Honey Mustard Pretzel Chicken

by Elizabeth on August 20, 2013

Sunday night I wanted to try something a little more time consuming since Joe was home to help with Noah. I pinned a recipe for Honey Mustard Pretzel Chicken last week so tried my hand at it!


  • 2 cups panko crumbs
  • 2 cups pretzel crumbs
  • 1/2 cup olive oil
  • 1/2 cup spicy Dijon mustard
  • 1/3 cup honey 
  •  1/4 cup water
  • salt and black pepper
  • 1 + 1/2 pounds boneless chicken breasts
  • 1/2 cup flour, plus more if needed
    • Preheat the oven to 400° F. Lightly grease with oil a large, non-stick baking sheet or roasting pan. 
    • In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool.
    • Grind the pretzels into fine pieces.
    • Add the oil, mustard, honey, water and vinegar to the pretzel pieces and mix until smooth.
    • Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
    • Season chicken breast well with salt and pepper.
  1. To coat the chicken:
  • Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish (add the remaining half pretzel crumbs to the dish as needed).
  • Working one at a time and using tongs dip the chicken in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed. Place on greased baking sheet.
  • Bake 16 – 25 minutes depending on their thickness/size or until cooked through (internal temperature 165 – 174 degrees F.).
  • Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.
I adapted my recipe slightly from here. I think next time I will cook the chicken in a pan with the breadcrumbs for a bit just because the texture was a bit soggy. I also want to try to add an egg to the pretzel and mustard coating so there is a binding agent while it cooks. 

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{ 7 comments… read them below or add one }

1 Courtney August 20, 2013 at 2:17 pm

That sounds AMAZING!
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2 Carly @ Snack Therapy August 20, 2013 at 2:42 pm

Yay! I was hoping you’d post this recipe :) . It looks amazing, despite the sogginess. Can’t go wrong with the sweet/salty thing!
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3 Alison @ Daily Moves and Grooves August 20, 2013 at 3:44 pm

YUM. This looks so good! It’s like a slightly more sophisticated version of a dinner I would love when I was 10. Love it when meals bring back nostalgic flavors!
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4 Jojo @ RunFastEatLots August 20, 2013 at 6:57 pm

I LOVE honey mustard and use it on everything from fries to chicken tenders, wraps, and even salad! This recipes looks delicious and easy, too :P
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5 Hali August 20, 2013 at 10:26 pm

Wow! That looks tasty! One day, I need to actually cook something that I pin ;-) You are my inspiration with all of your great meals.
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6 [email protected] August 20, 2013 at 10:37 pm

Honey mustard+chicken= So Amazing!
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7 Melissa @ Freeing Imperfections August 21, 2013 at 8:14 am

This looks amazing! I’m actually making chicken nuggets tonight. Too bad I don’t have any pretzels!
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