Get ready to elevate your dinner game with this Pretzel-Crusted Chicken with Sharp Cheddar Mustard Sauce Recipe — a crunchy, flavorful delight that perfectly balances salty pretzel crust with creamy, tangy cheese sauce. It’s the kind of dish that feels both comforting and exciting, perfect for impressing family or friends without spending hours in the kitchen.
Why You Should Make This Recipe
Crunchy Pretzel Coating: Offers a unique twist on classic breaded chicken with a satisfyingly salty crunch.
Rich, Tangy Cheese Sauce: The sharp cheddar combined with whole grain mustard creates a zesty flavor explosion.
Quick & Simple: Ready in just about 25 minutes, making it a perfect midweek treat.
Versatile & Fun: Easily customizable with different cheeses or coatings to suit your cravings.
Ingredients & Substitutions
Every ingredient in this Pretzel-Crusted Chicken with Sharp Cheddar Mustard Sauce Recipe plays a starring role—from the salty, crunchy pretzels to the sharp, creamy cheddar melted into a luscious sauce. Each one contributes to the perfect bite of texture, flavor, and color on your plate.
- Chicken breasts: Boneless, skinless, butterflied and flattened for even cooking and maximum crunch.
- Salted pretzels: Ground into coarse crumbs to give that signature savory crunch; feel free to use pretzel sticks or twists.
- Eggs: Helps the pretzel crumbs stick to the chicken for a sturdy crust.
- Sharp cheddar cheese: Melts into the sauce to give it a bold, creamy tang.
- Whole grain mustard: Adds a sharp zing that pairs beautifully with cheddar’s richness.
- Spices like paprika and cayenne pepper: Bring warmth and a hint of spice without overpowering.
- Parsley and red onion: Fresh toppings that brighten each bite with color and crunch.
How to Make Pretzel-Crusted Chicken with Sharp Cheddar Mustard Sauce Recipe
Step 1: Prepare and Flatten the Chicken
Start by butterflying your chicken breasts into thinner pieces for even cooking, then give them a gentle pounding with a mallet to about 1/4 inch thickness. This helps the crust adhere better and ensures the chicken cooks quickly and evenly—no dry edges or thick centers here!
Step 2: Crush the Pretzels and Set Up Breading Station
Pop those pretzels in your food processor and pulse until you get fine, coarse crumbs—not powdery! Mix in paprika, salt, and pepper to infuse the coating with flavor. In a separate shallow dish, beat the eggs with a splash of water to create a sticky base for the pretzels to cling to.
Step 3: Coat and Fry the Chicken
Dip each flattened chicken piece first into the egg, then coat thoroughly with the pretzel crumbs. Heat vegetable oil to a medium-high temperature in a large skillet, then gently fry the chicken in batches until golden and cooked through—about 3-4 minutes per side. That crunchy coating practically sings when it hits the hot oil!
Step 4: Whip Up the Sharp Cheddar Mustard Sauce
While the chicken cooks, melt butter in a saucepan then whisk in flour to make a smooth roux. Slowly add milk, whisking until the sauce thickens beautifully. Stir in sharp cheddar, whole grain mustard, paprika, and cayenne pepper for a deeply flavorful, creamy finish. Season with salt and pepper to taste. This sauce is absolutely the star partner of our crunchy chicken.
Step 5: Plate and Garnish
Arrange the golden pretzel-crusted chicken on plates, drizzle generously with that luscious cheddar mustard sauce, and sprinkle chopped parsley and finely diced red onion on top for a fresh, vibrant crunch. Trust me, it’s almost too pretty to eat—but not quite!
How to Serve Pretzel-Crusted Chicken with Sharp Cheddar Mustard Sauce Recipe
Garnishes
Fresh parsley and red onion aren’t just for color—they bring a bright, herbaceous note and a mild tang that cuts through the richness of the sauce and crunch, enhancing each bite without overwhelming the dish.
Side Dishes
Pair this Pretzel-Crusted Chicken with Sharp Cheddar Mustard Sauce Recipe with light, fresh sides—think garlic roasted green beans, a crisp arugula salad with lemon vinaigrette, or even creamy mashed potatoes to soak up every drop of that heavenly sauce.
Creative Ways to Present
Try slicing the chicken into strips for a shareable appetizer platter alongside dipping bowls of extra sharp cheddar mustard sauce. Or serve it atop a toasted sandwich bun with lettuce for a crunchy, cheesy sandwich twist that elevates lunch or casual dinner.
Make Ahead and Storage
Storing Leftovers
Store your leftover Pretzel-Crusted Chicken in an airtight container in the fridge. To keep the crust crispy, reheat the chicken in a 350°F oven or air fryer instead of the microwave. Keep the cheese sauce separate—just rewarm gently on the stove or in the microwave before serving.
