Pretzel-Crusted Cherry Mustard Chicken (Print Version)

Juicy chicken in pretzel crust with tangy cherry mustard, potatoes, and green beans—all baked together on one pan.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 170g each)

→ Pretzel Crust

02 - 2 cups salted pretzels, crushed
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon black pepper

→ Cherry Mustard Sauce

07 - 1/3 cup cherry preserves
08 - 2 tablespoons Dijon mustard
09 - 1 tablespoon whole-grain mustard
10 - 1 tablespoon apple cider vinegar
11 - 1/2 teaspoon salt

→ Roasted Vegetables

12 - 1 pound baby potatoes, halved
13 - 2 cups green beans, trimmed
14 - 1 red onion, cut into wedges
15 - 2 tablespoons olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

→ For Assembly

18 - 1/2 cup all-purpose flour
19 - 2 large eggs, beaten

# Directions:

01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a shallow bowl, combine the crushed pretzels with olive oil, garlic powder, smoked paprika, and black pepper. Mix well to ensure even distribution.
03 - Arrange three shallow bowls: one with all-purpose flour, another with the beaten eggs, and the third with the pretzel coating mixture.
04 - Pat the chicken breasts dry with paper towels. Dredge each chicken breast first in the flour, ensuring it's fully coated, then dip it into the beaten eggs, and finally press it firmly into the pretzel mixture to create an even crust. Place the coated chicken on one side of the prepared baking sheet.
05 - In a large bowl, toss the halved baby potatoes, trimmed green beans, and red onion wedges with olive oil, salt, and black pepper until evenly coated. Spread the seasoned vegetables on the other side of the baking sheet, adjacent to the chicken.
06 - Place the baking sheet in the preheated oven and bake for 25–30 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 and slightly caramelized.
07 - While the chicken and vegetables are baking, combine the cherry preserves, Dijon mustard, whole-grain mustard, apple cider vinegar, and salt in a small bowl. Whisk until well blended.
08 - Remove the baking sheet from the oven. Serve the pretzel-crusted chicken alongside the roasted vegetables, generously drizzling everything with the cherry mustard sauce.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses simple ingredients that create gourmet flavor
  • Everything cooks on one pan for easy cleanup
  • Balanced sweet and savory flavors please both adults and kids
  • Versatile enough for weeknights or casual entertaining
02 -
  • The pretzel coating stays crispier than traditional breadcrumbs
  • This recipe works with chicken thighs too just adjust cooking time
  • The sweet-tangy sauce balances perfectly with the salty pretzel crust
  • Leftovers make excellent chicken sandwiches the next day
  • Sheet pan meals save significant cleanup time
03 -
  • For the crunchiest coating, pat the chicken completely dry before starting the breading process. Any moisture will prevent proper adhesion.
  • If your pretzel coating starts to clump during the breading process, use one hand for wet ingredients and one for dry to keep things neat.
  • Let the chicken rest for 5 minutes after removing from the oven before slicing. This helps the juices redistribute for the moistest result.

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