Sheet Pan Honey Mustard Pretzel Chicken & Potatoes

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.

Sheet Pan Honey Mustard Pretzel Chicken & Potatoes


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.

pretzel crusted 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.

Sheet Pan Honey Mustard Pretzel Chicken on a sheet pan.

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!

Close up of Sheet Pan Honey Mustard Pretzel Chicken & Potatoes

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.

Sheet Pan Honey Mustard Pretzel Chicken & Potatoes with sauce.

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. 

Dipping Sheet Pan Honey Mustard Pretzel Chicken & Potatoes in sauce.

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pretzel crusted chicken

Sheet Pan Honey Mustard Pretzel Chicken & Potatoes

SHEET PAN HONEY MUSTARD PRETZEL CHICKEN & Potatoes bursting with irresistible crunchy chicken, melt-in-your-mouth potatoes and the Honey Mustard Sauce is perfection! 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.
Servings: 4 -6 servings
Total Time: 50 minutes
Prep Time: 25 minutes
Cook Time: 25 minutes

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  • 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


  • 3 cups chopped red potatoes (1/2” cubes)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon Honey Dijon Sauce (in directions)

Pretzel Coating

  • 2 cups crushed salted pretzels
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon EACH onion pwdr, garlic pwder, paprika, salt, pepper


  • 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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Reader Interactions

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  1. Nicole says

    My family is going to love this recipe! Going on the menu this week! thanks Jen!

    • Jen says

      You are so welcome Nicole! I hope it’s a new favorite!

  2. Sara says

    My kids love chicken tenders too And are huge fans of your cheddar chicken tenders! I’m sure this will be another winner to add to “the book” which is mostly Carlsbad Cravings recipes! Thanks for making cooking fun again!

    • Jen says

      Thank you so much for your awesome comment Sara! I am so honored and so happy that my site has helped bring you joy in cooking! I hope this recipe does indeed make it into the “book” and is a new family favorite! Thanks for making my recipes and taking the time to comment!

  3. Suzanne says

    Making this for company tomorrow night. Your recipes are always so wonderful and tasty that I never have to worry about trying something new with friends because they are always crowd pleasers…you rock sister!!!!

    • Jen says

      You’re too sweet Suzanne, I hope you and your friends enjoyed it! Thank you!!!

  4. Nicole says

    Have you ever tried this recipe with boneless pork chops?

    • Jen says

      Hi Nicole, I’m sorry I haven’t. Let me know if you end up trying it!

  5. julie says

    Tried this on Wednesday and it was wonderful. We had leftovers so I reheated on a foil covered baking sheet at 300 for 20 minutes today for lunch, and it was just as good! Can’t wait to try the General Tso’s…

    • Jen says

      YAY! I’m so happy you loved this recipe and that it was JUST as good reheated – win-win! Thanks for taking the time to comment Julie! I especially love new comments on new recipes after people have tried them!

  6. Carla says

    I have to comment on this chicken, because my husband does not like chicken. And he told me it was very good. The kids loved it too.
    I am always afraid to put chicken in the oven for fear of drying it out, but it came out sooooo moist and delish!!!!
    Thank you for all your awesome recipes and for sharing them with us. This is my go to for new and delicious recipes.
    Thank you Jen

    • Jen says

      YAY! That’s awesome even the non-chicken-eater liked this chicken! And thank you so much for your kind words, it means so much to me that my site is your go-to!!!

    • Coleman says

      Just made this for dinner for my brother and I, we both absolutely loved it (even though my brother is not a huge fan of chicken). We both love all of your recipes and we know that jo matter what we choose to cook from your site it will be AMAZING! Thanks so much Jen, and keep up the good work!

      • Jen says

        Thank you so much for your super kind comment Coleman! I’m honored you trust and are loving all of my recipes!

  7. layne says

    Ok Jen, this chicken was bomb! Cooked to perfection and loved that pretzel coating!

    • Jen says

      yessssssss! I’m thrilled it was a hit! Thank you Layne!

  8. Cindy says

    We tried this recipe tonight and it was so yummy! I used chicken thighs & baked them 30 min. They turned out crunchy on the outside and so moist inside. Absolutely delicious. Thank you for a great recipe.

    • Jen says

      You are so welcome Cindy, they sound amazing with chicken thighs!!!

  9. Jamie says

    Made this tonight and MY GOD was it delicious. I didn’t have potatoes so I randomly had some quinoa and served it with some strawberries. The chicken was moist, delicious, and the homemade honey mustard was out of this world. This is a definite repeat dinner on my weekly menu. Thank you for an awesome recipe!

