PRETZEL CHICKEN WITH MUSTARD-CHEDDAR SAUCE AMAZING

I’ll never forget the first time I had anything remotely close to what we now know and love as Pretzel Chicken With Mustard-Cheddar Sauce; it was at a local pub, and I was instantly hooked by the salty crunch and creamy, tangy sauce. Now, I’ve perfected my own version that’s even better, and I’m so excited to share it with you so you can experience the same joy – I promise, this recipe will become a new family favorite!

Why You’ll Absolutely Love This Pretzel Chicken Recipe

Okay, friends, let’s talk about why this recipe is about to become your new weeknight hero. Seriously, buckle up, because we’re diving into a world of flavor and texture that’s simply irresistible.

• The Crunch Factor: Forget soggy chicken! The pretzel coating gives you an incredible, satisfying crunch that’s way better than any breadcrumb coating you’ve ever tried. It’s salty, it’s crispy, and it’s pure perfection.
• The Flavor Bomb: That Mustard-Cheddar Sauce? Oh. My. Goodness. It’s creamy, tangy, slightly sharp, and just the right amount of cheesy. It perfectly complements the salty pretzels and juicy chicken.
• Easy Peasy: Despite sounding fancy, this recipe is surprisingly simple to make. We’re talking minimal ingredients and straightforward instructions. Even a beginner cook can nail this one.
• Kid-Friendly (and Adult-Approved): Trust me, kids go crazy for this dish. The fun pretzel coating and cheesy sauce are a total hit. And adults? Well, they’ll be sneaking extra bites straight from the pan.
• Versatile: Serve it with your favorite sides – roasted veggies, mashed potatoes, a simple salad – the possibilities are endless. You can even slice it up and put it on sandwiches or salads the next day (if there are any leftovers!).

Seriously, what’s not to love? This Pretzel Chicken With Mustard-Cheddar Sauce is a guaranteed crowd-pleaser that’s perfect for busy weeknights, casual get-togethers, or any time you’re craving a delicious and satisfying meal.

What You’ll Need: The Ingredients Breakdown

Let’s gather our troops! Here’s a detailed list of everything you’ll need to create this masterpiece. Don’t worry, most of these are pantry staples!

For the Pretzel Chicken:

• Chicken Breasts: About 2 pounds, boneless, skinless. You can also use chicken tenders if you prefer. Make sure they’re of even thickness to ensure even cooking. We want juicy Chicken Breast!
• Pretzels: Approximately 3 cups of pretzel twists or sticks. You’ll want to crush them into a coarse crumb. I prefer using the traditional salted pretzels, but you can experiment with different flavors.
• Flour: 1/2 cup, all-purpose flour. This helps the egg wash adhere to the chicken.
• Eggs: 2 large eggs, beaten. The egg wash is the glue that holds the pretzel crumbs in place.
• Milk: 2 tablespoons. Adds a little extra moisture to the egg wash.
• Salt and Pepper: To taste. Season the chicken and the pretzel crumbs for maximum flavor.
• Garlic Powder: 1 teaspoon. Adds a subtle savory note to the pretzel coating.
• Paprika: 1/2 teaspoon. Adds a touch of color and smokiness.
• Olive Oil or Cooking Spray: For baking. This prevents the chicken from sticking to the pan.

For the Mustard-Cheddar Sauce:

• Butter: 4 tablespoons, unsalted. Butter is the base of our luscious sauce.
• Flour: 4 tablespoons, all-purpose flour. This helps thicken the sauce.
• Milk: 2 cups. Whole milk will give you the richest flavor, but you can use 2% if you prefer.
• Dijon Mustard: 2 tablespoons. Dijon mustard adds a tangy, complex flavor that’s essential to the sauce. Don’t skimp on this!
• Cheddar Cheese: 1 1/2 cups, shredded. Sharp cheddar cheese is my go-to for its bold flavor, but you can use medium or mild cheddar if you prefer.
• Worcestershire Sauce: 1 teaspoon. Adds a savory umami depth to the sauce.
• Salt and Pepper: To taste. Season the sauce to your liking.
• Optional: A pinch of cayenne pepper for a little kick.

Step-by-Step Instructions: Let’s Get Cooking!

Alright, let’s get down to business! Here’s a detailed walkthrough of how to make this incredible Pretzel Chicken With Mustard-Cheddar Sauce.

Step 1: Prep the Chicken

First things first, let’s get our chicken ready for its pretzel makeover.

1. Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap or in a large zip-top bag. Use a meat mallet or rolling pin to pound them to an even thickness (about 1/2 inch). This ensures even cooking and tender chicken.
2. Season the Chicken: Sprinkle the chicken breasts with salt and pepper on both sides. Don’t be shy with the seasoning!

Step 2: Crush the Pretzels

Now, let’s turn those pretzels into crispy gold dust.

1. Crush the Pretzels: Place the pretzels in a large zip-top bag and seal. Use a rolling pin or meat mallet to crush them into coarse crumbs. You don’t want them too fine – we’re looking for texture! You can also use a food processor, but be careful not to over-process.
2. Season the Crumbs: In a shallow dish, combine the crushed pretzels, garlic powder, and paprika. Mix well.

