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Pistachio Crusted Chicken


"This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!"
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30 m servings 459 cals
Original recipe yields 4 servings


  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
  2. Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
  3. Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

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Read all reviews 238
  1. 333 Ratings

Most helpful positive review

HELPFUL TIPS NOT MENTIONED: I've made this a part of our regular cycle for over a year now & feel lucky to have found it. Please do not substitute all cashews for this dish. I love cashews to de...

Most helpful critical review

I followed the recipe exactly. The first problem that we encountered was that the bread crumb mixture wasn't sticking to the chicken. Next, baking at 500 degrees is too high. The pistachios be...

Most helpful
Most positive
Least positive

HELPFUL TIPS NOT MENTIONED: I've made this a part of our regular cycle for over a year now & feel lucky to have found it. Please do not substitute all cashews for this dish. I love cashews to de...

Love this! We all did. I had to tweak it as we are on South Beach. I used whole wheat bread crumbs (one slice of WW bread in the chopper worked perfectly) and I used sugar free maple syrup in...

My family loved this recipe! Even my picky teenage daughter which hardly ever comes back for seconds..came back for seconds for this chicken. The chicken was so moist...I mean really, really moi...

really easy and delicious! i took the suggesion of the other reviewers, and i made a raspberry sauce for dipping by mixing some seedless raspberry jam and some red wine vinegar, the popped it i...

Great recipe, the family gave it a 10 I used whole breast pounded and split in half. Was crisp and the chicken was very moist, will become a family favorite, not one bite was left. I also made t...

Great recipe. I used 1/2 lb. of chicken stripes for my husband and 1/2 lb. of catfish for myself because I don't like chicken. I thought the crust tasted very good on the fish and my husband lov...

I really liked this recipe but I did not use Pistachio's. I used cashews. I only found pistachios with the shell and I did not feel like cracking the shell and then chopping it so I used cashe...

Tried this recipe today & it was a winner with all the family - absolutely delicious! Served with 2 sidedishes, couscous and roasted veg (peppers, mushrooms, carrot, marrows). Used wholegrain mu...

I was looking for a recipe like this and have not tried this exact one (yet!), but it is almost identical to the one I love to order at a local restaurant. They also serve it with a wonderful r...