sheet pan pretzel chicken

4.89 from 9 votes
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 40 minutes
Servings: 4


  • 3 cups thin pretzel (about 4 oz.)
  • ½ cup flour
  • 2 large eggs
  • 7 tablespoons Dijon mustard, divided
  • 3 tablespoons honey
  • 1 ½ lbs. chicken thighs
  • ½ lb. small fingerling potatoes, halved
  • kosher salt and cracked black pepper
  • olive oil, for drizzling
  • 1 ½ cups french green beans, trimmed
  • 1 cup cherry tomatoes, halved


  • Pre-heat oven to 425 degrees F and line a sheet tray with parchment paper or aluminum foil, if desired.
  • Using a food processor, process 3 cups pretzels until finely ground; transfer to a shallow dish. Spread ½ cup flour in second shallow dish. Beat 2 large eggs and 2 tablespoons Dijon in third shallow dish. In a separate mixing bowl, whisk remaining ⅓ cup Dijon with 3 tablespoons honey and set aside.
  • Pat 1 ½ lbs. chicken dry and season with salt and pepper. Using tongs, dredge chicken in flour, then dip in egg mixture, finally coat with pretzel crumbs, and press gently to adhere. Transfer chicken to one side of the sheet pan. Repeat with all chicken thighs.
  • Toss ½ lb. halved fingerling potatoes in mixing bowl with honey mustard just enough to coat them. Season with salt and pepper, transfer to other side of the baking sheet. Drizzle both the chicken and potatoes liberally with oil. Transfer to oven and cook for 15 minutes.
  • Meanwhile, add 1 ½ cups green beans and 1 cup halved cherry tomatoes to the same bowl you tossed the potatoes in. Drizzle with oil and season with salt and pepper; toss to coat.
  • Remove sheet pan from the oven and add green beans and tomatoes to the open space on the pan, some overlap is fine. Return to the oven and cook for another 10 minutes until chicken has cooked through (165°F) and potatoes and veggies are fork tender.


  • Serve with a Simple Arugula side salad to complete this meal.


  • Protein: Chicken breast instead of thighs or boneless pork chops, cooked to 145°F.
  • Vegetarian: Omit chicken and use cauliflower steaks or extra-firm tofu, drained and pressed.
  • Gluten-Free: Use gluten-free pretzels and gluten-free flour such as Cup 4 Cup.


  • Pulse pretzels to fine crumb mixture and store In an airtight container for up to 5 days.


Calories: 818kcal | Carbohydrates: 89g | Protein: 41g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 249mg | Sodium: 1206mg | Potassium: 984mg | Fiber: 6g | Sugar: 17g | Vitamin A: 738IU | Vitamin C: 26mg | Calcium: 88mg | Iron: 7mg