Pretzel Chicken with Cheddar Sauce

This pretzel-crusted chicken topped with a rich mustard-cheddar sauce transforms ordinary chicken breasts into a restaurant-worthy dinner that will have everyone asking for seconds. The contrast between the crunchy, salty coating and the creamy, tangy sauce creates perfect flavor harmony in every bite.

I first made this pretzel chicken when looking for a creative alternative to traditional breadcrumb coatings. My family was immediately hooked by the unique salty crunch, and it has since become our most requested special dinner when we have something to celebrate.

Ingredients

• For the Chicken
• Four boneless skinless chicken breasts: choose uniform sizes for even cooking
• Two cups crushed pretzels: provides that distinctive salty crunch that makes this dish special
• Half cup all purpose flour: creates the base layer that helps everything stick
• Two large eggs: acts as the essential binding agent for the coating
• Quarter cup milk: thins the egg mixture for easier dipping
• Salt and pepper: enhances flavors throughout the dish
• Two tablespoons vegetable oil: gives a beautiful golden color to the exterior

• For the Mustard Cheddar Sauce
• Two tablespoons butter: creates the rich base for your sauce
• Two tablespoons all purpose flour: thickens the sauce perfectly
• One cup milk: provides creaminess while keeping the sauce pourable
• One cup shredded cheddar cheese: use sharp cheddar for the best flavor impact
• Two tablespoons Dijon mustard: adds tanginess that cuts through the richness
• Salt and pepper: balances and enhances all flavors in the sauce

Step-by-Step Instructions

Prepare the Coating:

Preheat your oven to 400°F and line a baking sheet with parchment paper. Set up your dredging station with three shallow bowls one with crushed pretzels crushed to the texture of coarse breadcrumbs another with flour seasoned with a pinch of salt and pepper and the third with eggs and milk beaten together until completely combined.

Season and Dredge the Chicken:

Pat chicken breasts dry with paper towels and season generously with salt and pepper on both sides. Take each breast and first coat completely in flour pressing gently to ensure coverage but shake off any excess. Next dip into the egg mixture allowing extra to drip off then press firmly into the pretzel crumbs ensuring an even thick coating on all sides.

Pan Sear for Color:

Heat vegetable oil in a large skillet over medium high heat until shimmering but not smoking. Carefully place your coated chicken breasts in the hot oil without overcrowding the pan. Cook for 3 to 4 minutes until the bottom develops a deep golden crust then gently flip and repeat on the second side. The goal here is color not complete cooking.

Finish in Oven:

Transfer the golden chicken breasts to your parchment lined baking sheet giving them space between each piece. Place in the preheated oven and bake for 15 to 20 minutes until the internal temperature reaches 165°F when tested with a meat thermometer in the thickest part. The coating should be audibly crunchy when tapped with a utensil.

Create the Sauce Base:

While the chicken bakes start your sauce by melting butter in a medium saucepan over medium heat. Once melted whisk in the flour to create a smooth paste known as a roux. Cook this mixture for about 1 to 2 minutes stirring constantly until it turns light golden and smells slightly nutty which removes any raw flour taste.

Develop the Sauce:

Gradually pour in the milk about a quarter cup at a time whisking continuously to prevent lumps from forming. Continue whisking until the mixture is completely smooth after each addition. Once all milk is incorporated let the sauce simmer gently for 2 to 3 minutes until it thickens enough to coat the back of a spoon.

Finish the Sauce:

Reduce heat to low and add your shredded cheddar in small handfuls whisking until completely melted before adding more. This gradual addition prevents the sauce from becoming grainy. Once all cheese is incorporated stir in the Dijon mustard and season with salt and pepper to taste. Keep the sauce warm over very low heat stirring occasionally until ready to serve.

Plate and Serve:

Allow the finished chicken to rest for about 5 minutes after removing from the oven. This helps the juices redistribute throughout the meat. Plate each chicken breast and generously spoon the warm mustard cheddar sauce over the top or serve it on the side for dipping. Garnish with a sprinkle of finely chopped parsley if desired.

Bookmark

The pretzel coating is what makes this dish truly special. I discovered through much experimentation that slightly stale pretzels actually work better than fresh ones as they absorb less moisture during cooking. My daughter once declared this her favorite food in the universe after I served it at her birthday dinner making it our official celebration meal.

Storage and Reheating

The cooked pretzel chicken can be stored in an airtight container in the refrigerator for up to 3 days. For best results store the sauce separately. To reheat place the chicken on a wire rack over a baking sheet in a 350°F oven for about 10 minutes until heated through and crispy again. Microwave reheating will make the coating soggy so avoid this method if possible. The sauce can be gently reheated in a small saucepan over low heat stirring frequently or microwave in 30 second intervals stirring between each until warm.

Perfect Pairings

This pretzel chicken creates an incredible meal when paired with sides that complement its flavors. Roasted asparagus or green beans offer a fresh contrast to the rich sauce while mashed potatoes provide a perfect canvas for any extra sauce. For a lighter option serve with a crisp green salad dressed with a simple vinaigrette the acidity helps balance the creamy cheese sauce. A cold German style potato salad also makes an excellent accompaniment nodding to the pretzel's Bavarian heritage.

Customization Options

The basic recipe is wonderfully adaptable to suit different tastes and dietary needs. For a spicier version add a teaspoon of hot sauce or half teaspoon of cayenne pepper to the pretzel crumbs. You can substitute chicken tenders for the breasts reducing the cooking time to about 15 minutes total. For a gluten free version use gluten free pretzels and substitute the all purpose flour with a gluten free blend. The sauce can be customized by using different cheese varieties smoked gouda or pepper jack add interesting flavor dimensions.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well as a substitute. They may require slightly different cooking times – about 2-3 minutes less in the oven as thighs cook more quickly and stay juicier than breasts.

→ What type of pretzels work best for the coating?

Traditional hard salted pretzels yield the best results. Sourdough or butter pretzels add interesting flavor dimensions. Avoid flavored varieties like honey mustard or garlic, as they may burn during cooking or compete with the sauce flavors.

→ How can I make this dish gluten-free?

Substitute the all-purpose flour with a gluten-free blend and use gluten-free pretzels for the coating. Ensure your Dijon mustard is gluten-free (most are, but always check labels).

→ Can I prepare the chicken ahead of time?

You can bread the chicken up to 4 hours ahead and refrigerate on a lined baking sheet. The sauce can be made up to 2 days ahead and gently reheated with a splash of milk. For best texture, sear and bake the chicken just before serving.

→ What sides pair well with this dish?

This chicken pairs wonderfully with roasted vegetables, a simple green salad, or steamed broccoli. For starches, consider buttered egg noodles, mashed potatoes, or rice pilaf to help soak up the delicious sauce.

→ How should I store and reheat leftovers?

Store the chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 350°F oven for 10-15 minutes to maintain crispness. Warm the sauce in a saucepan over low heat, adding a splash of milk if needed to restore creaminess.