Baked Crunchy Pretzel Honey Balsamic Chicken

I’ve got a recipe that’s been on repeat in my kitchen lately – Baked Crunchy Pretzel Honey Balsamic Chicken. It’s a classic dish that’s been updated with a delicious twist. The chicken is coated with salty pretzel crumbs and baked until it’s crispy and irresistible. But the real magic is in the sauce, which is made with honey, balsamic vinegar, and the perfect blend of spices.

I’m all about simple yet elevated dishes these days. Sometimes the most basic recipes just need a little boost to make them extra special. Growing up, my dad used to make chicken and rice or potato chip chicken for dinner all the time. While my brothers still love potato chip chicken, I wanted to experiment with a new take on the classic dish.

That’s when I thought of swapping out boring breadcrumbs for crunchy pretzels. And instead of a plain old dressing, I opted for a sweet and tangy honey balsamic sauce. Trust me, this sauce is a game-changer. It takes the dish to a whole new level of deliciousness.

This Baked Crunchy Pretzel Honey Balsamic Chicken is perfect for a weeknight dinner. I like to serve it with a side of rice and roasted veggies. It’s a simple meal that’s sure to impress even your pickiest eaters. I’ve been making it a lot since I first tried it out, and I can’t get enough of that tender chicken and flavorful sauce. Give it a try and let me know what you think!

How to Make Baked Crunchy Pretzel Honey Balsamic Chicken

Ingredients

• 6 cups salted mini pretzel twists (use gluten-free if needed)
• 1/4 cup grated parmesan cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 large eggs, beaten
• 2 tablespoons balsamic vinegar
• 2 pounds chicken breast tenderloins
• extra virgin olive oil, for drizzling
• 1/2 cup honey
• 3-4 tablespoons balsamic vinegar
• 1 teaspoon dried thyme
• 1/4-1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• fresh thyme, for serving

Instructions

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.
4. 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.
5. 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.
6. Drizzle the warm sauce over the chicken. Top with fresh thyme. If the sauce thickens, warm it for 5 seconds in the microwave. Enjoy!