This is our family’s FAVORITE way to eat chicken – coated in crunchy (slightly salty) pretzel crumbs. The dredge keeps the chicken super tender and the pretzels really pack a flavor punch!
Do you know the history of the pretzel? There is a long standing traditional story that an Italian monk from the 600’s created the twisted baked dough treats to symbolize children praying. He then passed the treats out to good little boys and girls who memorized their prayers. However, there is no documented evidence whatsoever to back this story up. There are several cultures around the world who claim the pretzel in their heritage. The earliest recorded evidence of pretzels appears in the crest of a German bakers guilds in 1111- and, it’s obvious that they had been around long before that. Pretzels have been a symbol to many of the holy trinity- probably because of the three holes, and appear throughout several religious texts, were hung on Christmas trees in Austria, around children’s necks in Germany, and used as marriage knots in Switzerland.
All religious symbolism and cultural traditions aside, this pretzel chicken with honey dijon potatoes and veggie recipe is SO dang good. It’s a fun twist to the twisted pretzel snack, and has my kids always asking for seconds.
One of the great things about this recipe is that it can be a one pan meal. It makes it easy to bake and take on the go, wrapped in some aluminum foil. Take about 1/1/2 cups of pretzels and crush them in a blender until finely ground. Season some chicken with salt and pepper, dredge them in flour, dip the chicken in some eggs whisked with mustard, and coat them with the pretzel powder. Transfer the chicken to a baking sheet and drizzle with some olive oil. Toss some potatoes in some whisked honey mustard and combine in the pan with the chicken. I usually throw in some tomatoes and French green beans- and the pops of color make it beautiful.
Our family’s favorite chicken recipe! Coated in crunchy and flavorful pretzels, this sheet pan recipe is tough to beat!
2 cups thin pretzel sticks (about 4 oz.)
½ cup flour
2 large eggs
2 tablespoons plus ⅓ cup Dijon mustard
3 tablespoons honey
1 ½ lbs. chicken thighs, trimmed
½ lb. fingerling potatoes, halved
Kosher salt and cracked black pepper
Olive oil, for drizzling
1 ½ cups French green beans, trimmed (about 8 oz.)
1 cup cherry tomatoes, halved (about 5 oz.)
Pre-heat oven to 425 degrees F and line a sheet tray with parchment paper or aluminum foil, if desired. (this makes cleanup easier)
Using a food processor, process pretzels until finely ground; transfer to shallow dish. Spread flour in second shallow dish. Beat eggs and 2 tablespoons mustard in third shallow dish. In a separate mixing bowl, whisk remaining 1/2 cup mustard with honey and set aside.
Pat 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 potatoes in mixing bowl with mustard and honey just enough to coat them and season with salt and pepper. Transfer to other side of the baking sheet. Drizzle both the chicken and potatoes liberally with olive oil. Transfer to oven and cook for 15 minutes.
Meanwhile, add the green beans and tomatoes to the same bowl you tossed the potatoes in and drizzle with olive oil and season with salt and pepper; toss to coat.
Remove sheet pan from the oven and add the 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 degrees F) and potatoes and veggies are fork tender.
Keywords: Sheet pan, pretzel, chicken
Hi, I’m Kelsey! New here? It’s so nice to meet you!
My mission is to help you feel inspired to cook a little more and gather those that you love most around your table.