Preheat your oven to 400°F (200°C). Use parchment paper to line a baking sheet to prevent sticking and ensure easy cleanup.

Season the chicken breasts by generously sprinkling with salt, pepper, garlic powder, and onion powder.

Set Up a breading station! In one bowl, place the all-purpose flour. In a second bowl, beat together the eggs and Dijon mustard. In a third bowl, add the coarsely crushed pretzels.

Coat each chicken breast thoroughly: first dip it into the flour, then the egg mixture, and finally into the crushed pretzels.

Arrange the coated chicken on the prepared baking sheet. Bake for 25-30 minutes, until the internal temperature reaches 165°F (75°C) and the crust turns golden brown.

Combine ingredients for the sauce: In a saucepan over medium heat, whisk together the milk, Dijon mustard, and Worcestershire sauce until warmed through.

Stir in the shredded cheddar cheese gradually until melted and smooth. Adjust seasoning if needed.

Serve your crispy pretzel chicken hot, generously drizzled with the mustard-cheddar sauce.