Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ cup shredded cheddar cheese
- ½ cup milk
- 1 cup mustard-cheddar sauce (recipe below)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Chicken: Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Set Up Breading Station: Place flour in one bowl, beat eggs and Dijon mustard in another, and crushed pretzels in a third bowl.
- Bread Chicken: Dip chicken in flour, then egg mixture, and finally coat with crushed pretzels, pressing gently to adhere.
- Bake Chicken: Place chicken on baking sheet and bake 25-30 minutes until internal temperature reaches 165°F (75°C) and crust is golden.
- Prepare Mustard-Cheddar Sauce: In a saucepan over medium heat, combine milk, Dijon mustard, and Worcestershire sauce. Heat until warm.
- Add Cheese: Stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper. Remove from heat.
- Serve: Let chicken rest a few minutes after baking. Serve with mustard-cheddar sauce.
Notes
- For extra crispiness, broil the chicken for the last 2 minutes of baking, watching carefully.
- Leftover chicken is great for sandwiches or salads the next day.
- Substitute vegan butter and dairy-free cheese to make this recipe vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American