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Could the title of this recipe be any longer? But seriously, there are a lot of elements to this dish, I couldn’t fit it into a reasonable length. Crunchy and salty pretzel-crusted chicken and potatoes are cooked in a honey mustard sauce for a spicy, sweet, and savory meal.
Ingredients for Pretzel Crusted Chicken
This recipe calls for a few more ingredients than I usually use in my recipes (hello, 5 ingredient casserole!) but is so worth it because it is so delicious.
- mayonnaise
- honey
- yellow mustard
- apple cider vinegar
- hot sauce (it’s not too spicy, I promise!)
- red potatoes
- olive oil
- salt and pepper
- chicken tenderloins (you could use chicken breasts cut into pieces, but I love chicken tenderloins because they are the perfect size)
- egg
- crushed salted pretzels (any shape or size will work)
- onion powder
- garlic powder
- paprika
- oregano
How to Make Pretzel-Crusted Chicken
This recipe has a few more steps than the ones that I usually post, so I’m going to break it down for you.
Step 1: Sauce
Mix up the sauce ingredients in a medium bowl. Remove ¼ cup sauce and pour in a small bowl, then whisk in one egg. This will be the egg wash you’ll use for the chicken later. Set aside.
Step 2: Potatoes
Toss the potatoes in a little olive oil, salt, pepper, and a tablespoon of the sauce we made in the last step. Stir until it’s all nice and mixed and spread on a prepared sheet pan. Side note– I love my Nordic Ware sheet pans for sheet pan meals. They’re so durable and I know I’ll have them forever. Anyway, bake those potatoes for about 10 minutes. Once the 10 minutes is up, take them out of the oven and set the sheet pan aside. Toss your potatoes and drizzle the rest of the honey mustard sauce on them.
Step 3: Chicken
Stir together your crushed pretzels, onion powder, garlic powder, paprika, oregano, and salt and pepper. This will be your chicken coating mixture. Remember the egg wash you set aside? Grab that and set up a little dipping station. Dredge each chicken tenderloin in the egg wash and the pretzel mixture and place on your sheet pan with the potatoes. Bake it all together for about 20 minutes or until the chicken is cooked through.
Step 4: Enjoy
Sit back and enjoy the delicious meal you made!
Favorite Sheet Pan Meals
Italian Chicken and Vegetables
Sheet Pan Pretzel Crusted Chicken with Honey Mustard and Potatoes
4-5
servings20
minutes30
minutesKeep the screen of your device on
Ingredients
- Honey Mustard Sauce
3/4 cup mayonnaise
1/4 cup honey
2 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tsp hot sauce
- Potatoes
1.5 lbs red potatoes, cut into bite-sized pieces
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
- Pretzel Chicken
1-1.5 lbs chicken tenderloins
1 egg
2 cups crushed salted pretzels
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
Directions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk together the sauce ingredients in a medium bowl. Remove ¼ cup sauce to a small bowl and whisk in one egg. This will be the egg wash. Set to the side.
- To a medium-sized bowl, add potatoes, olive oil, a dash of salt, pepper and 1 tablespoon of the sauce we made. Stir until evenly coated, then spread potatoes out evenly on prepared sheet pan. Bake for 10 minutes.
- While baking, stir together the 2 cups crushed pretzels, onion powder, garlic powder, paprika, oregano, and salt and pepper.
- Once the potatoes have been baked for 10 minutes, take them out of the oven. Flip the potatoes and push them to one side of the sheet pan. Drizzle the rest of the honey mustard sauce on the potatoes.
- Dip each chicken tenderloin in the egg wash and let the excess drip off. Coat in the pretzel mixture then place onto the sheet pan with the potatoes. Repeat until all of your chicken is on the pan. Bake for 16-20 minutes or until the chicken is cooked through. Enjoy!
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Julia, you did it again!! This pretzel crusted chicken and honey mustard red potatoes were really good!! The dressing mixture was way better than out of a bottle!! And so easy to make!! Thanks for this recipe!!