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READY IN 30 mins

Pistachio Crusted Chicken

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"This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!" — Julie

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Original recipe makes 4 servings Change Servings

1 cup chopped pistachios
1/2 cup bread crumbs
2 tablespoons Dijon mustard
2 tablespoons olive oil

2 tablespoons honey
salt and pepper to taste
2 large skinless, boneless chicken breast halves, cut into 1-inch strips

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Directions

Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
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.
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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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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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 death, but it doesn't nearly taste as good. In fact, I rated a cashew chicken recipe here worse b/c it doesn't compare. I use a full Planters Pistachio Lovers (6oz) can found next to the other peanuts at any grocery store and just remove the almonds (which makes a good snack while you make this quick dish..lol). I was skeptical about turning my oven to 500 & then moving the temp down, but it's amazing! Outside of that, I use italian breadcrumbs for all my recipes. Also, if you use the raspberry sauce from the "Pork Chops with Raspberry Sauce" recipe, be sure to add an additional T of raspberry to thicken it (on stove and simmer until half evaporated: 1/4C seedless raspberry jam, 2T orange juice, 2T white wine vinegar. Then take off stove & add a dab of butter to make silky).

—Chef Joy

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Most Helpful Critical Review

Mar 08, 2011

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 began to burn within the first five minutes. The chicken itself came our very dry. I liked the ingredients in this recipe but the execution was a different story. Adjustments need to be made.

—Cookie Monster

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292 Ratings

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Mar 26, 2007

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 instead of honey. The maple smell filled the air as it was cooking and was heavenly. The chicken came out moist and the coating was crunchy and a perfect blend of sweet and spicy (not hot, just flavorful). Thank you for this quick easy wonderful recipe.

—KRoss

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Jan 03, 2008

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 moist. I used skinless chicken thighs instead of breast. I did change a few things. After reading many of the reviews, I made my revisions. I added 1/2 tspn of garlic powder and basil. I also added 1 tspn of onion powder and added it to the Italian bread crumbs since that was all I had on hand. I think it was a better choice for added flavor and spice. A hand full of reviewers said they didn't want to shell pistachios so they used other nuts..but shelled pistachios are readily available in cans along side all the other nuts made by planters and other brands in your local grocery. I put the nuts in my kitchen aid electric chopper...it was a snap. The raspberry sauce was really good and I too used the raspberry sauce thats featured on this web site "pork chops w/raspberry sauce." I followed directions for that except I added alittle corn starch to thicken it to my liking.

—Chuck

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Mar 26, 2007

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 in the micro to warm it up. and i only baked it for 22 minutes. will definitely make again! Thanks for a great recipe! :)

—GIRLYHOME1

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May 27, 2007

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 the raspberry sauce and it accompanied it well.

—VASSFAMILY

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Mar 25, 2007

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 loved the chicken version. I bet the crust will taste even good on veggies. I only baked it for 15 Min. We will definitely be making this again !

—Kati G.

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May 14, 2007

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 cashews which in my opinion was just as good.

—Jessica G.

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Nutrition

Calories
459 kcal
23%

Carbohydrates
28.6 g
9%

Cholesterol
66 mg
22%

Fat
23.5 g
36%

Fiber
3.9 g
16%

Protein
34.9 g
70%

Sodium
594 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pistachio Crusted Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 459
Calories from Fat: 212

% Daily Value *
Total Fat 23.5g 36 %
Saturated Fat 3.2g 16 %
Cholesterol 66mg 22 %
Sodium 594mg 24 %
** Potassium 652mg 18 %
Total Carbohydrates 28.6g 9 %
Dietary Fiber 3.9g 16 %
Protein 34.9g 70 %
Sugars 12g
Vitamin A 4 %
Vitamin C 4 %
Calcium 9 %
Iron 29 %
** Thiamin 45 %
** Niacin 162 %
** Vitamin B6 74 %
** Magnesium 27 %
** Folate 20 %

* 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.