Honey Mustard Pretzel Chicken

This Honey Mustard Pretzel Chicken is crunchy on the outside, juicy on the inside, and full of flavor. I love how the sweet and tangy honey mustard pairs with the salty pretzel coating, making a dish that feels indulgent but is simple to prepare. It’s a fun twist on classic breaded chicken, and I enjoy serving it for both weeknight dinners and casual gatherings.

Why You’ll Love This Recipe

I like this recipe because it uses just a handful of ingredients yet delivers big flavor. The pretzels create a crispy crust without needing breadcrumbs, and the honey mustard acts as both a marinade and a binder. I also love how versatile it is I can serve the chicken with a salad, roasted vegetables, or even cut it into strips for dipping.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup Dijon mustard
½ cup honey
6 boneless skinless chicken breasts
2 cups pretzels crushed

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking sheet.
2. I whisk together the Dijon mustard and honey in a small bowl to make the coating.
3. I crush the pretzels into fine crumbs and place them in a shallow dish.
4. I dip each chicken breast into the honey mustard mixture, coating it well.
5. I press the chicken into the crushed pretzels, making sure each piece is evenly coated.
6. I place the coated chicken breasts on the prepared baking sheet.
7. I bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown.
8. I let the chicken rest for a few minutes before serving.

Servings and Timing

This recipe serves 6 people. Preparation takes about 15 minutes, and baking requires 25–30 minutes.

Variations

Sometimes I add a bit of garlic powder or paprika to the pretzel crumbs for extra flavor. If I want more sweetness, I use honey mustard pretzels instead of plain. For a spicy kick, I stir a little hot sauce into the honey mustard mixture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake the chicken in a 350°F (175°C) oven for about 10 minutes to keep the crust crispy. I avoid microwaving since it makes the pretzel coating soggy.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can use boneless chicken thighs, though the cooking time may be slightly longer.

Do I need to marinate the chicken?

No, but I sometimes let it sit in the honey mustard mixture for 30 minutes for extra flavor.

Can I use yellow mustard instead of Dijon?

Yes, but the flavor will be milder and less tangy.

How do I crush the pretzels?

I place them in a zip-top bag and crush them with a rolling pin until finely ground.

Can I air fry this recipe instead of baking?

Yes, I cook the chicken in an air fryer at 375°F (190°C) for about 15–18 minutes.

Can I make this recipe gluten-free?

Yes, I use gluten-free pretzels to make it gluten-free.

What side dishes go well with this chicken?

I like serving it with roasted vegetables, mashed potatoes, or a fresh salad.

Can I use honey mustard sauce from a bottle?

Yes, but I prefer mixing my own for a fresher taste.

Does the pretzel coating stay crispy?

Yes, it stays crispy if baked properly and reheated in the oven.

Can I freeze this chicken?

Yes, I freeze it after baking, then reheat in the oven until warmed through.

Conclusion

I enjoy making Honey Mustard Pretzel Chicken because it’s quick, easy, and always a crowd-pleaser. The combination of sweet honey, tangy mustard, and crunchy pretzels creates a unique coating that makes ordinary chicken breasts exciting. It’s a recipe I turn to when I want something fun and flavorful with minimal effort.

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