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Sheet Pan Honey Mustard Pretzel Chicken with Roasted Broccoli and Potatoes

Get creative with your pantry supplies with a fun and tangy new dinner recipe your family will love. Recipe by Nicolle Mallinson.
Makes 6 Servings
Hands-On Time: 
Total Time: 
About the Chef
Nicolle is a wife, boy-mama, blogger and labor and delivery nurse. A true homebody, she is obsessed with all things coffee and home decor. She’s also never met a charcuterie board she didn’t like.
See more about the chef:
Preheat oven to 400° F
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 to taste
Bake in the oven for 10 minutes
While broccoli and potatoes are baking, pour honey mustard sauce in a medium bowl and whisk in 1 egg. This will be your wet mixture. In a shallow baking dish, pour the crushed pretzels
Using one hand, pat the chicken tenderloins with a paper towel and then dip in the honey mustard/egg mixture. Using your other hand (dry hand), dredge the chicken tenderloins into the crushed pretzels
Remove the baking pan from the oven, flipping the potatoes and broccoli so you can now brown the other side. Add the pretzel coated chicken tenderloins 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