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Pretzel Chicken With Mustard Cheddar Sauce

Crunchy, oven-baked Pretzel Chicken with Mustard Cheddar Sauce brings a bold, pub-style twist to your dinner table. Flavorful, easy, and perfect for any crowd.
Calories:
Author: Sandra Myers

Ingredients

  • 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

Instructions

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Pat chicken dry and season with salt, pepper, garlic powder, and onion powder.
  • Set up 3 bowls: flour in one, beaten eggs with Dijon mustard in another, crushed pretzels in the third.
  • Dredge chicken in flour, dip in egg mixture, then press into pretzels to coat.
  • Place on baking sheet and bake for 25–30 minutes until golden and internal temp reaches 165°F (75°C).
  • For the sauce, heat milk, Dijon, and Worcestershire in a saucepan. Stir in cheddar until melted and smooth. Season to taste.
  • Let chicken rest a few minutes, slice, and serve with warm mustard-cheddar sauce.