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. Nechama says

    Hi Reeni. First of all I’m so impressed that you respond to every single comment! That is so nice :) i was wondering if I use regular mustard instead of dijon, would it affect the taste ? Also would you recommend using rold gold pretzel or sourdough more? Thanks! Looking forward to making it :)

    • says

      Hi Nechama! Using regular mustard will change the flavor! Dijon is best for this! But with that said I’m all about using what you have on hand so go ahead and try it if that’s all you have! It will still be good. As for the pretzels – it’s up to you – sourdough might add a little more flavor – the rold gold’s are kind of plain tasting. This gets most of it’s flavor from the honey mustard. I can’t wait to hear how you like it! Thanks for your sweet comment and your questions! :-)

      • Nechama says

        Thanks, I’ll try it with regular since thats what I have at home…also if I’m making it for Friday night, and I’d like to bake it Friday afternoon, but prepare it today – is it better to bread everything now and refrigerate it overnight, or just prepare everything separately and bread immediately before baking? Thanks again!

      • says

        Hi Nechama! I would get everything ready and then do the actual breading right before you bake it. Hope everything works out well! :-)

  2. Aubrey says

    you aren’t kidding that honey mustard is addicting!!! I’ve devoured it with pretzels and on sandwiches. .. I will gladly admit I had to make more since I had premade it intending to cook the chicken the next day. I didn’t actually make it until a week later… delicious!!!!

  3. Juanita says

    Thanks for sharing this recipe! I just made it, and I’m going to try it again with modifications next time. I hate wine, and I felt like the red wine vinegar really shone through. I added a lot more mustard and could still smell it and taste it, so I added a bit of mayo, and that cut it a bit, and when it was time to eat, I couldn’t really taste it. I really liked the panko/pretzel crust, so next time I make it, I’m going to try it with the honey mustard recipe I usually use (just mustard, honey, and mayo).

    I noticed in the comments a lot of people asked for suggestions for side dishes — I made a broccoli casserole and corn on the cob, and it was a filling and delicious meal.

  4. says

    thanks so much for the recipe! made this for dinner tonight and had to peel my husband away from the oven while they were baking they smelled so good!!

    • says

      Yes you can! Put the pretzels in a bag and crush them with something heavy – a meat mallet or frying pan, cup, whatever you have. To make the honey mustard whisk everything together but the oil and slowly add the oil while whisking and keep whisking for a minute or two. You may need to whisk it together again right before you use it.

  5. says

    Made this tonight for dinner. Thanks for the great recipe! I used honey mustard pretzel pieces for the coating, so good!

  6. Callie says

    I just made this for my brother and I, very delicious! He is a picky eater, and he said he would eat it again if I made it! I found this recipe from Pinterest, and since was such a success, I’ll have to look through more of your recipes. Thank you for the inspiration! :)

  7. Ginger says

    Wow. I’m almost afraid to try this, it sounds so good. I am having a moment of peace! Thanks.

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