Sheet Pan Honey Mustard Pretzel Chicken & Potatoes

This recipe for sheet pan honey mustard pretzel chicken & potatoes is a delicious meal, all in one! Crunchy, pretzel coated chicken tenders with a zesty, homemade honey mustard sauce to dip, and roasted potatoes on the side!

Sheet pan meals are one of my favorite recipes to make for dinner, and this recipe for sheet pan honey mustard pretzel chicken & potatoes is my new favorite! Baking everything on one pan is the best. Way less to clean up after!

Chicken tenders are coated in a homemade honey mustard egg wash, then dredged with a salted pretzel coating. Giving the chicken that perfect crunch!

I must say, I’ve never made a homemade honey mustard sauce before. The flavors and texture of the sauce was un real! I am never going back to store bought…

It was so easy to make too!

Honey mustard is always my go to dipping sauce when it comes to chicken tenders! And pretzels!

These potatoes were cooked to perfection! They were soft, but not too soft. And had the best flavors. So simple yet delicious! I never get red potatoes. For some reason, I always get yellow. But not anymore! They add a nice touch of color to any dish!

If you make this recipe, I hope you enjoy it! Make sure to check out another recipe of mine for hot honey mustard chicken! https://thehungrylyoness.com/hot-honey-mustard-chicken/

Sheet Pan Honey Mustard Pretzel Chicken & Potatoes

This recipe for sheet pan honey mustard pretzel chicken & potatoes is a delicious meal, all in one! Crunchy, pretzel coated chicken tenders with a zesty, homemade honey mustard sauce to dip, and roasted potatoes on the side!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course: Dinner

Ingredients Method

Ingredients

  

For The Chicken

• 6-8 chicken tenders
• 1 large egg
• non stick spray

For The Honey Mustard Sauce

• 3/4 cups mayonnaise I used light to keep it on the healthier side
• 1/4 cup honey
• 2 tablespoons yellow mustard
• 2 tablespoons dijon mustard
• 1 tablespoon cider vinegar
• 1 teaspoon hot sauce I used sriracha

For The Potatoes

• 3-4 large red potatoes OR 4-5 medium red potatoes, cut into 1/2" cubes
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For Pretzel Coating

• 2 cups finely crushed, salted pretzels
• 1/2 teaspoon dried parsley
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Method

 

1. Preheat oven to 400°. Line a large baking sheet with foil and spray with non stick spray. Set aside.

Make Honey Mustard Sauce

1. In a small bowl, whisk together mayonnaise, honey, yellow mustard, dijon mustard, cider vinegar and hot sauce. Mix until smooth. Remove 1/4 cup of sauce and place in another small bowl. Whisk in one egg to 1/4 cup of mustard sauce, making an egg wash for the chicken. Set aside.

Make Potatoes

1. Preheat ovenAdd cut up potatoes to a large bowl, along with olive oil, salt and pepper. Mix to combine everything. Place potatoes on baking sheet. Make sure to spread them out evenly. Bake for 15 minutes.

Make Chicken

1. In a shallow bowl, mix together crushed pretzels, parsley, onion powder, garlic powder, paprika, salt and pepper.
2. Pat chicken tenders dry with paper towels. Dredge chicken in honey mustard egg was, then the pretzel coating. Making sure to press any big chunks of pretzels into the chicken so it sticks. Place tenders on a plate.
3. When potatoes are done, carefully move them to one side of the pan making room for the chicken.
   
4. Place chicken tenders on baking sheet next to the potatoes. Spray tenders with some non stick spray. Bake for 18-20 minutes.
5. Serve with remaining honey mustard sauce.
6. Enjoy!