Pretzel Chicken with Mustard-Cheddar Sauce | Crispy Baked

The first time I slid that wire rack into the oven, the fragrant steam of buttery pretzel crumbs met a nutty toasted scent as the chicken began to crisp. Pretzel Chicken with Mustard-Cheddar Sauce has become my go-to for weeknight dinners after I discovered that letting the coated breasts rest for just a few minutes really locks in the crunch. Through several kitchen trials, I learned exactly how to coax out that tender bite beneath a glossy, golden exterior.

Why You’ll Love Pretzel Chicken with Mustard-Cheddar Sauce

• A satisfyingly crisp crust that crackles as you bite in
• Silky mustard-cheddar sauce elevates each tender slice
• Simple pantry staples assemble in under 30 minutes
• An homage to Bavarian pretzel culture with an American twist

A Little Background

One chilly autumn evening, I tested this recipe under dim kitchen lights and found that trimming and gently pounding the chicken breasts to an even thickness made the pretzel coating cling perfectly. Inspired by my travels through Munich beer gardens, I wanted to recreate that nutty, doughy flavor in a golden-crusted chicken dish.

Key Ingredients for Pretzel Chicken with Mustard-Cheddar Sauce

• Boneless, skinless chicken breasts: lean protein; pound to ½-inch thickness for even cooking
• Buttermilk: tenderizes meat; swap for ¾ cup yogurt + ¼ cup milk if preferred
• Crushed pretzels: creates that signature crunch; gluten-free works too
• Dijon mustard: binds batter and sauce; whole-grain mustard adds texture
• Sharp cheddar cheese: provides tang in sauce; try aged cheddar for deeper flavor

How to Make Pretzel Chicken with Mustard-Cheddar Sauce

1. Preheat oven to 400°F (204°C). Line a baking sheet with foil and set a wire rack on top. Lightly coat rack with cooking spray.
2. In a shallow bowl, whisk together 1 cup buttermilk, 2 large eggs, 1 tablespoon Dijon mustard, and 1½ teaspoons garlic powder. Season with salt and pepper.
3. In another shallow bowl, mix 2½ cups crushed pretzels with 1 teaspoon dried parsley.
4. Dip each of the 4 chicken breasts into the buttermilk mix, letting excess drip off. Press into pretzel crumbs until fully coated.
5. Arrange breasts on the prepared rack and drizzle evenly with 4 tablespoons melted butter.
6. Bake for 20–25 minutes, until the internal temperature reaches 165°F (74°C) and the edges turn golden brown.
7. While chicken bakes, melt 1 tablespoon butter in a small saucepan over medium heat. Stir in 1 tablespoon flour and cook for about 1 minute.
8. Slowly whisk in 1 cup milk. Bring to a gentle simmer, whisking constantly for 3–4 minutes until the mixture thickens.
9. Remove from heat. Stir in 1 cup shredded sharp cheddar cheese, 1 tablespoon Dijon mustard, and 1 tablespoon honey until the sauce is silky smooth.
10. Serve the chicken drizzled with sauce or alongside in a ramekin for dipping.

Pro Tips & Troubleshooting

• Testing note: Letting the crusted chicken rest 5–10 minutes before baking helps the coating stay put.
• If edges brown too quickly, tent lightly with foil after 15 minutes.
• Add a pinch of smoked paprika to the pretzel mix for a subtle smoky nuance.
• To double the batch, bake on two racks, swapping positions halfway through.

Storage & Make-Ahead Guide

Allow chicken to cool slightly, then refrigerate in an airtight container within two hours. Keeps up to 3 days in the fridge or 2 months in the freezer—testing note: wrapping pieces individually in foil before bagging prevented freezer burn. Reheat at 350°F (177°C) for 10–12 minutes until warmed through to 165°F.

Serving Suggestions

Slice the chicken over mixed greens for a hearty salad, tuck into slider buns with slaw, or serve alongside roasted Brussels sprouts and sweet potato fries for a balanced plate.

Frequently Asked Questions

• Can I use gluten-free pretzels? Yes—swap in your favorite brand and crush to the same size for equal crunch.
• How do I reheat leftover Pretzel Chicken with Mustard-Cheddar Sauce? Bake at 350°F (177°C) for about 10 minutes until heated through.
• Is it possible to freeze the mustard-cheddar sauce? You can freeze it up to 1 month; thaw overnight in fridge and whisk before reheating.
• What’s the best way to ensure the chicken is fully cooked? Use an instant-read thermometer; it should register 165°F (74°C) in the thickest part.
• Can I make this ahead for a party? Yes—prepare through baking, cool, then reheat just before serving.
• Why is my coating falling off? Make sure excess wet batter drips off before pressing into pretzels and let it rest briefly before baking.

Final Thoughts

Pretzel Chicken with Mustard-Cheddar Sauce has become my weekend favorite—those golden edges and rich, tangy sauce never disappoint. I can’t wait to hear your twists on this crowd-pleasing recipe. Share your kitchen wins and tweaks in the comments below!

More Recipes You’ll Love

• Homemade Chicken Nuggets – master a crispy coating for tender bites
• Garlic Parmesan Chicken Pasta – creamy cheese sauce complements mustard-cheddar notes
• Air Fryer Chicken Breast – an alternative method for juicy, evenly cooked chicken
• Ranch Chicken Sliders – tangy flavors and handheld convenience for any gathering