Pretzel chicken might just be one of the most satisfying meals you can make at home. It delivers all the crunchy, savory goodness of fried chicken—without the deep fryer—wrapped in a crust made of crushed pretzels that adds a salty, golden crisp to every bite. Add a rich and creamy mustard-cheddar sauce on top, and you’ve got a dish that feels like comfort food but tastes like a gourmet pub classic.

This is the kind of recipe that works for a cozy family dinner or a game day spread. It’s simple enough for a weeknight, but the textures and flavors make it feel like something special. Crunchy, juicy, creamy, and just a little bit tangy—this chicken is a crowd-pleaser every time.

Pretzel Chicken with Mustard-Cheddar Sauce

Why You’ll Love This Recipe
This pretzel-crusted chicken checks all the boxes: crispy on the outside, juicy on the inside, and topped with a sauce that’s both tangy and cheesy. The crushed pretzel coating brings a salty crunch that regular breadcrumbs just can’t match. The mustard-cheddar sauce adds a velvety layer of flavor that perfectly complements the crispy chicken.

It’s a balanced combination of textures and tastes—salty, creamy, savory, and slightly sharp from the Dijon mustard. Plus, it bakes in the oven, making it healthier and easier to prepare than fried alternatives. The best part? The whole meal comes together in under an hour.

Ingredients
4 boneless, skinless chicken breasts
2 cups coarsely crushed pretzels
1 cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
½ cup shredded cheddar cheese
½ cup milk
1 cup mustard-cheddar sauce (see below)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and onion powder.
Set up your breading station:
– Place the flour in one shallow bowl.
– In a second bowl, beat the eggs with the Dijon mustard.
– In a third bowl, add the crushed pretzels.
One by one, dredge each chicken breast in flour, shaking off the excess.
Dip into the egg mixture, letting any excess drip off.
Press into the crushed pretzels until fully coated.
Arrange the coated chicken on the prepared baking sheet.
Bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (75°C) and the pretzel crust is golden and crisp.
While the chicken is baking, prepare the mustard-cheddar sauce:
– In a small saucepan over medium heat, combine ½ cup milk, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Stir until heated.
– Gradually add ½ cup shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper to taste.
When the chicken is done, let it rest for 3 to 5 minutes. Serve with the warm mustard-cheddar sauce drizzled over the top or on the side for dipping.

Variations
Swap cheddar for smoked gouda or pepper jack for a different flavor profile
Use chicken tenders instead of breasts for faster cooking and kid-friendly portions
Add a dash of cayenne pepper to the sauce for a spicy kick
Use honey mustard in the sauce for a sweeter variation
Serve over mashed potatoes, rice, or a crisp salad for a complete meal

Heating and Storage
Refrigerate leftovers in an airtight container for up to 3 days
To reheat, bake in a 350°F (175°C) oven for 10–12 minutes or until warmed through
Avoid microwaving to preserve the crunch of the pretzel crust
The mustard-cheddar sauce can be stored separately and reheated gently on the stovetop or in the microwave

Conclusion
This Pretzel Chicken with Mustard-Cheddar Sauce is the kind of recipe that turns a simple dinner into something memorable. The combination of crunchy pretzels and creamy, cheesy sauce is comforting, flavorful, and completely satisfying. It’s easy to prepare, fun to serve, and guaranteed to earn rave reviews from anyone lucky enough to share it with you.