Honey Mustard Pretzel Chicken


I am so excited to share this recipe with you. I made it for the first time tonight and loved it so much! In fact, maybe I’ll go heat up some of the leftovers right now…

I have to admit that I wasn’t too sure if I was going to like it though. First of all, I have been so over chicken recently. Maybe it’s because I’ve made shredded chicken too much in the crock pot and the last time I made baked chicken, I wasn’t in love with how it turned out. I’m very picky with chicken. Plus, pretzels as the coating? It sounded a little too peculiar.

But, oh my gosh! The pretzels were delightfully crunchy and the honey mustard sauce was so sweet and tangy… it was SO good. Make it for dinner tomorrow. You won’t be disappointed!


  • 4 cups hard pretzels, coarsely crushed
  • 1/2 cup olive oil
  • 1/2 cup Dijon mustard
  • 1/3 cup honey
  • 1/4 cup water
  • 3 tablespoons red wine vinegar
  • coarse salt and fresh ground black pepper
  • 1 + 1/2 pounds boneless chicken breasts


  1. In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Wipe the crumbs out of the food processor.
  2. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
  3. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
  4. Pour half of the dressing into a large shallow bowl and add the chicken breasts. If you have time, let the chicken marinate in the dressing for a couple of hours. If you’re in a rush, turn to coat the chicken evenly then dredge them in the pretzel crumbs using your hand to pat them on if needed.
  5. Preheat oven to 400° F.
  6. Place chicken on a greased, foil covered, baking sheet and bake 20 – 25 minutes or until cooked through (internal temperature 165 – 174 degrees F.).
  7. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.

Easy enough, right? Now if you excuse me, I have some leftovers to attend to…

Recipe and photo from Cinnamon Spice & Everything Nice.

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