There’s something wildly satisfying about crunchy, juicy chicken—especially when it’s coated in pretzels and paired with a rich, tangy cheese sauce.
The first time I made this pretzel crusted chicken, I wasn’t expecting much.
But when that golden crust crackled under the fork and the cheddar-mustard sauce melted over each bite…
I was completely hooked. This recipe is comfort food with a twist—and it never fails to impress.
Why I Love This Recipe
The pretzel crust is extra crispy and uniquely savory
The mustard-cheddar sauce is rich, tangy, and cheesy perfection
It’s oven-finished for extra tenderness and ease
Feels fancy, but is surprisingly simple to make
What You’ll Need (Ingredient Highlights)
For the Chicken:
Boneless, skinless chicken breasts – Juicy and lean, the perfect base
Crushed pretzels – Add salty crunch and bold texture
Flour, eggs, and milk – Standard breading base for coating
Vegetable oil – Helps sear the crust to a golden finish
For the Mustard-Cheddar Sauce:
Butter and flour – The classic roux for a creamy sauce
Milk – Adds body and richness
Cheddar cheese – Sharp and melty for big flavor
Dijon mustard – Tangy kick that balances the cheese
Pro Tips Before You Start
Use salted pretzels for more flavor, or unsalted if watching sodium
Don’t skip the oven finish—it ensures the chicken is fully cooked
Stir the cheese sauce constantly to avoid lumps
For extra crunch, double-coat in pretzels (dip in egg, then pretzels again
How to Make Pretzel Crusted Chicken
Step 1: Prep the Breading Station
Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
Set up 3 bowls: one with flour, one with beaten eggs + milk, and one with crushed pretzels.
Step 2: Bread the Chicken
Season chicken breasts with salt and pepper.
Dredge each piece in flour, then dip in the egg mixture, then coat generously in crushed pretzels.
Step 3: Sear to Golden Perfection
Heat vegetable oil in a large skillet over medium-high heat.
Cook chicken until golden on both sides—about 3–4 minutes per side.
Step 4: Bake Until Juicy
Transfer seared chicken to the prepared baking sheet.
Bake in preheated oven for 15–20 minutes, or until internal temp hits 165°F (74°C).
How to Make Mustard-Cheddar Sauce
Step 5: Make the Roux
In a saucepan over medium heat, melt butter.
Whisk in flour and cook for 1–2 minutes until lightly golden.
Step 6: Add Milk and Thicken
Slowly whisk in milk, stirring constantly until thickened and bubbly.
Step 7: Stir in Cheese and Mustard
Reduce heat to low. Stir in shredded cheddar until fully melted.
Add Dijon mustard, and season with salt and pepper to taste.
What to Serve It With
Roasted baby potatoes or mashed potatoes
Steamed broccoli, green beans, or a crisp salad
Buttery egg noodles or mac and cheese
A cold beer or sparkling lemonade for pairing
Variations / Substitutions
Use chicken tenders for a faster cooking version
Swap in honey mustard or spicy brown mustard
Use Colby Jack or Gruyère instead of cheddar for a new flavor twist
Make it gluten-free with GF pretzels and flour
Storage & Leftovers
Store leftovers in an airtight container for up to 3 days.
Reheat chicken in the oven or air fryer to retain crunch.
Reheat sauce on low heat, stirring often—add a splash of milk if too thick.
FAQs
Can I make this recipe ahead of time?
Yes, you can bread the chicken and refrigerate it for a few hours before cooking.
Can I freeze pretzel crusted chicken?
Freeze after baking (without sauce). Reheat in oven to restore crispiness.
Is there a way to make the sauce spicier?
Add a dash of cayenne or hot sauce for a little heat.
Can I air-fry the chicken instead of pan-frying?
Yes! Air fry at 380°F (195°C) for 12–15 minutes, flipping halfway through.
What’s the best way to crush pretzels?
Use a food processor or place in a zip-top bag and crush with a rolling pin.
Can I use pre-shredded cheese?
Yes, though block cheese melts smoother and gives a creamier texture.
What sides go best with this chicken?
Roasted veggies, mashed potatoes, or buttery noodles are all great options.
Final Thoughts
This pretzel crusted chicken has everything I want in a weeknight dinner: bold flavor, satisfying crunch, and a cheesy sauce that takes it over the top.
It’s elegant enough for guests but easy enough for a Tuesday—and that’s my favorite kind of recipe.
