Pretzel Crusted Chicken with Cheddar-Mustard Sauce

Overhead close up of pretzel crusted chicken drizzled with cheddar sauce.

Crispy Pretzel Crusted Chicken with Cheddar-Mustard Sauce is an easy delicious dinner that will be on your table in 30 minutes!

This is a recipe that I’ve been making for over ten years. And since I had no clue how to cook ten years ago, I’m going to come right out and say that I did not come up with the original recipe. It was created by my hero in the kitchen, Rachael Ray.

Rachael basically taught me how to cook. After graduating from college, my friends and I would make a point to get together every Wednesday night for dinner. We would take turns at each other’s houses and the one hosting that week would be in charge of cooking. The rest of us would bring the wine. Admittedly back in those days, we drank our fair share of “Two Buck Chuck.”

That was when Rachael Ray had her television series, 30 Minute Meals, and I would watch it religiously. I also owned (still own) all of her cookbooks. This Pretzel Crusted Chicken recipe came from either her show or one of those cookbooks.

Over the past ten years, I’ve put my own twist on that original recipe. And, I’m sharing that with you today.

The changes I’ve made to that original recipe are mainly to the cheese sauce. I swapped the spicy brown mustard for whole grain mustard. I love the way that the mustard seeds pop on your tongue when you eat them. I also spiced my cheese sauce up with some paprika and cayenne.

Feel free to play around with this too. Use pepper jack cheese for a nacho cheese sauce vibe. Or you could even use swiss cheese instead of the sharp cheddar and season it with some thyme and black pepper.

Chicken breasts coated with pretzels before frying.

How to Make Pretzel Crusted Chicken

  • Grind pretzels in a food processor to resemble coarse breadcrumbs.
  • Heat oil in a large skillet (it should be about 1/4″ deep).
  • Butterfly the chicken breasts and flatten with a meat mallet to 1/4″ thickness.
  • Cook until golden brown, about 4 minutes per side.

How to Tell When Chicken is Done

The chicken should register 165-degrees with an instant read meat thermometer. If you don’t have one, you can also check the chicken for doneness by cutting into it with a knife. It should no longer be pink inside and the juices should run clear.

Four pretzel crusted chicken cutlets on piece of parchment drizzled with cheddar mustard sauce.

Pretzel Crusted Chicken Recipe

Overhead close up of pretzel crusted chicken drizzled with cheddar sauce.

Pretzel Crusted Chicken with Cheddar-Mustard Sauce

Course: Main Dish - Chicken
Cuisine: American
Keyword: chicken cutlets, chicken cutlets with cheddar sauce, pretzel chicken with cheese sauce, pretzel crusted chicken
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 695 kcal

Crispy Pretzel Crusted Chicken with Cheddar-Mustard Sauce is an easy delicious dinner that will be on your table in 30 minutes! 

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Ingredients

  • 2 boneless skinless chicken breasts
  • 1 5-ounce bag salted pretzels
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 2 eggs
  • Vegetable oil for frying
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups sharp cheddar cheese shredded
  • 2 Tablespoons whole grain mustard
  • ½ teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup flat leaf parsley leaves a generous handful, chopped
  • 1/4 small red onion finely chopped

Instructions

  1. Butterfly each of the chicken breasts, making a total of 4 thin chicken breasts. Then flatten with a mallet so that they are uniform in thickness, about 1/4". 

  2. Put the pretzels in a food processor and grind until fine. Put the crumbs in a shallow dish. Combine with paprika and season with salt and pepper. In another shallow dish, beat the eggs with a splash of water.
  3. Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
  4. One at a time, coat each chicken breast in the egg and then the ground pretzels.
  5. Add the pretzel-coated chicken breasts to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cooked through.
  6. Meanwhile, make the sauce. In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the milk and cook until slightly thickened, 3-5 minutes. Stir in the cheese, mustard, paprika and cayenne. Season with salt and pepper.

  7. Serve chicken breasts with a drizzle of cheddar-mustard sauce and a sprinkle of parsley and red onion.
Nutrition Facts
Pretzel Crusted Chicken with Cheddar-Mustard Sauce
Amount Per Serving
Calories 695 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 19g 95%
Cholesterol 240mg 80%
Sodium 1241mg 52%
Potassium 753mg 22%
Total Carbohydrates 44g 15%
Dietary Fiber 1g 4%
Sugars 7g
Protein 50g 100%
Vitamin A 33.1%
Vitamin C 7.7%
Calcium 58%
Iron 22.4%
* Percent Daily Values are based on a 2000 calorie diet.

If you loved this Pretzel Crusted Chicken I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Wine Pairings for Chicken:

  • Prosecco or unoaked Chardonnay would pair nicely with this dish.
  • If you would like to go the red route, I’d suggest a Pinot Noir, or other light bodied red. Avoid hard, oaky tannic reds and they can overwhelm the delicate flavors of the chicken.

More Easy Chicken Recipes:

10 comments

  1. Marlynn | Urban Bliss Life


    Oh my gosh, I think that I also made this Rachel Ray recipe in the past! LOVE your version of it though. Looks so much more flavorful!

    Reply

    1. Erin

      Thanks Marlynn! It’s a flash from the past!

      Reply

  2. Waz


    I need to make a vegan version of this recipe ASAP… maybe with extra firm tofu or tempeh. Love the idea of using pretzels — yum! What a great texture!

    Reply

    1. Erin

      That sounds like a great swap Waz!

      Reply

  3. jennie lamancuso


    How delicious and easy to make – can’t wait to get back to the kitchen. Thank you, Erin.
    I love watching your videos.

    Reply

  4. Jenni LeBaron


    These look like the best grown-up version of everything I loved as a child. So perfectly crunchy and that mustard sauce is absolutely delicious!

    Reply

  5. Suzanna


    Just amazing. Sound like superb. Always appreciate this kinds of fantastic article. Can’t wait anymore really. Nice one dear. Keep this up.

    Reply

  6. John


    Wow!!! Mouthwatering & yummy. This will make birthday more special I can tell u surely. Fantastic idea. Thanks a lot for sharing.

    Reply

    1. Erin

      You are welcome John – Happy Birthday!

      Reply

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