Honey Mustard Pretzel Chicken

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.

Update: I tested and improved on the original recipe after some readers expressed problems with the pretzel coating. You can still find the recipe that I used here from Food & Wine if interested. Below is my updated version and what I feel is a fail-proof recipe. The pictures above are the new recipe and the one below the old.

Honey Mustard Pretzel Chicken
Prep time:
Cook time:
Total time:
Serves: 4 - 5 servings
Pretzel crusted chicken breasts with a sweet and tangy honey mustard sauce.
  • 1 cup panko crumbs
  • 1 cup pretzel crumbs*
  • ½ cup neutral tasting olive oil
  • ½ cup Dijon mustard
  • ⅓ cup honey (Iike clover or orange blossom)
  • ¼ cup bottled water
  • 3 tablespoons red wine vinegar
  • coarse salt and fresh ground black pepper
  • 1 + ½ pounds boneless chicken breasts
  • ½ cup flour, plus more if needed
  1. Preheat the oven to 400° F. Lightly grease with oil a large, non-stick baking sheet or roasting pan. If you don't have a non-stick pan line a regular pan with parchment and lightly grease with oil.
  2. In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool.
  3. In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs. Wipe the crumbs out of the food processor.
  4. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
  5. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
  6. Pound the chicken breasts out to an even thickness using a mallet. Season well with salt and pepper.
Set up a dredging station:
  1. 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).
  2. Working one at a time and using tongs dredge 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.
  3. Bake 16 - 25 minutes depending on their thickness/size or until cooked through (internal temperature 165 - 174 degrees F.).
  4. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.
*I used these pretzels but you can also use the harder sourdough type.

Adapted from Food & Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano
All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.


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  1. Jaime says

    I am about to make this for dinner! I have everything! But…. Red wine vinegar. Can I sub another kind? I have white wine vinegar. Thoughts? Thanks!

  2. Jeni Hennessey says

    One of the best chicken dishes I have tried in a long time. Quick and easy, full of flavor and sure to become a favorite in our house

  3. Kelly says

    LOVE LOVE LOVE this recipe! I make it all the time..great as leftovers too, on salads etc….

      • Sarah C says

        it’s approximately 485 calories per serving when you use 20oz of chicken (what I had on hand) – this takes into account the amounts of pretzel, flour, dressing etc. that you DO NOT use as well. Other macros: 30g protein, 16g fat, 40g carbs, 2g fiber. (those are the macros I track. If you need other information I can recommend the recipe builder at My Fitness Pal or SparkPeople websites :) I used the builder at My Fitness Pal to find the information I provided here)

      • Sarah C says

        Oh, that would be for 4 servings of 5oz per person (uncooked weight), by the way!

  4. says

    We currently do not have a food processor, is there any way you could give some suggestions for this recipe to be modified for those without a food processor?

    (For the record we are getting one but it’s on our wedding registry so we won’t have it for a while yet.)


    • says

      Hi Rayne! Do you have a blender? That will work for the dressing! If not you can whisk it together by hand – add the oil last so that it emulsifies. You can put the pretzels in a ziploc bag on a cutting board, cover it with a kitchen towel and pound them with a meat mallet or small frying pan to crush them. Hope this helps!

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