As I was thinking about my Chicken Cordon Bleu, I wondered if I could create another recipe that was practically the same idea (cheese-stuffed breaded chicken with roasted vegetables) but with different flavors.
Then, at Walmart one day, I found a new dipping sauce from one of my favorite brands G Hughes (not sponsored) that I knew I needed to write a recipe with.
I tried incorporating cheese in my new recipe, but it just didn't work like I wanted. After five recipe tests and lots of chicken, I finally nailed it!
This Sheet Pan Honey Mustard Pretzel Chicken is absolutely incredible. Instead of regular breadcrumbs, the chicken is dredged in crushed pretzels; instead of an egg wash, the chicken is marinated in a thick, sugar-free honey mustard; instead of oily fries, the meal is served with crispy potatoes and Brussels sprouts.
You will love it!
It might sound a little intimidating making your own breadcrumbs and making homemade chicken nuggets, but I promise it's a lot easier than it sounds. For this recipe, you'll need:
I love how simple homemade chicken nuggets are. And you know what, this recipe is even easier than other chicken nugget recipes out there! There's NO flour and NO eggs needed. Just a simple marinade and crushed pretzels.
Start by dicing the chicken into chicken nugget-sized cubes (about an inch long) then tossing them in your honey mustard in a large ziploc bag. I love adding some red chili flakes for a little bit of heat.
Note: make sure you dice your chicken first; otherwise, you'll have a really hard time cutting your chicken because it's covered in the marinade and then your hands rub off all the marinade! The marinade replaces the egg and flour and acts as the "glue" for the breadcrumbs.
Prepare your veggies by tossing them in the oil and some of the seasonings. Roast the potatoes for 15 minutes, then add the Brussels sprouts and roast for another 20 minutes.
Make the "breadcrumbs" by pulsing the pretzels in a food processor or blender until they're mostly a "flour" with some small pieces. Add in the remainder of the spices and spread on a large plate or shallow bowl.
Dredge the marinated chicken nuggets in the pretzel crumbs and place on a cooling rack on a baking sheet.
Bake the chicken nuggets for 15-20 minutes or until the chicken is cooked all the way through (you can check for an internal temperature of 165°F if you don't want to cut a nugget in half).
Divide the chicken nuggets into 4 portions and serve with the roasted veggies. Dip your homemade pretzel crusted chicken nuggets in more of that delicious honey mustard sauce and enjoy!
They can be! There's no flour or eggs involved, so just make sure your pretzels are certified gluten-free. That's it!
Yes! This recipe is gluten-free, dairy-free, nut-free, and egg free.
Of course! Since the vegetables and the chicken are baked on separate sheet pans, you can choose whatever veggies you want! You might like sweet potatoes, carrots, or broccoli.
I only recommend baking the chicken and the vegetables at the same time if you have two ovens. This ensures even baking. If you only have one oven, you will have to take turns!
Yes, but you will need to thaw it completely and pat dry before starting the recipe. You will also need to make sure you have two pounds of chicken.
If you've never made homemade chicken nuggets, this recipe is for you! It's so easy to make and has tons of delicious, complex flavors!
Be sure to leave a star rating and review below if you make these Honey Mustard Pretzel Chicken Nuggets so other readers know how you liked them!
This Sheet Pan Honey Mustard Pretzel Chicken is made with honey mustard and salty pretzel breadcrumbs. It's so easy to make, naturally dairy-free and refined sugar-free, and requires no eggs! It's a kid-friendly recipe the whole family will love!
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