Crispy Chicken with Cheddar-Mustard

This pretzel crusted chicken has become my go-to recipe when I need to impress dinner guests without spending hours in the kitchen. The combination of crunchy pretzel coating and creamy cheddar-mustard sauce creates a perfect balance that makes ordinary chicken breasts extraordinary.

I first made this dish when my sister and her family visited unexpectedly during the holidays. Everyone was so impressed they thought I had ordered takeout from an upscale restaurant. Now it has become our traditional pre-Thanksgiving dinner when everyone arrives in town.

Ingredients

• Boneless skinless chicken breasts essential protein that stays moist inside the crunchy coating
• Salted pretzels provide the perfect crunchy texture and salty base flavor
• Paprika adds a subtle smoky flavor and gorgeous color to both chicken and sauce
• Eggs work as the glue that helps the pretzel coating stick perfectly to the chicken
• Sharp cheddar cheese provides rich flavor for the sauce use a good quality aged cheddar for best results
• Whole grain mustard adds texture and tanginess to balance the rich cheese sauce
• Cayenne pepper brings just enough heat to make the sauce interesting without overwhelming
• Fresh parsley and red onion garnishes add brightness freshness and color contrast

Step-by-Step Instructions

Prepare the Chicken

Butterfly each chicken breast then flatten to about 1/4 inch thickness with a mallet. This uniform thickness ensures even cooking and creates more surface area for that delicious pretzel coating.

Create the Coating

Process pretzels in a food processor until fine crumbs form. Transfer to a shallow dish and mix with paprika salt and pepper. In a separate dish beat eggs with a splash of water. This two-step dipping process ensures maximum coating adhesion.

Dredge and Coat

Dip each chicken piece first in the egg mixture ensuring complete coverage then press firmly into the pretzel mixture coating both sides completely. The pressing motion helps more pretzel crumbs adhere for maximum crunchiness.

Pan Fry to Perfection

Heat vegetable oil in a large nonstick skillet over medium high heat. Cook chicken pieces for 3 to 4 minutes per side until deeply golden and cooked through. The key is maintaining the right oil temperature so the coating crisps before the chicken overcooks.

Create the Cheese Sauce

Melt butter in a saucepan then whisk in flour cooking for one minute to remove raw flour taste. Gradually whisk in milk and cook until slightly thickened. Stir in cheese mustard paprika and cayenne until smooth and creamy. Season with salt and pepper.

Serve and Garnish

Place chicken on plates drizzle generously with the cheddar mustard sauce and sprinkle with fresh parsley and finely chopped red onion for a bright finish.

Bookmark

The whole grain mustard is what truly elevates this dish from good to exceptional. I once substituted regular yellow mustard in a pinch and while still delicious the texture and depth of flavor wasn't quite the same. My family still talks about the time I served this with homemade soft pretzels on the side for an epic pretzel themed dinner night.

Make-Ahead Tips

This recipe works beautifully for meal prep. You can prepare the chicken up to the coating step and refrigerate for up to 24 hours before cooking. The cheese sauce also reheats wonderfully just store it separately and warm gently over low heat stirring frequently. For best results when reheating leftover chicken use a 350 degree oven for about 20 minutes which preserves that wonderful crunchy texture much better than microwaving.

Perfect Pairings

This pretzel crusted chicken partners beautifully with sides that complement its rich flavors. Try serving with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Roasted vegetables especially brussels sprouts or asparagus make excellent companions. For a heartier meal consider buttered egg noodles which catch extra cheese sauce beautifully or a simple wild rice pilaf.

Kid-Friendly Adaptations

Children absolutely love this recipe but you can easily adjust it for more sensitive palates. Simply reduce or omit the cayenne in the cheese sauce and consider cutting the chicken into nugget sized pieces before coating and cooking. These pretzel chicken nuggets cook even faster and are perfect for little hands. Let kids help with the dipping and coating process its messy but fun and they'll be more likely to eat something they helped create.

Recipe Q&A

→ Can I make this dish ahead of time?

Yes! Store leftovers in an airtight container in the refrigerator. For best results, reheat the chicken in a 350°F oven for about 20 minutes or in an air fryer to maintain crispiness. Store the cheese sauce separately and reheat in the microwave or in a small saucepan over low heat.

→ What can I substitute for pretzels in the coating?

If you don't have pretzels, you can substitute tortilla chips, panko, or seasoned breadcrumbs. Each will provide a different flavor profile but will still create a delicious crispy coating.

→ Can I use chicken tenders instead of chicken breasts?

Absolutely! Chicken tenders work well as a substitute for butterflied chicken breasts. They cook quickly and are perfect for dipping into the cheese sauce.

→ What cheese alternatives work well for the sauce?

Pepper jack cheese creates a nacho cheese-like flavor, while Swiss cheese with thyme and black pepper offers a more earthy profile. Both make excellent substitutions for the sharp cheddar.

→ Is there an alternative to the cheese sauce?

If you prefer something lighter or aren't a fan of cheese sauce, honey mustard makes an excellent alternative that pairs wonderfully with the pretzel coating.

→ How do I ensure my chicken cooks evenly?

Butterfly the chicken breasts and flatten them with a mallet to about 1/4-inch thickness. This uniform thickness ensures they cook quickly and evenly without drying out.