Crispy Chicken With Mustard Cheddar Sauce

Mid-January in Nashville always draws out something special. This time, it was Annie’s first attempt at planning our weekly Sunday dinner a tradition that started when our old college group moved back into town.

She picked the date, set the playlist (mostly early 2000s R&B), and asked for something “bold but comforting.” I didn’t blink before settling on Chicken With Mustard Cheddar Sauce. The name sounded like it could hold its own beside a full table of chardonnay, roasted veggies, and stories from the week.

My friend Theo, who never trusts chicken unless it’s fried, took one bite and paused eyes wide. “What is this coating? Pretzels?” he asked, holding his fork mid-air. That crust golden and crisp hid juicy, seasoned chicken.

But it was the mustard-cheddar sauce that made it unforgettable. Creamy, tangy, sharp, and just the right kind of messy. We served it family-style, with flickering candles and a stack of mismatched plates.

This Chicken With Mustard Cheddar Sauce became the dish that finally silenced the table in the best way. Every crunch was met with a nod, every drizzle of sauce led to second helpings. As the music dipped and conversation warmed up again, someone said, “We’re doing this every month, right?” And just like that, Sunday dinner evolved into something anchored by mustard, cheddar, and good company.

Short Description

Crispy oven-baked chicken coated in crushed pretzels, served with a rich and tangy mustard-cheddar sauce. Perfect for family dinners, meal prep, or cozy get-togethers.

Key Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups coarsely crushed pretzels
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• ½ cup shredded cheddar cheese
• ½ cup milk
• 1 cup mustard-cheddar sauce (see Cooking Instructions)

Tools Needed

• Baking sheet
• Parchment paper
• Three shallow bowls
• Medium saucepan
• Whisk
• Tongs
• Meat thermometer

Cooking Instructions

Step 1: Preheat and prep
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Step 2: Season the chicken
Pat the chicken breasts dry using paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.

Step 3: Set up the coating station
In three separate shallow bowls, add the flour to the first, beat the eggs with 1 tablespoon Dijon mustard in the second, and pour the crushed pretzels into the third.

Step 4: Dredge the chicken
Coat each chicken breast in the flour, then dip into the egg mixture, ensuring it’s fully coated, and finally press into the crushed pretzels until evenly covered.

Step 5: Bake
Transfer the chicken breasts to the prepared baking sheet. Bake for 25–30 minutes or until the outside is golden brown and the internal temperature reaches 165°F (75°C).

Step 6: Make the mustard-cheddar sauce
In a medium saucepan over medium heat, whisk together ½ cup milk, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Once warm, add ½ cup shredded cheddar cheese and stir until melted and smooth. Taste and adjust seasoning if needed.

Step 7: Serve
Let the chicken rest for 3–5 minutes, then slice and drizzle with warm mustard-cheddar sauce. Serve immediately.

Why You’ll Love This Recipe

Crunchy, flavorful coating that mimics fried chicken

Tangy cheddar-mustard sauce adds bold richness

Oven-baked for a lighter, healthier option

Crowd-pleasing and perfect for gatherings

Easy prep with common pantry ingredients

Great for make-ahead dinners or lunchboxes

Mistakes to Avoid & Solutions

Skipping the pat-dry step
Wet chicken won’t hold the coating properly and may steam instead of crisping.
Solution: Always pat the chicken dry before seasoning.

Over-crushing the pretzels
If too fine, they’ll lose texture and burn easily.
Solution: Crush coarsely pea-sized bits work best for a satisfying crunch.

Uneven coating
Bare spots can cause uneven baking and dry edges.
Solution: Press pretzels firmly onto the chicken, especially the sides.

Overheating the sauce
Boiling can cause the cheese to curdle and separate.
Solution: Use medium heat and stir constantly until just melted.

Not letting the chicken rest
Cutting immediately releases juices and dries it out.
Solution: Always rest for at least 3 minutes before slicing.

Serving and Pairing Suggestions

Serve with roasted asparagus or garlic green beans

Pair with mashed potatoes, herbed rice, or cauliflower mash

Wine pairing: lightly oaked chardonnay or dry riesling

Great for buffet-style gatherings or plated weeknight dinners

Add a simple arugula salad for freshness and color

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days

Freeze cooked chicken (without sauce) for up to 1 month

Reheat in oven at 350°F for 10–12 minutes for best crispiness

Microwave only if needed, but note coating may soften

Store sauce separately and reheat gently on stovetop or microwave in short bursts

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work great and stay juicy—adjust bake time to 30–35 minutes.

2. What if I’m gluten-free?
Use gluten-free pretzels and flour; double-check mustard and cheese labels for additives.

3. Can I prep this ahead of time?
Yes, coat the chicken and refrigerate up to 6 hours before baking. Make the sauce fresh.

4. Can I make the sauce spicier?
Add a dash of cayenne or a teaspoon of hot sauce while stirring in the cheese.

5. What’s the best way to crush pretzels?
Use a zip-top bag and a rolling pin, or pulse briefly in a food processor—don’t overdo it.

Tips & Tricks

Slice large chicken breasts in half horizontally for faster, more even cooking

Letting the pretzel coating sit for 5 minutes before baking helps it adhere

Add a splash of lemon juice to the sauce for extra zing

Use sharp cheddar for more pronounced cheese flavor

Line the pan with parchment to avoid sticking and make cleanup easier

Recipe Variations

Spicy Kick Version: Add 1 teaspoon hot paprika and ½ teaspoon cayenne to the pretzel mix for a bold crust.

Honey Mustard Swap: Replace Dijon in the sauce with honey mustard and reduce cheddar to ⅓ cup for a sweeter finish.

Buffalo Cheddar Style: Mix 1 tablespoon buffalo sauce into the cheese sauce and top with chopped green onions.

Kid-Friendly Cheesy Ranch: Use crushed cheese crackers instead of pretzels and stir ranch seasoning into the sauce.

Final Thoughts

This chicken brought together a table of friends with different tastes and habits, and managed to meet them all halfway crunchy for the texture lovers, cheesy for the comfort seekers, and baked for those looking to keep things lighter. Watching them go back for seconds while arguing over who picked the better playlist was its own kind of reward. It didn’t need to be fancy to feel like a hit.

That Sunday night left behind more than empty plates it sparked a new rhythm in our gatherings. And somewhere between Annie’s music and Theo’s second helping, Chicken With Mustard Cheddar Sauce earned a permanent place in our shared table story.