Pretzel Crusted Sheet Pan Chicken (Print Version)

Pretzel-coated chicken with roasted veggies and cherry mustard delivers bold flavor in each bite.

# Components:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts (approximately 170 grams each)
02 - 1 cup pretzel twists or rods, finely crushed
03 - 2 large eggs
04 - 2 tablespoons Dijon mustard
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon freshly ground black pepper

→ For the Vegetables

08 - 1 pound baby potatoes, halved
09 - 8 ounces green beans, trimmed
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper

→ For the Cherry Mustard Sauce

13 - 1/3 cup cherry preserves
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon apple cider vinegar
16 - 1/2 teaspoon lemon juice
17 - Pinch of salt

# Directions:

01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
02 - In a bowl, toss the halved baby potatoes and trimmed green beans with olive oil, kosher salt, and black pepper. Spread them evenly in a single layer on one half of the prepared baking sheet.
03 - Place the finely crushed pretzel crumbs in a shallow dish. In a separate shallow dish, whisk together the two large eggs, 2 tablespoons of Dijon mustard, garlic powder, smoked paprika, and the 1/4 teaspoon of black pepper.
04 - Dip each portion of chicken breast first into the egg mixture, ensuring it's fully coated, then press into the pretzel crumbs, making sure the crumbs adhere thoroughly. Arrange the coated chicken breasts on the other half of the baking sheet alongside the vegetables.
05 - Bake for 25 to 30 minutes. The chicken should be golden brown and cooked through, reaching an internal temperature of 165°F (74°C), and the vegetables should be tender.
06 - While the chicken and vegetables are baking, combine the cherry preserves, 2 tablespoons of Dijon mustard, apple cider vinegar, lemon juice, and a pinch of salt in a small bowl. Whisk until well combined to create the cherry mustard sauce.
07 - Serve the pretzel-crusted chicken and roasted vegetables hot. Offer the prepared cherry mustard sauce on the side for dipping.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses simple pantry ingredients in creative ways
  • One pan means minimal cleanup
  • Perfect balance of crunchy coating and juicy chicken
  • Kid friendly while still sophisticated enough for adults
02 -
  • This recipe is meal prep friendly and portions can be easily doubled
  • The pretzel coating stays crispy even when reheated in the oven
  • The sweet tangy sauce balances the salty pretzel crust perfectly
  • Sheet pan meals save significant cleanup time without sacrificing flavor
  • This dish provides a complete protein and vegetable meal in one pan

Return