Sheet Pan Pretzel Crusted Chicken and Potatoes Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider adding a sprinkle of dried herbs like thyme or rosemary to the pretzel crumbs before pressing them onto the chicken.

This adds a subtle, earthy aroma that pairs beautifully with the mustard and the roasted potatoes. Ensure the herbs are finely ground so they adhere well to the chicken surface.

If you prefer smaller, bite-sized pieces, you can cut the chicken tenders into chunks before breading them. However, keep in mind that smaller pieces will cook faster, so you should check the internal temperature after 15 minutes of baking.

Adjusting the size allows you to customize the dish to suit your personal preference for texture and presentation.

Variations

• Herb-Infused Crust: Mix two teaspoons of dried rosemary or thyme into the crushed pretzels before coating the chicken for a fragrant, earthy flavor profile that complements the roasted potatoes.
• Spicy Kick: Add a teaspoon of red pepper flakes to the melted butter and mustard mixture to infuse the chicken with a gentle, lingering heat that balances the salty pretzels.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the pretzel crust will lose its crunch and become soggy upon thawing and reheating.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 10-12 minutes until warmed through and the crust regains some of its original crispness.

Allow any leftovers to cool completely at room temperature for no more than 2 hours before transferring them to an airtight container.

Keep the chicken and potatoes in the refrigerator, where they will remain fresh for up to 3 days. When storing, try to keep the chicken and potatoes in a single layer if possible to preserve the texture of the pretzel crust.

You can prepare the chicken and vegetables ahead of time by placing them on the sheet pan and covering them tightly with plastic wrap in the refrigerator for up to 4 hours.

However, wait until you are ready to bake to apply the pretzel crust and the mustard-butter glaze, as the moisture from the chicken will soften the pretzels if they sit for too long before entering the oven.

Serving ideas

Serve this dish directly from the sheet pan for a rustic presentation, or transfer the chicken and roasted vegetables to a warm platter. It pairs excellently with a side of steamed green beans or a crisp garden salad, which provides a refreshing contrast to the savory, crunchy elements of the main course.

Consider offering extra spicy brown mustard on the side for guests who prefer a more intense flavor profile. The warmth of the mustard glaze is a key component of the dish, and a small dipping portion can enhance the experience for those who appreciate a bolder, zestier kick with their roasted chicken and potatoes.

Frequently asked questions

Recipe card

Sheet Pan Pretzel Crusted Chicken and Potatoes

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 1 1/2 lb chicken tenders
• 1 lb baby potatoes, halved
• 1 large yellow onion, cut into wedges
• 1 1/2 cups salted pretzels, crushed
• 3 tbsp unsalted butter, melted
• 2 tbsp spicy brown mustard

Instructions

1. Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper. Place the chicken tenders, halved baby potatoes, and onion wedges in a single, even layer across the pan, ensuring everything is spread out for even cooking.
2. Press the crushed salted pretzels firmly onto each chicken tender to create an even crust. In a small bowl, whisk together the melted butter and spicy brown mustard until smooth, then drizzle this mixture evenly over the chicken and vegetables on the sheet pan.
3. Bake in the preheated oven for 20 to 25 minutes. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Remove from the oven and let the chicken rest for 5 minutes before serving.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

38 g

Fat

15 g

Fiber

3 g

Sugar

4 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.