Description
Crispy oven baked chicken breasts coated in a crunchy pretzel crust with a sweet and tangy honey mustard glaze, all made easily on one sheet pan.
Ingredients
Scale
- 4 medium boneless skinless chicken breasts
- 2 cups crushed pretzels
- 1/4 cup Dijon mustard
- 3 tablespoons honey
- 2 tablespoons mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil spray, light coating
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper.
- In a mixing bowl whisk together Dijon mustard, honey, mayonnaise, garlic powder, paprika, salt, and black pepper until smooth.
- Place crushed pretzels in a shallow bowl.
- Pat chicken breasts dry with paper towels.
- Coat each chicken breast evenly in the honey mustard mixture.
- Press coated chicken firmly into crushed pretzels until fully covered on all sides.
- Place chicken on the prepared sheet pan and lightly spray the tops with olive oil spray.
- Bake for 20 to 25 minutes until the internal temperature reaches 165 degrees Fahrenheit and the crust is golden and crisp.
- Let chicken rest for 5 minutes before slicing and serving.
Notes
- Press the pretzel coating firmly to help it adhere.
- Use a meat thermometer to ensure perfect doneness.
- Reheat leftovers in the oven to maintain crispness.
- Crush pretzels evenly for consistent texture.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 9g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
Keywords: Sheet Pan Honey Mustard Pretzel Chicken, pretzel crusted chicken, honey mustard chicken, baked chicken dinner, easy sheet pan meal