When I first tried pretzel chicken, I thought—why haven’t I been making this all along? Crunchy, salty pretzels wrapped around tender chicken, then dipped into a rich mustard cheddar sauce that feels like it belongs in a cozy pub. It’s one of those recipes with chicken that makes you forget plain breadcrumbs even exist. The beauty of this recipe chicken is how simple the prep feels, yet the result looks like something you’d order out. We get that golden crunch on the outside, but the inside stays juicy. And the sauce—oh, the sauce! It’s the kind of honey mustard sauce recipe that makes you want to grab a spoon and forget the chicken altogether. I’m only half kidding. I’ve tried my fair share of chicken sauce recipes, and this one tops the list. It’s easy to pull off for a weeknight dinner, but it’s also impressive enough to bring to the table when friends come by. Trust me, people will be asking for seconds and the recipe.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pretzel Chicken with Mustard Cheddar Sauce Recipe
- 3) Ingredients for Pretzel Chicken with Mustard Cheddar Sauce
- 4) How to Make Pretzel Chicken with Mustard Cheddar Sauce
- 5) Tips for Making Pretzel Chicken with Mustard Cheddar Sauce
- 6) Making Pretzel Chicken with Mustard Cheddar Sauce Ahead of Time
- 7) Storing Leftover Pretzel Chicken with Mustard Cheddar Sauce
- 8) Try these Main Course recipes next!
- 9) Pretzel Chicken with Mustard Cheddar Sauce Recipe
- 10) Nutrition
1) Key Takeaways
- Pretzel chicken brings crunch and comfort together in one dish.
- The mustard cheddar sauce is creamy and bold, perfect for pairing.
- Simple prep makes it a good weeknight option or guest-worthy dish.
- This meal stands tall among chicken recipes with big flavor.
2) Easy Pretzel Chicken with Mustard Cheddar Sauce Recipe
I love when dinner feels both fun and comforting. Pretzel chicken does exactly that. The salty crunch of pretzels hugs juicy chicken, and the mustard cheddar sauce takes it from tasty to memorable. This is one of those chicken recipes that makes everyone smile, no matter how long their day has been.
Sometimes I find myself looking for recipes with chicken that don’t feel boring. This one keeps the steps simple while giving a playful twist. Crushing pretzels is oddly satisfying, almost like a stress relief exercise. Then there’s the sauce—cheddar melted into a silky honey mustard base that clings to every bite. It feels indulgent without being fussy.
I’ve made this recipe chicken for weeknights when I’m short on time and for weekends when I want to treat friends. It never disappoints. The best part? Leftovers taste just as good warmed up the next day.
3) Ingredients for Pretzel Chicken with Mustard Cheddar Sauce
Chicken Breasts: Boneless, juicy chicken breasts form the base of the recipe. They cook evenly and stay tender inside the crunchy coating.
Pretzels: Crushed pretzels bring that salty crunch we all crave. They make a coating sturdier and more flavorful than plain breadcrumbs.
Cheddar Cheese: Sharp cheddar melts into the sauce, giving a creamy depth that balances the tang of mustard.
Dijon Mustard: Smooth and tangy, Dijon adds kick to the sauce and makes it more than just melted cheese.
Honey: Sweet honey rounds out the sauce. It keeps the mustard from being too sharp and adds warmth to every spoonful.
Milk: A splash of milk helps create a sauce that pours smoothly and coats the chicken.
Butter: Melted butter makes the base for the sauce, giving it richness and a silky texture.
Flour: A bit of flour thickens the sauce so it clings well to the chicken.
Olive Oil: Light oil helps the pretzels stick and keeps the chicken moist as it bakes.
Salt and Pepper: Simple seasoning that keeps the flavors balanced and sharp.
4) How to Make Pretzel Chicken with Mustard Cheddar Sauce
Step 1. Preheat the oven to 375°F and line a baking sheet. I like using parchment so the chicken lifts off cleanly with that perfect crust intact.
Step 2. Crush pretzels until coarse crumbs form. This can be done with a food processor or by sealing them in a bag and letting off steam with a rolling pin.
Step 3. Season chicken with salt and pepper. Brush with olive oil, then press each breast into the pretzel crumbs so they cling tightly.
Step 4. Bake the coated chicken for 25 to 30 minutes. The pretzels darken into a crunchy shell while the chicken stays tender.
Step 5. Melt butter in a saucepan, stir in flour, and cook briefly. Whisk in milk until the sauce begins to thicken.
Step 6. Add cheddar, Dijon mustard, and honey. Stir until melted into a creamy honey mustard sauce recipe with a sharp and sweet balance.
Step 7. Serve the chicken hot and spoon the sauce over generously. The pairing is what makes this dish unforgettable.
5) Tips for Making Pretzel Chicken with Mustard Cheddar Sauce
Use pretzels that have good salt on them. That salt carries flavor into every bite. I tried using unsalted pretzels once, and the chicken felt flat.
When crushing the pretzels, keep some texture. If they’re too fine, the coating turns soft. Small chunks hold their crunch even after baking.
Don’t overcook the chicken. Pull it from the oven as soon as the juices run clear. It’s tempting to leave it longer, but dry chicken is no friend at dinner.
6) Making Pretzel Chicken with Mustard Cheddar Sauce Ahead of Time
I’ve found this recipe works well when made early in the day. Bake the chicken, let it cool, and store it in the fridge. Reheat in the oven so the crust stays crisp.
The sauce can be cooked in advance too. Keep it in a sealed jar in the fridge and warm it over low heat before serving. A splash of milk brings it back to silky smooth.
This makes planning easier, especially when company is coming over. The whole meal can be ready with very little effort at the last minute.
7) Storing Leftover Pretzel Chicken with Mustard Cheddar Sauce
Leftovers don’t go to waste here. Store the chicken in an airtight container for up to three days. Reheat in the oven to keep the crunch alive.
The sauce thickens after cooling, but it loosens up with gentle heat. A bit of milk stirred in brings it back to the right texture.
I actually enjoy leftover chicken in wraps or sliced over salads. It’s one of those recipes chicken lends itself to again and again.
8) Try these Main Course recipes next!
9) Pretzel Chicken with Mustard Cheddar Sauce Recipe
Pretzel Chicken with Mustard Cheddar Sauce | Chicken Recipes
Ingredients
- 4 boneless chicken breasts
- 2 cups crushed pretzels
- 1 cup shredded cheddar cheese
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/2 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Crush pretzels in a food processor or by hand in a bag until they resemble coarse crumbs.
- Season chicken breasts with salt and pepper, then coat them in olive oil.
- Press each chicken breast into the pretzel crumbs, making sure to cover both sides.
- Place the coated chicken on the baking sheet and bake for 25-30 minutes until golden and cooked through.
- For the sauce, melt butter in a saucepan. Stir in flour and cook for 1 minute.
- Slowly whisk in milk until smooth. Add shredded cheddar, Dijon mustard, and honey.
- Cook over low heat until the sauce thickens. Taste and adjust seasoning if needed.
- Serve chicken hot with generous spoonfuls of the mustard cheddar sauce.
10) Nutrition
Serving Size: 1 chicken breast, Calories: 410, Sugar: 6 g, Sodium: 820 mg, Fat: 22 g, Saturated Fat: 8 g, Carbohydrates: 28 g, Fiber: 2 g, Protein: 29 g, Cholesterol: 95 mg
Recipe shared by Linda on Cook Daily Recipe.
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