Main Dishes

September 28, 2021

Easy Sheet Pan Honey Mustard Pretzel Chicken Nuggets

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!

I'm all about easy weeknight dinners with minimal cleanup and maximum flavor. That's why recipes like my Sheet Pan Chicken Cordon Bleu and my Best Sheet Pan Sausage and Veggies are so popular!

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!

A pretzel chicken nugget being dipped in honey mustard

Ingredients for honey mustard pretzel chicken

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:

  • Fresh chicken breasts: fresh is important because we need the chicken as dry as possible so the honey mustard marinade stays on the chicken. It also makes getting the right amount of chicken by weight much easier. If all you have is frozen chicken, weigh your chicken then thaw completely and pat dry to remove all excess water.
  • Sugar-free honey mustard: there are a few different brands you could choose from, but this brand is my favorite (not sponsored) and the one I use for this recipe. It's thick and perfectly sweet without any corn syrup or refined sugar!
  • Mini pretzel twists: to make the homemade breadcrumbs. If you're gluten-free, make sure your pretzels are certified gluten-free!
  • Spices and seasonings: garlic powder, onion powder, smoked paprika, oregano, and salt will bring out the flavor of the pretzels and help crisp up the veggies in the oven.
  • Red potatoes: a less starchy potato that roasts really well. Instead of oily fries, we're making crispy potato bites!
  • Brussels sprouts: for a boost of green veggies in this delicious sheet pan dinner.

A basket of Honey Mustard Pretzel Chicken Nuggets with crispy potatoes and brussels sprouts

How to make pretzel crusted chicken nuggets

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.

Raw chicken dredged in pretzel crumbs

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!

Frequently asked questions

Are these homemade chicken nuggets gluten-free?

They can be! There's no flour or eggs involved, so just make sure your pretzels are certified gluten-free. That's it!

Is this honey mustard pretzel chicken allergen-friendly?

Yes! This recipe is gluten-free, dairy-free, nut-free, and egg free.

A pretzel chicken nugget being dipped in honey mustard

Can I choose different vegetables?

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.

Can I bake everything at the same time?

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!

Can I use frozen chicken for my pretzel crusted chicken nuggets?

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.

More Sheet Pan Meals to Try

Easy 30 Minute Homemade Pizza Bagels

Baked Hawaiian BBQ Chicken with Jalapeno Pineapple Salsa

30 Minute Beef Sheet Pan Quesadillas

Crispy Buffalo Chicken Tacos with Cilantro Lime Slaw

The Best Sheet Pan Sausage and Veggies

A basket of Honey Mustard Pretzel Chicken Nuggets with crispy potatoes and brussels sprouts

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!

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Easy Sheet Pan Honey Mustard Pretzel Chicken Nuggets

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!

Author:

Brooke Harmer

Prep:

25

min

cook:

55

min

total:

80

min

servings:

4

Ingredients

  • 1½ lbs. chicken breasts, cut into nuggets
  • ½ C G Hughes Honey Mustard dipping sauce*
  • ½ tsp red chili flakes
  • 4 oz. pretzels
  • 1 lb. red potatoes
  • 1½ lbs. Brussels sprouts
  • 1 Tbsp olive oil
  • 1½ tsp paprika, divided
  • 1½ tsp garlic powder, divided
  • 1½ tsp salt, divided
  • ¾ tsp oregano, divided
  • ¾ tsp onion powder, divided

Instructions

  1. Preheat the oven to 400°F. Grease one baking sheet with cooking spray; cover another baking sheet with foil and place a cooling rack on top. Set aside.
  2. Slice the chicken breasts into nugget sized pieces (there should be about 32-36 nuggets) and toss in a ziploc bag with the honey mustard and red chili flakes. Allow to marinate for at least 30 minutes.
  3. Dice your potatoes and Brussels sprouts into similar size pieces as the nuggets (about 1"). Toss the veggies in the olive oil with 1 tsp paprika, garlic powder, and salt, and ½ tsp oregano and onion powder. Spread the potatoes in an even layer on a baking sheet and bake for 15 minutes. Remove, add the Brussels sprouts, and bake an additional 20 minutes.
  4. Meanwhile, pulse the pretzels with the remaining spices in a food processor or blender until you have a fine "flour" with some small crumbs remaining. Pour onto a large plate or shallow bowl. Dredge the chicken in the breadcrumbs and place on the baking sheet with the cooling rack. Bake for 15-20 minutes or until the chicken is cooked through.
  5. Divide the chicken nuggets and veggies into four portions and serve with extra honey mustard!

Notes

*I usually get this brand at Walmart. If you cannot find it, just use another sugar-free honey mustard or Bolthouse Farms Honey Mustard.

Nutrition facts are a calculated estimate of 6 oz. of chicken and 1/4 of the veggies.

Nutrition

Calories: 506 / Fat: 9.4g / Saturated Fat: 1.3g / Sodium: 850mg / Carbohydrates: 60.5g / Fiber: 8.4g / Sugar: 6.6g / Protein: 44.1g