Pretzel Chicken with Mustard-Cheddar Sauce – Crispy Baked Chicken with Bold, Cheesy Flavor

Introduction

There are crispy chicken recipes, and then there is Pretzel Chicken with Mustard-Cheddar Sauce. This dish takes the familiar comfort of breaded baked chicken and elevates it to something extraordinary by swapping ordinary breadcrumbs for coarsely crushed pretzels. The result is a crust that is salty, golden, irresistibly crunchy, and deeply flavorful—far more interesting than any standard breaded chicken breast. Paired with a velvety, tangy mustard-cheddar sauce, this dish delivers bold, cheesy flavor in every single bite.

Imagine cutting into a juicy, tender chicken breast encased in a craggy, pretzel-crumb crust that shatters slightly with each forkful. The pretzels, with their distinctive malty, salty, slightly baked flavor, create a texture that is both crispy and substantial. Beneath that crust, the chicken remains moist and perfectly cooked. And then there is the sauce: a simple, stovetop emulsion of melted cheddar cheese, warm milk, Dijon mustard, and a whisper of Worcestershire sauce. It is creamy, tangy, savory, and utterly addictive. Drizzle it over the chicken, or use it as a dipping sauce—either way, it transforms a good meal into an unforgettable one.

The ingredient list you provided is refreshingly concise and purposeful. Four boneless, skinless chicken breasts form the protein base. Two cups of coarsely crushed pretzels create the signature crust. All-purpose flour and two large eggs serve as the classic breading binders. Dijon mustard appears twice—once in the egg wash to infuse the crust with tangy depth, and again in the sauce for its sharp, sophisticated heat. Garlic powder, onion powder, salt, and pepper season the chicken simply but effectively. The mustard-cheddar sauce requires just five ingredients: shredded cheddar cheese, milk, Dijon mustard, Worcestershire sauce, salt, and pepper. That is it. No panko, no parmesan, no heavy cream, no complicated techniques.

This article is your professional guide to mastering Pretzel Chicken with Mustard-Cheddar Sauce. We will explore each ingredient in depth, discuss the critical importance of crushing pretzels to the correct texture, explain the science of the three-part breading station, and provide a foolproof, step-by-step preparation method. We will also address the art of baking chicken to juicy perfection, the secrets of a smooth, lump-free cheese sauce, and the best practices for achieving maximum crust adhesion. Whether you are a home cook looking for a weeknight showstopper or a culinary enthusiast seeking to understand the mechanics of alternative breading, this guide will give you the confidence and knowledge to produce perfect Pretzel Chicken every time.

Why does this recipe work so well? The answer lies in the unique properties of pretzels and the balance of the sauce. Pretzels are baked, not fried, and they contain a distinctive alkaline solution (usually lye or baking soda) that gives them their characteristic deep brown color, chewy interior, and salty, slightly tangy flavor. When crushed and used as a breading, they retain their crunch during baking far better than breadcrumbs, which can become soggy. The three-part breading process (flour, egg wash, pretzel crumbs) ensures maximum adhesion. The Dijon mustard in the egg wash serves two purposes: it adds flavor and its emulsifying properties help the egg wash cling evenly to the chicken. The mustard-cheddar sauce is a classic Mornay-style sauce (a cheese sauce made with a milk base rather than a béchamel) that comes together in minutes. The sharpness of the cheddar and the pungency of the Dijon cut through the richness of the chicken and the saltiness of the pretzel crust, creating perfect harmony.

Throughout this article, we will treat the optional “Cook Mode” instruction as a digital convenience and explain its purpose. We will also discuss the importance of not over-crushing the pretzels—you want coarse crumbs, not pretzel dust.

Now, let us assemble our ingredients and begin the journey to the best crispy baked chicken you have ever tasted.

Ingredients

This recipe serves 4 people. The quantities are carefully balanced to create a generous coating for each chicken breast and a luscious, flavorful sauce.

