SHEET PAN HONEY MUSTARD PRETZEL CHICKEN & Potatoes bursting with irresistible crunchy chicken, melt-in-your-mouth potatoes and the Honey Mustard Sauce is perfection!
This Sheet Pan Honey Mustard Pretzel Chicken & Potatoes is practically a meal-in-one that everyone will rave about! The pretzel crusted chicken tenders are first coated in irresistible honey mustard sauce then rolled in crushed pretzels for a crunchy outside, tender inside that is addicting all over.
Pretzel Chicken
I love coated chicken tenders from my Best Oven “Fried” Chicken to Baked Ranch Chicken Tenders to Cajun Chicken Tenders. By coating chicken in either panko, breadcrumbs, crackers or pretzels we achieve a delightful crunch without frying our chicken – winning! This also means less guilt when dunking in our creamy Honey Mustard Sauce. And you are going to want to dunk everything in this Honey Mustard Sauce.
Can we agree honey mustard makes everything better? From Baked Honey Mustard Chicken to Cajun Honey Mustard Chicken to Cobb Salad with Honey Mustard Chicken, I’m a HUGE fan. This Honey Mustard Sauce adds a sweet and tangy, luscious factor to this already delicious Pretzel Chicken.
Just like pretzels + mustard belong together and chicken + honey mustard belong together, PRETZEL CHICKEN + Honey Mustard belong together. You could substitute the Honey Mustard for your favorite BBQ sauce but if you like mustard even a little, then I suggest you first try the Honey Mustard Pretzel Chicken!
Because this Pretzel Crusted Chicken is salty, crunchy with a sweet and tangy undertone that gets magnified when the tenders dive into the Honey Mustard Sauce. The pretzel coating not only provides a textural dream, it protects the chicken while baking so it stays nice and juicy on the inside.
The other star of this Sheet Pan meal is the potatoes! The tender morsels get tossed in olive oil, salt, pepper and 1 tablespoon of Honey Mustard Sauce so they soak up flavor as they bake into melt-in-your-mouth tender forkfuls. Add a salad and you have a quick and easy meal-in-one your whole family will love!
How to make Pretzel Crusted Chicken
This Sheet Pan Pretzel Chicken with Potatoes comes together rather quickly. First, whisk together the Honey Mustard Sauce ingredients that are all pantry staples: mayo, honey, yellow mustard, Dijon mustard, cider vinegar and hot sauce. You can even make the Honey Mustard Sauce days in advance if you want.
Next, line a baking sheet with foil for easy cleanup and lightly grease with nonstick cooking spray. Add potatoes, 1 tablespoon olive oil, salt, pepper and 1 tablespoon Honey Mustard Sauce. Toss until evenly coated then spread potatoes out evenly. Bake for 10 minutes at 400 degrees. By giving our potatoes a headstart in the oven, we ensure everything will be finished baking at the same time. It is important that the potatoes are cut into small 1/2″ cubes so they don’t require longer cooking time. If for whatever reason your potatoes aren’t fork-tender by the time your chicken is done, simply remove the chicken and continue to bake your potatoes.
While the potatoes are baking, we prep our chicken. First, we combine ¼ cup Honey Mustard Sauce with one egg this will become the “glue” that binds the pretzels to the chicken – all while flavoring the chicken a well. Next, rinse and dry your chicken then dredge it in the Honey Mustard Egg Wash with one hand and let the excess drip off and then use your opposite hand to dredge in the Pretzel Coating (pretzels and seasonings), pressing crumbs firmly into chicken so they stick. This simple trick of using one hand for the Egg Wash and one hand for the Dredging will keep your pretzel coating crispier and your hands cleaner!
Stir your potatoes and push them to one side of the pan to make room for your chicken, then add your chicken and bake for 12-18 minutes, depending on the size/thickness of your chicken tenders.
And then dunk your beautifully pretzel crusted chicken into the beautifully creamy Honey Mustard Sauce.
And repeat.
Looking for more sheet pan dinners?
- Sheet Pan Fajita Salmon with Cilantro Lime Butter
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- Sheet Pan Parmesan Pesto Chicken and Veggies
- Sheet Pan Chili Dijon Pork Tenderloin with Potatoes and Green Beans
- Sheet Pan Cashew Honey Soy Salmon with Broccoli
- Sheet Pan Caprese Balsamic Chicken and Veggies
- Sheet Pan Lemon Garlic Butter Salmon with Crispy Parmesan Panko & Broccoli
- Sheet Pan Thai Peanut Coconut Chicken with Pineapple and Broccoli
- Sheet Pan Teriyaki Shrimp, Pineapple and Snap Peas
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Sheet Pan Honey Mustard Pretzel Chicken & Potatoes
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Ingredients
Chicken
- 8 chicken tenders more or less to fit pan lengthwise
- 1 egg
- nonstick cooking spray
Honey Mustard Sauce
- 3/4 cup mayonnaise (I use light)
- 1/4 cup honey
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 1 tablespoon cider vinegar
- 1-2 teaspoon hot sauce
Potatoes
Pretzel Coating
- 2 cups crushed salted pretzels
- 1/2 teaspoon dried parsley
- 1/4 teaspoon EACH onion pwdr, garlic pwder, paprika, salt, pepper
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
- Whisk together the Honey Mustard Sauce ingredients in a medium bowl. Remove ¼ cup Sauce to a small bowl and whisk in one egg (this becomes your “Honey Mustard Egg Wash”). Set aside.
