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. says

    I have pinned your recipe last night itself and i’m gonna make a try tonight :-) I think your recipe will make my family very happy!! :-) Keep on sharing :-)

  2. katie says

    I have this recipe on deck for supper tonight and I’m anxious to give it a try~ looking over the ingredients, I’m wondering why bottled water? Just curious~

    • says

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

  3. Glenn Sullivan says

    I made this last night and it was excellent!

    I used three chicken breasts (2lb) filleted into thinner half-breasts for a total of six pieces of chicken. I also only ended up using half of the panko (1 cup) and half of the ground pretzels (1 cup, or 4 oz) to start with and didn’t need to use the rest… I still had some leftover in the bowl after coating all six pieces. I guess I get to make it again!

    The tang of the sauce as a base for the coating was my favorite part, and the coating did an excellent job of keeping the juices inside the chicken, so it was very moist.

    Thanks for the recipe!

    • says

      Thanks for giving it a try Glenn! I’m happy to hear it was a hit – it’s become a regular in my house too. Have a good weekend!

  4. Stacy says

    Thank God for Pinterest. This was amazing! I modified it a bit though because my hubby doesn’t like honey mustard (weird) so I substituted that for egg whites in the dredging, and just used the honey mustard as a drizzle for my piece. I didn’t have vinegar or “Dijon” mustard (used yellow) and everything still turned out so delish! Will be making it again.

  5. Jodi says

    We had this last night for dinner. We were 5 adults and 2 kids… everyone loved it! This recipe is delicious! We’ll definitely have it again! Thanks :-)

  6. Kara says

    Have you tried using a wire rack for baking? I checked out the original recipe, and several others commented that it’s “a must” — mine is already in the oven on a greased baking sheet, otherwise I would have tried the rack! Also, I saw that several people mentioned using Olive Oil Pam to spray the chicken before sticking it in the oven.. not sure if it would affect the flavor, or if it just gives the coating a less dry appearance. Excited for this one! Thanks :)

    • says

      The first time I made it I used a wire rack – honestly it didn’t make much difference. I thought the chicken stayed juicier on the baking sheet. Thanks for making it Kara! I’d love to hear how it turns out!

      • Kara says

        We JUST finished dinner — it was delicious! A big hit with my almost-3-year-old and my husband! They’re already asking that I make it again soon :) I wouldn’t make any changes — it turned out perfectly on the baking sheet!

  7. Amanda says

    This was simply amazing!! I can’t wait to make it again in a double or triple batch for a freezer meal!

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