato chips, cornflakes, or even seasoned panko breadcrumbs can replace pretzels in a pinch.

For a lighter version, try baking the chicken directly after coating, skipping the pan searing step. While you'll sacrifice some crispiness, you'll reduce both calories and cleanup time. If you're not a fan of Dijon, whole grain mustard adds interesting texture, or honey mustard brings a touch of sweetness.

Pin it

Make-Ahead Tips

This pretzel chicken can fit perfectly into your meal prep routine. Prepare the chicken through the coating stage up to a day ahead and store covered in the refrigerator. The sauce can be made up to three days in advance and gently reheated with a splash of milk to restore its creamy consistency.

Fully cooked chicken will keep in the refrigerator for up to three days. To reheat, place in a 350°F oven for 10-15 minutes until warmed through. Avoid microwaving if possible as it will soften the crispy coating. For best results, store the sauce separately and warm it gently on the stovetop before serving.

Serving Suggestions

This versatile pretzel chicken pairs wonderfully with both simple and sophisticated sides. For a complete meal, serve alongside roasted garlic mashed potatoes and steamed green vegetables. The sauce works double duty as a fabulous topping for the potatoes as well.

For a lighter option, place sliced pretzel chicken atop a fresh garden salad with crisp vegetables and a light vinaigrette. The contrast between the warm, crispy chicken and cool, fresh greens creates a satisfying texture combination that works year-round.

Frequently Asked Questions

→ How do you make the pretzel coating stick to the chicken?

Ensure the chicken breasts are dredged in flour first, followed by an egg and milk mixture, before pressing them into crushed pretzels. This process helps the pretzel coating adhere evenly to the chicken.

→ Can I substitute the pretzels with another coating?

Yes, you can replace crushed pretzels with breadcrumbs, crushed crackers, or even panko for a different type of crunchy texture.

→ What if I’m not a fan of mustard?

If you prefer to skip the mustard, you can omit it from the sauce recipe. The cheddar cheese sauce on its own is still incredibly flavorful.

→ Can I prepare this dish ahead of time?

Yes, you can coat the chicken in advance and refrigerate it until ready to cook. Prepare the sauce fresh when serving for the best flavor and texture.

→ What side dishes pair well with this chicken?

This chicken goes great with mashed potatoes, roasted vegetables, or a fresh green salad for a balanced meal.

→ Can I cook the chicken entirely in the skillet?

While you can cook the chicken entirely in a skillet, finishing it in the oven ensures the coating stays crispy without overcooking or drying out the chicken.