Can I use chicken thighs instead of breasts?

Absolutely! Just adjust the baking time—thighs may need a bit longer depending on thickness.

How should I store leftovers?

Pop leftovers in an airtight container. Chicken stays good for up to 3 days in the fridge. Reheat in the oven or air fryer for max crispiness.

Can I make this gluten-free?

Yep! Use gluten-free pretzels and flour. The flavor still packs a punch.

Does mustard add flavor to chicken?

Yes, it definitely does! Mustard brings a tangy, slightly spicy note that enhances the savory depth of the chicken. It also helps tenderize the meat a bit, making every bite even more delicious.

What kind of mustard do you eat with pretzels?

Dijon mustard is a favorite for its bold, smooth taste, and it pairs beautifully with cheddar in this recipe. But stone-ground or spicy brown mustard also make great companions for pretzels—feel free to pick your favorite!

Pretzel Chicken with Mustard-Cheddar Sauce

Description

Crispy Pretzel Chicken with Mustard-Cheddar Sauce is a bold, comforting dinner that delivers the perfect combo of crunch and creaminess. Pretzel-coated chicken breasts are pan-seared and oven-finished to perfection, then drizzled with a velvety, tangy mustard-cheddar sauce. It’s weeknight magic that feels like a special treat!

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
2 cups crushed pretzels
½ cup all-purpose flour
2 large eggs
¼ cup milk
Salt and pepper to taste
2 tablespoons vegetable oil

For the Mustard-Cheddar Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheddar cheese
2 tablespoons Dijon mustard
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Set up breading stations: Place pretzels in one shallow bowl, flour in another, and whisk eggs with milk in a third.
Season and coat chicken: Season chicken breasts with salt and pepper. Dredge in flour, dip in egg mixture, and press into crushed pretzels to coat.
Pan-sear chicken: Heat vegetable oil in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden brown.
Bake: Transfer chicken to the prepared baking sheet and bake for 15–20 minutes or until internal temperature reaches 165°F.
Make the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in milk until thickened.
Finish the sauce: Reduce heat, stir in cheddar cheese until melted, then whisk in Dijon mustard. Season with salt and pepper to taste.
Serve: Drizzle sauce over crispy chicken and garnish with fresh parsley if desired.

Notes

For extra crunch, don’t over-crush the pretzels—leave a few slightly larger bits!
The sauce also makes a great dip for roasted veggies or soft pretzels.
Gluten-free? Use gluten-free pretzels and flour.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Pan-Sear + Bake
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 520 kcal
Sugar: 3 g
Sodium: 810 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 41 g
Cholesterol: 165 mg