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Pistachio Chicken Recipe - A Crispy, Flavorful Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5–2 pounds), pounded to even thickness
  • 1 cup shelled, unsalted pistachios
  • 1/2 cup panko breadcrumbs (regular or gluten-free)
  • 2 tablespoons grated Parmesan (optional but recommended)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • Salt and black pepper, to taste
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise (or Greek yogurt)
  • 2 tablespoons olive oil, divided
  • 1 lemon (zest and juice)
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
  • Optional garnish: extra chopped pistachios, lemon wedges

Method
 

  1. Prep the chicken: Pat the chicken breasts dry with paper towels. If they’re thick on one end, place them between two sheets of parchment and gently pound to an even 1/2–3/4 inch. This helps them cook evenly.
  2. Season: Sprinkle both sides with salt and black pepper. Set aside.
  3. Make the pistachio crust: Add pistachios to a food processor. Pulse until they are finely chopped with small bits (avoid turning them into paste). Transfer to a bowl and mix in panko, Parmesan, garlic powder, onion powder, and smoked paprika.
  4. Mix the binder: In a small bowl, stir together Dijon, mayonnaise, 1 tablespoon olive oil, and the lemon zest. This helps the crust stick and keeps the chicken moist.
  5. Coat the chicken: Brush each breast with a thin layer of the Dijon mixture. Press into the pistachio mixture to coat both sides, patting firmly so it adheres. Place on a parchment-lined baking sheet. Drizzle or brush the tops with the remaining 1 tablespoon olive oil.
  6. Bake: Bake at 400°F (200°C) for 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) and the crust is golden.
  7. Rest and finish: Let the chicken rest 5 minutes. Squeeze lemon juice over the top and sprinkle with parsley. Add extra chopped pistachios if you like more crunch.
  8. Serve: Pair with a simple arugula salad, roasted carrots, or garlic mashed potatoes. Lemon wedges on the side brighten every bite.