Pistachio Crusted Chicken
An easy, elegant, and incredibly delicious baked chicken recipe! Tender, juicy chicken breasts are coated in a crunchy, flavorful crust of pistachios and Italian seasoned panko, with a touch of honey mustard for the perfect balance. Ready in under 40 minutes!
Equipment
- Food processor
- Shallow dish like a pie plate
- Baking sheet
- Parchment paper or cooking spray
- Paper towels
- Pastry brush optional
- Instant read thermometer recommended
Ingredients
- ¾ cup shelled pistachios unsalted
- ¾ cup Italian seasoned Panko breadcrumbs
- 4 boneless skinless chicken breasts (about 5 oz. each and not too thick, roughly 1-1½ inches)
- 3 tablespoons honey mustard
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or spray it generously with cooking spray. Set aside.
- Make the Crust: Place the shelled pistachios in a food processor. Pulse in short bursts until they are finely chopped into small crumbs, being careful not to over process into a paste. Pour the ground pistachios into a shallow dish. Add the Panko breadcrumbs and toss with a fork until well combined.
- Prepare the Chicken: Pat the chicken breasts dry on all sides with paper towels. This helps the coating adhere. Brush or rub the honey mustard evenly over both sides of each chicken breast.
- Coat the Chicken: One at a time, place a chicken breast into the dish with the pistachio panko mixture. Press the mixture firmly onto all sides of the chicken until it is evenly and generously coated. Transfer the coated chicken to the prepared baking sheet. Discard any remaining crust mixture.
- Bake: Bake for 25-35 minutes. The exact time will depend on the thickness of your chicken. The chicken is done when it is cooked through (juices run clear) and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). The crust should be golden brown.
- Rest and Serve: Let the chicken rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute, ensuring tender, moist chicken. Serve immediately.
Notes
- Chicken Thickness is Key: For best results, use chicken breasts that are not too thick (about 1 to 1½ inches). If your chicken breasts are very large and thick, they will take longer to cook and the nuts may burn before the chicken is done. You can gently pound them to an even thickness between two sheets of plastic wrap.
- Make Your Own Honey Mustard: If you don't have honey mustard on hand, simply mix equal parts honey and Dijon mustard.
- Nut Substitutions: Pistachios can be substituted with pecans, walnuts, or almonds. Chop them finely.
- Air Fryer Instructions: Preheat air fryer to 375°F. Cook chicken in a single layer (work in batches) for 10-12 minutes, flipping halfway, until cooked through and crust is golden.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to help restore crispiness.
- Freezing: Freezing cooked chicken is not recommended due to texture changes. You can freeze uncooked, coated chicken breasts on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 10-15 minutes to the cooking time.