Why You’ll Love This Recipe

Super crispy pretzel crust that’s baked, not fried
Bold, cheesy mustard sauce that’s easy to make
Fast and simple—ready in under 30 minutes
Family-friendly and picky-eater approved
No special tools or complicated steps

Ingredients

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

4 boneless, skinless chicken breasts
2 cups coarsely crushed pretzels
1 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

For the Mustard-Cheddar Sauce
½ cup shredded cheddar cheese
½ cup milk
1 cup mustard-cheddar sauce (made with milk, Dijon, Worcestershire, and cheese)

Directions

Step 1 – Preheat the Oven
I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper to make cleanup easy.

Step 2 – Season the Chicken
I season each chicken breast with salt, pepper, garlic powder, and onion powder for a flavorful base.

Step 3 – Set Up the Breading Station
In three shallow bowls, I prep the breading components:

Flour in the first
Beaten eggs mixed with Dijon mustard in the second
Crushed pretzels in the third

Step 4 – Bread the Chicken
I coat each chicken breast first in the flour, then dip into the egg-Dijon mix, and finally press it into the crushed pretzels until well-coated.

Step 5 – Bake the Chicken
I place the breaded chicken on the baking sheet and bake for 25–30 minutes, or until it’s golden and reaches an internal temp of 165°F (75°C).

Step 6 – Make the Mustard-Cheddar Sauce
While the chicken bakes, I heat milk, Dijon mustard, and a splash of Worcestershire sauce in a small saucepan over medium heat. Once hot, I slowly stir in the shredded cheddar cheese until smooth and melty. A pinch of salt and pepper finishes it off.

Step 7 – Serve
Once the chicken is cooked through and crispy, I let it rest for a few minutes before serving it with plenty of that luscious mustard-cheddar sauce.

Servings and Timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 25–30 minutes

Variations

Spicy Kick
I add a little cayenne to the pretzel mix or hot sauce to the mustard-cheddar sauce for some heat.

Honey Mustard Sauce
If I want a sweeter flavor, I stir in a tablespoon of honey to the sauce for a honey mustard vibe.

Cheese Swap
I switch the cheddar for smoked gouda or pepper jack when I’m in the mood for something different.

Tenders Instead of Breasts
For a faster version, I use chicken tenders and reduce the baking time by about 5–7 minutes.

Storage/Reheating

To Store
I store leftovers in an airtight container in the fridge for up to 3 days.

To Reheat
To keep the crust crispy, I reheat the chicken in the oven or air fryer. The sauce can be warmed gently on the stovetop or in the microwave with a splash of milk to loosen it.

FAQs

Can I make this ahead of time?

Yes, I bread the chicken and keep it in the fridge until ready to bake. I also make the sauce in advance and reheat it gently before serving.

What kind of pretzels work best?

I use classic salted pretzels, either sticks or twists, crushed coarsely for texture. Pretzel thins or rods also work great.

Is this recipe gluten-free?

Not as written, but I swap in gluten-free pretzels and flour to make it gluten-free.

Can I fry the chicken instead of baking it?

Yes, but I prefer baking—it’s less messy and healthier. If frying, I use medium-high heat and cook until golden and cooked through.

What goes well with pretzel chicken?

I like serving it with roasted vegetables, mashed potatoes, or a crisp salad to balance out the richness of the sauce.

Conclusion

Pretzel Chicken with Mustard-Cheddar Sauce is one of my favorite ways to turn simple ingredients into something bold and delicious. That crispy crust, combined with creamy, cheesy sauce, makes every bite exciting. It’s quick enough for a weeknight, but impressive enough for guests—and I always find myself going back for seconds.