DINNER

Pretzel-Crusted Chicken with Mustard-Cheddar Sauce

Chef Olivia

December 16, 2025
4 min read

Pretzel-Crusted Chicken with Mustard-Cheddar Sauce

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why make this recipe

This dish gives you crunchy, salty pretzel crust and a creamy, tangy mustard-cheddar sauce. It cooks fast and uses simple ingredients. Kids like the crunch and adults like the sauce. For another easy sheet-pan chicken idea, try the sheet pan chicken pitas with herby ranch for a different weeknight meal.

introduction

Pretzel-crusted chicken is a simple, tasty main dish. You coat chicken with crushed pretzels, brown it in a pan, then finish in the oven. The mustard-cheddar sauce adds a rich, tangy flavor that matches the crunch.

how to make Pretzel-Crusted Chicken with Mustard-Cheddar Sauce

You set up three bowls: flour, eggs, and pretzel crumbs. Dredge the chicken, pan-fry briefly to set the crust, then bake until done. Mix mayonnaise, Dijon, and grated cheddar for the sauce and spoon it over the hot chicken. For a bold sauce idea, you can look at the flavor mix used in Fiery Chicken Ramen with Creamy Garlic Sauce and adapt some spices if you like heat.

Ingredients :

4 boneless, skinless chicken breasts
2 cups pretzel crumbs
1 cup all-purpose flour
2 large eggs
1/2 cup grated cheddar cheese
1/4 cup Dijon mustard
1/2 cup mayonnaise
Salt and pepper to taste
Oil for cooking

Directions :

Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt and pepper.
Set up a breading station: Place flour in one bowl, beaten eggs in another, and pretzel crumbs in a third.
Dredge each chicken breast in flour, dip in eggs, and coat with pretzel crumbs.
Heat oil in a skillet over medium heat. Cook the chicken until golden brown on both sides, about 3-4 minutes per side.
Transfer to a baking dish and bake in the oven for 15-20 minutes until cooked through.
For the mustard-cheddar sauce, combine mayonnaise, Dijon mustard, and grated cheddar in a bowl. Mix well.
Serve the chicken hot with the sauce drizzled on top.

how to serve Pretzel-Crusted Chicken with Mustard-Cheddar Sauce

Serve with a simple salad, roasted vegetables, or mashed potatoes. Cut the chicken and put sauce on top or serve sauce on the side for dipping. Garnish with chopped parsley or extra cheddar.

how to store Pretzel-Crusted Chicken with Mustard-Cheddar Sauce

Cool the chicken to room temperature. Put in an airtight container and store in the fridge for up to 3 days. Store sauce in a separate container for up to 3 days. Reheat chicken in the oven at 350°F (175°C) for 10–12 minutes to keep the crust crisp.

tips to make Pretzel-Crusted Chicken with Mustard-Cheddar Sauce

Crush pretzels finely so the crust sticks well.
Pat chicken dry before seasoning.
Use a hot pan to get a golden crust before baking.
Do not crowd the pan when browning.
Use a meat thermometer: chicken is done at 165°F (74°C).

variation (if any)

Use crushed potato chips instead of pretzels for a different salt note.
Swap Dijon for spicy brown mustard for more heat.
Add garlic powder or smoked paprika to the pretzel crumbs for more flavor.
Try shredded pepper jack instead of cheddar for a spicy sauce.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Trim extra fat and adjust baking time. Thighs may need a few more minutes.

Q: Can I bake without pan-frying first?
A: Yes, but pan-frying gives a better brown crust. If you skip it, spray the crust with a little oil before baking.

Q: Can I make the sauce ahead?
A: Yes. Make the sauce up to 3 days ahead and keep it in the fridge in a sealed container.

Q: How do I keep the crust crunchy after storing?
A: Reheat in the oven or an air fryer. Avoid microwaving, which makes the crust soft.