Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe: Crunchy & Cheesy!
I tried this Pretzel Crusted Chicken with Cheddar Mustard Sauce last week, and wow—it’s a total flavor explosion! The salty crunch of the pretzel coating wrapped around tender chicken made it feel like a fancy pub dish, right from my kitchen.
And that cheddar mustard sauce? Creamy, tangy, cheesy perfection. The best part? It came together in under 30 minutes. I was honestly surprised at how easy it was to make something that looks and tastes this impressive!
Ingredients
Let me walk you through what you’ll need and why it matters.
- 2 large chicken breasts – sliced into cutlets for even cooking and tenderness
- 2 cups salted pretzels – crushed into coarse crumbs; they give the perfect salty crunch
- 1 tsp paprika – adds warmth and color to the coating
- Salt and pepper to taste – essential for seasoning every layer
- 2 eggs – helps the pretzel crumbs stick to the chicken
- 2–3 tbsp vegetable oil – for frying the chicken evenly to golden perfection
- 2 tbsp unsalted butter – base for the creamy sauce
- 2 tbsp all-purpose flour – thickens the cheese sauce
- 1 ½ cups whole milk – adds richness and creaminess to the sauce
- 1 ½ cups sharp cheddar cheese, shredded – fresh grated melts smoother and tastes better
- 2 tbsp whole grain mustard – brings a bold tangy kick
- ⅛ tsp cayenne pepper – optional, but adds a tiny touch of heat
- 2 tbsp fresh parsley, chopped – for a burst of color and freshness
- ¼ small red onion, thinly sliced – garnish with a touch of sharpness
Note: Serves 3–4 people depending on portion size.
Variations
Want to customize it? Here are some ideas I’ve tried or seen work great.
- Dairy-Free Option: Use plant-based milk and dairy-free cheddar. Swap butter for olive oil or vegan butter.
- Gluten-Free: Use gluten-free pretzels and flour. The crunch and taste stay delicious!
- Extra Flavor: Add garlic powder or smoked paprika to the pretzel mix for more depth.
- Mild Sauce: Skip the cayenne if you’re cooking for kids or don’t want spice.
Cooking Time
This meal comes together fast. Perfect for busy weeknights!
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Equipment You’ll Need
Here’s what helped me make this dish smooth and stress-free.
- Large skillet – For frying the chicken to a golden, crispy crust
- Food processor – Crushes the pretzels quickly and evenly
- Meat mallet – Pounding the chicken makes it cook evenly
- Whisk – Perfect for getting the cheese sauce silky smooth
- Saucepan – Essential for building the cheddar mustard sauce
How to Make Pretzel Crusted Chicken with Cheddar Mustard Sauce?
Making this recipe is a breeze. The crispy chicken and creamy sauce combo is so worth it.
Prep the Chicken
First, slice your chicken breasts in half horizontally to create thinner cutlets. This helps them cook faster and stay juicy. Then, place each piece between plastic wrap and gently pound them until they’re about ¼ inch thick. I do this every time—it guarantees that beautiful golden crust and tender center.
Make the Pretzel Coating
Toss your pretzels into a food processor and pulse until they form chunky breadcrumbs. You don’t want fine dust—texture is key! Pour the crumbs into a shallow dish and mix in paprika, salt, and pepper. In another shallow bowl, beat your eggs with a splash of water to help everything stick well.
Coat and Cook the Chicken
Dip each chicken cutlet into the egg, then press it firmly into the pretzel crumbs. Make sure every inch is coated. Heat oil in a large skillet over medium-high heat. Once hot, cook each piece for 3–4 minutes per side. You’re looking for a deep golden brown and a cooked-through center.
Make the Cheddar Mustard Sauce
While the chicken is cooking, start the sauce. Melt the butter in a small saucepan. Whisk in the flour and cook for about a minute to get rid of the raw taste. Slowly pour in the milk while whisking constantly until it thickens. Stir in the shredded cheddar, mustard, cayenne, and a little salt. Keep stirring until smooth, creamy, and irresistible.
Serve and Enjoy
Plate your crispy chicken and drizzle the warm cheese sauce generously on top. Sprinkle with chopped parsley and a few red onion slices for color and bite. This meal looks restaurant-level but takes hardly any time. Trust me, every bite is better than the last.
Additional Tips for Making this Recipe Better
These tips come from my own kitchen experience—use them to level up your results!
