Save This pretzel-crusted sheet pan chicken transforms ordinary chicken breasts into a crunchy, flavorful family dinner with minimal cleanup. The sweet-tangy cherry mustard sauce elevates this simple meal to something truly special, making it perfect for busy weeknights when you want something impressive without the fuss.
I first made this recipe when looking for ways to use up a bag of pretzels my kids had abandoned. The combination was such a hit that it quickly became our Thursday night tradition when everyone needs something comforting but I have zero energy for complicated cooking.
Ingredients
- Boneless skinless chicken breasts: Choose pieces of similar size for even cooking. Look for chicken that feels firm and has a pink color without any gray spots.
- Pretzel twists or rods: The saltiness and crunch create the perfect coating. Crush them finely but not into dust for the best texture.
- Large eggs: These bind the coating to the chicken. Room temperature eggs coat more evenly.
- Dijon mustard: Adds tanginess and helps the coating adhere better than eggs alone.
- Garlic powder: Provides savory depth without the risk of burning that fresh garlic has.
- Smoked paprika: Adds a subtle smoky flavor that complements the pretzel coating perfectly.
- Freshly ground black pepper: Always grind your own for maximum flavor.
- Baby potatoes: Their creamy texture and thin skins make them perfect for roasting. Look for firm potatoes with no green spots.
- Green beans: Choose bright green beans that snap when bent for the freshest flavor and texture.
- Olive oil: Use a good quality oil as it will flavor your vegetables. Extra virgin works beautifully here.
- Kosher salt: The larger flakes distribute more evenly than table salt.
- Black pepper: Adds a gentle heat that balances the sweetness of roasted vegetables.
- Cherry preserves: The sweetness balances the tangy mustard perfectly. Choose preserves with visible cherry pieces for the best texture.
- Dijon mustard: Provides a sophisticated sharpness that elevates the sauce.
- Apple cider vinegar: Adds brightness and helps cut through the richness of the meal.
- Lemon juice: Fresh is best for that vibrant citrus note.
- Pinch of salt: Just enough to enhance all the other flavors without making the sauce salty.
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 425°F. This high heat ensures the chicken gets crispy while staying juicy inside. Line your largest sheet pan with parchment paper which prevents sticking and makes cleanup infinitely easier.
- Prepare the Vegetables:
- Toss your halved baby potatoes and trimmed green beans in a bowl with olive oil until every piece is lightly coated. Season generously with kosher salt and black pepper, making sure to distribute the seasonings evenly. Arrange them on one half of your prepared sheet pan, giving them room to roast rather than steam.
- Create Your Coating Station:
- Place your finely crushed pretzels in a shallow dish. The pretzels should be crushed to the texture of coarse breadcrumbs with some slightly larger pieces for texture variation. In a separate dish, thoroughly whisk together eggs, Dijon mustard, garlic powder, smoked paprika, and pepper until completely combined. This seasoned egg mixture will add flavor throughout the chicken, not just in the coating.
- Coat the Chicken:
- Take each chicken breast and dip it thoroughly in the egg mixture, allowing excess to drip off. Immediately press into the pretzel crumbs, turning and pressing gently to ensure complete coverage on all sides. The coating should be thick enough to create a substantial crust. Place the coated chicken on the empty half of your sheet pan, leaving space between pieces.
- Bake to Perfection:
- Place the sheet pan in your preheated oven and bake for 25 to 30 minutes. The chicken is done when the pretzel coating is deeply golden and crisp, and the internal temperature reaches 165°F when tested with a meat thermometer. The vegetables should be tender and caramelized around the edges.
- Make the Cherry Mustard:
- While everything bakes, whisk together cherry preserves, Dijon mustard, apple cider vinegar, lemon juice, and salt in a small bowl. The sauce should be smooth with small chunks of cherry throughout. The consistency should be spoonable but not runny. Taste and adjust with more lemon juice if needed for brightness.
- Serve and Enjoy:
- Remove the sheet pan from the oven and let rest for 3 minutes before serving. This allows the juices in the chicken to redistribute. Plate each chicken breast with a generous portion of roasted vegetables and a spoonful of cherry mustard sauce on the side or drizzled over the top.
Save The cherry mustard sauce is truly the secret weapon in this recipe. I discovered it by accident when I had run out of honey for a honey mustard sauce and grabbed cherry preserves instead. My husband declared it was the best mistake I ever made in the kitchen and now we keep cherry preserves stocked specifically for this sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results when reheating, place the chicken on a wire rack over a baking sheet in a 350°F oven for about 10 minutes. This helps maintain the crispy coating that would otherwise soften in the microwave. The cherry mustard sauce can be stored separately in the refrigerator for up to a week and actually improves in flavor after a day as the ingredients meld together.
Ingredient Substitutions
No pretzels? Crushed cornflakes or panko breadcrumbs make excellent alternatives, though you may want to add a pinch more salt to compensate for the missing pretzel saltiness. For a gluten free version, use gluten free pretzels or crushed rice chex cereal. The cherry preserves can be swapped for apricot, raspberry, or even orange marmalade for different flavor profiles. If you prefer a different protein, turkey cutlets or pork tenderloin medallions work beautifully with this coating and cooking method.
Make Ahead Tips
This dish offers several make ahead options. The pretzel crumbs can be crushed and stored in an airtight container up to a week in advance. The egg mixture can be whisked together and refrigerated up to 24 hours before use. For ultimate convenience, chicken can be coated and refrigerated uncovered for up to 4 hours before baking, which actually helps the coating adhere better. The cherry mustard sauce can be made up to 3 days ahead and stored in the refrigerator, allowing flavors to develop even more fully.
Serving Suggestions
This pretzel crusted chicken pairs wonderfully with light sides that complement its rich flavors. A simple arugula salad dressed with lemon vinaigrette provides a peppery contrast to the sweet cherry mustard. For a heartier meal, serve alongside buttered egg noodles tossed with fresh herbs. If you want to create an impressive dinner party menu, start with a chilled cucumber soup, serve this chicken as your main, and finish with a light lemon sorbet. The dish pairs beautifully with an off dry Riesling, wheat beer, or for non alcoholic options, a sparkling apple cider.
Save This pretzel crusted chicken represents the perfect balance of convenience and creativity in home cooking. The combination of crunchy coating, juicy chicken, and that irresistible cherry mustard sauce proves that weeknight dinners don't have to be boring or time consuming. It's become one of my most requested recipes from friends and family who can't believe something so delicious comes together with so little effort. Give it a try and I suspect it might become a regular in your dinner rotation too.
Recipe FAQ
- → How do I keep the pretzel crust crispy?
To ensure maximum crunch, lightly spray the coated chicken with oil before baking and avoid overcrowding the pan.
- → Can I substitute the green beans?
Absolutely! Try asparagus, broccoli, or your favorite quick-roasting vegetable for excellent results.
- → What kind of pretzels work best for coating?
Both pretzel twists and rods work well, as long as they are crushed finely for even coating.
- → How can I tell if the chicken is fully cooked?
The chicken is done when the center reaches 165°F (74°C) and the crust is golden brown.
- → Is there a dairy-free option for this dish?
Yes, the meal is naturally dairy-free, but always check pretzel packaging for hidden dairy ingredients.
- → Can I prepare the sauce in advance?
Yes, the cherry mustard sauce can be mixed ahead and stored in the fridge until serving.