Description

This Pretzel Chicken recipe features juicy, oven-baked chicken coated in crunchy crushed pretzels and served with a creamy, tangy mustard-cheddar sauce. It’s a family-friendly dinner that’s quick enough for weeknights but special enough for guests.

Ingredients

Scale

4 chicken breasts or tenders (about 1.5 lb)
3 cups pretzels, crushed
1/2 cup all-purpose flour
2 large eggs
Salt and pepper, to taste
Cooking spray or oil (such as avocado oil spray)
2 tablespoons butter
2 tablespoons all-purpose flour (for sauce)
1 cup milk (whole or 2%)
1 cup sharp cheddar cheese, shredded
1 1/2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon garlic powder (optional)
Pinch of cayenne or hot sauce (optional)
Salt and pepper, to taste (for sauce)

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and set a wire rack on top if available.
Crush pretzels in a zip-top bag with a rolling pin until you have rough, chunky crumbs.
Set up three shallow bowls: one with flour, salt, and pepper; one with whisked eggs and a tablespoon of water; one with crushed pretzels.
Pat chicken dry with paper towels and season lightly with salt and pepper.
Dredge each piece of chicken in flour (shake off excess), dip in egg, then press firmly into pretzel crumbs to coat all sides.
Place coated chicken on prepared baking sheet. Spray tops lightly with cooking spray or drizzle with oil.
Bake for 18-22 minutes, flipping halfway if not using a rack, until golden brown and internal temperature reaches 165°F (74°C). Tent with foil if pretzels brown too quickly.
While chicken bakes, make the sauce: In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
Slowly whisk in milk and bring to a simmer, whisking until slightly thickened (2-3 minutes).
Reduce heat to low. Add cheddar, Dijon mustard, honey, garlic powder, and cayenne if using. Stir until cheese melts and sauce is smooth (about 2 minutes). Season with salt and pepper to taste.
If sauce thickens too much, whisk in a splash of milk to loosen.
Let chicken rest for 2 minutes before slicing. Serve with mustard-cheddar sauce poured over or on the side for dipping.

Notes

For gluten-free, use gluten-free pretzels and flour. Don’t over-crush pretzels—leave some chunks for crunch. Pat chicken dry before breading for best coating. Use a wire rack for extra crispiness, or flip chicken halfway through baking. Leftovers reheat best in the oven or air fryer. Sauce can be made ahead and reheated with a splash of milk.

Prep Time: 15 minutes
Cook Time: 20-22 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe (with
Calories: 430
Sugar: 4
Sodium: 900
Fat: 18
Saturated Fat: 8
Carbohydrates: 29
Fiber: 2
Protein: 36

Keywords: pretzel chicken, mustard cheddar sauce, baked chicken, family dinner, crispy chicken, easy chicken recipe, kid friendly, weeknight dinner, oven baked, comfort food