For the Pretzel Chicken:

• 4 boneless, skinless chicken breasts – Approximately 6-8 ounces (170-225g) each. Look for chicken breasts that are similar in size for even cooking. If your chicken breasts are very thick (more than 1 inch / 2.5 cm), consider butterflying them (slicing horizontally almost in half and opening like a book) or pounding them to an even thickness of about 1/2 to 3/4 inch (1.5-2 cm). This ensures they cook through before the crust burns.
• 2 cups coarsely crushed pretzels – Use salted pretzels (mini twists, rods, or sticks). Avoid unsalted pretzels, as the salt is a key part of the flavor. Do not use pretzel thins or hard pretzel nuggets, which have a different density. “Coarsely crushed” means pieces ranging from the size of a peppercorn to the size of a small pea. You do not want pretzel dust (too fine) or large chunks (won’t adhere). To crush: place pretzels in a sealed plastic bag and crush with a rolling pin or the bottom of a heavy pan. A food processor can be used with 5-6 short pulses—do not over-process. Two cups of whole pretzels will yield approximately 2 cups of crushed pretzels.
• 1 cup all-purpose flour – Standard all-purpose flour. This is the first layer of the breading station. It helps the egg wash adhere to the chicken.
• 2 large eggs – Large eggs, beaten. They form the second layer of the breading station, acting as glue for the pretzel crumbs.
• 1 tablespoon Dijon mustard – Dijon mustard is smooth, sharp, and tangy with white wine notes. Do not substitute with yellow mustard (too vinegary) or whole-grain mustard (seeds will not blend smoothly into the egg wash). This mustard is added to the egg wash.
• 1 teaspoon garlic powder – Adds savory depth to the chicken seasoning. Not to be confused with garlic salt (which contains salt).
• 1 teaspoon onion powder – Adds sweet, savory onion flavor without moisture.
• Salt and pepper to taste – Use fine sea salt or kosher salt and freshly ground black pepper. Season the chicken breasts directly before breading.

For the Mustard-Cheddar Sauce:

• 1/2 cup shredded cheddar cheese – Sharp cheddar is recommended for its bold, tangy flavor that stands up to the Dijon mustard. Medium cheddar works as well. Shred the cheese yourself from a block. Pre-shredded cheese contains anti-caking agents (cellulose, potato starch) that prevent smooth melting. One-half cup of shredded cheddar weighs approximately 2 ounces (57g).
• 1/2 cup milk – Whole milk produces the creamiest, richest sauce. Low-fat or skim milk will work but will result in a thinner, less luscious sauce. Do not use non-dairy milks unless you understand that they may not thicken properly.
• 1 tablespoon Dijon mustard – The same Dijon mustard used in the egg wash. Adds sharp, tangy complexity to the sauce.
• 1 teaspoon Worcestershire sauce – This fermented condiment adds umami, tanginess, and a subtle sweetness. It deepens the savory character of the cheese sauce.
• Salt and pepper to taste – Add at the end, after the cheese has melted, because cheddar varies in saltiness.

Special Equipment:

• Baking sheet (half-sheet pan, 13×18 inches / 33x46cm)
• Parchment paper or silicone baking mat
• Three shallow bowls or pie plates (for the breading station)
• Large sealable plastic bag and rolling pin (for crushing pretzels) or food processor
• Small saucepan (for the sauce)
• Whisk (for the sauce)
• Instant-read thermometer (optional but recommended for checking chicken doneness)
• Tongs or fork (for handling chicken during breading)
• Wire cooling rack (optional, for crisper chicken)

Preparation Method

This method is organized into four logical phases: preparing the pretzel coating, setting up the breading station and seasoning the chicken, breading and baking the chicken, and making the mustard-cheddar sauce. Read through the entire method before beginning.

Phase 1: Prepare the Pretzel Coating

Step 1.1: Crush the pretzels.
Place 2 cups of pretzels into a large sealable plastic bag. Seal the bag, removing as much air as possible. Use a rolling pin or the bottom of a heavy pan to crush the pretzels into coarse crumbs. Aim for pieces ranging from the size of a peppercorn to the size of a small pea. Do not crush into fine dust, as fine crumbs will not provide the same satisfying crunch. Alternatively, use a food processor with 5-6 short pulses. Transfer the crushed pretzels to a shallow bowl or pie plate.

Step 1.2: Set aside the pretzel coating.
Set the bowl of crushed pretzels aside. You will use it as the third step of the breading station.

