Dinner

Juicy Pretzel Chicken with Mustard-Cheddar Sauce Recipe

Byanna orden December 24, 2025December 24, 2025

Introduction

Enjoy a delightful twist on classic chicken with this Juicy Pretzel Chicken paired with a creamy mustard-cheddar sauce. The salty, crunchy pretzel coating perfectly complements the tender chicken and tangy sauce, making it a crowd-pleaser for any meal.

The image shows a close-up of two pieces of crispy fried chicken placed on a white plate. Each piece has a textured golden-brown crust that looks crunchy with some white seasoning sprinkled on it. A thick, creamy yellow sauce with small specks covers the top part of each chicken piece, slightly dripping down the sides. Fresh, chopped green herbs are sprinkled on the sauce, adding a touch of color and freshness. The background is a white marbled surface, giving a clean appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless, skinless chicken breasts
2 cups crushed soft pretzels
2 large eggs
1 cup panko breadcrumbs
Salt and pepper, to taste
1/2 cup Dijon mustard
1 cup grated cheddar cheese
1 cup whole milk
1/2 cup shredded cheddar cheese
1 tsp garlic powder
1/4 tsp cayenne pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In three separate bowls, prepare your dredging stations: beat the eggs with salt and pepper in the first bowl, mix crushed pretzels and panko breadcrumbs in the second, and leave the third bowl empty for dipping.
Step 3: Dip each chicken breast into the egg wash, ensuring it is fully coated, then roll it in the pretzel-panko mixture to cover completely.
Step 4: Arrange the coated chicken breasts on the prepared baking sheet, drizzle lightly with olive oil, and bake for 20 to 25 minutes until golden and cooked through.
Step 5: While the chicken bakes, heat the whole milk in a saucepan over medium heat. Stir in Dijon mustard, grated cheddar cheese, garlic powder, and cayenne pepper until the cheese melts and the sauce is smooth.
Step 6: Serve the crispy chicken with the creamy mustard-cheddar sauce drizzled on top or alongside for dipping.

Tips & Variations

For extra crispiness, use crushed pretzels combined with panko breadcrumbs to add texture and flavor to the coating.
Substitute almond or oat milk in the sauce to make it dairy-free while keeping it creamy.
Adjust cayenne pepper to your spice preference or omit it for a milder sauce.
Try using whole grain or spicy mustard for a different tangy twist in the sauce.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to maintain crispness. The mustard-cheddar sauce can be refrigerated separately and gently warmed on the stove before serving.

How to Serve

The image shows two pieces of crispy fried chicken placed next to each other on a white plate, set on a white marbled surface. Each piece has a golden brown, crunchy crust with a rough texture, sprinkled with coarse salt. On top of the chicken is a creamy yellow sauce with tiny reddish specks, smoothly drizzled and slightly dripping down the sides. Fresh green parsley leaves are scattered on the sauce and around the plate, adding a touch of bright green color. The focus is on the closer piece, while the one behind is slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier result. Adjust the baking time slightly, as thighs may take a few minutes longer to cook through.

Is it necessary to use both pretzels and panko breadcrumbs?

While pretzels add great flavor and saltiness, combining them with panko breadcrumbs improves the crunch and helps the coating adhere better. You can use pretzels alone, but the texture might be less crispy.