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+ servings
Servings: 4

Pretzel Crusted Chicken

Delicious baked chicken in a pretzel crust with a dijon dipping sauce.


  • 4 6 oz boneless, skinless chicken breasts
  • 2 cups crushed hard pretzels
  • 1/4 cup canola oil
  • 1/4 cup whole grain mustard
  • 1 tbsp dijon mustard
  • 1/8 cup water
  • 1 1/2 tbsp red wine vinegar
  • kosher salt


  • Preheat oven to 400.
  • Place pretzels into a large sealable ziploc bag. Use a mallet or smooth side of a meat tenderizer to crush into small pieces. It should be a combination of small, coarse chunks and find crumbs.
  • In a small bowl, whisk together the two types of mustard, vinegar, water, and oil until fully combined. Taste and season with a little bit of salt.
  • Place HALF of the mustard mixture into a shallow dish and add the uncooked chicken. Turn to coat.
  • Dredge the marinated chicken in the pretzel crumbs until coated on both sides.
  • Place chicken on a rack over a baking sheet. Bake for 20-25 minutes, or until internal temp reaches 165.
  • Serve with remaining mustard marinade for dipping.


Make sure to reserve a portion of the mustard mixture in a separate dish for serving before marinating the chicken.

Nutrition Facts

Calories 484kcal (24%)Carbohydrates 33g (11%)Protein 41g (82%)Fat 20g (31%)Saturated Fat 2g (13%)Cholesterol 109mg (36%)Sodium 924mg (40%)Potassium 705mg (20%)Fiber 2g (8%)Sugar 1g (1%)Vitamin A 51IU (1%)Vitamin C 2mg (2%)Calcium 25mg (3%)Iron 3mg (17%)
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