This has quickly become one of my favorite weeknight dinners. The secret I love is coating the chicken in honey mustard before pressing it into crushed pretzels — the mustard soaks in and gives each bite great flavor, while the pretzels add a salty, crunchy crust. My kids couldn’t get enough of the extra sauce for dipping, and my husband agreed it was genuinely delicious even when I wasn’t overly hungry. We served it with sweet potato fries, but the recipe is versatile and pairs nicely with roasted vegetables, a simple salad, or mashed potatoes.
Pretzel Crusted Honey Mustard Chicken
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Ingredients
- 2 large chicken breasts, halved width-wise to make 4 pieces
- 2 cups pretzels
- ¾ cup light mayonnaise
- 3 Tbsp yellow mustard
- ¾ tsp garlic powder
- 1 ½ Tbsp apple cider vinegar
- 3 Tbsp honey
- ¾ tsp salt
- ¼ tsp pepper
Instructions
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Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and set an oven-safe wire rack on top; set aside.
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Make the honey mustard: whisk together the mayonnaise, mustard, garlic powder, apple cider vinegar, honey, salt, and pepper. Pour about one-third to one-half of the mixture onto a plate for coating the chicken and refrigerate the remaining sauce for serving.
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Place the pretzels in a food processor and pulse until coarsely ground, leaving small pieces for texture. Spread the crushed pretzels on a plate.
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Brush or roll each chicken piece in the prepared honey mustard, then press into the crushed pretzels to coat. Arrange the breaded chicken on the wire rack over the baking sheet. Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest a few minutes, slice if desired, and drizzle with the reserved honey mustard or serve it on the side for dipping.
Notes
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