Honey Mustard Chicken with Pretzel Crust

Honey Mustard Chicken with Pretzel Crust

Kathleen 197

"A crunchy and salty crust to dress up chicken!"


45 m servings 759 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 759 kcal
  • 38%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 86.7g
  • 28%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 2175 mg
  • 87%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
  2. In a bowl, mix together the red wine vinegar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of honey, and the vegetable oil.
  3. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Coat the chicken well with the mustard mixture.
  4. Place the pretzels into a resealable plastic zipper bag and roll the bag under a rolling pin to finely grind the pretzels. Place the coated chicken breasts, one at a time, into the bag, seal, and shake the bag to thoroughly coat each chicken breast with pretzel meal. Place the chicken breasts on the prepared baking sheet and spray each breast with cooking spray.
  5. Bake the chicken in the preheated oven until the coating is golden brown and the meat is no longer pink in the center, about 25 minutes. Flip the chicken after about 12 minutes of cooking to brown both sides.
  6. Mix together the mayonnaise, 2 tablespoons of yellow mustard, 3 tablespoons of honey, and salt in a bowl. Drizzle the honey-mustard sauce over the chicken to serve.


  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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  1. 149 Ratings


This is my recipe...and I usually use light mayo for the sauce. The recipe makes more sauce than you will need...so I think the calorie and fat content may be off. The mustard blend in the begin...

I didn't love this. Despite following the recipe exactly and baking in a convection oven, the crust was not crunchy. You will need to double the marinade--there is not nearly enough for 4 chicke...

If you are worried about salt content, use no salt pretzles to coat your chicken. The salt in the dipping sauce you can control or use Mrs. Dash if you want it salt free.

This was very good! I used 4 whole chicken breasts instead of the halves, and pounded them thin. Then, I cut them into tenders. Using this much, I had to use 4 times the mustard mixture. For...

My family loved this. The flavor combination can't be beat. I made this after looking for a quick recipe that I had all the ingredients already in my pantry and fridge. I especially loved tha...

tasted good, but not worth the effort. You couldn't taste the individual mustards, and barely get a hint of pretzel flavor. You can do this with one type of mustard, and breadcrumbs. It did t...

Followed the recipe but added a little thyme to the breading. It was great! My husband loved the sauce. Thanks Kathleen. Will make again and share with others. When I described our dinner to my ...

I agree with another review - my crust was not crunchy. I will make it again though! I loved the mustard/honey marinade. The sauce is a keeper too! Great recipe Kathleen.

Very tasty! THANKS!