Pistachio crusted chicken, a new weeknight favorite. Baked chicken is such a classic staple. Growing up my mom made baked chicken at least once or twice a week. It was one of my favorites. Often coated in bread crumbs and served with some greens and potatoes. Total comfort for me. This is basically just that but a bit ‘upgraded’ with the pistachios.
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I’ve been trying to incorporate a lot more protein into my diet, so the chicken is an obvious choice, but I can easily get stuck in a rut with how I cook it. We do a lot of baked chicken to add to things like salads and veggie sautes, but even that can get old fast. This pistachio-baked chicken is so tasty and easy, plus it easily stands on its own. As in I just add a side or two, like broccoli and potatoes, but the chicken is so good on its own. A lot of protein recipes I’ve been trying are cooked into other things like pasta and veggies.
It’s such a simple recipe. Grind the pistachios in a food processor, you want them pretty finely ground, then mix with some breadcrumbs. Season chicken breasts, dip in beaten eggs, then coat generously with the pistachios. Place the chicken breasts in a baking dish and bake. It’s that simple. Plus leftovers stay food for a few days. Since it’s such an easy recipe to prep, I make extra and use leftovers for lunch during the week.
Ingredients needed for the Pistachio Crusted Chicken
- Chicken breasts
- Pistachios – I use salted pieces from Trader Joe’s because I like the extra flavor and they’re not as expensive as other stores
- Breadcrumbs
- Salt & pepper
How to make Pistachio Crusted Chicken
- Start by taking your chicken breast and if they are thick or uneven, lightly pound them to about half an inch.
- Generously season each chicken breast with salt and pepper.
- Take two shallow dishes and whisk eggs in one and add the pistachios and bread crumbs to the other.
- Dip the chicken breasts in egg then coat in the pistachio mixture. Really press the chicken into the mix and get it generously coasted.
- Bake and enjoy.
Why we love this recipe…
- A delicious, lean protein.
- Easy to prepare to leave a little time for some good sides
- Simple ingredients, and only a few needed.
- Lots of flavor for such a simple dish.
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Tips for the Pistachio Crusted Chicken
- This recipe is so simple there are not a lot of tips or tricks to it, but one thing you can do to get a jump on it is to grind the pistachios in a food processor. It’s best that way or in a blender. You want a breadcrumb-like consistency.
- This is a super healthy, protein-packed, good healthy fats meal so making extra to have for a quick meal later is a good idea.
- Because this is just a protein, I like to pair it with some roasted veggies too. Broccoli and green beans are two of my favorites.
Pistachio Crusted Chicken
Equipment
- 1 Baking dish
- 1 food processor
Ingredients
- 4 small to medium chicken breasts
- 1 cup pistachios, processed into bread crumb like consistency I use the roasted & salted pieces from Trader Joes
- 1/4 cup breadcrumbs
- 2 eggs
- salt & pepper
- cooking spray
Instructions
- Preheat oven to 400.
- If your chicken is not even or very thick in some spots, pound it out to about 1/2 inch thick.
- Generously salt and pepper each side of the chicken.
- Take two shallow dishes. In one, whisk the 2 eggs. In the other, combine the pistachios and bread crumbs. If your pistachios are unsalted, mix in a good pinch of salt.
- Grease a baking dish. Then take each chicken breast and coat first in egg, then dip into the pistachios. Really press it into the mix and get it nicely coated.
- Bake at 400 for 25-30 minutes, until chicken is cooked through.
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