Description

Crunchy pretzel-crusted chicken baked to golden perfection and finished with a creamy Dijon-cheddar sauce. Family-friendly, weeknight-easy, and irresistibly savory.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1½ lb), pounded even
2 cups coarsely crushed pretzels
1 cup all-purpose flour
2 large eggs
1 Tbsp Dijon mustard (for egg wash)
1 tsp garlic powder
1 tsp onion powder
3/4 tsp kosher salt
1/2 tsp black pepper
Oil spray
Mustard-Cheddar Sauce: 1/2 cup milk, 2 Tbsp Dijon, 1 tsp Worcestershire, 1/2 cup shredded sharp cheddar, pinch salt & pepper

Instructions

Preheat oven to 400°F (200°C). Line a sheet pan with parchment and set a greased wire rack on top.
Season chicken with garlic powder, onion powder, salt, and pepper.
Set up breading: flour in one bowl; eggs whisked with Dijon in second; crushed pretzels in third.
Dredge chicken in flour, dip in egg, then press into pretzels. Place on rack.
Bake 25–30 minutes until coating is deep golden and internal temp is 165°F.
Meanwhile, warm milk, Dijon, and Worcestershire in a small saucepan over medium-low. Off heat, stir in cheddar until smooth; season.
Rest chicken 3–5 minutes; serve with warm sauce and parsley.

Notes

Crush pretzels coarsely for best crunch. Bake on a rack so the bottoms stay crisp. For a gluten-free version, use GF pretzels and GF flour. Air-fry at 380°F for 10–12 minutes, flipping once.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 450
Sugar: 3g
Sodium: 900mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 40g
Cholesterol: 140mg

Keywords: pretzel chicken, mustard cheddar sauce, crispy baked chicken, weeknight dinner, kid friendly