Phase 2: Preheat the Oven and Prepare the Breading Station

Step 2.1: Preheat the oven.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Parchment paper prevents sticking and makes cleanup easy. For even crisper chicken, place a wire cooling rack on the baking sheet and place the breaded chicken on the rack. This allows air to circulate around the entire chicken breast.

Step 2.2: Set up the three-part breading station.
Arrange three shallow bowls or pie plates in a row.

• Bowl 1 (flour): Add 1 cup of all-purpose flour.
• Bowl 2 (egg wash): Crack 2 large eggs into the bowl. Add 1 tablespoon of Dijon mustard. Whisk vigorously with a fork until the eggs and mustard are fully combined and slightly frothy. The mixture should be smooth and pale yellow.
• Bowl 3 (pretzel coating): The crushed pretzels you prepared in Phase 1.

Step 2.3: Season the chicken breasts.
Pat the 4 chicken breasts dry with paper towels. Removing surface moisture helps the flour adhere. Season both sides of each chicken breast generously with garlic powder, onion powder, salt, and pepper. Use approximately 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper per chicken breast, adjusting to your taste.

Phase 3: Bread and Bake the Chicken

The key to a successful breading is using one hand for dry ingredients (flour and pretzels) and the other hand for wet ingredients (egg wash). This prevents your fingers from becoming encrusted and clumping the coating.

Step 3.1: Coat in flour.
Using your left hand (dry hand), take one seasoned chicken breast and place it in the bowl of flour. Turn to coat all sides evenly. Shake off any excess flour. The flour layer should be thin and even.

Step 3.2: Dip in egg wash.
Transfer the floured chicken breast to the bowl with the egg wash. Using your right hand (wet hand), turn the chicken to coat it completely. Allow any excess egg wash to drip off.

Step 3.3: Coat in crushed pretzels.
Transfer the egg-washed chicken to the bowl of crushed pretzels. Using your left hand (dry hand) again, press the crushed pretzels firmly onto all sides of the chicken breast. Do not just sprinkle; press the crumbs into the chicken to ensure they adhere. The coating should be thick and even.

Step 3.4: Place on the baking sheet.
Transfer the breaded chicken breast to the prepared baking sheet (or onto the wire rack on the baking sheet). Repeat Steps 3.1 through 3.4 for the remaining three chicken breasts. Arrange the chicken breasts so they are not touching each other; this allows hot air to circulate and ensures even crisping.

Step 3.5: Bake the chicken.
Place the baking sheet in the preheated oven on the middle rack. Bake for 25-30 minutes. The chicken is done when the crust is deep golden brown and the internal temperature of the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer. If you do not have a thermometer, cut into the thickest part of one chicken breast; the juices should run clear and there should be no pink remaining.

Step 3.6: Rest the chicken.
Remove the baking sheet from the oven. Transfer the chicken breasts to a cutting board or serving platter. Let them rest for 5 minutes before serving. Resting allows the juices to redistribute throughout the meat, ensuring a moist, tender interior.

Phase 4: Make the Mustard-Cheddar Sauce

The sauce can be made while the chicken is baking. It takes less than 10 minutes.

Step 4.1: Combine the liquid ingredients.
In a small saucepan, combine:

• 1/2 cup milk
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce

Whisk to combine. Place the saucepan over medium heat.

Step 4.2: Heat the mixture.
Heat the milk mixture, whisking occasionally, until it is hot and small bubbles appear around the edges. Do not let it boil vigorously; boiling can cause the milk to scorch or the sauce to break.

Step 4.3: Add the cheddar cheese.
Reduce the heat to low. Add the 1/2 cup of shredded cheddar cheese in a slow, steady stream, whisking constantly. Continue whisking until the cheese is fully melted and the sauce is smooth and creamy. This takes about 1-2 minutes.

Step 4.4: Season the sauce.
Taste the sauce. Add salt and freshly ground black pepper to taste. Remember that cheddar cheese varies in saltiness, so add salt cautiously. If the sauce is too thick, whisk in an additional 1-2 tablespoons of warm milk. If it is too thin, continue to cook over low heat, whisking, for another 1-2 minutes until it reduces slightly.

Step 4.5: Keep warm.
Remove the sauce from the heat. Cover the saucepan with a lid or transfer the sauce to a small serving bowl. If you are not serving immediately, keep the sauce warm by placing the covered saucepan in a warm (but not hot) oven or by setting it over a bowl of warm water.

