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Honey Mustard Pretzel Chicken

For a quick and easy meal, these tangy honey mustard chicken tenders breaded in pretzels need to make it onto your dinner table this week.

Honey Mustard Pretzel Chicken Recipe

Now I don’t know about you but I love a good sauce with chicken tenders whether it’s Zaxby’s dipping sauce, Chick Fil A sauce or ranch dressing. But this is one of those recipes where no sauce is needed. Trust me these chicken tenders are packed with so much flavor you’ll be licking your fingers and might even lick your plate.

Honey Mustard Pretzel Chicken Recipe

A few of you have been asking for an easy chicken recipe, so I looked at what are some common things you can find in your kitchen. Most people have mustard and honey, and in our house we always have pretzels. You can always switch out the chicken tenders for breasts or cutlets and just adjust the baking time.

Honey Mustard Pretzel Chicken and Roasted Broccoli

All it needs is a veggie to make the meal complete like some roasted broccoli (pictured above). Or another bonus about this recipe is if you have leftovers, toss it with some spinach leaves, smoked cheddar cheese, and balsamic vinaigrette and you have an amazing chicken tender salad!

Honey Mustard Pretzel Chicken

Servings 4


  • 1 pound chicken tenders*
  • 3/4 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • 2 cups pretzels You can use plain but I prefer Snyder's Honey Mustard & Onion for double the flavor
  • 1/2 cup panko breadcrumbs**


  • Preheat oven to 400 degrees.
  • In a food processor, pulse together the pretzels and panko. If you don't have a food processor place pretzels and panko into a sealed ziploc bag and crush with rolling pin until you get a coarse consistency.
  • Place the flour, salt and pepper in one shallow dish. In another shallow dish whisk together the mustard, honey, olive oil, and white wine vinegar. In a final shallow dish place pretzel mixture.
  • Coat each chicken tender in flour first, then mustard mixture, then in pretzel mixture.
  • Place on a greased baking sheet. Bake for 14-16 minutes until cooked through.


*If you use chicken breasts or cutlets instead of tenderloins be sure the chicken is cooked through and no longer pink on the inside.
**Can substitute with bread crumbs. I use panko because it keeps a nice crunch along with the pretzels.


Serving: 4g

Menu for the Week

Fettuccine Bolognese with Roasted Broccoli
Quail with Sweet Peas and Pretzel Rolls
Pheasant Pie with White Beans and Herbs

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Sunday 23rd of March 2014

I was a bit skeptical of the honey mustard / onion pretzels. We made and it thought it was great! It was tasty and crunchy. Leftovers will be in the salad tomorrow.

Danielle @ TheCharmItSpot

Friday 14th of March 2014

This sounds so good! Now I'm totally in the mood for some chicken tenders! YUM


Friday 14th of March 2014

I can't even tell you the last time I had chicken tenders (other than Chick fil a)- and they were on sale hence the new recipe haha. Love how this works sometimes.

Sophia @ NY Foodgasm

Wednesday 12th of March 2014

Such a great idea Lauren! Plus it totally makes for a great appetizer too! YUM!


Wednesday 12th of March 2014

I have been trying to develop a lot of quick & easy recipes for when this baby gets here :)

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