Freezing
You can freeze cooked chicken breasts wrapped tightly in foil or plastic wrap, then sealed in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven to maintain that delightful crunch. It’s a great make-ahead meal hack for busy nights.
Reheating
Reheat leftovers in a preheated oven at 350°F for about 15-20 minutes or in an air fryer for 5-7 minutes until warmed through and the crust revives. Reheat sauce gently on low heat stirring frequently to keep it smooth and creamy.
FAQs
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Can I bake the pretzel-crusted chicken instead of frying it?
Absolutely! For a healthier option, bake the coated chicken breasts in a preheated 400°F oven on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway through, until golden and cooked through. The crust will be crunchy though slightly less rich compared to frying.
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What can I use instead of whole grain mustard in the sauce?
If you don’t have whole grain mustard, Dijon or yellow mustard will work just fine. Each will bring a slightly different flavor profile but will still pair wonderfully with the sharp cheddar in the sauce.
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Is it possible to make this recipe gluten-free?
To keep this Pretzel-Crusted Chicken gluten-free, swap out pretzels for gluten-free crackers or crushed gluten-free cereal, and use gluten-free all-purpose flour in the sauce. Make sure your mustard and cheese are also gluten-free certified.
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Can I substitute the sharp cheddar cheese with another type?
Definitely! Pepper jack adds a nice spicy kick, Swiss lends a nuttier, milder flavor, or Gouda will give you a smooth, creamy texture with a touch of sweetness. Feel free to experiment to find your perfect cheesy match.
Final Thoughts
This Pretzel-Crusted Chicken with Sharp Cheddar Mustard Sauce Recipe is one of those dishes that feels like a special occasion every time you make it, yet it’s easy enough to enjoy on a busy weeknight. I can’t wait for you to try it and savor all the crunchy, cheesy goodness with your loved ones—happy cooking!
Print
Pretzel-Crusted Chicken with Sharp Cheddar Mustard Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Pretzel Crusted Chicken features tender chicken breasts coated in finely crushed salted pretzels, pan-fried to a crispy golden brown. Served with a rich and creamy sharp cheddar mustard sauce, this dish combines savory crunchy textures with a flavorful, tangy cheese topping. Perfect for an elevated weeknight dinner or impressing guests with minimal effort.
Ingredients
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1 5-ounce bag salted pretzels (about 3 cups)
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 eggs
- Vegetable oil for frying (about ¼-inch depth in skillet)
Cheddar Mustard Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons whole grain mustard
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Garnish
- ¼ cup flat leaf parsley leaves, chopped (about a generous handful)
- ¼ small red onion, finely chopped
Instructions
- Prepare Chicken: Butterfly each chicken breast to create 4 thin pieces. Flatten with a mallet to approximately ¼ inch thickness for even cooking.
- Make Pretzel Coating: Pulse the salted pretzels in a food processor until finely ground. Transfer to a shallow dish and combine with ½ teaspoon paprika, salt, and pepper to taste.
- Prepare Egg Wash: In another shallow dish, beat the 2 eggs with a splash of water until combined.
- Heat Oil: Pour vegetable oil into a large non-stick skillet until it reaches about ¼ inch depth. Heat over medium-high until hot but not smoking.
- Coat Chicken: Dip each chicken piece first in the egg wash, then press into the pretzel crumb mixture until fully coated.
- Fry Chicken: Place the coated chicken breasts in the hot oil in a single layer. Cook for 3 to 4 minutes on each side until golden brown and cooked through. Work in 2 batches if needed to avoid crowding.
- Prepare Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk, continuing to stir and cook until sauce thickens slightly, about 3-5 minutes. Remove from heat and stir in shredded cheddar cheese, whole grain mustard, paprika, cayenne pepper, salt, and pepper until smooth.
- Serve: Plate the pretzel-crusted chicken and drizzle with cheddar mustard sauce. Garnish with chopped parsley and finely chopped red onion for a fresh finish.
Notes
- Make Ahead & Storage: Store leftovers in an airtight container in the refrigerator. Reheat chicken in a 350°F oven for about 20 minutes or use an air fryer to restore crispiness. Keep cheese sauce separate and reheat gently in microwave or on stovetop.
- Variations: Swap pepper jack cheese for a spicy nacho sauce, or Swiss cheese with thyme and black pepper for a different flavor profile. Replace pretzels with crushed tortilla chips or panko breadcrumbs for alternative crusts.
- Chicken Alternatives: Use chicken tenders instead of breasts and serve with the cheese sauce for dipping.
