Juicy Pistachio-Crusted Chicken : Crispy, Flavorful, Ready in 35 Minutes!

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If you’ve been searching for a way to transform basic chicken breasts into something memorable, this juicy Pistachio-Crusted Chicken is a must-try! With a golden, crunchy coating and sweet honey mustard flavor, it’s a showstopper while remaining incredibly simple and approachable for home cooks. This recipe is perfect for busy weeknights, meal-prepping, or impressing guests with minimal effort.

Table of Contents

Why You’ll Love This Recipe

• Only 6 main ingredients most are pantry staples!
• Ready in about 35 minutes from start to finish.
• Naturally high in protein and easy to customize for different diets.
• Works great with chicken breasts or fillets.
• Bakes in the oven or air fryer for a crispy crust no messy frying!

Ingredients Table

Ingredient	Amount
Shelled pistachios	3/4 cup
Italian seasoned Panko bread crumbs	3/4 cup
Boneless skinless chicken breasts/fillets	4 (about 5 oz. each)
Honey mustard	3 tbsp
Cooking spray	as needed

Tip: For even coating, use food processor to quickly pulse your pistachios.

Equipment You’ll Need

• Food processor
• Baking sheets or air fryer
• Mixing bowls
• Kitchen utensils set
• Measuring cups & spoons
• Parchment paper or cooking spray

Find these tools and more in our kitchen favorites right here.

Instructions: Step-by-Step

1. Preheat the oven to 400°F (200°C).
2. Add pistachios to a food processor and pulse until you get small, coarse crumbs. Pour into a shallow bowl.
3. Add Italian Panko breadcrumbs to the bowl and mix to combine.
4. Pat chicken breasts dry with paper towels. Brush both sides of the chicken with honey mustard.
5. Dredge each chicken breast in the pistachio mixture, pressing to adhere coating on all sides.
6. Arrange coated chicken on a baking sheet sprayed with cooking spray or lined with parchment paper.
7. Bake for 25–35 minutes (depending on thickness), until cooked through and juices run clear. For perfectly juicy chicken, use a kitchen thermometer to check that it reaches 165°F (74°C).
8. Let rest 5 minutes before slicing and serving.

Helpful Tips

• For ultra-crispy texture, bake chicken on a wire rack set over the baking sheet.
• Try an air fryer at 370°F for 15–18 minutes.
• Swap honey mustard for Dijon mustard if preferred.
• Add a teaspoon of ground garlic or smoked paprika to the breading for extra flavor.
• Serve with roasted veggies or a bright green salad for a complete meal.

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FAQs: Pistachio-Crusted Chicken

Can I use chicken thighs instead?

Yes! You can substitute boneless, skinless thighs, but adjust cook time down by 5–10 minutes and check doneness early.

What if I don’t have a food processor?

Use a rolling pin to crush pistachios inside a sealed bag.

Can I prep it ahead?

Absolutely! You can bread and refrigerate chicken a few hours ahead of baking.

Is this recipe gluten-free?

Not as written, since Panko crumbs contain gluten, but you can use gluten-free breadcrumbs instead.

What can I serve with pistachio chicken?

This dish pairs beautifully with lemony rice, sauteed green beans, or roasted sweet potatoes.

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