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Pretzel and Parmesan Crusted Chicken

Pretzel and Parmesan Crusted Chicken

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Terri May Stocke

This recipe was inspired by a wedding reception that I attended. The original was stuffed with a creamy white cheese (possibly Gouda). I omitted the cheese on the inside, and instead opted to add Parmesan to the outside. This is delicious! Crunchy on the outside and moist on the inside. The measurements for the marinade are an estimate.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 863 kcal
  • 43%
  • Fat:
  • 64.3 g
  • 99%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1137 mg
  • 45%

Based on a 2,000 calorie diet


  1. Whisk together olive oil, minced garlic, basil, rosemary, thyme, and black pepper in a bowl.
  2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1 inch.
  3. Transfer chicken breasts to the bowl with the olive oil marinade; cover and refrigerate overnight.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Place pretzels and Parmesan cheese into a food processor; pulse until the pretzels are finely crushed and combined with cheese.
  6. Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish.
  7. Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
  8. Press chicken into pretzel mixture, coating both sides.
  9. Arrange coated chicken in a baking dish. Sprinkle about 1 tablespoon additional pretzel mixture on top.
  10. Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  11. Cover chicken with a foil tent and allow to rest for 10 to 15 minutes before slicing and serving.
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Patty Cakes

I was looking for another Faceless recipe. Well it took me over an hour to find this, it sure was worth the Wait!. I had bone in thighs and only let them marinade for 1 hours. Not sure why it seems everyone wants to throw away perfectly good marinade, when all you have to do is boil it first or use it on the meat prior to cooking. I rolled the chicken in the crumb mixture and poured the herbed oil over the chicken BEFORE I baked it! The oil helped the crumbs stick to the chicken and gave it a Super crispy crust! This chicken was moist and Very flavorful! I didn't have any basil so I used a little bit of dried tarragon. My DD and her friend sat down for dinner before they went out to a party and the friend loved the chicken! Hard to impress a teenage girl, seems I pulled it off:) Thank you rkbamom will make this again!


This needs more reviews! :) Like the submitter, I didn't measure the spices, just used a generous amount - used dried basil because that's what I had, and used garlic powder because I have a love/hate relationship with minced garlic: I love it; it hates me. :) Made it simpler by pounding the breasts in a freezer Ziploc, then added the spices in the bag, poured the oil in, and mixed it well. Marinaded all day, flipping the bag a few times. Used 6 breasts so increased the topping, which I didn't need to do - I think the original amount would have covered 6 generously. Baked on a baking sheet covered with aluminum foil at 400 because I did not get them pounded as thin as directed, and ended up baking for about 40 minutes instead of 30 for the same reason. The chicken was amazingly moist; the topping was crispy; and the household says PLEASE put it in rotation!


This was awesome. I added a little extra fresh shaved Parmesan on top- delicious