Phase 5: Serve

Step 5.1: Slice the chicken (optional but recommended).
For a beautiful presentation, slice each pretzel chicken breast crosswise into 1/2-inch thick medallions. This reveals the juicy interior and the golden crust.

Step 5.2: Drizzle or dip.
Arrange the chicken on individual plates or a serving platter. Drizzle the warm mustard-cheddar sauce over the chicken, or serve the sauce on the side in a small bowl for dipping.

Step 5.3: Garnish (optional).
If desired, garnish with a sprinkle of fresh parsley, additional crushed pretzels, or a pinch of paprika. These garnishes are not in your ingredient list but add visual appeal.

Serving suggestions:

• Serve with roasted vegetables (broccoli, green beans, or asparagus).
• Serve over a bed of buttered egg noodles or mashed potatoes, with extra sauce.
• Serve with a simple side salad dressed with a tangy vinaigrette.
• Serve as a sandwich on a brioche bun with lettuce, tomato, and extra sauce.

Conclusion

You have just created a crispy baked chicken dish that redefines what breaded chicken can be. Pretzel Chicken with Mustard-Cheddar Sauce, made with the ingredients you provided—four boneless, skinless chicken breasts, coarsely crushed pretzels, all-purpose flour, eggs, Dijon mustard, garlic powder, onion powder, salt, pepper, shredded cheddar cheese, milk, and Worcestershire sauce—is a testament to the power of alternative breading and balanced, bold flavors.

Let us reflect on why this recipe succeeds. The pretzel crust, with its salty, malty, deeply baked flavor, provides a crunch and complexity that ordinary breadcrumbs cannot match. The three-part breading station (flour, Dijon-spiked egg wash, and crushed pretzels) ensures maximum adhesion and a thick, craggy coating. Baking at 400°F (200°C) creates a golden-brown crust while keeping the chicken moist and tender inside. The mustard-cheddar sauce—a simple emulsion of melted cheddar, warm milk, Dijon mustard, and Worcestershire sauce—is the perfect companion: creamy, tangy, savory, and just sharp enough to cut through the richness of the chicken and the saltiness of the pretzels.

This recipe is also remarkably adaptable. You can use chicken thighs instead of breasts (adjust baking time to 30-35 minutes). You can add a pinch of cayenne to the flour for heat. You can use smoked paprika instead of garlic powder for a different flavor profile. You can substitute the cheddar with Gruyère, Monterey Jack, or pepper jack. You can add a tablespoon of chopped fresh chives to the sauce for color and freshness. The technique remains the same.

Below, you will find detailed answers to the most common questions about this recipe. These FAQs address ingredient substitutions, troubleshooting common problems (soggy crust, falling coating, lumpy sauce), storage and reheating, and dietary adaptations. Whether you are wondering about the best way to crush pretzels, how to prevent the cheese sauce from breaking, or whether you can freeze the breaded chicken, you will find the answer here.

Frequently Asked Questions (FAQs)

Q1: Can I use gluten-free pretzels for this recipe?

Yes. Gluten-free pretzels work beautifully as a substitute. The texture and flavor are slightly different (gluten-free pretzels are often crunchier and less chewy), but the coating will still be delicious and crispy. Ensure your all-purpose flour is also gluten-free (use a gluten-free 1:1 baking flour). All other ingredients are naturally gluten-free. The breading process remains exactly the same.

Q2: My pretzel crust fell off during baking. What went wrong?

A falling crust is usually caused by one of three issues:

1. Insufficient pressing. You must press the crushed pretzels firmly into the egg-washed chicken. Do not just sprinkle them on; use your hands to press the crumbs into the surface.
2. Wet chicken. Pat the chicken completely dry with paper towels before seasoning and breading. Excess moisture prevents adhesion.
3. Not enough egg wash. Ensure the chicken is fully coated in the egg mixture before adding the pretzels. If the egg wash drips off, the pretzels will not stick.
4. Moving the chicken too soon. Let the breaded chicken rest on the baking sheet for 5 minutes before placing it in the oven. This allows the coating to set.

Q3: The crust turned out soggy instead of crispy. What happened?

