This Pretzel Chicken with Mustard Sauce and Cheddar Cheese became a family favorite the first week I tried it. I was craving something crunchy and savory but wanted to use simple pantry staples—pretzels and a jar of Dijon—and what came out of the oven was unexpectedly perfect: salty, crisp crust and juicy chicken, finished with a bright mustard-cheddar sauce that cuts through the richness. I discovered this combination during a busy week when I needed dinner on the table quickly; since then it has been requested for casual dinners, game nights, and even a slightly elevated weeknight meal when friends drop by.

The texture contrast is the show-stopper here: coarse pretzel crumbs make a crunchy shell that stays crisp after baking, while the cheddar and mustard sauce add creamy, tangy notes that pull everything together. The chicken remains moist when pounded to an even thickness and cooked to an internal temperature of 165°F. I love that this recipe uses common ingredients and requires no special equipment—just a blender or a zip-top bag to crush the pretzels and a baking sheet. It’s quick enough for a weeknight but impressive enough for guests.

Ingredients

• Boneless, skinless chicken breasts: Choose 4 medium breasts (about 6 oz each) that are fairly even in size; if they’re thick, pound them to an even 1/2 inch thickness so they cook evenly and stay juicy.
• Pretzels: 2 cups coarsely crushed crunchy pretzels are the key to texture—use a coarse grind so the crust crisps up. For best results use unsalted or lightly salted pretzels and taste as you go.
• All-purpose flour: 1 cup to help the egg wash stick and create an even coating; use a spoon-and-level technique to measure for accuracy.
• Large eggs: 2 eggs combined with a touch of Dijon create a seasoned wash that helps the coating adhere and adds a subtle tang.
• Dijon mustard: 1 tablespoon for the wash plus extra for the sauce—Dijon gives a smooth, vinegary brightness. Maille or Grey Poupon are reliable choices, but any good-quality Dijon will do.
• Garlic and onion powder: 1 teaspoon each to season the coating and add depth without raw garlic’s sharpness.
• Shredded cheddar cheese: 1/2 cup shredded sharp cheddar for a pronounced cheese flavor—pre-shredded works, but freshly shredded melts more smoothly.
• Milk: 1/2 cup to loosen the cheese for the sauce and keep it silky; whole milk yields the best mouthfeel, but 2% also works.
• Mustard-cheddar sauce: 1 cup prepared using the quick recipe below; this is spooned over or served alongside the chicken for dipping.

Instructions

Prep the chicken:Start by trimming any excess fat and patting each chicken breast dry with paper towels. Place each breast between two pieces of plastic wrap and pound to an even 1/2 inch thickness using a meat mallet or rolling pin—this prevents overcooking and ensures uniform doneness. Season both sides with salt and freshly ground black pepper.Make the coating station:Crush the pretzels coarsely in a food processor or a zip-top bag with a rolling pin until you have some fine crumbs and some larger pieces for texture. In three shallow bowls set up: 1) 1 cup flour seasoned lightly with salt and pepper, 2) eggs beaten with 1 tablespoon Dijon and a splash of water, 3) pretzel crumbs combined with 1 teaspoon garlic powder, 1 teaspoon onion powder, and a little grated lemon zest if you like. Dredge each breast in flour, dip in the egg wash, then press into the pretzel crumbs ensuring an even, compacted crust.Arrange and bake:Preheat the oven to 400°F. Line a baking sheet with parchment or lightly oil it to prevent sticking. Place the breaded breasts on the pan, spray or brush the tops lightly with oil to help browning, and bake for 18–22 minutes depending on thickness. Use an instant-read thermometer—remove when the thickest part reaches 160–162°F; carryover cooking will bring it to 165°F.Prepare the mustard-cheddar sauce:While chicken bakes, make the sauce: in a small saucepan, melt 2 tablespoons butter over medium-low heat, whisk in 2 tablespoons flour to form a roux and cook 1 minute. Gradually whisk in 1/2 cup milk and 1/2 cup additional milk (totaling 1/2 cup used in the recipe) until smooth, then stir in 3/4 cup shredded cheddar and 1/4 cup Dijon mustard. Heat gently until cheese melts—do not boil. Adjust thickness with additional milk, seasoning with salt and pepper.Finish with cheese:When chicken reaches 160–162°F, spoon 2 tablespoons mustard-cheddar sauce over each breast and scatter the remaining 1/2 cup shredded cheddar evenly. Return to the oven and broil on high for 1–2 minutes—watch carefully—until cheese melts and gets tiny golden spots. Let rest 5 minutes before serving to let juices redistribute.

Storage Tips

Store cooled pieces in an airtight container in the refrigerator for up to 3 days. To preserve crispness, separate layers with parchment paper and reheat in a 375°F oven on a wire rack set over a baking sheet for 8–10 minutes, which restores the crunch better than a microwave. For freezing, wrap each breast individually in plastic wrap and transfer to a freezer bag; freeze up to 3 months. Thaw overnight in the refrigerator and re-crisp in a 375°F oven for 12–15 minutes. Keep the sauce separate and gently rewarm over low heat, thinning with milk if it thickens too much.

Ingredient Substitutions

If you need a gluten-free option, use certified gluten-free pretzels and a gluten-free 1:1 flour blend. For a lower-sodium result, choose low-salt pretzels and reduce added table salt. To keep it dairy-free, substitute the cheddar with a plant-based shredded cheese that melts well and use unsweetened almond milk in the sauce, though flavor and creaminess will change slightly. Swap Dijon for whole-grain mustard if you want texture in the sauce; use equal amounts. For extra flavor, mix a teaspoon of smoked paprika into the pretzel crumbs.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or alongside roasted baby potatoes and steamed green beans for comfort-food appeal. For a casual spread, slice the breasts and place on a platter with extra mustard-cheddar sauce for dipping and pickled red onions for brightness. Garnish with chopped chives or a sprinkle of smoked paprika to highlight the cheese and mustard flavors.

Cultural Background

This dish is an American-style comfort creation inspired by the long tradition of breaded and fried poultry. Pretzels bring Central European snack culture into a classic American mains format, while mustard-cheddar combinations reflect the fusion of hearty Midwestern flavors. It’s not a historic regional specialty so much as a convivial, modern adaptation that highlights pantry creativity and the appeal of crunchy coatings paired with bold condiments.

Seasonal Adaptations

In summer, serve this with a light cucumber-dill salad and fresh corn; in fall, pair with roasted root vegetables and a maple-mustard glaze variation. For holiday company, increase quantity and serve bite-sized cutlets as an appetizer with toothpicks and individual dipping bowls. Swap sharp cheddar for smoked cheddar in autumn for a deeper flavor profile that pairs well with roasted squash.

Meal Prep Tips

To streamline weekly meals, pound and bread breasts on Sunday and store them on a tray in the fridge; bake fresh on busy weeknights. Make the mustard-cheddar sauce in advance and refrigerate—warm gently before serving. For lunch boxes, slice chilled chicken and pack sauce in a small container; reheat both separately when possible to keep the crust from getting soggy.

Bring this dish to the table with confidence: it’s adaptable, forgiving, and consistently loved. Share it, tweak it, and make it part of your dinner rotation—the combination of crunchy pretzel, tangy mustard, and melty cheddar rarely disappoints.