Welcome to your new favorite weeknight dinner. This pretzel almond honey chicken comes together in 30 minutes (even if you get a little sidetracked by a busy toddler!) and it is sure to please the whole family. For. The. Win.
To speed things up I break out my giant food processor and use it to chop up the pretzels and almonds. Once that is done, it is as easy as coating your chicken, tossing it in the oven, getting the sauce cooking, throwing together a salad, and steaming or roasting some veggies to go on the side. BOOM. An amazingly delicious and easy dinner. Your family will be asking for more pretzel almond honey chicken and you will be all about making it again because its so crazy easy!
Don’t skip the honey sauce, trust me. It takes the pretzel almond honey chicken and sends it over the top. And if you’re anything like our little guy, Richard, sauce is a must. He pretty much demands it at every meal. He must get it from Lane, because I have never been much of a sauce gal. I didn’t even start eating ketchup on my fries until I was an adult. But I love the little guy anyway and have learned to come up with a sauce to go with every meal.
Some tips for making this pretzel almond honey chicken:
- I usually cut our chicken breasts in half lengthwise to make them thinner. Sure, you can also pound them with a meat mallet, but is it just me or are chicken breasts getting waaaaay bigger? Like, what kind of chickens are these? So I have been cutting our chicken breasts to 1.) save some $ and 2.) help the chicken cook faster. Plus, if you cut them in half you get double the crunch – winner, winner, chicken dinner (I couldn’t resist)!
- Use 1 hand to dip the chicken into the egg mixture and another hand to dredge it in the crumb mixture. This keeps your hands from becoming a complete goopy mess, although you might still need to rinse them off halfway through.
- You can totally make this gluten-free: just sub in gluten-free pretzels and breadcrumbs and you’re all set. Actually, I find that GF pretzels are usually crunchier than regular pretzels so it might make your chicken extra delicious.
- If you like a spicier sauce then you can (obviously) add in some hot sauce. You do you.
To meal prep/make this ahead:
- Chop up your almonds and crush up your pretzels ahead of time. Mix together all the ingredients for the breading (panko, almonds, pretzels, salt and pepper, and garlic powder) and store in your fridge for up to 2 weeks
- Make the sauce and store in the fridge for up to 1 week – reheat in the microwave at 30 second intervals, stirring after each session, until warm OR reheat on the stove over low heat, stirring frequently, until warm
- You can cut-up and bread the chicken several hours before baking them – they won’t be *quite* as crisp, but they will still crisp up and be delicious!
Pretzel Almond Honey Chicken
Pretzel Almond Crusted Chicken
- EVOO cooking spray
- 1/4 c panko breadcrumbs
- 1/4 c almonds finely chopped
- 1/2 c pretzels finely chopped
- salt and pepper to taste
- 1 T garlic powder
- 1 egg
- 3 T milk
- 4 chicken breasts
Spicy Honey Sauce
- 1/2 c honey
- 1/3 c water
- 2 t apple cide vinegar
- 2 dashes hot sauce or more, depending on how spicy you like things!
- 2 T brown sugar
- salt to taste
- 3 t cornstarch
- 1/4 c water
To Make the Chicken
- Preheat the oven to 400 degrees. Spray a large baking pan (I used a 9×11 pan) with EVOO cooking spray.
- In a shallow dish combine the panko breadcrumbs, almonds, pretzels, salt and pepper, and garlic powder. Set aside.
- In another shallow dish whisk together egg and milk. Set aside.
- Cut chicken breasts in half lengthwise (to make them thinner). Dip each breast in the egg/milk mixture and then coat evenly with almond/breadcrumb mixture. Place in the baking pan and repeat with chicken breasts.
- Bake at 400 degrees for 35 minutes.
Spicy Honey Sauce
- While the chicken is baking, make the spicy honey sauce.
- In a medium saucepan, whisk together honey, 1/3 c. water, ACV, hot sauce, brown sugar, and salt. Set aside.
- In a small bowl combine the 1/4 c. of the water and 3 t. of cornstarch. Whisk until smooth. Set aside.
- Cook the honey mixture over high heat until it comes to a boil, whisking constantly to prevent sugar from burning.
- Turn down heat to medium low. Slowly whisk in cornstarch slurry and cook honey sauce until it has thickened (10 to 15 minutes). If your sauce it not thickening as much as you would like it to, add in more cornstarch/water slurry 1 t. at a time (1 t. of cornstarch whisked with 1 t. of water).
- Serve chicken with the spicy honey sauce and enjoy!
- NOTE: To make this gluten free use gluten free breadcrumbs and pretzels.
Crunchy, sweet, and delicious.
If you make this pretzel almond honey chicken…
Please share your results – leave a comment below and post a photo on Instagram with #braisedinakitch