Soggy crust is almost always caused by insufficient oven heat or overcrowding. Solutions:

• Ensure your oven is fully preheated to 400°F (200°C) before adding the chicken.
• Do not crowd the baking sheet. Leave at least 1 inch of space between each chicken breast.
• Use a wire rack on the baking sheet. This allows air to circulate under the chicken, crisping the bottom crust.
• Do not cover the chicken while it rests. Uncovered resting preserves crispiness.
• If your chicken releases a lot of moisture during baking, pat the baking sheet dry with a paper towel halfway through cooking.

Q4: Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs are an excellent substitute. They are more forgiving (they stay juicy even if slightly overcooked) and have a richer flavor. Use 4-6 chicken thighs (depending on size). Bake at the same temperature (400°F / 200°C) for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown.

Q5: The mustard-cheddar sauce turned out lumpy. What went wrong?

Lumpy cheese sauce is usually caused by one of three issues:

1. Cheese added too quickly. Add the shredded cheese in a slow, steady stream while whisking constantly. Do not dump it all in at once.
2. Heat too high. The milk mixture should be hot but not boiling when you add the cheese. Boiling causes the cheese proteins to seize and become grainy.
3. Pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always shred your own cheese from a block.
   If your sauce is already lumpy, you can sometimes rescue it by transferring it to a blender (carefully, in batches) and blending until smooth, then returning it to the saucepan over low heat.

Q6: Can I make the mustard-cheddar sauce ahead of time?

Yes, but with caution. Cheese sauces are best served fresh, but they can be made ahead and reheated. To make ahead:

• Prepare the sauce as directed. Let it cool completely.
• Transfer to an airtight container and refrigerate for up to 3 days.
• To reheat: place the sauce in a saucepan over low heat. Whisk constantly. Add 1-2 tablespoons of warm milk to loosen the sauce as it heats. Do not overheat or boil.
  The sauce may be slightly less smooth after reheating, but it will still be delicious.

Q7: Can I use a different mustard in the sauce or egg wash?

Yes, but the flavor will change. Substitutions:

• Yellow mustard: More vinegary and less complex. Use the same amount. The sauce will be brighter and sharper.
• Whole-grain mustard: Adds texture from mustard seeds. The seeds may not blend smoothly into the egg wash; use in the sauce only.
• Spicy brown mustard: Similar to Dijon but with added spices. Use the same amount.
• Honey mustard: Too sweet. Do not substitute.
  Dijon mustard is recommended for its smooth texture and balanced, sophisticated heat.

Q8: Can I fry the pretzel chicken instead of baking it?

Yes. Pan-frying produces an even crispier crust but adds more fat and calories. To pan-fry:

• Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat (350°F / 175°C if you have a thermometer).
• Add the breaded chicken breasts (work in batches to avoid overcrowding).
• Fry for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
• Drain on a wire rack or paper towels before serving.
  Baking is recommended for ease and health, but pan-frying is a delicious alternative.

Q9: How do I store leftovers, and how long do they last?

Store leftover pretzel chicken and mustard-cheddar sauce separately in airtight containers in the refrigerator.

• Pretzel chicken: Up to 4 days. The crust will lose its crispiness.
• Mustard-cheddar sauce: Up to 3 days.
  To reheat the chicken for best results: place on a baking sheet in a 375°F (190°C) oven for 8-10 minutes until hot and re-crisped. Microwave reheating will make the crust soggy. Reheat the sauce in a saucepan over low heat, whisking and adding a splash of milk to restore creaminess.

Q10: Can I freeze the breaded uncooked chicken?

Yes. Freezing breaded uncooked chicken is an excellent meal prep strategy. To freeze:

• Bread the chicken breasts as directed (through Step 3.3).
• Place the breaded chicken breasts on a baking sheet lined with parchment paper, not touching each other.
• Freeze for 2-3 hours until solid.
• Transfer the frozen chicken to a freezer-safe bag or container. Freeze for up to 3 months.
• To bake: do not thaw. Place frozen chicken on a parchment-lined baking sheet. Bake at 400°F (200°C) for 35-40 minutes until golden brown and cooked through (internal temperature 165°F / 74°C).

Q11: Can I use a different cheese in the sauce?