- Pound the chicken evenly for the best texture and faster cooking. Uneven chicken leads to uneven doneness.
- Use freshly grated cheddar – pre-shredded doesn’t melt as smoothly and lacks that bold cheesy punch.
- Don’t rush the sauce – whisk slowly and constantly to avoid lumps and achieve a silky texture.
- Keep the oil hot but not smoking – this helps seal the coating and prevents greasy chicken.
- Rest the chicken on a wire rack, not paper towels. This keeps the bottom from getting soggy.
How to Serve Pretzel Crusted Chicken with Cheddar Mustard Sauce?
Presentation can really elevate your meal. Here are my go-to serving ideas.
I love serving this with garlic mashed potatoes or a light green salad with vinaigrette. Roasted carrots or steamed broccoli also pair beautifully with the rich cheddar sauce. If I want something heartier, I’ll serve it over buttery noodles or even in a sandwich bun.
Top with fresh parsley or microgreens for a pop of green, and drizzle the sauce over the chicken just before serving. I sometimes add a wedge of lemon on the side—it adds brightness that balances the richness.
Nutritional Information
Here’s a general breakdown per serving to help you stay informed.
- Calories: 695
- Protein: 50g
- Carbohydrates: 44g
- Fat: 34g
Make Ahead and Storage
Planning ahead or have leftovers? Here’s how to keep things fresh.
- Store Leftovers: Once cooled, place the chicken in an airtight container in the fridge for up to 3 days. Store the sauce in a separate container to keep it creamy and easy to reheat.
- Freezing: Freeze the cooked chicken without sauce in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat chicken in a 350°F (175°C) oven for 15–20 minutes to restore the crunch. Warm the sauce slowly on the stove, stirring constantly to bring it back to its creamy texture.
Why You’ll Love This Recipe
This dish is a weeknight hero and a dinner party showstopper. Here’s why I keep making it:
- Easy to Make: The whole recipe takes under 30 minutes, but looks gourmet.
- Crispy & Creamy Combo: That salty pretzel crust with the smooth cheddar sauce is unforgettable.
- Customizable: You can easily adjust it for dietary needs or flavor preferences.
- Kid-Friendly: Swap in tenders and skip the cayenne—kids love it!
- Great for Guests: The dish looks and tastes fancy without being complicated.
Pretzel Crusted Chicken with Cheddar Mustard Sauce Recipe
Ingredients
Method
- First, slice your chicken breasts in half horizontally to create thinner cutlets. This helps them cook faster and stay juicy.
- Then, place each piece between plastic wrap and gently pound them until they’re about ¼ inch thick. I do this every time—it guarantees that beautiful golden crust and tender center.
- Toss your pretzels into a food processor and pulse until they form chunky breadcrumbs. You don’t want fine dust—texture is key!
- Pour the crumbs into a shallow dish and mix in paprika, salt, and pepper. In another shallow bowl, beat your eggs with a splash of water to help everything stick well.
- Dip each chicken cutlet into the egg, then press it firmly into the pretzel crumbs. Make sure every inch is coated. Heat oil in a large skillet over medium-high heat. Once hot, cook each piece for 3–4 minutes per side. You’re looking for a deep golden brown and a cooked-through center.
- While the chicken is cooking, start the sauce. Melt the butter in a small saucepan. Whisk in the flour and cook for about a minute to get rid of the raw taste.
- Slowly pour in the milk while whisking constantly until it thickens. Stir in the shredded cheddar, mustard, cayenne, and a little salt. Keep stirring until smooth, creamy, and irresistible.
- Plate your crispy chicken and drizzle the warm cheese sauce generously on top. Sprinkle with chopped parsley and a few red onion slices for color and bite. This meal looks restaurant-level but takes hardly any time. Trust me, every bite is better than the last.
Notes
- Pound the chicken evenly for the best texture and faster cooking. Uneven chicken leads to uneven doneness.
- Use freshly grated cheddar – pre-shredded doesn’t melt as smoothly and lacks that bold cheesy punch.
- Don’t rush the sauce – whisk slowly and constantly to avoid lumps and achieve a silky texture.
- Keep the oil hot but not smoking – this helps seal the coating and prevents greasy chicken.
- Rest the chicken on a wire rack, not paper towels. This keeps the bottom from getting soggy.
