Pretzel Chicken with Mustard-Cheddar Sauce

Ingredients

For the Chicken

4 boneless, skinless chicken breasts

2 cups crushed pretzels

½ cup all-purpose flour

2 large eggs

¼ cup milk

Salt and pepper, to taste

2 tbsp vegetable oil

For the Mustard-Cheddar Sauce:

2 tbsp butter

2 tbsp all-purpose flour

1 cup milk

1 cup shredded cheddar cheese

2 tbsp Dijon mustard

Salt and pepper, to taste

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the crushed pretzels in one shallow bowl, flour in another, and whisk the eggs with milk in a third bowl.

Season the chicken breasts with salt and pepper.

Dredge each chicken breast in the flour, shaking off any excess.

Dip into the egg mixture, then press firmly into the crushed pretzels, coating all sides evenly.

Cook the Chicken:

In a large skillet, heat vegetable oil over medium-high heat.

Sear the coated chicken breasts for 3–4 minutes per side, or until golden brown.

Transfer the chicken to the prepared baking sheet and bake for 15–20 minutes, or until fully cooked (internal temp should reach 165°F / 74°C)

Make the Mustard-Cheddar Sauce:

In a medium saucepan, melt butter over medium heat.

Whisk in flour and cook for 1–2 minutes until slightly browned and bubbling.

Gradually whisk in milk, stirring constantly until the mixture thickens and simmers.

Reduce heat to low and stir in shredded cheddar until fully melted.

Mix in Dijon mustard and season with salt and pepper to taste.

Serve hot, drizzled generously with the mustard-cheddar sauce. Optionally, serve with a side of roasted veggies or mashed potatoes.