Yes. Good substitutes for cheddar include:

• Gruyère: Nutty, complex, melts beautifully. More expensive.
• Monterey Jack: Mild, creamy, melts well.
• Pepper Jack: Adds a spicy kick.
• Gouda: Smoky, creamy, delicious.
• Swiss cheese: Nutty, mild, melts well but has a different flavor profile.
  Do not use mozzarella (too stringy, too mild) or Parmesan (too salty, does not melt into a smooth sauce).

Q12: The recipe says “Cook Mode” to prevent the screen from going dark. What does that mean?

“Cook Mode” is a feature on many recipe websites and cooking apps. When enabled, it prevents your phone, tablet, or computer screen from automatically turning off (going dark) while you are cooking. This allows you to follow the recipe without having to tap the screen every minute to keep it lit. If you are using a printed recipe or a device that does not have Cook Mode, simply adjust your device’s auto-lock settings or keep a paper copy handy.

Q13: Can I add herbs or spices to the pretzel coating?

Absolutely. Adding dried herbs or spices to the crushed pretzels enhances the flavor. Excellent additions include:

• 1 teaspoon of dried thyme or rosemary
• 1 teaspoon of paprika (smoked or sweet)
• 1/2 teaspoon of cayenne pepper (for heat)
• 1 teaspoon of dried parsley
  Mix the herbs or spices into the crushed pretzels before breading. Do not add fresh herbs, as they will burn.

Q14: Why do I need to use Dijon mustard in the egg wash? Can I skip it?

The Dijon mustard in the egg wash serves two purposes:

1. Flavor: It adds a subtle tangy, sharp note that complements the pretzel crust and the cheese sauce.
2. Emulsification: Mustard contains natural emulsifiers that help the egg wash cling evenly to the chicken, promoting better coating adhesion.
   You can skip it, but the crust will be less flavorful and may not adhere as well. If you skip it, add an extra egg yolk (discard the white) to improve adhesion.

Q15: Can I make this recipe dairy-free?

Yes, with several substitutions:

• Milk: Use unsweetened oat milk, soy milk, or almond milk. Oat milk produces the creamiest sauce.
• Cheddar cheese: Use a high-quality dairy-free shredded cheddar (brands like Violife, Daiya, or Follow Your Heart). Note that dairy-free cheese melts differently and may not become as smooth.
• Butter (if using for greasing): Use dairy-free butter or olive oil.
• Eggs: The egg wash is problematic for dairy-free/vegan diets. For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial vegan egg wash substitute.
  The pretzel coating is naturally dairy-free.

Q16: The chicken breasts are very thick. How do I ensure they cook through without burning the crust?

Thick chicken breasts (more than 1 inch / 2.5 cm) can be problematic because the crust may burn before the center is cooked. Solutions:

• Butterfly the chicken: Slice each breast horizontally almost in half, then open like a book. This creates a thinner, larger piece.
• Pound the chicken: Place the chicken between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound to an even 1/2-inch (1.25 cm) thickness.
• Lower the oven temperature: Bake at 375°F (190°C) for 30-35 minutes. The crust will be slightly less crispy, but the chicken will cook through.
• Cover with foil: If the crust is browning too quickly but the chicken is not done, loosely cover the baking sheet with aluminum foil for the remaining cooking time.

Q17: What should I serve with Pretzel Chicken with Mustard-Cheddar Sauce?

This dish pairs beautifully with:

• Roasted vegetables: Broccoli, asparagus, green beans, or Brussels sprouts.
• Mashed potatoes: The extra mustard-cheddar sauce is delicious on potatoes.
• Buttered egg noodles: A simple, comforting side.
• German potato salad: Complements the pretzel and mustard flavors.
• Coleslaw: Adds crunch and acidity.
• Soft pretzels: For a fun, thematic side.
  Avoid serving with additional heavy, creamy dishes, as the sauce is already rich.

Q18: Can I double this recipe for a crowd?

Yes. Double all ingredients. Use two baking sheets, rotating them halfway through baking (at the 15-minute mark). Bake for the same amount of time (25-30 minutes), but check for doneness using an instant-read thermometer. If using two baking sheets, the chicken may take 2-3 minutes longer because of the increased oven load. The mustard-cheddar sauce doubles easily; use a larger saucepan.

Print