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.