    • Jen says

      Thank you so much, Jamie! I am thrilled this is a repeat, and your substitution of quinoa sounds delicious! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well!

  10. Lindsey says

    This was super yummy! My oldest child is not a fan of chicken and was complaining before we’d even sat down. He ate his veggies and a few potatoes (not his favorite food either), and then I finally convinced him to try the potatoes with the sauce. Before I knew it he had eaten his potatoes AND all his chicken. The sauce totally won him over. The rest of us were fans right from the first bite. Thanks so much! We love your recipes!

    • Jen says

      That is awesome Lindsey! I am thrilled this honey mustard chicken won over even your pickiest eater! Thank you for taking the time to comment and make my recipes!

  11. Chelsea says

    Well I totally botched the chicken tenders because I couldn’t get my pretzel pieces small enough. I tried a meat tenderizer, rolling pin, and mini Ninja. They ended up soggy and stale-tasting. If I ever get an air fryer I’d be interested to try it again.

    However, the Honey Mustard ALONE is UH-MAY-ZING. I’m saving that recipe and never buying it again. The potatoes were also delightful!

    • Jen says

      Hi Chelsea, I’m sorry you couldn’t get your pretzels small enough – maybe try a food processor next time? I’m glad you loved the honey mustard sauce though!

  12. Rebecca says

    I tried just the honey mustard pretzel chicken tonight. We were all wowed by the honey mustard sauce. It does something oh so magical to the chicken and pretzel. It gave the pretzel crust an almost Snyder’s honey mustard pretzel flavor. Thank you so much for a great keeper recipe!

    • Jen says

      Thanks for taking the time to comment Rebecca! I’m thrilled you loved the honey mustard sauce/chicken so much!

  13. Caroline McCasland says

    Thank you for this yummy recipe! I wonder if Honey Mustard Pretzels would work instead of regular Pretzels? Any thoughts?

    • Jen says

      You’re so welcome Caroline! I think honey mustard pretzels would be tasty too!

  14. Mikaela says

    Soooo delicious!!! That honey mustard sauce is so very good!!! I will definitely make this again!!! Thanks for the recipe!!

    • Jen says

      You’re so welcome Mikaela! Thanks so much for your awesome review Mikaela, I’m so pleased it’s going on repeat!

  15. Amanda says

    This was so delicious! I can count on one hand how many times I have made something both my kids have eaten happily, and this was one of them!! My 4 and 2 year old loved it and I just about cried with happiness! Chicken was perfectly crunchy, and honey mustard was out of this world. Thanks for another awesome recipe!! My favorite place to go for the best recipes 🙂

    • Jen says

      Yay! I’m so pleased this honey mustard chicken was a win with the entire family! Thank you for your kind words and following along, I’m honored you’re loving my recipes!

  16. April says

    I thought this was pretty good! I used my food processor to crush the pretzels. They stuck to the chicken very well!
    And we both thought the mustard sauce was awesome! The combo is so much better than just plain honey mustard. We had the chicken with sweet potato fries which were also delicious to dip in the sauce.

    • Jen says

      mmmmmm – I love the idea of sweet potato fries with this chicken – great combo!

  17. Kate says

    Hi!! I’m excited to give this a try next week. I was wondering if subbing the yellow mustard with spicy mustard would ruin the sauce? No one in our house likes plain yellow so I don’t want to buy it for just one recipe!!

    • Jen says

      Hi Kate, if your family likes spicy mustard I think it would be tasty!

  18. Amanda says

    WOW! We made this for dinner tonight and immediately added the recipe to our recipe box! I’ve never been so eager to eat leftovers!!

    • Jen says

      I LOVE hearing that! Thanks so much Amanda!

  19. Stacy says

    I made this for dinner exactly as written except I used 1/2 tsp of Italian seasonings vs just dried parsley because that’s what I had. It’s incredible and I can’t wait to make it again! Thanks for sharing.

    • Jen says

      You’re so welcome! Thanks for taking the time to comment, I’m so pleased you loved it so much!

  20. Betsy Mitchell says

    I just wanted a new recipe for quick crispy baked chicken, and this is it! I skipped the potatoes, so cut down the sauce quantity. Eliminated the egg and dipped the chicken straight into the mustard sauce, then rolled in crumbs. Fantastic!

    • Jen says

      Thanks for taking the time to comment Betsy, I’m so pleased it was a hit!

  21. 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.

  22. 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.

  23. 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!

  24. 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!

  25. 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!

  26. 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!