Crispy Pretzel Chicken with Mustard-Cheddar Sauce

Place the coated chicken breasts on the prepared baking sheet and bake for 20–25 minutes, or until the chicken is cooked through and the coating is golden brown.The pretzel crust should appear crisp and deeply golden, and the chicken juices should run clear when sliced.

While the chicken bakes, prepare the sauce. In a small saucepan over medium heat, combine the milk, Dijon mustard, and honey. Stir until heated through.The mixture should steam lightly without boiling; keeping it gentle prevents scorching and helps the flavors blend.
Gradually add the shredded cheddar cheese, stirring until melted and smooth. Remove from heat.Adding the cheese slowly allows it to melt evenly, creating a silky sauce without clumps.

Once the chicken is done, serve it hot with the mustard-cheddar sauce drizzled over the top or on the side for dipping.The contrast between the crisp coating and the creamy sauce is at its best when served immediately.

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