Pretzel Chicken with Mustard-Cheddar Sauce

There’s something about a crunchy, golden crust and melty cheese sauce that just screams comfort food. That’s exactly what you get with this Pretzel Chicken with Mustard-Cheddar Sauce—a fun, flavorful twist on classic breaded chicken that’s just as perfect for a cozy family dinner as it is for casual get-togethers with friends.

I still remember the first time I tried swapping out breadcrumbs for pretzels. It was one of those “use what you’ve got” situations. I’d run out of panko, stared down a bag of pretzels in the pantry, and thought, “Why not?” The result? Absolute magic. That salty, crunchy coating paired with tender chicken and topped off with a rich, cheesy mustard sauce… it’s seriously irresistible. Since then, this recipe has become a regular on our dinner table, especially when we want something easy but with a little flair.

Whether you’re looking to impress guests or just trying to shake up your usual chicken routine, this dish delivers every single time. Plus, it’s surprisingly simple to make—no complicated steps or fancy ingredients required.

Let’s jump right into how to make it.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts

• 2 cups crushed pretzels

• ½ cup all-purpose flour

• 2 eggs, beaten

• Salt and black pepper to taste

• 2 tablespoons vegetable oil or butter (for pan-searing)

For the Mustard-Cheddar Sauce:

• 1 tablespoon butter

• 1 tablespoon flour

• 1 cup milk

• 1 tablespoon Dijon mustard

• 1 cup shredded sharp cheddar cheese

• Salt and pepper to taste

STEP-BY-STEP: How to Make Pretzel Chicken with Mustard-Cheddar Sauce

Step 1: Preheat and Prep Your Baking Sheet

Start by preheating your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray. This helps prevent the chicken from sticking and keeps cleanup easy.

Step 2: Set Up Your Breading Station

You’ll need three shallow bowls or plates for dredging. In the first, add your flour and season it with a pinch of salt and black pepper. In the second, beat your eggs until well mixed. In the third, place your crushed pretzels. I like to crush them in a zip-top bag using a rolling pin—just enough to break them down, but still leave some texture.

Step 3: Bread the Chicken

Take each chicken breast and dredge it first in the seasoned flour. Make sure it’s fully coated, then dip it into the beaten eggs. Finally, press it into the crushed pretzels, turning it over and pressing gently to make sure the coating sticks well.

Step 4: Pan-Sear for Extra Crunch

Heat your oil or butter in a large skillet over medium-high heat. Once hot, add the chicken and sear for about 2–3 minutes on each side, just until the coating is golden and crisp. You’re not cooking it all the way through here—just getting that beautiful crust started.

Step 5: Finish in the Oven

Transfer the seared chicken breasts to your prepared baking sheet. Bake for 15–20 minutes, or until the internal temperature reaches 165°F and the crust is golden brown and crispy. While the chicken bakes, it’s time to whip up that luscious mustard-cheddar sauce.

Alright, now that your chicken is crisping up beautifully in the oven, it’s time to talk about the real showstopper of this recipe—the mustard-cheddar sauce. Creamy, tangy, and loaded with sharp cheddar flavor, this sauce takes the salty crunch of the pretzel coating and elevates it to comfort food heaven.

This isn’t your typical cheese sauce. The addition of Dijon mustard brings just the right amount of zing to cut through the richness, and when it melts into the cracks of that crunchy coating, it’s pure joy in every bite. It’s also ridiculously easy to make—you can pull it together in under 10 minutes while your chicken finishes baking.

And here’s the best part: this sauce is super versatile. I’ve even used leftovers as a dip for pretzels or spooned over roasted veggies. But today, it’s all about pairing it with that crispy chicken.

Let’s get into the steps!

STEP-BY-STEP: Making the Mustard-Cheddar Sauce

Step 6: Start with a Simple Roux

In a small saucepan over medium heat, melt the butter. Once it’s melted and slightly bubbling, whisk in the flour. This forms your roux—the base for thickening your sauce. Cook it for about 1 minute, whisking constantly. It should look like a smooth paste, but don’t let it brown.

Step 7: Whisk in the Milk

Gradually add the milk while continuing to whisk. Go slow at first to avoid lumps. Once all the milk is in, keep whisking as the mixture begins to heat and thicken. This takes about 3–4 minutes. You’re aiming for a smooth, creamy texture—thick enough to coat a spoon.

Step 8: Add Flavor with Mustard and Cheese

Once your sauce base is thickened, stir in the Dijon mustard. Then add the shredded sharp cheddar cheese, stirring until melted and smooth. Taste and season with salt and pepper as needed. I like using sharp cheddar here for that extra bite, but feel free to use what you have—mild cheddar, white cheddar, even a mix of cheeses will work beautifully.

Tips for Success

• Crush the pretzels evenly: For the best crust, make sure your pretzels are crushed to a fine-crumb texture, but still have a bit of crunch. A food processor makes this quick and easy, but a zip-top bag and rolling pin do the trick just as well.

• Don’t skip the sear: While you can skip pan-searing and go straight to the oven, that quick sear gives the pretzel coating a deeper golden color and a little extra crunch. Totally worth the extra pan.

• Watch the sauce thickness: If your sauce ends up too thick, just add a splash of milk to loosen it up. If it’s too thin, let it simmer a little longer while stirring.

• Want extra flavor? Swap the Dijon mustard for spicy brown mustard or honey mustard depending on your mood. Each brings its own character and twist to the sauce.

• Cheese matters: Freshly grated cheese melts better and gives you a smoother sauce. Pre-shredded cheese often contains anti-caking agents that can affect texture.

Serving Suggestions

Once your chicken is done baking and your sauce is smooth and ready, it’s time to plate things up. Place a golden-crusted chicken breast on each plate and generously drizzle the warm mustard-cheddar sauce over the top. Serve it up with your favorite sides—roasted broccoli, mashed potatoes, or even just a crisp green salad.

If you’re entertaining, I like to slice the chicken into thick strips and serve it on a platter with a bowl of the sauce on the side for dipping. It’s a hit every single time.

And don’t forget: this recipe is just as good for lunch the next day. Just reheat the chicken in the oven to bring back that crunchy crust, and warm the sauce gently on the stovetop or in the microwave with a splash of milk to keep it smooth.