Honey Mustard Pretzel Chicken
The perfect 30 minute dinner using crushed pretzels to coat tender juicy chicken, drizzled with homemade honey mustard.
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Creator: Leslie Stokes
The Perfect 30-Minute Busy Mom Dinner: Honey Mustard Pretzel Chicken
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As a busy mom, finding quick and delicious dinner recipes that everyone will love can feel like a never-ending challenge. Over the years, I’ve developed a handful of go-to meals that are simple to make, yet flavorful and satisfying—and one of my absolute favorites is Honey Mustard Pretzel Chicken. It’s the perfect combination of sweet, tangy, and crunchy, with a tender, juicy inside that pleases even the pickiest eaters.
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I’ve been making this recipe for years, and it never disappoints. The best part? You can have it ready in just 30 minutes, making it the ideal weeknight dinner when you’re juggling a million things. Plus, it’s a great way to use those Schär gluten-free pretzels, which give the chicken an extra crispy, golden coating without the worry of gluten.
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Ingredients:
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chicken breast tenders
pretzels: gluten free or regular. I love the brand Schar.
dijon
honey
mayonnaise
garlic powder
paprika
salt
pepper
parsley
olive oil
brussels sproutsÂ
*** see full recipe below
A One-Pan Meal
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One of the things that has really elevated this recipe over time is my addition of **shaved Brussels sprouts** to the baking pan. Not only does this turn it into a one-pan meal, which means fewer dishes to clean up (always a win!), but the Brussels sprouts also complement the chicken perfectly. As they roast alongside the chicken, they become caramelized and crisp on the edges, soaking up some of the honey mustard drippings for extra flavor.
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Here’s a quick tip: Simply toss the shaved Brussels sprouts in a little olive oil, season them with salt and pepper, and scatter them around the chicken before it goes into the oven. They’ll roast beautifully in the same amount of time, and you’ve got your protein and veggie all in one go.
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A Meal the Whole Family Will Love I love that this recipe can easily be customized to suit your family’s tastes.
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Want a little more spice? Add some crushed red pepper flakes to the honey mustard sauce.
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Looking to switch up the veggie?
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Try roasting some broccoli or sweet potatoes alongside the chicken.
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Whether you’re serving it up with a side of extra honey mustard sauce or simply letting the flavors shine on their own, this **Honey Mustard Pretzel Chicken** is a surefire way to get dinner on the table quickly without sacrificing flavor or nutrition. Trust me, once you try it, it will become a family favorite that you’ll find yourself making over and over again. Plus, you’ll love that it’s as easy as it is delicious—perfect for those busy weeknights when time is of the essence. Give it a try, and don’t forget to throw in those Brussels sprouts for a complete one-pan meal!
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Enjoy!
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Big Sheet Baking Pan
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I like to use an extra large baking pan for this you can get mine here
30 minute busy mom dinner
I started this series thinking it would be a few quick and easy options for busy weeknights, but I really don’t see this series ever ending or at least anytime soon!
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Obviously you don’t have to be a mom to make these meals and enjoy them, but I did set out with a purpose and that was to help moms feel a little less stressed in the kitchen when it came to putting easy + healthy meals on the table for their family!
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make sure you are following along on social media for more recipes like this one!
Honey Mustard Pretzel Chicken
The perfect 30 minute dinner using crushed pretzels to coat tender juicy chicken, drizzled with homemade honey mustard.
Equipment
- extra large sheet pan (linked above)
Ingredients
- 4 boneless, skinless chicken breasts cut into tenders
- 1 cup Schär gluten-free pretzels (crushed into small crumbs)
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1/4 cup mayonnaise
- 2 eggs
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 5 cup shaved brussels spouts
- 2 tbsp olive oil
Let's Make It
- Preheat your oven to 400°. Line a baking sheet with parchment paper or lightly grease it.Â
- Crush the Schär gluten-free pretzels using a food processor or place them in a sealed bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Add the paprika, garlic powder, salt, pepper, and parsley to the pretzel crumbs and mix well to combine.Â
- Â In a small bowl, whisk together the Dijon mustard, honey and mayonnaise until smooth.
- In a separate shallow bowl, whisk the two eggs and then mix in half of the honey mustard sauce. Reserve the remaining honey mustard for serving.
- Season the chicken breasts with a bit of salt and pepper. Dip each chicken breast into the egg and honey mustard mixture, making sure it's fully coated. Then dredge the chicken in the seasoned pretzel crumbs, pressing firmly to ensure the crumbs adhere well.
- Â Place the coated chicken breasts on one side of the prepared baking sheet and the shaved brussels sprouts on the other. Season the brussels with salt and pepper. Coat the chicken and brussels in olive oil- I like to use a spray for this.
- Bake for 20-25 minutes, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F/74°C). 7. **Garnish and Serve**: Let the chicken rest for a few minutes after removing it from the oven. Garnish with fresh parsley if desired. Serve with the remaining honey mustard sauce on the side for dipping.Â
Nutrition Facts
nutritional info is based off of the chicken + honey mustard- calculate the veggies separately
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