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
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Serves: 4 - 5 servings
Pretzel crusted chicken breasts with a sweet and tangy honey mustard sauce.
Ingredients
  • 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
Instructions
  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.
Notes
*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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Comments

  1. Julie says

    I love this chicken. The first time I made it I didn’t have enough dijon mustard so I used stone ground for half of the recipe. It is fantastic. I always double the recipe for the pretzel/panko mix and the mustard sauce as well. I put the extra in the freezer. It takes quite a bit of time and mess to make this, so half the work is done next time around.

    • says

      Thanks a lot Julie! I LOVE it too! I’m glad to hear the sauce is freezable. What a great idea to double the recipe! :)

  2. Paula says

    This was a great dish! We served it on top of salad, using the extra honey mustard for the salad dressing.

  3. Fred says

    1/2 cup of flour and 4 cups of the pretzel/breadcrumb coating was way, way too much. I would make this again but cut those two by half, or 2/3.

    • says

      Thanks for the feedback Fred! That’s why I have you add a little at a time to the dish so you don’t contaminate them. You can save them for next time in a glass jar or ziploc bag. They’re good on pork chops too.

  4. Sarah says

    How do you think this would turn out using thin cut boneless pork chops instead of chicken?

  5. Samantha says

    My husband hates mustard but I really want to make this dish – any suggestion for a substitute for the mustard?! THANKS!

    • says

      There’s no substitute! The entire dish depends on the mustard! I say make it for yourself and prepare one of the pieces a different way for him! :-)

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