Sheet Pan Honey Mustard Pretzel Chicken
This quick and easy sheet pan dinner is the perfect combination of chicken, honey mustard, and pretzels. Perfect for Fall!
Ingredients
Honey Mustard Sauce
- 1/2 cup mayonnaise
- 1/4 cup honey
- 3 Tablespoons Dijon mustard
Pretzel Breading
- 2 cups crushed pretzels
- 1 Tablespoon fresh parsley, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds chicken breast cutlets, thinly sliced
- 1 egg
- 1 pound baby potatoes, halved
- 1 pound brussel sprouts, halved
- 1 Tablespoon olive oil
- salt and pepper to taste
Instructions
- Combine the honey mustard ingredients in a small bowl and set aside.
- Preheat the oven to 400 degrees, and line a pan with parchment paper or foil.
- Place the potatoes and brussel sprouts on the sheet pan, and drizzle with oil, salt and pepper, and a tablespoon of the honey mustard sauce. Bake for 10-15 minutes.
- Combine 1/4 cup of the honey mustard sauce with the egg in a bowl. On a plate, combine the pretzel breading ingredients. Dredge the chicken in the egg mixture, then the pretzel mixture, and place on sheet pan. Spray the tops with oil.
- Bake for an additional 15-20 minutes, or until the chicken is cooked to 165 degrees and potatoes are tender. Serve with more honey mustard sauce.