Creamy Honey Mustard Pretzel-Crusted Chicken Bake with Roasted Brussels Sprouts

Everyone loves a dish that's both comforting and packed with flavor, and this Creamy Honey Mustard Pretzel-Crusted Chicken Bake delivers! Imagine juicy chicken breasts coated in a savory, tangy honey mustard sauce, then crusted with crunchy pretzels and baked to golden perfection alongside tender roasted Brussels sprouts. This easy one-pan meal is a guaranteed family favorite that will light up your dinner table and simplify your busy weeknights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• Salt and black pepper to taste
• For the Creamy Honey Mustard Sauce:
• 1/2 cup light mayonnaise
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• For the Pretzel Crust:
• 1.5 cups crushed pretzels (about 4 oz, finely crushed)
• 1/4 cup grated Parmesan cheese
• 2 tbsp melted unsalted butter (or plant-based butter)
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Pat chicken breasts dry with paper towels. Season lightly with salt and pepper.
3. In a medium bowl, whisk together light mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, and smoked paprika until smooth for the creamy honey mustard sauce.
4. In a separate shallow dish, combine finely crushed pretzels, Parmesan cheese, and melted butter. Mix well until crumbs are evenly coated.
5. Dip each chicken breast into the creamy honey mustard sauce, ensuring it's fully coated, letting any excess drip off. Then, press each chicken breast firmly into the pretzel mixture, coating both sides thoroughly.
6. Place the pretzel-crusted chicken breasts on one side of the prepared baking sheet.
7. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Arrange them on the other side of the baking sheet, ensuring they are in a single layer.
8. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the pretzel crust is golden brown and crispy, and Brussels sprouts are tender-crisp.
9. Remove from oven, garnish with fresh parsley if desired, and serve immediately.

Chef's Note

For an extra crispy crust and deeper pretzel flavor, lightly toast the crushed pretzels in a dry skillet for 2-3 minutes over medium heat before mixing them with the Parmesan and butter. This trick significantly enhances the crunch!

Make-Ahead Tips

The creamy honey mustard sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Crushed pretzels can also be prepped and stored in a sealed bag at room temperature until ready to use.

Substitutions

Chicken: Boneless, skinless chicken thighs can be used, but may require an additional 5-7 minutes of baking time.,Brussels Sprouts: Broccoli florets, asparagus spears, or green beans make excellent alternatives for the roasted vegetable component.,Pretzels: Crushed cornflakes or panko breadcrumbs can be substituted for a different texture, though the unique savory pretzel flavor will be altered. For a gluten-free option, use gluten-free pretzels.,Mayonnaise: For a lighter sauce, Greek yogurt can be used, but be aware it will introduce a tangier flavor profile.