Ingredients
- For the chicken: 2 cups crushed pretzels
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil or melted butter
- For the mustard-cheddar sauce: 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- 2 tablespoons Dijon mustard
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking dish or line a baking sheet with parchment paper.
- In a shallow bowl, mix crushed pretzels with garlic powder, onion powder, paprika, salt, and black pepper.
- In another bowl, whisk eggs and milk. Dip each chicken breast into the egg mixture, then press into the pretzel mixture until fully coated.
- Place coated chicken on the baking sheet and drizzle or brush with olive oil or melted butter.
- Bake for 25–30 minutes, flipping halfway, until golden brown and cooked through.
- For the sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking until thickened. Stir in cheddar cheese and Dijon mustard until smooth. Season with salt.
- Serve chicken hot, drizzled with mustard-cheddar sauce.
Notes
- Substitute whole-grain mustard for Dijon for texture variation.
- Add cayenne pepper to pretzel coating for heat.
- Use reduced-fat cheddar for a lighter version.
- Bake on a wire rack for extra crispy chicken.
- Store leftover chicken in the refrigerator for up to 3 days; reheat in oven at 350°F for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg
