You’re going to love this pretzel-crusted, brie-stuffed chicken topped with a drizzle of sweet and tangy honey mustard sauce. Level it up with honey mustard seasoned pretzels if you’ve got ’em.
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PrintHoney Mustard Pretzel-Crusted Chicken with Brie
Crushed pretzels are the key to this super-crispy brie-stuffed chicken. Level it up with honey mustard seasoned pretzels if you’ve got ’em.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
Ingredients
Units
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For the honey mustard sauce:
- ¼ cup honey
- ¼ cup Dijon or spicy brown mustard
- 2 tablespoons Greek yogurt, preferably full-fat
- 2 tablespoons fresh lemon juice, from about ½ large lemon
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Kosher salt and black pepper
For the chicken:
- 1 ½ pounds boneless skinless chicken breasts
- 1 cup crushed pretzels, from about 2 cups whole pretzel sticks
- 4 ounces brie cheese, sliced into ½-inch-thick planks
- ¼ cup vegetable oil or other neutral oil
- Kosher salt and black pepper
Instructions
- Preheat the oven 425°F.
- Make the honey mustard sauce: In a small bowl, stir together the honey, mustard, yogurt, lemon juice, smoked paprika, garlic powder, salt and pepper. Pour half into a separate bowl and set aside (we’ll brush the chicken with half, then use the other half for topping once it’s cooked. No cross-contamination!).
- Prep the chicken: Carefully cut a slit along the side of each chicken breast, about ¾ of the way through. If your chicken breasts are particularly thick, use a meat tenderizer (or similarly heavy and blunt object) to pound the chicken to about 1″ thick. Season both sides with a generous pinch of salt and pepper.
- Stuff a couple slices of brie into the slit — enough that you’ll have plenty of cheese in each piece, but not so much that the chicken can’t close around it. Brush a generous layer of the honey mustard sauce on both sides of the chicken, then dredge the stuffed chicken in the pretzel crumbs to evenly coat both sides.
- Pan-fry the chicken: Heat the oil in a large oven-safe skillet over medium heat until hot and shimmering. Gently lay the chicken into the hot oil and pan-fry for 2-3 minutes on each side, or until golden-brown.
- Bake the chicken: Once the chicken is golden-brown on both sides, transfer the pan to the preheated oven and bake for 15-18 minutes, or until a meat thermometer reads 165°F at the thickest part.
- Serve topped with a drizzle of the reserved honey mustard sauce.
More excellent chicken recipes:
Chicken Tinga Taco Bowls
Chicken Pesto Gnocchi Bake
Classic Chicken Pot Pie
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