Honey Dijon Pretzel Chicken

Honey Dijon Pretzel Chicken
When the days are busy it's always nice to have some quick, easy and tasty recipes in your box and this honey dijon pretzel chicken is one such recipe! This recipe comes together in under 30 minutes and it's hard to beat sweet and tangy honey dijon coated chicken with a crispy and salty pretzel crust! I have been wanting to try this honey dijon pretzel chicken ever since I came across it on pinterest, via cinnamon, spice and everything nice, and I only made a few tweaks to the honey dijon sauce to make it more to my tastes. I added some grainy mustard for the texture and visual affect, cut back on the oil, replaced the vinegar with fresh lemon juice, added garlic and some miso which goes fabulously well with the honey dijon flavour combo. I have to say that this is some tasty chicken and I know that I will be making it again and again, along with the tasty honey dijon sauce! Yum!

Honey Dijon Pretzel Chicken

Honey Dijon Pretzel Chicken
Serve with extra honey dijon sauce!

Honey Dijon Pretzel Chicken
Honey Dijon Pretzel Chicken

Honey Dijon Pretzel Chicken

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4

Sweet and tangy honey dijon chicken crusted in a crunchy pretzel coating!

  • 3 tablespoons honey
  • 1/4 cup dijon mustard
  • 1 tablespoon grainy dijon mustard (optional)
  • 2 tablespoons oil
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 1 tablespoon white miso paste (optional)
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 16 ounces chicken breast, pounded thin
  • 1/2 cup flour
  • 1 cup panko breadcrumbs
  • 1 cup pretzels, crushed
  1. Mix the honey, mustards, oil, lemon juice, miso and garlic, season with salt and pepper and divide in half.
  2. Season the chicken with salt and pepper, dredge in the flour, shake off excess, dip in half of the dressing, shake off excess, press into the mixture of the panko and pretzels and place on a wire cooling rack on a baking sheet.
  3. Bake in a preheated 400F/200C oven until cooked (165F) and golden brown, about 15-25 minutes, depending on the size of the chicken breasts.
  4. Serve straight from the oven with remaining dressing.

Note: Best straight from the oven. The pretzels will get soft if left sitting around after coating the chicken in them or after baking them before eating them.
Option: Replace the honey with maple syrup.
Option: Replace the pretzels with crushed cereal like corn flakes or crushed chips like tortilla chips or doritos.
Nutrition Facts: Calories 651, Fat 20g (Saturated 3g, Trans 0), Cholesterol 72mg, Sodium 1235mg, Carbs 82g (Fiber 3g, Sugars 15g), Protein 33g
Nutrition by: Nutritional facts powered by Edamam


Jeanette | Jeanette's Healthy Living said...

Love the miso you slathered on this Kevin - and the crunchy crust is definitely something my kids would love. I might throw some almonds in too.

ashley - baker by nature said...

This would be one dreeeeeamy dinner, Kevin! I love the pretzel/dijon combo!!!

Maria said...

What a fun chicken dish!

Marian (Sweetopia) said...

Perfect weeknight (or weekend actually!) dish - it looks amazing!

naomi said...

I'm always up for a chicken recipe. There can never be enough and yours are always so good!!!


Yes please! This looks so good!

Reeni said...

Thanks for the shout-out! I love the changes you made! So delicious! I can't wait to give your version a try.

Tieghan said...

Love pretzels on chicken!! The dijon sounds awesome!! :)

Gaby said...

This sounds beyond wonderful!

Anonymous said...

Cannot wait to make this!!!!! sounds AWESOME

Chung-Ah | Damn Delicious said...

I know what I'm having for dinner tonight!

Anonymous said...

I love that leaf plate !!!

Loretta E. said...

Wonderful! I'm always looking for ways to spice up chicken breasts, so this would be perfect for the bunch I have in my freezer!

Culinary Cory said...

This sounds awesome!

Iva said...

Thank you, Kevin. :) Made it today, with some sweet potatoes on the side and mom and I ADORED IT. http://instagram.com/p/h6A1U6H0N1/

Kevin Lynch said...

Iva: I am glad that you enjoyed it! Thanks for sharing the photo!

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