This crispy chicken with mustard-cheddar sauce is a comforting, family-friendly dish that combines crunchy pretzel-coated chicken with a rich, creamy sauce. It’s the perfect balance of savory, tangy, and cheesy flavors, ideal for weeknight dinners or casual gatherings.
Why You’ll Love This Recipe
This recipe is simple to prepare yet feels special enough to impress. The pretzel coating adds an irresistible crunch, while the mustard-cheddar sauce brings bold flavor without being overpowering. It uses easy-to-find ingredients, bakes instead of deep-fries, and pairs well with many sides like vegetables, rice, or potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crispy chicken:
4 boneless, skinless chicken breasts
2 cups coarsely crushed pretzels
1/2 cup shredded cheddar cheese
1/2 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil or melted butter
For the mustard-cheddar sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese
1/4 cup Dijon mustard
1 tablespoon yellow mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
Place the chicken breasts between two sheets of parchment paper and gently pound them to an even thickness.
Set up three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the crushed pretzels, shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and black pepper.
Dredge each chicken breast in the flour, shaking off excess. Dip into the egg mixture, then press firmly into the pretzel mixture to coat completely.
Arrange the coated chicken in the prepared baking dish. Drizzle olive oil or melted butter evenly over the top.
Bake for 25 to 30 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
While the chicken bakes, prepare the sauce. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until lightly golden.
Gradually whisk in the milk and cook until the mixture thickens, about 3 to 4 minutes. Reduce heat to low and stir in the cheddar cheese until melted and smooth.
Add the Dijon mustard, yellow mustard, salt, and black pepper. Stir well and keep warm.
Serve the crispy chicken hot, generously drizzled with the mustard-cheddar sauce.
You can swap cheddar cheese for mozzarella or Colby Jack for a milder flavor. For extra spice, add a pinch of cayenne pepper to the pretzel coating or a teaspoon of spicy mustard to the sauce. Chicken tenders can be used instead of full breasts for a quicker-cooking option.
Storage/Reheating
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven at 350°F (180°C) to maintain crispiness. Warm the sauce gently on the stovetop or in the microwave, stirring frequently.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and stay very juicy. Adjust cooking time as needed.
Can I make this recipe ahead of time?
You can coat the chicken a few hours in advance and refrigerate it until ready to bake.
What can I use instead of pretzels?
Crushed crackers or breadcrumbs can be used, but pretzels provide the best crunch and flavor.
Is this recipe suitable for kids?
Yes, the flavors are mild and cheesy, making it very kid-friendly.
Can I fry the chicken instead of baking?
Yes, you can pan-fry in shallow oil until golden and fully cooked.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (74°C).
Can I make the sauce thicker?
Yes, let it simmer a bit longer or add a small amount of extra cheese.
Does the sauce reheat well?
Yes, reheat slowly and stir often to keep it smooth.
What sides go well with this dish?
Steamed vegetables, mashed potatoes, rice, or a fresh salad pair perfectly.
Can I freeze this dish?
The chicken can be frozen after baking, but the sauce is best made fresh.
Conclusion
Crispy chicken with mustard-cheddar sauce is a satisfying and flavorful dish that brings comfort food to the next level. With its crunchy coating and creamy sauce, it’s a recipe you’ll want to make again and again for family dinners or casual entertaining.
Crispy Chicken with Mustard-Cheddar Sauce is a hearty, oven-baked dish featuring pretzel-crusted chicken breasts topped with a rich, cheesy mustard sauce. It offers a perfect combination of crunch, creaminess, and tang, ideal for family dinners or casual gatherings.
Ingredients
4 boneless, skinless chicken breasts
2 cups coarsely crushed pretzels
1/2 cup shredded cheddar cheese
1/2 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil or melted butter
2 tablespoons butter (for sauce)
2 tablespoons all-purpose flour (for sauce)
1 1/2 cups milk (for sauce)
1 cup shredded cheddar cheese (for sauce)
1/4 cup Dijon mustard
1 tablespoon yellow mustard
1/4 teaspoon salt (for sauce)
1/4 teaspoon black pepper (for sauce)
Instructions
Preheat the oven to 400°F (200°C) and lightly grease a baking dish or line a baking sheet with parchment paper.
Pound chicken breasts to an even thickness between two sheets of parchment paper.
Set up three bowls: one with flour, one with whisked eggs and milk, and one with pretzels, cheddar, and seasonings.
Dredge each chicken breast in flour, then dip in the egg mixture, and press into the pretzel mixture to coat.
Arrange chicken in the baking dish and drizzle with olive oil or melted butter.
Bake for 25–30 minutes, or until golden brown and cooked through (internal temp 165°F / 74°C).
Meanwhile, make the sauce: melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute.
Gradually whisk in milk and cook until thickened, about 3–4 minutes. Reduce heat to low.
Stir in cheddar cheese until melted, then add Dijon, yellow mustard, salt, and pepper. Mix well and keep warm.
Serve the crispy chicken hot, drizzled with mustard-cheddar sauce.
Notes
Use chicken thighs for a juicier alternative—adjust cook time as needed.
Crushed crackers or breadcrumbs can substitute pretzels, though pretzels give the best crunch.
To reheat and retain crispiness, warm the chicken in the oven and sauce on the stove.
Add a pinch of cayenne to the coating or spicy mustard to the sauce for a kick.
