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Pistachio Crusted Chicken

A delightful dish featuring juicy chicken with a crispy, nutty pistachio coating, perfect for weeknight dinners or special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 large large chicken breasts About 1 pound, juicy and tender.
  • 1 cup dry unsalted pistachios Whole or slivered for crust.
  • 1/2 cup grated Parmesan cheese Adds savory depth to the crust.
  • 3/4 teaspoon onion powder Infuses sweetness and aroma.
  • 3/4 teaspoon garlic powder Enhances overall flavor.
  • 1 teaspoon Italian seasoning Provides an aromatic twist.
  • 1/4 teaspoon salt To balance the flavors.
  • 1/4 teaspoon ground black pepper Adds warmth.
  • 2 units eggs Lightly beaten for binding.
  • as needed units cooking spray To prevent sticking.
For the sauce
  • 1 tablespoon butter Adds richness.
  • 1 teaspoon garlic Minced for flavor.
  • 1 1/2 tablespoons Dijon mustard For a tangy punch.
  • 1 tablespoon honey Adds sweetness.
  • 1/2 cup heavy cream Creates a luscious sauce.
  • 1/2 cup chicken broth Adds savory flavor.
  • 3/4 teaspoon Italian seasoning Enhances the sauce.
  • to taste units salt and pepper For seasoning.
  • to garnish units fresh parsley For color and freshness.

Method
 

Preparation
  1. Slice each chicken breast in half horizontally to create four fillets. Pat dry with paper towels.
  2. Preheat the oven to 450°F and prepare a baking rack on top of a sheet pan with cooking spray.
  3. In a food processor, pulse the pistachios into a fine crumb. Transfer to a bowl and mix with Parmesan cheese, onion powder, garlic powder, Italian seasoning, salt, and pepper.
Coating the chicken
  1. Whisk the eggs in a separate bowl. Dip each chicken fillet in the eggs, letting the excess drain off, and coat with the pistachio mixture.
  2. Place coated fillets on the prepared sheet pan. Spray tops with cooking spray.
Baking
  1. Bake in preheated oven for 18-20 minutes, flipping halfway through, until cooked through and golden.
Sauce preparation
  1. In a skillet, melt butter over medium heat, add minced garlic and sauté until fragrant.
  2. Stir in Dijon mustard and honey, then gradually add chicken broth and heavy cream. Season with Italian seasoning, salt, and pepper, and simmer for 5 minutes.
Serving
  1. Serve the chicken hot, drizzled with the creamy sauce and garnished with fresh parsley.

Notes

For extra crunch, consider adding breadcrumbs to the pistachio mixture. Ensure the chicken is patted dry before coating. For a spicier kick, add crushed red pepper flakes or cayenne pepper. Experiment with other nuts for variety.