- To prepared pan, add potatoes, 1 tablespoon olive oil, ¼ teaspoon salt, ⅛ teaspoon pepper and 1 tablespoon Honey Mustard Sauce. Toss until evenly coated then spread potatoes out evenly. Bake for 10 minutes at 400 degrees F.
- Meanwhile, whisk together Pretzel Coating ingredients in a shallow dish. Pat chicken very dry with paper towels. Dredge chicken in Honey Mustard Egg Wash with one hand, letting excess drip off then dredge in Pretzel Coating with the opposite hand, pressing crumbs firmly into chicken so they stick. Set chicken on oven baking rack to rest if your potatoes aren’t out of the oven yet.
- Once potatoes have cooked for 10 minutes, stir and push potatoes to one side of pan. Add chicken in a vertical row as pictured and lightly spray with nonstick cooking spray. Bake 12-18 more minutes at 400 degrees F – just until chicken is cooked through. If potatoes aren’t done cooking for whatever reason, then remove chicken from pan and continue to cook until potatoes until tender.
- Serve chicken with remaining Honey Mustard Sauce.
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L says
What’s the best way to crush the pretzels? My pretzel coating either comes out sandy (too long in the food processor) or hardly crushed at all (ziplock bag & rolling pin method).
Jen says
I use the food processor and watch it closely and stop before it is too crushed.
Marie W says
Can I substitute honey mustard dressing for the sauce?
Jen says
Yes! You may want to whisk in a little mayo to the sauce that coats the chicken so the pretzels stick better.
Miranda says
This was awesome. 5* for sure. As a family of seven, though, I will definitely be doubling this recipe next time. Thanks for a great recipe!
Jen says
Thanks so much Miranda, I’m so please you loved it!
Dana says
Do you have the nutrition info?
Jen says
Hi Dana! This nutrition calculator is a great way to look up that information for any recipe! https://www.myfitnesspal.com/tools/bmr-calculator
Nicole says
could you prep the chicken earlier ?
Jen says
Hi Nicole, if you prep the chicken earlier, the pretzel coating can get mushy, but you could prep all the ingredients, keep the separate, then assemble when ready to bake. Enjoy!
Kaitlin says
This recipe is amazing! I have been making it for my immediate family for just under 2 years and this past weekend, I traveled to see some extended family and made this meal for them. It was a hit with my grandpa and great aunt and everyone asked for the recipe. Thanks for sharing this quick, easy, and delicious recipe!
Jen says
Thank you! I’m so glad that it has been such a family favorite!
Ashley says
Yum! I made this recipe last night to try something different and it was so delicious. I’ve never had a homemade honey mustard sauce and it was far superior to any bottled kind I’ve had before. It paired so well with the pretzel chicken. I also made green beans to round out the meal and it all went very well together. I will definitely make this again.
Jen says
I’m so pleased that the sauce was a winner! Happy to hear this will be a repeat!
Nikki says
This recipe was surprisingly yummy! My picky toddler devoured the chicken and I lived the potatoes! I get worried sometimes with chicken, so I baked everything an extra ten minutes and it was still so moist! Also, I’m never buying honey mustard again! I didn’t have enough honey, so I did half honey and half maple syrup and it was seriously the best I’ve ever had! Thank you so much for sharing this recipe!!!
Jen says
Yay! I’m so glad it was a hit even with your picky eater! I’m happy to hear that the honey mustard was a winner as well!
Brianna says
Been wanting to make this recipe for a couple weeks and I’m sad I didn’t make it sooner! It turned out great and I loved the flavors. I think next time I’ll try air frying the chicken but still super delicious baked! Thanks!!
Jen says
Thanks for giving this a try! I’m so glad you loved it!
Law says
For this recipe, can I use boneless chicken thighs instead of chicken tenders?
Jen says
Absolutely, just adjust the baking time as needed. Enjoy!
Michelle Bliese says
This was such a good recipe! Honestly the BEST Honey Mustard sauce we’ve ever had! Kids asked if we could have this everyday!
Jen says
Hi Michelle! Thank you for your sweet review! It is so wonderful to hear that you and your kids loved this recipe and that it’s a winner in your house!
Jeanette says
I’ve been using your recipes for years now, and they don’t disappoint. Thank you for sharing so many good and creative recipes and dinner ideas.
Jen says
You are so welcome Jeanette! Thank you so much for making my recipes and letting me know you are enjoying them! That’s wonderful!