Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts (pounded evenly if thick)
- 2 cups coarsely crushed pretzels (for coating)
- 1 cup all-purpose flour (for dredging)
- 2 large eggs (beaten)
- 1 tablespoon Dijon mustard (mixed with eggs)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Mustard-Cheddar Sauce
- ½ cup shredded cheddar cheese
- ½ cup milk
- 1 cup prepared mustard-cheddar sauce (for serving or drizzling)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to get it ready for baking the chicken to a perfect golden brown.
- Set Up Breading Stations: Arrange three bowls: Bowl 1 with combined flour, garlic powder, onion powder, salt, and pepper; Bowl 2 with whisked eggs mixed with 1 tablespoon Dijon mustard; Bowl 3 with coarsely crushed pretzels.
- Dredge Chicken: Coat each chicken breast evenly with the seasoned flour, then dip it into the egg and mustard mixture, making sure it’s fully coated. Finally, press the chicken into the crushed pretzels, covering it completely to ensure a crispy crust.
- Bake Chicken: Place the coated chicken breasts on a parchment-lined or greased baking sheet. Bake for 25 to 30 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
- Prepare Sauce: While the chicken bakes, heat the milk and shredded cheddar cheese in a saucepan over medium heat. Stir continuously until the cheese melts and the sauce becomes smooth. Add the prepared mustard-cheddar sauce and mix well to create a creamy, flavorful drizzle.
- Serve: Once the chicken is done, remove from the oven and drizzle the warm mustard-cheddar sauce over each piece. Serve immediately alongside roasted potatoes or a fresh salad for a complete meal.
Notes
- Ensure chicken breasts are pounded to an even thickness to guarantee even cooking.
- The mustard-cheddar sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
- For extra crispiness, you can broil the chicken for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Substitute milk with a non-dairy alternative like almond or oat milk for a lactose-free version.
- Use gluten-free pretzels and flour if needed to make this recipe gluten free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 125 mg
