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

    Looks delicious and I’m excited to try it. Question though: Is there anything that you think would make a good substitute for the red wine vinegar in this recipe? I’m willing to pick some up if you don’t think there’s a good substitute!

    Beautiful pictures, by the way!

  2. Tammy says

    This was wonderful-what a great meal that was a perfect treat for “mother in law Thursday’ “

  3. maria says

    i have a few questions- what type of oil did you use? also when you toasted the panko breadcrumbs do you put anything in the pan

    • says

      Hi Maria! I use regular olive oil (not extra virgin) and I toast the panko in a dry cast-iron or stainless steel pan. Hope this helps!

  4. Carl says

    This was delicious! Easy and all the kids actually ate it! We used legs because we didn’t have boneless and it worked out perfectly!

  5. Amy says

    This was yummy and the whole family loved it. I will never buy honey mustard dressing again. The dressing was so easy to make and super tasty, and it has a lot less preservatives than the bottled kind. Thanks so much for sharing!

  6. Aimee says

    I made this for dinner tonight & it was fabulous! Thank you for posting this recipe, it will be a family favorite!

  7. Brittany Crowell says

    When I made the honey mustard, the taste is incredible! By far the best honey mustard I’ve ever had, however the sauce was quite runny. Is it supposed to be or is there a way to thicken it up?

    • says

      Hi Brittany! The honey mustard should be the consistency of a salad dressing. You can thicken it up by adding a little extra mustard and/or honey to balance it out. Thanks for making it! I could drink the honey mustard – it is sooooooo good!

  8. Susie says

    Pretty yummy! I made 4 pieces of chicken so should have cut the panko & pretzel crumbs in half.

    • says

      Thank-you Susie! If you didn’t pour all your bread crumbs in the dish – meaning if they didn’t touch the raw chicken you can save the leftover crumbs for next time! Store in a tightly covered container in a cool, dry place or in the refrigerator.

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