Honey Mustard Pretzel Chicken in Your Pressure Cooker
This quick and flavorful Honey Mustard Pretzel Chicken is pressure-cooked to juicy perfection, then finished in the oven for a golden crust. A tangy sweet mustard glaze and crunchy pretzel topping take this dinner to the next level, fast.
Equipment
- 1 Mixing bowl Large
- 1 Food processor for pretzel crumbs
- 1 Oven-safe skillet
Ingredients
Main ingredients
- 2 tablespoon olive oil for frying the chicken
- 4 chicken breasts pounded to even thickness
- 1.5 cups salted pretzels pulsed into coarse crumbs
- 2 tablespoon olive oil for marinade
- 1 tablespoon honey
- 1 tablespoon yellow mustard
- 1 tablespoon lemon juice fresh
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon chili flakes or cayenne pepper
- ⅓ cup yellow mustard for dipping/brushing sauce
- ¼ cup honey for sauce
- 1 teaspoon chili flakes or cayenne pepper optional, for sauce
- ¼ teaspoon garlic powder for sauce
Instructions
Instructions
- Preheat your oven to 400°F (200°C). You'll finish the chicken there after searing.
- Pulse the salted pretzels in a food processor until coarsely ground. Set aside.
- In a bowl, whisk together 2 tablespoon olive oil, 1 tablespoon honey, 1 tablespoon mustard, 1 tablespoon lemon juice, salt, pepper, garlic powder, onion powder, parsley, and chili flakes to make the marinade.
- Brush the marinade over both sides of each chicken breast. Let it rest for at least 30 minutes.
- Press the marinated chicken into the pretzel crumbs to coat thoroughly.
- Heat 2 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear chicken on each side for 2–3 minutes until golden brown.
- Transfer the skillet to the preheated oven and cook for 20–25 minutes, or until internal temperature reaches 165°F.
- With 5 minutes remaining, brush each chicken with ⅓ cup yellow mustard and press additional pretzel crumbs on top.
- While chicken finishes cooking, prepare the honey mustard sauce: Combine ¼ cup honey, ⅓ cup mustard, extra chili flakes, and garlic powder in a bowl.
- Remove chicken from the oven, let rest 5 minutes, then drizzle with sauce and serve.
Notes
To store leftovers, wrap tightly and refrigerate up to 3 days. Reheat in oven to maintain crisp crust. For longer storage, freeze in airtight bags. Avoid microwave to preserve crunch.