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.