Pretzel-Crusted Chicken with honey mustard

MIX:
1/4 cup all-purpose flour
1/4 tsp. sweet paprika
1/4 tsp. black pepper

WHISK:
1/4 cup each whole-grain and prepared yellow mustards
1/4 cup honey
3 Tbsp. fresh lemon juice
2 tsp. granulated garlic

CRUSH:
1 cup mini pretzel twists (about 25)
1/4 cup panko bread crumbs 1 boneless, skinless chicken breast (9–12 oz.), trimmed, halved lengthwise, and seasoned with kosher salt
2 Tbsp. vegetable oil
Lemon wedges

Preheat oven to 400°.

Mix together flour, paprika, and pepper in a shallow dish.

Whisk together whole-grain and yellow mustards, honey, lemon juice, and garlic. Reserve half the honey mustard; transfer remaining half to another shallow dish.

Crush pretzels in a resealable plastic bag with a rolling pin; combine with panko in a third shallow dish.

Dredge chicken in flour mixture, dip in honey mustard, then coat in pretzel mixture.

Heat oil in an ovenproof skillet over medium until it shimmers. Cook chicken on one side until brown and crispy, 5 minutes. Flip chicken, transfer skillet to the oven, and bake until an instant-read thermometer inserted into the thickest part of the breast registers 165°, 10–15 minutes more. Tent chicken with foil; let rest 5 minutes.

Serve chicken with reserved honey mustard and lemon wedges.