Pretzel Crusted Chicken with Melted Cheddar Mustard Sauce Recipe

If you’re looking to jazz up your weeknight dinner, this Pretzel Crusted Chicken with Melted Cheddar Mustard Sauce Recipe is an absolute game-changer. I love how the crunchy pretzel coating gives the chicken a satisfyingly salty crunch, making every bite a delightful surprise. Plus, that cheddar mustard sauce? It’s rich, tangy, and so comforting—you’ll want to drizzle it on everything!

This dish works beautifully whether you’re wanting to impress guests or just treat yourself after a long day. I remember making this recipe on a cozy Sunday afternoon, craving something different yet simple. The combination of textures and flavors made it a family favorite instantly. Trust me, you’ll find yourself coming back to this Pretzel Crusted Chicken with Melted Cheddar Mustard Sauce Recipe time and again.

this …

Ingredients & Why They Work

Every ingredient in this Pretzel Crusted Chicken with Melted Cheddar Mustard Sauce Recipe plays a crucial role in building layers of flavor and texture. From the salty, crunchy pretzels to the creamy, cheesy sauce, these components come together perfectly. When shopping, aim for fresh chicken breasts and good-quality sharp cheddar for the best results.

• Boneless Skinless Chicken Breasts: Butterflying and flattening them ensures even cooking and a tender bite.
• Salted Pretzels: Crushing them by hand or food processor creates the ideal crunchy coating with a bit of salty punch.
• Flour, Garlic Powder & Onion Powder: These seasonings in the flour mixture jazz up the chicken with subtle savory notes before crusting.
• Egg: Acts as the glue to hold the pretzel crust firmly on the chicken.
• Neutral Oil: Needed for frying — I use avocado or canola oil for a clean fry without overpowering flavors.
• Butter & Flour (for sauce): Creates a roux, the base of the creamy cheddar mustard sauce.
• Milk: Adds creaminess to the sauce, making it silky but not too thick.
• Dijon Mustard: The secret punch in the cheese sauce, adding a subtle tang to balance the richness.
• Cheddar Cheese: Sharp cheddar melts into the sauce for bold flavor and smooth texture.
• Fresh Parsley: Finishing touch that adds brightness and color to your dish.

Tweak to Your Taste

I love making this Pretzel Crusted Chicken with Melted Cheddar Mustard Sauce Recipe my own by switching up spices or the sauce base. Feel free to add your favorite herbs in the crust or adjust the mustard level in the sauce to dial up the tanginess. The best part? It’s super easy to customize, so play around until it’s exactly how you like it!

• Variation: I’ve sometimes swapped pretzels with crushed cornflakes for a slightly different crunch and texture, which my kids enjoyed.
• Dietary Modification: Using almond milk and dairy-free cheese is a great option if you’re looking to make this dairy-free.
• Heat Level: Adding a pinch of cayenne or smoked paprika to the flour mix gives a nice gentle kick without overwhelming the flavors.

Step-by-Step: How I Make Pretzel Crusted Chicken with Melted Cheddar Mustard Sauce Recipe

Step 1: Prep and Flatten the Chicken Just Right

Start by butterflying each chicken breast into two thinner pieces, so you get about four chicken cutlets from two breasts. I find laying the chicken between two pieces of plastic wrap or parchment paper and gently pounding it with a mallet helps get an even thickness—this prevents those dry parts and uneven cooking. Aim for about 1/2-inch thickness for juicy, tender pieces.

Step 2: Crush Your Pretzels for Crunch

Throw your salty pretzels into a food processor and pulse until mostly fine crumbs form, but don’t worry about a few chunky bits—they add wonderful texture. If you don’t have a food processor, no problem! Just toss the pretzels into a zip-top bag and bash with a rolling pin or heavy pan until crushed.

Step 3: Set Up Your Breading Station

In one shallow dish, mix flour with garlic powder, onion powder, salt, and pepper—this mix seasons the chicken inside the crust. In a second dish, whisk your egg until smooth. Pour the crushed pretzels into a third dish ready for coating. Arrange everything so you can move easily from flour to egg to pretzel crumbs without making a mess.

Step 4: Fry the Chicken to Golden Perfection

Heat about 1/2-inch of neutral oil in a heavy skillet (cast iron works beautifully) to 350ºF. Dip one chicken piece first in the flour mix, coating completely, then into the egg, and finally press into the pretzel crumbs—don’t be shy with your hands here, get that crust firmly attached. Carefully lay the chicken in hot oil—work in batches to avoid overcrowding. Fry for about 3-4 minutes per side until golden and cooked through, then place on a wire rack over a baking tray in your oven set to the lowest temperature to keep warm.

Step 5: Whip up the Melted Cheddar Mustard Sauce

While chicken finishes cooking, melt butter in a saucepan and whisk in the flour, cooking for about a minute to form a roux. Slowly whisk in the milk, stirring until the sauce thickens slightly, then add Dijon mustard for that bright tang. Reduce the heat and whisk in shredded cheddar, a handful at a time, until silky and smooth. Keep an eye on it—cooking too long can make it grainy. Taste and add salt and pepper as needed.

Step 6: Serve and Savor

Plate your warm pretzel crusted chicken, generously drizzling the melted cheddar mustard sauce over each piece. Sprinkle minced fresh parsley on top for a pop of color and freshness. Then dig in and enjoy the amazing texture and flavor contrast!

How to Serve Pretzel Crusted Chicken with Melted Cheddar Mustard Sauce Recipe

Garnishes

I always top this dish with freshly chopped parsley because it adds a fresh, herbal note that cuts through the richness. Sometimes I sprinkle a little extra cracked black pepper on top for a bit more bite as well.

Side Dishes

My go-to sides are roasted green beans and creamy mashed potatoes. The green beans provide a crisp texture, and the potatoes soak up that luscious cheddar mustard sauce beautifully. A simple mixed green salad on the side adds a fresh contrast too.

Creative Ways to Present

For special dinners, I like slicing the chicken and fanning it out on a big platter, pouring the sauce attractively on top, and garnishing with lemon wedges and extra herbs. It feels fancy but stays approachable for a relaxed vibe.

Make Ahead and Storage

Storing Leftovers

Store leftover pretzel crusted chicken in an airtight container in the fridge for up to 3 days. I recommend keeping the sauce separate if you expect to reheat later, as it reheats best on its own.

Freezing

I have frozen the cooked chicken (without sauce) by wrapping pieces tightly in foil and placing them in a freezer-safe bag. Thaw overnight and reheat in the oven to keep the crust crispy. The sauce freezes okay but can separate, so fresh sauce is best.

Reheating

Reheat the chicken gently in a 325°F oven on a wire rack for about 10–15 minutes to preserve the crust’s crunch. Warm the cheddar mustard sauce separately on low heat with gentle whisking before serving.

FAQs

Final Thoughts

This Pretzel Crusted Chicken with Melted Cheddar Mustard Sauce Recipe has such a special place in my kitchen rotation because it’s both approachable and impressive. It’s one of those recipes that feels like a treat without requiring a fuss, and I guarantee it’ll become a family favorite at your house too. So go ahead—grab those pretzels, melt that cheese, and enjoy a cozy, crunchy meal that’s bound to become your new go-to.

Print