Step 3: Set Up the Breading Station

Time to create our breading assembly line. This will make the process much smoother.

1. Flour: Place the flour in a shallow dish.
2. Egg Wash: In another shallow dish, whisk together the eggs and milk.
3. Pretzel Crumbs: Keep the seasoned pretzel crumbs in their shallow dish.

Step 4: Bread the Chicken

Now for the fun part – coating the chicken in all that pretzel goodness!

1. Dredge in Flour: Dredge each chicken breast in the flour, shaking off any excess. This helps the egg wash adhere better.
2. Dip in Egg Wash: Dip the floured chicken breast into the egg wash, making sure it’s fully coated. Let any excess drip off.
3. Coat in Pretzels: Press the chicken breast into the pretzel crumbs, making sure it’s completely covered on both sides. Gently press the crumbs into the chicken to help them stick.
4. Repeat: Repeat the breading process with the remaining chicken breasts.

Step 5: Bake the Chicken

Time to get that chicken nice and crispy in the oven.

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Baking Sheet: Lightly grease a baking sheet with olive oil or cooking spray.
3. Arrange Chicken: Place the breaded chicken breasts on the prepared baking sheet in a single layer.
4. Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the pretzel coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).

Step 6: Make the Mustard-Cheddar Sauce

While the chicken is baking, let’s whip up that amazing sauce.

1. Melt Butter: In a medium saucepan, melt the butter over medium heat.
2. Add Flour: Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce.
3. Whisk in Milk: Gradually whisk in the milk, stirring constantly to prevent lumps from forming.
4. Bring to a Simmer: Bring the mixture to a simmer, stirring occasionally, until it starts to thicken (about 5-7 minutes).
5. Add Mustard and Cheese: Reduce the heat to low and stir in the Dijon mustard, Worcestershire sauce, and cheddar cheese. Stir until the cheese is melted and the sauce is smooth.
6. Season: Season with salt and pepper to taste. Add a pinch of cayenne pepper if desired.

Step 7: Serve and Enjoy!

The moment we’ve all been waiting for! Time to plate up and enjoy this masterpiece.

1. Serve Immediately: Place the baked pretzel chicken on a plate and spoon the mustard-cheddar sauce over the top.
2. Garnish (Optional): Garnish with fresh parsley or chives, if desired.
3. Enjoy: Serve immediately with your favorite sides and prepare for a flavor explosion!

Tips and Tricks for Pretzel Chicken Perfection

Want to take your Pretzel Chicken With Mustard-Cheddar Sauce to the next level? Here are a few tips and tricks to ensure culinary success:

• Don’t Overcrowd the Pan: When baking the chicken, make sure to leave enough space between each piece. Overcrowding the pan can lead to steaming instead of baking, resulting in soggy chicken.
• Use a Meat Thermometer: The best way to ensure your chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the chicken breast – it should read 165°F (74°C).
• Toast the Pretzel Crumbs: For an extra layer of flavor, you can lightly toast the crushed pretzels in a dry skillet over medium heat before coating the chicken. Just be careful not to burn them!
• Add a Kick to the Sauce: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the mustard-cheddar sauce.
• Make it Gluten-Free: Use gluten-free pretzels and gluten-free flour to make this recipe gluten-free.
• Get Creative with the Cheese: While cheddar cheese is classic, you can experiment with other cheeses like Gruyere, Monterey Jack, or even a blend of cheeses.
• Make it Ahead: You can bread the chicken ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to cover it tightly. You can also make the mustard-cheddar sauce ahead of time and reheat it gently over low heat before serving.
• Try it with different cuts: This recipe also works great with chicken tenders or even chicken thighs. Just adjust the baking time accordingly. The principles are just like the Ranch Garlic Parmesan Chicken Skewers – start with quality ingredients and follow simple steps!

Serving Suggestions: Complete the Meal

Now that you’ve got your amazing Pretzel Chicken With Mustard-Cheddar Sauce, let’s talk about what to serve with it. Here are a few ideas to complete your meal:

• Roasted Vegetables: Roasted broccoli, Brussels sprouts, carrots, or asparagus are all great choices. Toss them with olive oil, salt, pepper, and your favorite herbs before roasting.
• Mashed Potatoes: Creamy mashed potatoes are the perfect comfort food side dish. You can even add some garlic or cheese to the potatoes for extra flavor. For a lighter option, consider mashed cauliflower. Consider the wonderful flavors of Garlic Parmesan Crockpot Chicken And Potatoes.
• Salad: A simple green salad with a vinaigrette dressing is a refreshing and healthy side dish.
• Rice: White rice, brown rice, or even quinoa are all great options.
• Pasta: A light pasta dish with a simple sauce, like pesto or olive oil and garlic, pairs well with the chicken. Similar to how you’d pair sides with Chicken Rigatoni.
• Coleslaw: A creamy coleslaw adds a nice tangy contrast to the rich chicken and sauce.

