Honey Mustard Pretzel Chicken

I found this recipe over at Cinnamon Spice & Everything Nice, and had to try it!  I made a few adjustments to the recipe to suit our tastebuds and I didn’t like the thought of cooking chicken right on the rack, so I used my Pampered Chef Stoneware.  It was DELICIOUS!  I can’t imagine anything better to do to a chicken breast!  If you try it let us know.

Adapted from Cinnamon Spice and Everything Nice
Honey Mustard Pretzel Chicken

Recipe Type: Dinner
Cuisine: American
Author: Aunesty Janssen
Prep time:
Cook time:
Total time:
Serves: 4 – 6
A delicious, crunchy and moist chicken dinner!
  • 4 cups pretzels (Rold Gold are the easiest to crush), coarsely crushed
  • 1/2 cup olive oil
  • 1/2 cup Dijon mustard
  • 1/2 cup honey (we like it sweeter, use less honey if you want it tangier)
  • 1/4 cup water
  • 3 tablespoons red wine vinegar
  • salt and fresh pepper
  • 1 + 1/2 pounds boneless chicken breasts
  1. Preheat the oven to 400° F.
  2. Crush pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Tip* Put pretzels in large baggie, and use a rolling pin to crush them
  3. Mix oil, mustard, honey, water and vinegar until smooth.
  4. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
  5. Pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs using your hand to pat them on if needed.
  6. Bake 20 – 25 minutes or until cooked through (internal temperature 165 – 174 degrees F.) – I recommend baking them on either stoneware so both side crisp nicely or on a pizza pan that has holes in it, with a cookie sheet on the rack below to catch drippings.
  7. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.


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