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For this tasty dish, you will need: - 2 chicken breasts - 1 cup crushed pretzels - 1/2 cup breadcrumbs - 1/4 cup honey - 1/4 cup Dijon mustard - 1/4 cup plain yogurt (or sour cream) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil (for frying) When cooking, precise measurements matter. If you want to switch up the flavors, you can try these swaps: - Use chicken thighs instead of breasts for a juicier bite. - Swap honey with maple syrup for a different sweetness. - Greek yogurt can replace plain yogurt for added creaminess. - Try panko breadcrumbs for extra crunch in your coating. Using fresh ingredients makes a big difference. Fresh chicken ensures a moist and tender bite. Fresh spices add vibrant flavor. Pretzels should be crunchy; they give a great texture. Always choose high-quality honey for the best taste. When you use fresh ingredients, your meal will shine. {{ingredient_image_1}} Start by mixing the marinade. In a small bowl, whisk together honey, Dijon mustard, and yogurt. I love this mix because it adds a nice tangy flavor. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika. This seasoning adds depth to each bite. Place the chicken in a resealable bag or shallow dish. Pour half of the honey mustard mix over the chicken and seal the bag. Let it chill in the fridge for at least 30 minutes. This step is key for tender, flavorful chicken. While the chicken marinates, prepare the coating. Combine crushed pretzels and breadcrumbs in a shallow bowl. This mix gives a great crunch. After marinating, take the chicken out and let excess marinade drip off. Dredge each chicken breast in the pretzel-breadcrumb mix. Press down gently to ensure each piece is fully coated. This is what makes your chicken crispy and fun to eat! Heat 2 tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, add the coated chicken breasts. Cook for about 3-4 minutes on each side. You want them golden brown and crispy. After searing, transfer the chicken to a baking dish. Drizzle the remaining honey mustard mix over the top. Bake in your preheated oven at 400°F for 15-20 minutes. Use a meat thermometer to check that the internal temperature reaches 165°F. Once cooked, let the chicken rest for a few minutes before slicing. This rest time helps keep the chicken juicy! To get the best coating on your chicken, start with dry chicken. Pat it dry with a paper towel. This helps the marinade stick better. When you dredge the chicken in the pretzel-breadcrumb mix, press it down. This makes sure the coating sticks well. For extra crunch, you can double coat. First, dip in the marinade again, then in the coating mix. Cook your chicken at medium heat for a nice golden brown. If the heat is too low, the chicken will not cook well. If it’s too high, the outside will burn. Make sure to check the internal temperature. It should reach 165°F (74°C) to be safe to eat. After cooking, let it rest for a few minutes. This keeps the juices in, making the chicken juicy. Serve your pretzel crusted honey mustard chicken with colorful sides. Roasted vegetables look great on the plate. You can also add a fresh salad with mixed greens. For an extra touch, drizzle more honey mustard sauce on top. Garnish with chopped parsley to add color. This makes your meal not only tasty but also beautiful. Pro Tips Marinate Longer: For an even deeper flavor, marinate the chicken for 1-2 hours or overnight in the refrigerator. Use Panko Breadcrumbs: For an extra crunchy coating, try using panko breadcrumbs instead of regular breadcrumbs. Check for Doneness: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C) for safety. Customize the Sauce: Feel free to experiment with different mustards or add spices to the honey mustard mixture for a unique twist. {{image_2}} You can switch up the coating to fit your taste. Instead of pretzels, try crushed tortilla chips. They add a nice crunch and a different flavor. You might also use panko breadcrumbs. They can make the chicken extra crispy. For a healthy twist, try oats. Just blend them until fine, and use them as a coating. The honey mustard sauce is a star, but you can play with it. Add a splash of hot sauce for some heat. You could also mix in some maple syrup for a sweeter touch. If you like tang, squeeze in fresh lemon juice. This brings a fresh vibe to the dish. You can even blend in some herbs like dill or thyme for added flavor. Serve this chicken with tasty sides for a complete meal. Roasted veggies are a great choice. Think carrots, broccoli, or Brussels sprouts. They add color and nutrition. You can also serve it over a bed of rice or quinoa. This gives you a nice base to soak up the sauce. A simple green salad pairs well too. It adds freshness and crunch. Don't forget some crusty bread to mop up that sauce! To keep your pretzel crusted honey mustard chicken fresh, store it in an airtight container. Let the chicken cool down before sealing it. This helps prevent sogginess. You can keep it in the fridge for up to three days. For best taste, eat it within two days. When you're ready to enjoy leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to retain moisture. Heat for about 15-20 minutes. This method keeps the crust crispy and the chicken juicy. You can also freeze this chicken for later. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. Be sure to remove as much air as possible. You can freeze it for up to three months. To thaw, move it to the fridge overnight before reheating. This keeps the flavor and texture intact. Yes, you can use chicken thighs. Thighs are juicier and tend to stay moist. They also have more flavor than chicken breasts. Just adjust the cooking time. Thighs usually take a bit longer to cook through. Aim for an internal temperature of 165°F (74°C) to ensure safety. They can add a nice twist to the dish. To make this recipe gluten-free, choose gluten-free pretzels and breadcrumbs. Many brands offer great options. You can also make homemade gluten-free breadcrumbs from gluten-free bread. Always check the labels to ensure all ingredients are gluten-free. This way, everyone can enjoy this tasty dish without worry. If you need a honey substitute, use maple syrup or agave nectar. Both options add sweetness and keep the dish tasty. You can also try brown sugar mixed with a little water. This will give a similar consistency to honey. Adjust the amount based on your sweetness preference. This blog post covered all you need to know about making delicious, coated chicken. We detailed fresh ingredients, step-by-step cooking guidance, and helpful tips. I shared variations to keep meals exciting and storage tips for leftovers. Cooking chicken can be simple and fun. Remember, the best meals come from good ingredients and careful steps. Get ready to impress everyone at the dinner table with your tasty dish! Enjoy your cooking adventure.

Pretzel Crusted Honey Mustard Chicken

A delicious chicken dish coated with a crunchy pretzel crust and a sweet and tangy honey mustard sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 2
Calories 400 kcal

Ingredients
  

  • 2 pieces chicken breasts
  • 1 cup crushed pretzels
  • 1 2 cup breadcrumbs
  • 1 4 cup honey
  • 1 4 cup Dijon mustard
  • 1 4 cup plain yogurt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 2 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a small bowl, whisk together honey, Dijon mustard, and yogurt until smooth. This will be your marinade.
  • Season the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika.
  • Place the chicken in a resealable plastic bag or shallow dish, and pour half of the honey mustard mixture over the chicken, ensuring it’s well coated. Let it marinate in the fridge for at least 30 minutes.
  • While the chicken is marinating, prepare the coating by combining crushed pretzels and breadcrumbs in a shallow bowl.
  • Remove the chicken from the marinade and let the excess drip off. Then, dredge each chicken breast in the pretzel-breadcrumb mixture, pressing gently to ensure it’s fully coated.
  • Heat olive oil in a skillet over medium heat. Once hot, add the coated chicken breasts. Cook for about 3-4 minutes on each side until golden brown.
  • Transfer the seared chicken to a baking dish and drizzle the remaining honey mustard mixture over the top.
  • Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
  • Once done, remove from the oven and let it rest for a few minutes before slicing.

Notes

Serve with extra honey mustard sauce and roasted vegetables for a colorful plate.
Keyword chicken, dinner, honey mustard, pretzel crust