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Baked Crunchy Pretzel Honey Balsamic Chicken. An updated classic loved by everyone! Simple salted pretzel-crusted chicken baked up on a sheet pan until crispy and delicious. The crunchy pretzel crumbs are the key, but the sauce is not to be overlooked. Sweet honey balsamic sauce with the perfect combination of herbs and spices. A delicious weeknight dinner to serve up with a simple side of rice and/or your favorite roasted vegetables.

Baked Crunchy Pretzel Honey Balsamic Chicken |

Lately, I’ve been focusing more and more on basics. They’re saying the style trends for this coming fall are really good basics. I’ve really started to embrace that more and more, in both food and fashion.

When it comes to cooking, I’m enjoying recreating basic recipes that could use an update. Maybe elevation is the better word. We all know the story, as a kid my dad would make chicken and rice a lot. The other dish he would often make was potato chip chicken.

Potato chip chicken is exactly what it sounds like, chicken coated in potato chips and baked. It was a twice-weekly staple in our house. My brothers to this day are obsessed.

But the recipe needed an update – and a sauce. I think we’re all familiar with the classic honey balsamic dressing. My grandma would bake chicken in it often and I used to love the sauce.

With this recipe, I took a classic baked chicken and swapped boring breadcrumbs for pretzels. I then added a simple, sweet, and tangy honey balsamic sauce. Similar to my hot honey chicken, just not spicy but instead tangy. It’s basic, but so delicious and the balsamic sauce really makes the recipe special. I’ve been recreating it a lot since I first made it, I adore the chicken and the sauce!

Baked Crunchy Pretzel Honey Balsamic Chicken |

The details

The coating is key. Well, the coating and the sauce. We’re swapping out potato chips or my usual, cornflakes, with salty crunchy pretzels. The pretzels give the chicken that perfect crunch. They also add a nice salty flavor that makes the recipe rather addicting.

I love to use mini pretzel twists, but if you’re gluten-free, you can certainly use your favorite gluten-free pretzel.

Baked Crunchy Pretzel Honey Balsamic Chicken |

You’ll want to crunch the pretzel up in a food processor with paprika, onion powder, and garlic powder. If you have a seasoned salt blend you love, you could use that too. Then add the parmesan cheese. I would not recommend skipping the cheese, it adds a more intense, rich flavor and melts over the chicken becoming crispy along with the pretzel pieces as they bake.

Dredge the chicken through eggs beaten together with balsamic vinegar. Then dredege them through the crumbs. For a thicker coating, I’ll take the chicken and dip it back through the eggs, and then the crumbs for a second time. This takes slightly longer, it’s up to you and how much of a coating you want. I think one coating of the pretzels is perfect.

Next, add olive oil to the chicken to help it crisp up. I don’t do anything fancy, just bake for 25 minutes. This chicken comes out perfect every time.

Baked Crunchy Pretzel Honey Balsamic Chicken |

Just before the chicken finishes up in the oven, I get to work on the honey balsamic sauce. Again, if you love that hot honey sauce I often make, but are looking for something not spicy, this is a nice sweet and tangy option.

It’s a mix of honey, balsamic vinegar, and herbs. I use dried thyme, cayenne, onion, and garlic powder, then a tiny pinch of salt.

Be cautious of the amount of salt you’re using throughout the recipe. Keep in mind that the pretzels have added salt!

Baked Crunchy Pretzel Honey Balsamic Chicken |

Per usual, I douse the chicken in the sauce, you really can never have enough. You can use as little or as much of the sauce as you’d like, it’s SO DELICIOUS. I just love the tanginess of the balsamic. It’s one of my favorite vinegars, especially when paired with sweet honey. Love that combination!

I serve this with rice most often, but sweet potato fries, or really any French fry would be delicious too. I always add broccoli as well. Or right now I’m using a lot of asparagus since it is in season!

Such a yummy meal!

Baked Crunchy Pretzel Honey Balsamic Chicken |

Looking for more recipes? Here are a few to try:

Baked Crunchy Hot Honey Chicken

Sheet Pan Honey Garlic Chicken and Feta Potatoes

Sheet Pan Buffalo Chicken Pizza

Buffalo Cauliflower with Spicy Tahini Ranch

Lastly, if you make this Baked Crunchy Pretzel Honey Balsamic Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Baked Crunchy Pretzel Honey Balsamic Chicken

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 521 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
    2. In a food processor, combine the pretzels, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Dump the crumbs into a shallow bowl.
    3. Beat the eggs in a bowl, add the balsamic vinegar. Add the chicken and toss well to coat.
    3. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. For a thicker coating, dip the chicken back through the eggs, then through the crumbs a second time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.
    4. Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, balsamic vinegar, dried thyme, cayenne, onion powder, and garlic powder, plus a pinch of salt.
    5. Drizzle the warm sauce over the chicken. Top with fresh thyme. If the sauce thickens, warm for 5 seconds in the microwave. Enjoy!
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    1. Hey there,
      I typically serve this with broccoli and rice or sweet potato fries:) Please let me know if you have any other questions! xT

    1. Hi Jo,
      If your chicken breasts are super large you can certainly cut them down to your liking. Please let me know if you have any other questions! xT

  1. 2 stars
    This was really disappointing, particularly considering the effort involved. I doubled it for our family of 6, but it was still considerably more than 15 minutes of prep time. The pretzels do not stick well–when processed they have two consistencies: chunks too big to adhere to egg-coated chicken and pretzel dust that’s more like flour than bread crumbs. I double-dipped them to try to make them crunchy, which was time-consuming and messy. I still think they were much less crunchy than potato chips, corn flakes, or even bread crumbs. And surprisingly bland. The sauce is far too sweet, also heavy on the time. Even with red pepper added it was one-note. Will not make again.

  2. Hi Tieghan! Would you be able to make this recipe using boneless chicken thighs too? If so, is there anything you would change (temperature, etc.)?

    1. Hi Sammi! Yes, that should work fine! They might take a little bit longer to bake so I would maybe just add a few mins to the cook time! xT

  3. Hi. I would like to try this recipe but I don’t have a food processor. Could I just put the pretzels and spices in a baggie and hit them with a rolling pin? Or do you have a different suggestion?

  4. Delicious! This will definitely go into my regular rotation. I had a little trouble getting the pretzel crumbs to a consistent texture, but I ended up really enjoying the result!

  5. 5 stars
    Love how this turned out. The pretzels give it a schnitzel-like crunch without using nuts which I am a fan of. Has anyone tried making it but with pork medallions? I might have to try it and see how it goes.

    1. Hey Danielle,
      Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was a hit! Have a great weekend😎

  6. Hi! 22 minutes in and the chicken was cooked but they didn’t get crispy. Any suggestions?? Want to make them again, but want a crunch!

    1. Hi Gabrielle,
      Thanks so much for giving this recipe a try! Is it possible the pan was too crowded? You could also use a wire rack when baking next time, I bet that would work nicely! xx

  7. Made this and everyone in my
    Family LOVED it! So easy and so awesome. Will 100% make it again!

    1. Hi Andrea,
      Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT

  8. I made this with boneless chicken breasts and froze the leftovers. I am reheating the leftovers tonight and wonder if you could provide your input on the best method for reheating the frozen pieces. PS….we loved it!

    1. Hi Kristine,
      Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it and your comment! Is the chicken already cooked? I would say bake for 30-45 minutes until crispy! xx