Making weeknight meals can be easy again with The Brooklyn Kitchen's cooking classes that will teach you to make a variety of recipes, including this one for Honey Mustard and Pretzel Chicken. This recipe will be sure to impress your family or friends, and the pretzels can be substituted for another type of chip or crumb or be made gluten free with gluten free pretzels if you desire. 


  • 8 boneless skinless chicken breasts
  • 1/2 Cup Dijon, divided
  • 1/4 Cup Honey
  • 3 Teaspoon Olive oil
  • 1 Teaspoon Mustard powder
  • 1/2 Teaspoon Freshly ground black pepper
  • 1/2 Teaspoon Freshly ground black pepper
  • 1/4 Cup Mayo
  • 6 Cup Hard salted pretzel rods, about 12 ounces, coarsely crushed


Step 1:

Preheat oven to 375 degrees F. In a small mixing bowl, whisk ¼ cup of the dijon, honey, olive oil, mustard powder and black pepper together. Lay chicken in a baking dish and pour marinade over. Cover and refrigerate for 2 hours. Remove from refrigerator and let sit at room temp for 10 minutes.

Step 2:

In a small bowl, combine mayonnaise with remaining ¼ cup mustard. Separately, lay crushed pretzels onto a plate. Prepare a baking tray with a wire rack.

Step 3:

Pull chicken from marinade and gently pat dry with paper towels. Brush mayo-mustard mixture onto chicken and coat in the pretzels, gently pressing into the chicken.

Step 4:

Lay chicken pieces on the rack and transfer to the oven. Bake until a thermometer inserted into the thickest part of the chicken registers at 165 degrees F, about 20-30 minutes.