Print

Pretzel Crusted Chicken with Mustard-Cheddar Sauce

Pretzel Crusted Chicken with Mustard-Cheddar Sauce
Print Recipe

This Pretzel Crusted Chicken is crispy on the outside, juicy inside, and coated with salty, crunchy pretzels for irresistible texture. It’s finished with a creamy mustard-cheddar sauce that’s tangy, cheesy, and comforting. Perfect for weeknight dinners or when you want something a little different but still family-friendly.

Ingredients

Scale

For the Chicken

  • 4 boneless, skinless chicken breasts

  • 2 cups crushed pretzels

  • ½ cup all-purpose flour

  • 2 large eggs

  • ¼ cup milk

  • Salt and pepper, to taste

  • 2 tablespoons vegetable oil

For the Mustard-Cheddar Sauce

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 cup milk

  • 1 cup cheddar cheese, shredded

  • 2 tablespoons Dijon mustard

  • Salt and pepper, to taste

Instructions

1. Prepare the Coating

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Set up three shallow bowls:

  • Bowl 1: flour

  • Bowl 2: eggs + milk (whisked)

  • Bowl 3: crushed pretzels

Season chicken with salt and pepper.

2. Coat the Chicken

Dredge each breast:

  1. Flour

  2. Egg mixture

  3. Pretzels (press firmly so they stick)

Place on a plate while finishing all pieces.

3. Sear & Bake

Heat oil in a large skillet over medium-high heat.

Sear chicken 3–4 minutes per side until golden brown.
Transfer to baking sheet and bake 15–20 minutes, or until internal temperature reaches 165°F (74°C).

Let rest a few minutes before serving.

4. Make the Mustard-Cheddar Sauce

  1. Melt butter in a saucepan over medium heat.

  2. Whisk in flour and cook 1–2 minutes to form a roux.

  3. Slowly whisk in milk and simmer until thickened.

  4. Reduce heat and stir in cheddar until smooth.

  5. Add Dijon mustard, salt, and pepper.

5. Serve

Slice or serve whole and drizzle generously with warm mustard-cheddar sauce.

Notes

  • Crush pretzels finely for better coating adhesion.

  • Use panko + pretzels for extra crunch.

  • Don’t skip searing — it locks in flavor and crispiness.

  • Thin chicken breasts cook more evenly (pound if needed).

  • Sauce thickens as it cools; add a splash of milk if needed.

Find it online: https://tastyquickly.com/pretzel-crusted-chicken-with-mustard-cheddar-sauce/