Description
Get ready for your new favorite comfort dinner — golden, crunchy pretzel-coated chicken that stays irresistibly crisp and juicy, paired with a silky cheddar-mustard sauce that’s tangy, cheesy, and downright addictive. It’s the kind of meal that feels special but comes together with zero fuss.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups roughly crushed pretzels (go for thicker ones for that crunch factor)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
For the Cheddar-Mustard Sauce:
- ½ cup shredded sharp cheddar cheese
- ½ cup milk (whole milk gives the richest flavor)
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- Pinch of salt and pepper
Instructions
- Preheat the oven.
- Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Season the chicken.
- Pat the chicken breasts dry with paper towels — this helps the coating stick and keeps everything extra crisp. Sprinkle both sides with salt, pepper, garlic powder, and onion powder.
- Prepare your coating station.
- Grab three shallow bowls:
- The first gets the flour.
- The second holds the eggs whisked with Dijon mustard (that mustard helps the coating cling like magic).
- The third is filled with crushed pretzels.
- Coat the chicken.
- Start by dredging each chicken breast in flour, shaking off any extra. Dip it next into the egg mixture, then firmly press it into the crushed pretzels, making sure each side is fully covered.
- Bake to perfection.
- Place your coated chicken on the prepared baking sheet. Pop it into the oven for 20–25 minutes, or until it’s beautifully golden and the internal temperature hits 165°F (74°C).
Make the Gooey Mustard-Cheddar Sauce
- Heat things up.
- Pour the milk into a small saucepan and warm it over medium heat — don’t let it boil, just bring it to a gentle simmer.
- Add the cheese.
- Toss in the shredded cheddar and whisk until melted and smooth.
- Season and flavor.
- Stir in the Dijon mustard, Worcestershire sauce, plus a pinch of salt and pepper. Taste and adjust — want it tangier? Add a bit more mustard. Creamier? A splash more milk does the trick.
- Serve and Enjoy
- Spoon the warm, gooey sauce generously over each piece of crispy chicken. Pair with roasted veggies, fries, or even mashed potatoes — that sauce is pure gold and goes with just about anything.
Notes
- Go chunky with the pretzels. Larger bits give better crunch than finely crushed ones.
- Don’t skip the drying step. Moisture is the enemy of crisp coating.
- Check for doneness. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) inside.
- Customize your sauce. Like it spicier? Add a dash of cayenne or hot mustard.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 185 mg