I love me a good sheet pan dinner! They’re perfect for during the week and make clean up a breeze. This sheet pan honey mustard pretzel chicken is a favorite in our house. It’s one of the few meals that everybody eats! Scroll down my recipe and a free weekly meal plan/grocery shopping printable.
Sheet Pan Honey Mustard Pretzel Chicken with roasted veggies and potatoes
(Feeds 4-6)
Ingredients:
8 chicken tenderloins
1 cup of honey mustard dressing
1 egg
2 cups of crushed pretzels
3 cups broccoli florets
3 cups diced potatoes
Olive oil
Garlic powder
Salt/Pepper (to taste)
Directions:
1.) Preheat oven to 400F.
2.) Line a large roasting pan with aluminum foil and spray with nonstick cooking spray.
3.) On your prepared pan, place diced potatoes and chopped broccoli. Toss with olive oil, garlic powder, salt and pepper.
4.) Bake in oven for 10 minutes.
5.) While broccoli and potatoes are baking, pour honey mustard sauce in a medium bowl and whisk with 1 egg. This will be your wet mixture. In a shallow baking dish, pour the crushed pretzels.
6.) Using one hand, pat the chicken with a paper towel and then dip in the honey mustard/egg mixture. Using your other hand (dry hand), dredge the chicken into the crushed pretzels.
7.) Remove the baking pan from the oven, flipping the potatoes and broccoli so you now brown the other side. Add the pretzel coated chicken tenders onto the aluminum foil lined pan and place in the oven for an additional 15-18 minutes or until chicken is cooked thoroughly.
8.) Serve with additional honey mustard sauce for dipping.
I love to see what you make so please share a photo and tag me on Instagram @ourtiny_nest!
Sheet Pan Honey Mustard Pretzel Chicken
Ingredients
- 8 chicken tenderloins
- 1 cup honey mustard dressing
- 1 egg
- 2 cups crushed pretzels
- 3 cups broccoli florets
- 3 cups diced potatoes
- olive oil
- garlic powder
- salt/pepper to taste
Instructions
- Preheat oven to 400F.
- Line a large roasting pan with aluminum foil and spray with nonstick cooking spray.
- On your prepared pan, place diced potatoes and chopped broccoli. Toss with olive oil, garlic powder, salt and pepper.
- Bake in oven for 10 minutes.
- While broccoli and potatoes are baking, pour honey mustard sauce in a medium bowl and whisk with 1 egg. This will be your wet mixture. In a shallow baking dish, pour the crushed pretzels.
- Using one hand, pat the chicken with a paper towel and then dip in the honey mustard/egg mixture. Using your other hand (dry hand), dredge the chicken into the crushed pretzels.
- Remove the baking pan from the oven, flipping the potatoes and broccoli so you now brown the other side. Add the pretzel coated chicken tenders onto the aluminum foil lined pan and place in the oven for an additional 15-18 minutes or until chicken is cooked thoroughly.
- Serve with additional honey mustard sauce for dipping.
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Check out some of these other favorite dinner recipes:
Sheet pan gnocchi, sausage and roasted butternut squash
Greek turkey meatball bowls
Caprese Pasta
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1 Comment
Stephanie
January 11, 2021 at 7:50 pmI always appreciate others sharing what they do for meals throughout the week. My husband and I have such a tough time staying within our budget, but also making meals that last (especially when I have SO many bizarre food allergies). But this recipe sounds great, and I see a few other favorites on your list as well!