If you love a good crunch, this Pretzel Chicken will make you downright giddy. Think tender, juicy chicken wrapped in a salty, shattery pretzel crust, then draped in a warm mustard-cheddar sauce that’s creamy, tangy, and just a little decadent. It’s the kind of dinner that gathers everyone in the kitchen before you’ve even called them—because that toasty, cheesy aroma is impossible to resist.
I make this on busy nights when we want something comforting but still playful. The pretzel crumbs bring big flavor with almost no effort, and the sauce stirs together in minutes while the chicken bakes. Serve it with roasted broccoli or a simple green salad and watch plates come back clean.
Why You’ll Love It
- Serious crunch: Pretzels bake into a crisp, salty coating without deep frying.
- Weeknight-easy: Simple breading station + quick stovetop sauce.
- Family favorite: Kid-approved flavors with a grown-up tang from Dijon.
- Bake, don’t fry: Less mess, lighter feel, and hands-off cooking time.
- Versatile sides: Great with mashed potatoes, rice, or roasted veggies.
- Make-ahead friendly: Reheats beautifully for lunches.
Time Needed
- Prep: 15 minutes
- Bake: 25–30 minutes
- Total: 45 minutes
- Servings: 4
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts (about 1½ lb), pounded to even thickness
- 2 cups coarsely crushed pretzels (about 6 oz)
- 1 cup all-purpose flour
- 2 large eggs
- 1 Tbsp Dijon mustard (for the egg wash)
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp kosher salt
- ½ tsp black pepper
- Neutral oil spray (for the rack or parchment)
Mustard-Cheddar Sauce
- ½ cup milk (whole or 2%)
- 2 Tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ cup freshly shredded sharp cheddar
- Pinch kosher salt and pepper, to taste
Step-by-Step Instructions
- Heat the oven
Preheat to 400°F (200°C). Line a baking sheet with parchment and set a wire rack on top (crispier bottoms). Lightly oil or spray. - Season the chicken
Pat dry. In a small bowl, mix garlic powder, onion powder, salt, and pepper. Sprinkle over both sides of the chicken. - Set up the breading station
- Bowl 1: flour
- Bowl 2: eggs whisked with Dijon
- Bowl 3: crushed pretzels (leave some texture for extra crunch)
- Bread the chicken
Dredge each piece in flour (shake off excess), dip in egg mixture, then press into pretzel crumbs, coating well. Place on prepared rack. - Bake
Bake 25–30 minutes, turning once halfway if not using a rack, until the coating is deep golden and the thickest part registers 165°F (74°C). - Make the sauce
While the chicken bakes, warm milk, Dijon, and Worcestershire in a small saucepan over medium-low heat, whisking until steamy. Off the heat, stir in cheddar until smooth and glossy. Season to taste. - Serve
Let chicken rest 3–5 minutes for juices to settle. Plate, spoon with warm mustard-cheddar sauce, and finish with chopped parsley if you like.
Variations to Try
- Spicy Crunch: Stir ¼ tsp cayenne into the pretzel crumbs and a dash of hot sauce into the sauce.
- Gluten-Free Swap: Use GF pretzels and a 1:1 GF flour blend.
- Honey-Mustard Twist: Add 1–2 tsp honey to the sauce for a sweeter finish.
- Herb Pretzel Crust: Mix 1 Tbsp finely chopped parsley and 1 tsp dried dill into the crumbs.
Tips from Chef Emma
- Crush with texture: Pulse pretzels to coarse crumbs—fine dust burns faster and loses that crunch.
- Rack = crispy: Elevating the chicken keeps the bottoms crisp and the coating even.
- Freshly shredded cheese melts silkier than pre-shredded.
- Warm, not boiling: Melt cheese off the heat so the sauce stays smooth and doesn’t split.
Nutrition Info per Serving
- Calories: 450
- Carbs: 35g
- Sugars: 3g
- Fat: 20g
- Protein: 40g
- Sodium: 900mg
(estimates; will vary by pretzel brand and portion size)
Frequently Asked Questions
Can I use chicken thighs?
Yes—use boneless, skinless thighs and bake 22–26 minutes, until 175°F for tenderness.
How do I keep the coating from falling off?
Pat the chicken dry, press crumbs firmly, and bake on a rack. Let rest a few minutes before slicing.
Can I air-fry this?
Absolutely. Air-fry at 380°F for 10–12 minutes, flipping once, until 165°F.
How do I reheat leftovers?
Reheat on a rack at 375°F for 8–10 minutes to re-crisp; warm sauce separately and spoon on just before serving.
Conclusion / Final Thoughts
Pretzel Chicken is comfort food with a wink—wholesome, crunchy, and a little indulgent thanks to that golden sauce. It’s a no-stress way to turn a simple chicken dinner into something special. Keep the pretzels in the pantry, Dijon in the door pocket, and you’re never far from a plate of weeknight magic.
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Pretzel Chicken with Mustard
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Crunchy pretzel-crusted chicken baked to golden perfection and finished with a creamy Dijon-cheddar sauce. Family-friendly, weeknight-easy, and irresistibly savory.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½ lb), pounded even
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 Tbsp Dijon mustard (for egg wash)
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- Oil spray
- Mustard-Cheddar Sauce: 1/2 cup milk, 2 Tbsp Dijon, 1 tsp Worcestershire, 1/2 cup shredded sharp cheddar, pinch salt & pepper
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment and set a greased wire rack on top.
- Season chicken with garlic powder, onion powder, salt, and pepper.
- Set up breading: flour in one bowl; eggs whisked with Dijon in second; crushed pretzels in third.
- Dredge chicken in flour, dip in egg, then press into pretzels. Place on rack.
- Bake 25–30 minutes until coating is deep golden and internal temp is 165°F.
- Meanwhile, warm milk, Dijon, and Worcestershire in a small saucepan over medium-low. Off heat, stir in cheddar until smooth; season.
- Rest chicken 3–5 minutes; serve with warm sauce and parsley.
Notes
Crush pretzels coarsely for best crunch. Bake on a rack so the bottoms stay crisp. For a gluten-free version, use GF pretzels and GF flour. Air-fry at 380°F for 10–12 minutes, flipping once.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 140mg
Keywords: pretzel chicken, mustard cheddar sauce, crispy baked chicken, weeknight dinner, kid friendly