Pretzel Chicken with Mustard Cheddar Sauce

You catch the smell through the steam vent and suddenly you are starving. The kitchen fills up with that crispy, warm scent that pulls you in closer. You remember how much you love that crunch, how the pretzels bring a salty twist unlike any other breading.

The chicken sits there all golden and crispy, and you spot the creamy mustard cheddar sauce waiting to smother it just right. Your mouth starts watering just thinking about biting into that juicy chicken covered in pretzel crumbs, smothered in cheese sauce that hits just the right tang.

You can almost hear the sizzle even after the pressure cooker stops. This dish is gonna be the star of dinner, no doubt. You feel kinda proud knowing you whipped this up in your pressure cooker quick and easy.

What Makes Pressure Cooking Win Every Round

• Pressure cooking locks in all the juicy flavors while making the chicken super tender.
• It cuts down cooking time like crazy so you get dinner on the table fast.
• You get that great crispy pretzel crust because you finish the chicken seared before pressure cooking and then a quick release keeps it from stewing.
• Minimal cleanup since you just use one pot and don't have to babysit the stove much.
• The sealing ring keeps all that steam trapped and working its wonders, so the broth depth is just perfect for tenderizing without drying out the meat.

Everything You Need Lined Up

• 2 boneless, skinless chicken breasts about 8-10 oz each
• 4 oz salted pretzels (any kind will do, crisps, sticks, or mini pretzels)
• ¼ cup flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to season
• 1 egg
• Neutral oil with a high smoke point (like vegetable or avocado oil)
• Fresh parsley for garnish

And for that tasty, dreamy mustard cheddar sauce:

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk (2% works best)
• 1 tablespoon Dijon mustard (or spicy/grainy if you want)
• 8 oz shredded cheddar cheese (medium cheddar hits the spot)

How It All Comes Together Step by Step

Step one, butterfly your chicken breasts so you got four thinner, even pieces. You spot your plastic wrap, place each chicken piece between two layers and pound it flat with a mallet or rolling pin. It helps them cook evenly in the pressure cooker.

Next up, crush your pretzels in the food processor. You want mostly fine crumbs but some chunks keep the crust interesting and crunchy.

In one shallow dish, mix the flour, garlic powder, onion powder, and season it all with salt and pepper. In another bowl, whisk your egg, and in a third, dump in those pretzel crumbs.

Now you dredge each piece of chicken in that flour mixture nice and complete, dip it in the egg, then slap it into the pretzels. Press the crumbs on if you gotta, make sure it sticks real good.

Heat about a half inch of your oil in a skillet until it hits around 350 degrees. Drop the chicken in batches so it doesn't overcrowd. Fry 'em for 3-4 minutes each side until golden and crusty. Put 'em on a rack over a tray and into the oven set at its lowest setting to keep warm.

For the sauce, melt butter in a saucepan. Whisk in a tablespoon of flour and keep whisking about a minute. Add milk slowly, then the mustard. Let it thicken, then stir in the cheese handful by handful until smooth. Season with salt and pepper. Pour it over your chicken and sprinkle fresh parsley on top. Serve it warm and be ready for the compliments.

Easy Tweaks That Make Life Simple

• If you don't wanna crush pretzels, buy pretzel crumbs at the store and save time.
• You can swap Dijon for your favorite mustard to change the flavor up without much effort.
• Don't have a food processor? Throw pretzels in a sealed bag and crush 'em with a rolling pin or a heavy pan.
• Use a slow release on the pressure cooker if you wanna keep things extra juicy and tender, but quick release works great too if you're short on time.

When You Finally Get to Eat

That first bite is crunchy and salty, y'all. The pretzel crust brings this big, bold texture that hugs the juicy chicken perfectly. You can feel that satisfying snap right away.

The tender chicken underneath doesn't dry out a bit, it's juicy and soft-the kind of bite that makes you wanna close your eyes and just enjoy.

Then the mustard cheddar sauce comes in like a creamy hug, tangy and smooth, wrapping the whole thing together. It's just so good, kinda like comfort food on a fancy plate.

And the fresh parsley adds a little brightness that makes every bite feel special. You remember why you love making meals like this, even on a busy weekday.

How to Store This for Later

First, if you wanna save leftovers, wrap the chicken pieces tightly in foil or plastic wrap and keep 'em in the fridge. They'll stay good for about 3 to 4 days.

You can also pop the chicken in an airtight container and pour the cheddar mustard sauce on top or keep it separate in another container to add just before reheating.

If you want to keep 'em longer, freeze the chicken without sauce for up to 2 months. Just thaw in the fridge overnight before reheating. The sauce does best fresh or refrigerated for a couple days.

When reheating, use your pressure cooker on a low setting with a bit of broth depth or the microwave for convenience. Just don't overdo the heat or the crust might get soggy.

What People Always Ask Me

• Can I use frozen chicken breasts? You can but it's best to thaw first so the crust sticks better and cooks evenly in the pressure cooker.
• What if I don't have a sealing ring? It's pretty important for keeping pressure and steam right. If you're missing it, the cooker won't seal properly and cooking times get weird.
• Can I skip frying and just pressure cook the chicken? You could, but you'd miss out on that crisp pretzel crust. Frying first locks that in and adds flavor.
• How do I know when to quick release or slow release? Quick release is best to keep that crust from getting soggy. But if you want super tender chicken, slow release works too. Watch those steam cues as your guide.
• Can I make the mustard cheddar sauce dairy-free? Sure, swap milk and cheese for your favorite dairy-free options. Texture and taste might change but it works real good.
• Is this recipe good for meal prep? Absolutely. It stores well and reheats nicely, especially if you keep the sauce separate until ready to eat.

For more quick and delicious pressure cooker recipes, check out our Garlic Parmesan Chicken, a crowd-pleaser with a crispy coating, or try our Irish Beef and Guinness Stew for hearty dinner inspiration.