Pretzel crusted chicken breasts with a sweet and tangy honey mustard sauce.
Honey mustard is my favorite type of mustard especially when we’re talking chicken. They belong together like peanut butter and jelly.
The homemade honey mustard sauce is used two ways. First, to coat the chicken before dredging in the pretzel crumbs and second, as a tasty sauce.
While the chicken was cooking I was dunking pretzels into it left and right. To say it’s slightly addicting is an understatement.
I may have had to make a second batch. I’ll never tell.
Pretzel crumbs make the best crispy coating for chicken! They work miracles on baked chicken making it so crunchy you might mistake it for fried. They form a crust that traps all the juices inside the chicken where they belong to help make it moist and tender.
You get crunchy pretzels, soft chicken and mouth-watering sauce in every single delicious bite making this an easy favorite.
Pretzel crusted chicken breasts with a sweet and tangy honey mustard sauce.
Ingredients
Instructions
- Preheat the oven to 400° F. Set a wire rack (like an oven-safe cookie rack) over a large rimmed baking sheet.
- In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Wipe the crumbs out of the food processor.
- Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
- Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
- Pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs using your hand to pat them on if needed.
- Set them on the wire rack and bake 20 - 25 minutes or until cooked through (internal temperature 165 - 174 degrees F.).
- Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.
Notes
Adapted from Food & Wine
what would be a good side dish for this?
Hi Alicia! Something green and light like a tossed salad, string breans, spinach or peas.
i was already planning something green but with something else too like maybe a light herbed rice?
Rice would be perfect Alicia! I was thinking of my other chicken recipe – my swiss cheese chicken – when I answered you. Rice is a much better choice. Happy Valentine’s Day!
I made this chicken yesterday. I do not have a wire rack so I just put them on a baking sheet. The crust was soggy, but still delicious. I will either get a rack or try to pan fry in my favorite cast iron skillet.
Also, do you pound these flat???
Hi Tracey! You can pound them out a little bit but not too thin because they’ll cook too fast and the breading won’t have time to crisp up. I bet they would be great pan-fried! Thanks for making them!
I just made this and used honey mustard and onion pretzels instead of plain pretzels! It was really yummy!
Thanks Jodi! That is great to hear!
What if I don’t have the red wine vinegar. Can I try balsamic?
Any would work out fine! I think I would go with the white wine vinegar!
This looks amazing!