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Pretzel Chicken with Mustard-Cheddar Sauce

A fun and tasty dish featuring crunchy pretzel-coated chicken breasts paired with a creamy mustard-cheddar sauce. Perfect for weeknight dinners or weekend treats!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken breasts, boneless skinless Choose thighs for more flavor.
  • 2 large Eggs For coating the chicken.
  • 1 cup Mustard-cheddar sauce Use store-bought or homemade.
  • 1/2 cup Cheddar cheese For sprinkling on top.
  • 1/2 cup Milk Use any variety of milk.
Coating and Seasoning
  • 1 cup All-purpose flour
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 2 cups Pretzels, crushed Finely crushed for better adhesion.
  • Salt and pepper Salt and pepper to taste
  • 1 tablespoon Dijon mustard For added flavor in the egg mixture.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Crush the pretzels into fine crumbs and set aside.
  3. In a bowl, mix flour, garlic powder, onion powder, salt, and pepper.
  4. In another bowl, beat the eggs and mix with Dijon mustard and milk.
Coating
  1. Dip each chicken breast in the flour mixture, then the egg mixture, and finally coat with crushed pretzels.
  2. Place the coated chicken on a baking sheet.
Cooking
  1. Bake for 25-30 minutes until golden and cooked through.
  2. In a saucepan, heat the mustard-cheddar sauce until warm.
Serving
  1. Serve the pretzel chicken with the sauce drizzled on top and sprinkle with cheddar cheese.

Notes

If you have leftovers, let the chicken cool completely, and store it in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, place it in the oven at 350°F (175°C) until warmed through.