sheet pan pretzel chicken

4.86 from 7 votes
Total Time: 40 minutes
Servings: 4


  • 3 cups thin pretzel
  • ½ cup flour
  • 2 eggs
  • 7 tablespoons dijon mustard divided
  • 3 tablespoons honey
  • 1 ½ pounds chicken thighs fat trimmed
  • ½ pound fingerling potatoes halved
  • 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 (this makes cleanup easier).
  • Using a food processor, process 3 cups thin pretzel until finely ground; transfer to a shallow dish. Spread ½ cup flour in second shallow dish. Beat 2 large eggs and 2 tablespoons Dijon mustard in third shallow dish. In a separate mixing bowl, whisk remaining 1/3 cup mustard with 3 tablespoons honey and set aside.
  • Pat 1 ½ pounds chicken thighs 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 pounds halved fingerling 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 1 1/2 cups french green beans and 1 cup halved cherry 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.


  • Serve with Simple Arugula side salad.


  • Protein: Chicken breast instead of thighs.
  • Gluten-Free: Gluten pretzels and swap flour substitute.


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