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. Laura says

    This was amazing!!! We used Glutino brand gluten-free pretzels and it worked great. We also used chicken strips instead of chicken breasts…more pretzel in each bite. :) The sauce warmed up nicely to pour over chicken and rice. Thanks for the great recipe.

  2. Chris says

    This sounds delish, and I’m getting ready to tcook it for dinner tonight. Have you tried this with fish? I’m thinking if we like it tonight, may try it next week with fish. :)

    • says

      I haven’t tried it with fish Chris! I did do a maple mustard shrimp a few weeks ago and it was really good. If you try it please let me know how it turns out.

    • says

      Hi Sarah! It’s just a matter of preference. Bottled water gives a crisper, cleaner flavor especially since you’re not cooking the sauce. My faucet water has a strange smell and I never drink it or use it for cooking. If you’re ok with your faucet water then by all means you may use it.

  3. Karen says

    My pretzels were pretty dry on the chicken. Yours looks a little more moist. Did you soak them in the honey mustard?

      • Alicia says

        i was already planning something green but with something else too like maybe a light herbed rice?

      • says

        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!

  4. Tracey says

    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???

    • says

      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!

  5. Jodi says

    I just made this and used honey mustard and onion pretzels instead of plain pretzels! It was really yummy!

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