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Sheet pan Honey Mustard Pretzel Chicken

Sheet Pan Honey Mustard Pretzel Chicken

An easy sheet pan dinner for during the week. Honey mustard chicken topped with crunchy pretzels and served with veggies and a potato for a complete weeknight meal.
Servings 4 people


  • 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


  • 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.