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My little 5 year old loves pretzels. So I was excited to give this recipe a try because I thought that he would like it. Not sure you can go wrong with chicken crusted in pretzels with a homemade honey mustard sauce.
The homemade honey mustard sauce was fantastic! Then dipped in crushed pretzels and panko crumbs made it delicious!
This was a hit with the family including the 5 year old! The chicken was so moist and tender inside and I loved the added crunch that the pretzels gave. The honey mustard sauce really balanced out the flavor making it a perfect meal!
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Honey Mustard Pretzel Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups panko crumbs
- 2 cups pretzel crumbs
- ½ cup olive oil
- ½ cup Dijon mustard
- ⅓ cup honey
- ¼ cup water
- 3 tablespoons red wine vinegar
- ½ cup all-purpose flour
- coarse salt, to taste
- fresh ground black pepper, to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Lightly grease a non-stick baking sheet or line with parchment paper or aluminum foil.
- In a medium skillet, toast the panko breadcrumbs over medium heat until lightly golden, stirring constantly. Remove from heat and set aside.
- In a food processor, pulse the pretzels until coarsely ground. Place the crumbs in a shallow dish and mix with the panko breadcrumbs.
- Wipe out the crumbs from the processor. Add the oil, mustard, honey, water, and vinegar and pulse until smooth. Season with salt and pepper to taste.
- Pound the chicken with a mallet to even the thickness and season well with salt and pepper.
- Set up a dredging station with the shallow bowl of breadcrumb mixture, add the flour to a large plate, and pour half of the dressing into a shallow bowl.
- Dredge the chicken in the flour, then into the dressing, and lastly coat in the pretzels. Repeat with each chicken piece and place them onto the prepared baking sheet.
- Bake for 16-25 minutes or until the chicken is cooked through. Serve with remaining honey mustard dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for my wife and I, turned out great. The mustard sauce, however, doesn’t need nearly that much vinegar. It was way too strong. I recommend adding that one last, and doing it to taste (small bits at a time).
The first attempt for this was a total bust for me. I used tap water instead of bottled water like the recipe said, which resulted in my kitchen bursting into flames. I tried to put the flames out with my extinguisher, but this was no earthly fire- it seemed to almost laugh at my attempts, and I heard the sounds of screaming souls and Metallica lyrics played backwards, as the flames beckoned me to join them in the underworld . I think this was because of toxins in the water.
This was absolutely delicious when my daughter-in-law made it!!!!
That pretzel crust is PURE GENIUS!
Low and behold this was yet ANOTHER hit for us! My 15mo year old even liked it, I’ve never seen her eat that much chicken in one sitting!! I seriously was starting to think she would be a vegetarian!
Making this tonight and I have to say the honey mustard tastes VERY tart….I’m a little nervous!
Usually I buy very thick chicken breasts and butterfly them so I would love to know how many pounds of chicken are the 4 chicken breasts. Thanks!
Looks amazing and I bet the texture is fantastic! Would love to try this…
YUM!! This looks so great! I love anything with honey mustard so I will be giving this a try! Pinned!