Variations: Put Your Own Spin on It

Want to get creative? Here are a few variations to customize this recipe to your liking:

• Spicy Pretzel Chicken: Add a pinch of cayenne pepper to the pretzel crumbs for a spicy kick. You can also use spicy pretzels.
• Honey Mustard-Cheddar Sauce: Add a tablespoon of honey to the mustard-cheddar sauce for a touch of sweetness.
• Smoked Paprika Pretzel Chicken: Use smoked paprika instead of regular paprika for a smoky flavor.
• Herb-Crusted Pretzel Chicken: Add dried herbs like thyme, rosemary, or oregano to the pretzel crumbs.
• Lemon-Garlic Pretzel Chicken: Add lemon zest and minced garlic to the pretzel crumbs.
• Use different sauces: You don’t have to use Mustard-Cheddar. Try a Garlic Parmesan sauce, or even a Balsamic glaze for a dish similar to Balsamic Baked Chicken With Melted Mozzarella.

Storage and Reheating Instructions

Got leftovers? Here’s how to store and reheat them properly:

• Storage: Store leftover pretzel chicken in an airtight container in the refrigerator for up to 3-4 days. Store the mustard-cheddar sauce separately to prevent the chicken from getting soggy.
• Reheating: To reheat the chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and bake for 10-15 minutes, or until heated through. You can also reheat the chicken in the microwave, but it may not be as crispy. Reheat the mustard-cheddar sauce gently over low heat on the stovetop, stirring occasionally.

Final Thoughts

There you have it – my ultimate guide to making the most amazing Pretzel Chicken With Mustard-Cheddar Sauce! I hope you enjoy this recipe as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for any occasion. Don’t be afraid to experiment with different variations and make it your own. Happy cooking!

Pretzel Chicken with Mustard-Cheddar Sauce

This Pretzel Chicken with Mustard-Cheddar Sauce features a crispy, salty pretzel coating on juicy chicken breasts, complemented by a creamy, tangy, and cheesy sauce. It’s easy to make, kid-friendly, and perfect for weeknight dinners or casual gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless, skinless chicken breasts
• 3 cups pretzel twists or sticks, crushed
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons milk
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Olive oil or cooking spray
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 2 tablespoons Dijon mustard
• 1 1/2 cups shredded sharp cheddar cheese
• 1 teaspoon Worcestershire sauce
• Pinch of cayenne pepper optional

Equipment

• Meat mallet or rolling pin
• Plastic wrap or zip-top bag
• Shallow dishes
• Large zip-top bag
• Rolling pin or meat mallet (optional: food processor)
• whisk
• baking sheet
• Oven
• medium saucepan
• Spoon
• Serving plates

Method

 

1. Pound the chicken breasts to an even 1/2-inch thickness between two sheets of plastic wrap.
2. Season the chicken breasts with salt and pepper on both sides.
3. Place the pretzels in a large zip-top bag and crush into coarse crumbs using a rolling pin or meat mallet. Alternatively, use a food processor.
4. In a shallow dish, combine the crushed pretzels, garlic powder, and paprika. Mix well.
5. Place the flour in a shallow dish.
6. In another shallow dish, whisk together the eggs and milk.
7. Keep the seasoned pretzel crumbs in their shallow dish.
8. Dredge each chicken breast in the flour, shaking off any excess.
9. Dip the floured chicken breast into the egg wash, making sure it’s fully coated. Let any excess drip off.
10. Press the chicken breast into the pretzel crumbs, making sure it’s completely covered on both sides. Gently press the crumbs into the chicken to help them stick.
11. Repeat the breading process with the remaining chicken breasts.
12. Preheat oven to 400°F (200°C).
13. Lightly grease a baking sheet with olive oil or cooking spray.
14. Place the breaded chicken breasts on the prepared baking sheet in a single layer.
15. Bake for 20-25 minutes, or until the chicken is cooked through and the pretzel coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
16. In a medium saucepan, melt the butter over medium heat.
17. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
18. Gradually whisk in the milk, stirring constantly to prevent lumps from forming.
19. Bring the mixture to a simmer, stirring occasionally, until it starts to thicken (about 5-7 minutes).
20. Reduce the heat to low and stir in the Dijon mustard, Worcestershire sauce, and cheddar cheese. Stir until the cheese is melted and the sauce is smooth.
21. Season with salt and pepper to taste. Add a pinch of cayenne pepper if desired.
22. Place the baked pretzel chicken on a plate and spoon the mustard-cheddar sauce over the top.
23. Garnish with fresh parsley or chives, if desired.
24. Serve immediately with your favorite sides.

Notes

Don’t overcrowd the pan when baking. Use a meat thermometer to ensure the chicken is cooked through (165°F/74°C). Toast the pretzel crumbs for extra flavor. Add cayenne pepper for a spicy kick. Make it gluten-free by using gluten-free pretzels and flour. Experiment with different cheeses like Gruyere or Monterey Jack. The chicken can be breaded ahead of time and stored in the refrigerator for up to 24 hours. The mustard-cheddar sauce can also be made ahead of time and reheated gently. This recipe also works great with chicken tenders or thighs. Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Store the sauce separately. Reheat chicken in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Reheat the sauce gently on the stovetop.