Honey Dijon Pretzel-Crusted Chicken Breasts [With Creamy Dipping Sauce]

Hey there! Tuesdays are such a love/hate thing for me. I teach my super early exercise classes (Spinning at 5:30 am followed directly by Core Plus (an awesome class that I just started teaching this summer that targets the abs/obliques/lower back with some major stretching at the end)- and while I love these classes and the regulars that show up week after week- waking up in the 4:00 hour is just not fan, no matter what.

But- on the bright side, I am always super productive on Tuesdays because I’m home by 7:30 am and my workouts for the day are already DONE. On most Tuesdays, I’m like the Energizer bunny all morning, and then crash some time in the mid-afternoon. So, I try to take advantage of all of that energy all morning and use it for good. My goal today? Finish cleaning out my office. It’s a bit of a lofty goal (seriously, I should have taken a “before” picture- it was scary)- but I am determined to turn it into a calm, relaxing environment with as few distractions as possible. I’ll be back with an update on how that goes tomorrow. ;)

On to today’s topic! When we flew to Colorado a couple of weeks ago, I made a list of recipes that I had floating around in my head to make when I got home. It’s a pretty short list- but I finally got around to making the first one last night. I’m happy to say that it was a success- and SUPER easy to throw together.

I love these bunny pretzels made by Annie’s. I pretty much always have some variety of them in my pantry (whether it’s the regular, honey wheat or spelt).

I was thinking that they would make a good crust for chicken, so that’s exactly what I did!

First, I took made a quick marinade and let two chicken breasts soak in it all afternoon.

When it was time to cook the chicken, I ground up the pretzels in my little food chopper, and then added in some parsley.

(Next time I’ll grind them up a little bit smaller!)

I also made a creamy dipping sauce using this Dijon mustard, honey and Greek yogurt.

I’m happy to say that the chicken breasts turned out well- and had tons of flavor (and the dipping sauce was delicious!).

Honey Dijon Pretzel-Crusted Chicken Breasts

For the marinade:

1 T Dijon mustard

2-3 T red wine vinegar

1 tsp honey

1/8 tsp garlic powder

1/2 tsp dried parsley flakes


2 boneless, skinless chicken breasts (4-6 oz each)

1 oz. pretzels

1 tsp dried parsley flakes

In a small container, whisk together the ingredients for the marinade. Place chicken breasts into the marinade and flip them over a few times make sure they are coated. Cover and refrigerate for at least two hours (even longer is better!). Pre-heat oven to 375˚ and spray a shallow pan or cookie sheet liberally with nonstick spray. Crush the pretzels or pulse a few times in a food processor until they are broken down into small pieces. Pour the crushed pretzels into a bowl, add parsley and stir well. Dip the chicken breasts into the crushed pretzel mixture and make sure each gets coated evenly. Place chicken breasts onto baking sheet and bake for 20 minutes or until internal temperature reaches 170ºF. Serve with creamy honey dijon dipping sauce (recipe follows).

Creamy Honey-Dijon Dipping Sauce

1 T whole-grain dijon mustard

1 T honey

1/4 c. 0% plain Greek yogurt

Stir ingredients together in a small bowl.


I’m eager to make this one again- and will grind the pretzels a little smaller next time.

I also learned that you definitely need to spray the heck out of the pan, or the crust will stick to it!

One recipe checked off the to-do list… many to go!

Have a great day!



  1. This is the 1st recipe in a long time I have gotten ridiculously excited to create!! Its 8:45 AM and now I am craving this chicken :-) hopefully i can do it this week and report back!

  2. You better believe I PINNED THAT!!!!!!!!!!! I love like Riitz and crunchy stuff on chicken so I know this will be BETTER!!!!

  3. Nom Nom Nom!!!

  4. This looks yummy!!

  5. Oh this looks AWESOME!! I love pretzels and I love chicken, so this would be perfect. Next shopping trip I am getting some to make this. YUMM!

  6. Pretzels AND mustard?! Oh yes, this recipe was definitely created for moi! I can’t believe I’ve never thought to use pretzels as a coating for chicken before! I have done the whole corn flake faux fried thing (only I of course used a healthier version of the cereal) and they turned out great so I can only imagine how this tastes. And with the sweet/tangy honey mustard dip? Yum!

    • The possibilities of what you could use as a crust are endless. Think about it. I even had a salt and vinegar chip crusted piece of halibut in Colorado. Hell-o!

  7. Oh and dude! I totally forgot I wanted to say “WOW!” definitely proud of you for prying yourself out of bed at that hour! If I wasn’t already awake, I don’t think I could do it! #lifeofazombie ;)

  8. Holy cow holy cow holy cow! I have to make these! I’m not even a big chicken fan but I want these like now.

    • Glad you’re so excited! :) Let me know if you make them- and how they turn out! I’d be interested to see how other types of pretzels fare (I think that big fat sourdough ones would be awesome…)

  9. looks SO good! definitely trying!

  10. Thanks for the tip to spray the pan a lot!! it worked!!!!

  11. A little throw-back recipe from you! Made these last night and am SOO excited for leftovers today! Holy wow. Perfection.


  1. [...] served them alongside the lovely Lauren’s Honey Dijon Pretzel-Crusted Chicken. I’m sorry. I did a really awful job making it. I have this aversion to touching raw meat. [...]

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