Easy Pretzel-Crusted Honey Mustard Chicken with Mushrooms
This dish features a crunchy pretzel crust and a sweet-tangy honey mustard sauce, topped with sautéed mushrooms.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Boneless and skinless
- 1 cup pretzel crumbs For coating
- 1/2 cup honey For the sauce
- 1/4 cup mustard Use plain or Dijon
- 1 cup mushrooms, sliced For topping
- 2 tablespoons olive oil For sautéing mushrooms
- to taste Salt and pepper For seasoning
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- In a bowl, mix honey and mustard until combined.
- Dip each chicken breast into the honey mustard mixture, then coat in pretzel crumbs.
- Place the coated chicken breasts on a baking sheet.
Cooking
- In a skillet, heat olive oil over medium heat and sauté the mushrooms until soft.
- Spoon the sautéed mushrooms over the chicken.
- Bake for 25-30 minutes or until the chicken is cooked through and the crust is golden.
Serving
- Serve hot with a simple green salad or seasonal sides.
- Over mashed potatoes or rice to soak up the sauce.
- With steamed vegetables for a lighter plate.
Notes
Pound chicken to an even thickness for even cooking. Use low-salt pretzels if concerned about sodium levels. For variations, try swapping the mustard or adding cheese to the crust.