Preheat your oven to 400°F (200°C). Pat the chicken breast dry with paper towels, then season with salt, pepper, garlic powder, and onion powder on both sides.

Set up three stations for the dredging process: one for all-purpose flour, one for beaten eggs, and one for crushed pretzels.

Coat each chicken breast in flour, shaking off any excess. Dip it in the egg mixture, allowing excess to drip off, then press it into the crushed pretzels for even coating.

Heat oil in a skillet over medium heat. Once hot, add the chicken and cook for about 5-7 minutes on each side until golden brown.

Transfer the chicken to a baking sheet and place in the preheated oven for an additional 10-15 minutes to ensure it’s cooked through.

While the chicken cooks, whisk together the heavy cream, Dijon mustard, and shredded cheddar cheese in a saucepan over medium heat. Stir continuously until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.

Once the chicken is done baking, remove it from the oven, plate it, and drizzle the warm mustard-cheddar sauce over the top. Serve immediately.