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Pretzel Chicken Mustard Cheddar Sauce

Pretzel Chicken Mustard Cheddar Sauce

Discover the ultimate comfort food with our Pretzel Chicken Mustard Cheddar Sauce recipe, a quick and satisfying meal that brings together crunchy pretzels and a tangy, cheesy sauce for an unforgettable dining experience. This recipe is perfect for busy weeknights or when you're craving something hearty and delicious without a lot of fuss.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup crushed pretzels, fine to medium crumbles (about 2 oz)
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil or butter
  • 1/2 cup yellow onion, finely chopped (about 1/2 small onion)
  • 2 cloves garlic, minced
  • 1.5 cups milk (whole or 2% recommended)
  • 1/4 cup Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded sharp cheddar cheese (about 4 oz)
  • 1/4 cup shredded Monterey Jack cheese (optional, for creaminess)
  • Fresh parsley, chopped (optional, for garnish)

Equipment

  • Shallow dish or pie plate
  • Large skillet or Dutch oven
  • Paper towels
  • Plate or Baking Sheet
  • Clean Plate
  • Oven-safe dish (for reheating)
  • Freezer-safe containers or bags (for freezing)

Method
 

  1. In a shallow dish or pie plate, combine the crushed pretzels, flour, salt, black pepper, garlic powder, and paprika. Mix well to ensure all ingredients are evenly distributed.
    1 cup crushed pretzels, fine to medium crumbles, 1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika
  2. Pat the chicken pieces dry with paper towels. Dredge each chicken piece in the pretzel mixture, pressing gently to ensure it adheres well. Set aside on a plate or baking sheet.
    1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  3. Heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons olive oil or butter, 1/2 cup yellow onion, finely chopped, 2 cloves garlic, minced
  4. Add the coated chicken pieces to the skillet in a single layer. Cook for about 4-5 minutes per side, or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan, which can steam the chicken instead of searing it. Remove the chicken from the skillet and set aside on a clean plate.
    1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  5. If there is excess oil in the skillet, carefully pour off all but about a tablespoon. Reduce the heat to medium. Pour in the milk, scraping up any browned bits from the bottom of the pan. This will add wonderful flavor to your sauce. Stir in the Dijon mustard and Worcestershire sauce.
    1.5 cups milk, 1/4 cup Dijon mustard, 1 teaspoon Worcestershire sauce
  6. Bring the milk mixture to a gentle simmer, stirring constantly. Continue to simmer for about 3-5 minutes, or until the sauce begins to thicken slightly. Gradually stir in the shredded cheddar cheese (and Monterey Jack, if using), whisking until it's completely melted and the sauce is smooth and creamy. Taste the sauce and adjust seasoning with salt and pepper if needed.
    1 cup shredded sharp cheddar cheese, 1/4 cup shredded Monterey Jack cheese, 1 teaspoon salt, 1/2 teaspoon black pepper
  7. Return the cooked chicken pieces to the skillet with the mustard cheddar sauce. Gently stir to coat the chicken evenly. Let it simmer for another 1-2 minutes, allowing the chicken to heat through and the flavors to meld.
    1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  8. Serve the Pretzel Chicken Mustard Cheddar Sauce hot, garnished with fresh chopped parsley if desired. It’s fantastic served over rice, mashed potatoes, noodles, or with a side of steamed vegetables.
    Fresh parsley, chopped

Notes

Leftover Pretzel Chicken Mustard Cheddar Sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best method for maintaining texture is to reheat gently on the stovetop over low to medium-low heat. Freezing is also an option for longer storage, up to 2 months. Be prepared for a slightly softer pretzel crust after freezing and reheating, but the flavor will remain excellent.