Pretzel-Crusted Chicken with White Wine Mustard Sauce

Looking for a chicken dinner that’s crispy, creamy, and fancy enough to impress—but still easy enough to whip up on a Tuesday? This Pretzel-Crusted Chicken with White Wine Mustard Sauce is a total crowd-pleaser.

The salty crunch of the pretzel crust pairs perfectly with the tangy richness of a quick, silky mustard sauce. It’s gourmet comfort food with a clever twist—and it comes together in under 40 minutes.

Why You'll Love This Recipe

• Crispy + Creamy: That contrast between the crunchy pretzel crust and the velvety white wine cream sauce? Unreal.

• Minimal Ingredients: Nothing fancy here—just pantry basics and a few fridge staples.

• Versatile: Great with roasted veggies, mashed potatoes, or even a crisp salad.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (pounded thin)

• Salt & pepper

• ½ cup flour

• 1 egg, beaten

• 1 cup crushed pretzels

• Olive oil, for pan-frying

For the Sauce:

• 4 tbsp stone-ground mustard

• ¾ cup dry white wine

• ¾ cup heavy cream

How to Make It

1. Start the Sauce

In a small saucepan, combine the mustard and white wine. Bring to a simmer and reduce by about half—this concentrates the flavor and gives it a head start while you prep the chicken.

2. Bread the Chicken

Season the chicken with salt and pepper. Dredge in flour, then dip in the beaten egg, and finally coat generously in crushed pretzels.

Tip: You can crush pretzels in a zip-top bag using a rolling pin. Leave a few bigger chunks for extra crunch!

3. Finish the Sauce

Once the mustard-wine mix has reduced, stir in the heavy cream. Let it simmer gently until it thickens enough to coat the back of a spoon. Turn off the heat and cover to keep warm.

4. Pan-Fry the Chicken

Heat olive oil in a skillet over medium heat. Fry the chicken 3–4 minutes per side until golden brown and fully cooked. Drain on paper towels.

5. Plate & Serve

Drizzle your plate with the mustard sauce, slice the chicken in half on a diagonal, and stack the pieces. Spoon a little more sauce over the top and serve with your favorite veggies or sides.

Fancy-It-Up Options

• Add a crispy fried shallot on top

• Swipe beet purée or herbed mashed potatoes underneath

• Serve with a glass of dry Riesling or Chardonnay

Final Thoughts

This dish is everything I love about Faking It Fancy—a bit dramatic on the plate, but secretly simple underneath. It’s weeknight-friendly, date-night-worthy, and just the right balance of comfort and class.

Tag @fakingitfancy if you make it—I’d love to see your spin!