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Pistachio Crusted Chicken

Pistachio Crusted Chicken

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Julie

Julie

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

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  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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Reviews

Chef Joy
128

Chef Joy

2/4/2009

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).

KRoss
53

KRoss

3/26/2007

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.

Chuck
41

Chuck

1/3/2008

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.

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