Pretzel Chicken with Mustard-Cheddar

This pretzel-crusted chicken has been a staple in my weekend dinner rotation since Grandma Betty shared her secret recipe with me. The savory pretzel coating creates the perfect crunch while the homemade mustard-cheddar sauce takes this dish to restaurant-quality levels without the fuss.

The first time I made this for my family, there was complete silence at the dinner table followed by everyone asking for seconds. Now it's requested at least twice a month, especially when we have guests over who always leave with the recipe.

Ingredients

• Boneless skinless chicken breasts the perfect blank canvas for our flavorful coating
• Pretzels use thick sourdough or butter pretzels for the best flavor and crunch
• All purpose flour helps the egg mixture adhere to the chicken
• Large eggs mixed with Dijon creates the perfect binding mixture
• Dijon mustard adds tanginess to both the coating and sauce
• Garlic powder and onion powder essential for seasoning the chicken properly
• Cheddar cheese select a sharp variety that melts well for the richest sauce
• Milk creates the perfect creamy base for our sauce

Step-by-Step Instructions

Preheat and Prep

Turn your oven to 400°F and line a baking sheet with parchment paper. This temperature is crucial for achieving that golden exterior while keeping the chicken juicy inside. The parchment prevents sticking and makes cleanup a breeze.

Season the Chicken

Generously season each chicken breast with salt, pepper, garlic powder and onion powder on both sides. I like to press the seasonings in slightly with my fingers to ensure they adhere well before the breading process begins.

Create Your Breading Station

Set up three separate bowls in a row. Place flour in the first bowl. In the second bowl, thoroughly whisk eggs with Dijon mustard until completely combined. The third bowl should contain your crushed pretzels. For best results, crush pretzels to varying sizes for texture contrast.

Bread the Chicken

Start by coating each breast completely in flour, shaking off any excess. Next, dip into the egg mixture, allowing extra to drip off. Finally, press firmly into the pretzel crumbs, ensuring an even coating on all sides. The pressing motion is key for a coating that stays put during baking.

Bake to Perfection

Arrange the coated chicken on your prepared baking sheet with space between each piece. Bake for 25 to 30 minutes until the internal temperature reaches 165°F and the coating turns a beautiful golden brown. The pretzels will become darker and more fragrant as they toast.

Prepare the Sauce

While the chicken bakes, combine milk and Dijon in a small saucepan over medium heat. Stir continuously to prevent scorching. This base should become warm but not boiling before adding cheese.

Create Cheesy Goodness

Gradually add shredded cheddar to the warm milk mixture, stirring constantly until completely melted and silky smooth. Season with salt and pepper to taste. The sauce should coat the back of a spoon perfectly.

Rest and Serve

Allow the finished chicken to rest for 5 minutes before serving. This crucial step lets the juices redistribute throughout the meat. Drizzle with your freshly made sauce or serve it on the side for dipping.

Bookmark

My grandmother Betty used to make this dish for Sunday dinners, insisting that the key was using Pennsylvania Dutch hard pretzels that she'd crush by hand. While any good quality pretzel works well, I still think of her methodically crushing those pretzels whenever I make this family favorite.

Make Ahead Options

This chicken reheats beautifully, making it perfect for meal prep. Prepare the chicken through the breading stage, then place on a tray in the refrigerator for up to 24 hours before baking. The pretzel coating actually benefits from this resting time as it adheres better to the chicken. For the sauce, make it fresh just before serving for the best texture and flavor, though it can be gently reheated with a splash of milk if needed.

Creative Variations

Transform this recipe by switching up the coating and sauce combinations. Try using different pretzel flavors like honey mustard or buffalo for an interesting twist. The sauce works wonderfully with different cheese varieties too. I've had great success using smoked gouda for a deeper flavor profile or pepper jack for a spicy kick. You can also add herbs like fresh dill or chives to the sauce for brightness and color.

Serving Suggestions

Create a complete meal by pairing this pretzel chicken with sides that complement its flavors. A simple green salad with a vinaigrette dressing provides a fresh contrast to the rich, crunchy chicken. Roasted vegetables like Brussels sprouts or carrots work wonderfully, as their slight sweetness balances the savory elements. For a heartier option, serve alongside buttered egg noodles which catch the delicious sauce perfectly.

Common Recipe Questions

→ Can I make pretzel chicken ahead of time?

Yes, you can prepare the chicken up to the breading stage and refrigerate for up to 8 hours before baking. The sauce is best made fresh, but you can also prepare it ahead and gently reheat, adding a splash of milk if needed to maintain consistency.

→ What type of pretzels work best for the coating?

Traditional hard pretzels provide the best crunch. Both salted and unsalted varieties work well, though salted pretzels add extra flavor. For the coarsely crushed texture, place pretzels in a ziplock bag and use a rolling pin to break them down while maintaining some larger pieces.

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and often result in juicier meat. Adjust baking time to approximately 25 minutes, or until internal temperature reaches 165°F (75°C).

→ How can I make this dish gluten-free?

Substitute the all-purpose flour with a gluten-free blend and use gluten-free pretzels for the coating. Double-check that your Dijon mustard is gluten-free, as some brands may contain trace amounts.

→ What sides pair well with pretzel chicken?

This dish pairs beautifully with roasted vegetables, a simple green salad, or mashed potatoes. The sauce also tastes great drizzled over steamed broccoli or asparagus. For a complete meal, consider adding a side of buttered egg noodles or rice pilaf.

→ Can I make this in an air fryer?

Yes! Prepare the chicken as directed, then cook in an air fryer at 375°F (190°C) for about 12-15 minutes, flipping halfway through. This method produces an extra-crispy exterior while keeping the chicken moist.