Crispy Honey Pretzel Chicken Macaroni | Better Than Takeout
Crispy Honey Pretzel Chicken Macaroni is the ultimate better-than-takeout dinner. After making this for my family dozens of times, I discovered the trick to keeping the chicken crispy is to use panko breadcrumbs and a light touch when coating. The result is golden, crispy chicken with a creamy, comforting macaroni and a sweet, tangy honey sauce that’ll have everyone begging for seconds. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Salted Caramel Cheesecake Cookies Recipe and Buffalo Chicken Bacon Mozzarella Recipe.
Why This Crispy Honey Pretzel Chicken Macaroni | Better Than Takeout Is Pure Comfort
- Golden, crispy pretzel-crusted chicken
- Creamy, comforting macaroni in a sweet honey sauce
- Ready in just 20 minutes
- Better than takeout and a family favorite
What You'll Need for Crispy Honey Pretzel Chicken Macaroni | Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Pretzels
- Macaroni
- Honey
- Milk
- Shredded cheese
- Salt
- Pepper
- Garlic powder
- Paprika
- Dijon mustard
- Apple cider vinegar
- Optional: Chopped fresh parsley
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Pretzels: Use gluten-free pretzels for a GF version.
🛒 Tools & Equipment I Recommend
- Food processor — Quickly pulverizes pretzels into a fine crumb → See on Amazon
- Cast iron skillet — Even heat distribution for perfect searing → See on Amazon
How to Make Crispy Honey Pretzel Chicken Macaroni | Better Than Takeout
- Prepare the chicken: Pound chicken breasts to an even thickness, then season with salt, pepper, garlic powder, and paprika. Dredge in flour, then dip in beaten egg, and coat in a mixture of crushed pretzels, panko breadcrumbs, and Dijon mustard.
- Cook the chicken: Cook the chicken in a hot cast iron skillet until golden and crispy, then set aside to rest.
- Cook the macaroni: Cook macaroni according to package instructions until al dente. Drain and set aside.
- Make the sauce: In the same skillet, sauté minced garlic, then whisk in honey, milk, apple cider vinegar, and a splash of the pasta water. Simmer until the sauce thickens.
- Combine and serve: Toss the cooked macaroni in the sauce, then stir in the shredded cheese until melted and creamy. Slice the rested chicken and serve it over the macaroni, garnished with chopped parsley and red pepper flakes.
Cook's Tips for Perfect Crispy Honey Pretzel Chicken Macaroni | Better Than Takeout
- : Use a light touch when coating the chicken to keep the breading from falling off.
- Common mistake and fix: If the sauce is too thick, thin it out with a little more milk or pasta water.
- : For a spicy kick, add some hot sauce to the honey sauce.
- : To make this dish gluten-free, use gluten-free pretzels and ensure your other ingredients are certified GF.
Storing & Reheating Crispy Honey Pretzel Chicken Macaroni | Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The chicken can be breaded and the sauce can be made ahead of time. Assemble and cook just before serving.
Freezing Crispy Honey Pretzel Chicken Macaroni | Better Than Takeout
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then stir and heat for another 1-2 minutes.
Recipe Notes
- Chef tip: For extra crispy chicken, bake the breaded chicken at 400°F (200°C) for 15-20 minutes before searing.
- Best substitution: Substitute the chicken for sliced cooked sausage or diced cooked bacon for a different twist.
- Make-ahead: Cook the macaroni and make the sauce ahead of time. Reheat and combine just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chicken is sticking to the pan, it's not hot enough. Preheat the skillet before adding the chicken.
Want to level up this recipe?
Instant-read thermometer — Ensures chicken is cooked to a safe temperature → Check price on Amazon
Crispy Honey Pretzel Chicken Macaroni | Better Than Takeout
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Pretzels
- Macaroni
- Honey
- Milk
- Shredded cheese
Seasonings
- Salt
- Pepper
- Garlic powder
- Paprika
- Dijon mustard
- Apple cider vinegar
Optional Toppings
- Chopped fresh parsley
- Crushed red pepper flakes
Instructions
- Prepare the chicken: Pound chicken breasts to an even thickness, then season with salt, pepper, garlic powder, and paprika. Dredge in flour, then dip in beaten egg, and coat in a mixture of crushed pretzels, panko breadcrumbs, and Dijon mustard.
- Cook the chicken: Cook the chicken in a hot cast iron skillet until golden and crispy, then set aside to rest.
- Cook the macaroni: Cook macaroni according to package instructions until al dente. Drain and set aside.
- Make the sauce: In the same skillet, sauté minced garlic, then whisk in honey, milk, apple cider vinegar, and a splash of the pasta water. Simmer until the sauce thickens.
- Combine and serve: Toss the cooked macaroni in the sauce, then stir in the shredded cheese until melted and creamy. Slice the rested chicken and serve it over the macaroni, garnished with chopped parsley and red pepper flakes.
Notes
- Chef tip: For extra crispy chicken, bake the breaded chicken at 400°F (200°C) for 15-20 minutes before searing.
- Best substitution: Substitute the chicken for sliced cooked sausage or diced cooked bacon for a different twist.
- Make-ahead: Cook the macaroni and make the sauce ahead of time. Reheat and combine just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chicken is sticking to the pan, it's not hot enough. Preheat the skillet before adding the chicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then stir and heat for another 1-2 minutes.
- Make ahead: The chicken can be breaded and the sauce can be made ahead of time. Assemble and cook just before serving.
Nutrition Per Serving
- Calories: 580
- Protein: 35g
- Fat: 20g
- Carbs: 65g
- Fiber: 2g
- Sugar: 15g
- Sodium: 800mg
- Cholesterol: 95mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Honey Pretzel Chicken Macaroni | Better Than Takeout FAQs
Yes, you can make the chicken and sauce ahead of time. Reheat and combine with the cooked macaroni just before serving.
The sauce may have been simmered too long, causing it to thicken too much. To fix, thin it out with a little more milk or pasta water.
Yes, cook the breaded chicken in the air fryer at 375°F (190°C) for 10-12 minutes, then proceed with the recipe as written.
Maple syrup or brown sugar can be used as a substitute for the honey.
Yes, freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
A Warm Final Note
I can’t wait for you to try Crispy Honey Pretzel Chicken Macaroni | Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
