Pretzel-Crusted Sheet-Pan Chicken (Printable)

Crispy pretzel chicken roasted with veggies, paired with bold cherry mustard for a simple yet vibrant dinner.

# Components:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts (approximately 170 g each)
02 - 1 cup crushed pretzel twists or sticks (approximately 60 g)
03 - 2 tablespoons Dijon mustard
04 - 2 tablespoons mayonnaise
05 - 1 teaspoon garlic powder
06 - ½ teaspoon smoked paprika
07 - Salt and black pepper, to taste

→ For the Vegetables

08 - 1 lb baby potatoes, halved
09 - 2 cups baby carrots (approximately 200 g)
10 - 1 red onion, cut into wedges
11 - 2 tablespoons olive oil
12 - Salt and black pepper, to taste

→ For the Cherry Mustard Sauce

13 - ½ cup cherry preserves
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon apple cider vinegar
16 - 1 teaspoon honey
17 - Pinch of salt

# Directions:

01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Incorporate Dijon mustard, mayonnaise, garlic powder, smoked paprika, salt, and pepper in a small bowl to form a paste. Brush this mixture liberally over the chicken breasts.
03 - Spread the crushed pretzels onto a shallow dish. Firmly press each chicken breast into the pretzels, ensuring both sides are thoroughly coated. Set the crusted chicken aside.
04 - Toss the halved baby potatoes, baby carrots, and red onion wedges with olive oil, salt, and pepper. Distribute them in an even layer on the prepared baking sheet.
05 - Arrange the pretzel-crusted chicken breasts amongst the seasoned vegetables on the baking sheet. Place the sheet pan into the preheated oven.
06 - Roast for 25 to 30 minutes, or until the chicken achieves an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
07 - While the chicken roasts, combine cherry preserves, Dijon mustard, apple cider vinegar, honey, and a pinch of salt in a small saucepan. Gently heat over medium heat, stirring continuously for 2 to 3 minutes, until the sauce is smooth and slightly thickened. Remove from heat and set aside.
08 - Present the roasted chicken and vegetables warm. Drizzle generously with the prepared cherry mustard sauce before serving.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses everyday ingredients with an unexpected twist
  • Perfect balance of textures with crunchy coating and juicy chicken
  • Everything cooks on one pan for minimal cleanup
  • Kid approved but sophisticated enough for adults
02 -
  • The pretzel coating stays crispier if you crush the pretzels just before using them
  • This recipe works with any type of preserves try apricot or raspberry for delicious variations
  • Perfect for meal prep the chicken reheats beautifully in a 350°F oven for 10 minutes
03 -
  • For the crunchiest coating toast the crushed pretzels in a dry pan for 2 minutes before using them. This removes any moisture and ensures maximum crispness.
  • Always let your sheet pan heat up in the oven before adding the food for better browning and to prevent sticking.
  • The vegetables closest to the chicken will absorb some of the delicious flavors as everything cooks so strategically place your favorite vegetables near the chicken pieces.