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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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Baked Crunchy Pretzel Honey Balsamic Chicken |

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  1. 5 stars
    Yum!!! Pretzel coating was so delicious. Double coated is essential!! Going to try making this a mustard/beer flavor next. Mm, thank you!

    1. Hi Emma,
      Happy Friday!!🍉🍓 Thanks a bunch for giving this recipe a try and your comment, I love to hear that it turned out well for you! xx

  2. Hi These chicken tenders are so delish! But what happens to the eggs when you add the balsamic vinegar? The acid from the vinegar cooks or curdles the eggs ? Whatever happens it makes for fabulous chicken!!!

    1. Hi Cheryl,
      Thanks so much, so glad you enjoyed the recipe!! The vinegar helps to cook the eggs:) Please let me know if you have any other questions! xT

  3. 5 stars
    I made this the other night for my parents and 3 young kids. Everyone thoroughly enjoyed it. The pretzel coating was crispy, and the quicken was tender and juicy. The sauce made the meal. I served it with tomato and mozzarella salad and skillet fried twice baked potatoes. I will definitely be making this chicken again.

    1. Hi Kristen,
      Happy Thursday! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it:)

  4. 5 stars
    Recipe on repeat: I made the Crunchy Pretzel Honey Balsamic Chicken for a casual neighborhood and large family dinner at our home. It was such a hit that it deserved another comment. I prepared the sauce and crumbs the day before. I pulled everything together 45 min. before serving, popped the chicken in the oven, and Walaa! Excellent!!! Enjoyed by everyone, with several requests for the recipe. Our 9-month-old went crazy for her finger food! Miss Mabel approved!

    1. Hey Kym,
      Happy Sunday!! Love to hear that you have been enjoying this recipe:) Thank you so much for making and sharing! xT

    2. 5 stars
      This was fantastic! I left the drizzle off my picky toddlers plate (so just the balsamic and pretzel coating for her!). It was a big hit in our household. Great recipe Tieghan!

      1. Hey Kaitlin,
        Amazing!! So glad to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend!! xT

  5. 5 stars
    I’m always skeptical of breaded chicken recipes (the crumbs never seems to stick) but this was perfect! I even double coated them. Lots of good flavor and really crispy. I threw broccoli and diced sweet potatoes on the sheet pan to make an easy meal. Another winner, Tieghan!

    1. Hey Laura,
      Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx

  6. 5 stars
    Delicious easy weeknight dinner. Used gluten free pretzels and it came out perfect. Love the hot honey thyme sauce. We served with white rice and a simple salad. Thanks for the great recipe!

    1. Hey Leslie,
      Happy Friday!! I appreciate you making this recipe and your feedback, I am thrilled that it turned out well for you! ☀️🍉

  7. Everyone enjoyed this for dinner, but preferred without the sauce. Leftovers made a great addition to my lunch salads!

    1. Hey Marie,
      Happy Friday!! I appreciate you making this recipe and your feedback, I am thrilled that it turned out well for you! ☀️🍉

  8. 5 stars
    Made this last week and it was really good! Made sure not to process the pretzels too much so had a great crunch and wonderful flavor. The only addition I made was to brine the chicken for 15 minutes before as find this just makes chicken even more tender. Will be making this again!

    1. Hey Shawn,
      Happy Wednesday!! 🍉🍓 Thanks a bunch for testing out this recipe, I’m so glad to hear that it turned out well for you! xT

  9. 5 stars
    Made this for dinner tonight and it was really delicious!
    I realized just now I forgot the cayenne in the sauce; I’ll try that next time for an extra kick.

    To make the recipe ‘kid friendly’ I left out the balsamic vinegar from the egg wash for my child’s piece of chicken, then added it to dredge the rest of the chicken pieces. She really enjoyed it too (without the sauce).

    Overall, big hit. I’ll be making again!

    1. Hey Gillian,
      Happy Monday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xx

    1. Hi Kathy,
      Nope, I just serve after drizzling the sauce:) Please let me know if you have any other questions! Happy Sunday! xT

        1. Hi Kathy,
          I haven’t, but I don’t see why that wouldn’t work for you! Let me know if you give it a try! xT

          1. Hey Lindsey,
            Happy Wednesday!! 🍉🍓 Thanks a bunch for testing out this recipe, I’m so glad to hear that it turned out well for you! xT

    1. Hi Shelby,
      The parmesan is added in step 2:) Let me know if I can help in any other way! I hope this turns out well for you! xT

  10. I made this delicious dish for dinner. I used three chicken breasts and cut them into small cubes . I only had about four cups of pretzels but it worked great. The sauce was just perfect.
    I look forward to see what recipes you have created and shared with your readers.

    1. Hi Giszelle,
      Perfect!! So glad to hear that this recipe turned out well for you, thanks so much for giving it a try! xT

  11. 5 stars
    Just made this for dinner tonight and it was AMAZING! We used chicken breasts instead of tenderloins and did more than 1/4 cup parm, but overall it was one of her BEST dishes I’ve made! I also used 4 cups instead of 6 for the pretzels with 3 decent sized breasts and still had some left over!

    1. Hey Tessa,
      Happy Friday!!🌸☀️ I am thrilled to hear that this recipe turned out well for you, thanks for trying it and sharing your review! xx

  12. 1 star
    My family didn’t enjoy this. It was hard for the pretzels to stick. And once they were cooked and as soon as the chicken was cut, the pretzels fell right off. I used a brand new bag of pretzels but after cooking they tasted stale. The sauce was good though.

    1. Hi Kathleen,
      Thanks for making this recipe and sharing your feedback, sorry to hear the recipe was not enjoyed. Any chance the pretzels were not crushed enough? Let me know how I can help! xT

  13. 4 stars
    I LOVED this chicken recipe. I made it for my roommates (who are my brothers) and we loved it.

    Here are my suggestions. I used 2 lbs of chicken breasts vs breast tenderloins and I definitely did not need 6 cups of pretzels. The breasts were a decent size! I used dots pretzels and could have easily gotten away with 4 cups… maybe even 3 cups. My other suggestion is if you decide on a thicker coating of crumbs, use three eggs vs 2. Delicious and easy!

    1. Hey Kylie,
      Fantastic!! I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review:)

        1. Hi Lenay,
          I like to serve this with white rice and a salad. Please let me know if you have any other questions! xx