Pistachio Chicken

Why You’ll Love This Recipe

This pistachio chicken is a great way to elevate an ordinary chicken dinner into something truly special. The roasted pistachios create a golden, crunchy coating that’s both healthy and satisfying. The recipe is easy to prepare, naturally gluten-free, and packed with protein. Best of all, it requires just a handful of ingredients and comes together quickly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds chicken breasts, cut into strips (or chicken tenderloins)
• Pure olive oil or avocado oil cooking spray
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 8 ounces pistachios, roasted, salted, shelled (about 2 cups)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray.
2. Place the pistachios in a food processor and pulse until finely chopped, resembling coarse crumbs.
3. Season the chicken strips with salt and black pepper.
4. Press each piece of chicken into the crushed pistachios, ensuring all sides are well coated.
5. Place the coated chicken pieces on the prepared baking sheet and lightly spray the tops with cooking spray.
6. Bake for 18–22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and let rest for 5 minutes before serving.

Servings and timing

This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 20 minutes.

Variations

• Swap pistachios for other nuts like almonds, cashews, or pecans.
• Add a pinch of garlic powder or smoked paprika to the pistachio mixture for extra flavor.
• Serve with a drizzle of honey mustard, tzatziki, or a yogurt-based dipping sauce.
• Use chicken thighs instead of breasts for a juicier option.
• For a lower-sodium version, use unsalted pistachios and adjust seasoning to taste.

Storage/Reheating

Leftover pistachio chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 8–10 minutes until warmed through and crispy again. Avoid microwaving if possible, as it may soften the coating. For longer storage, freeze in a single layer, then transfer to a freezer-safe container for up to 2 months.

FAQs

Can I use unsalted pistachios?

Yes, you can use unsalted pistachios and simply adjust the salt level in the recipe to taste.

Do I need a food processor to chop the pistachios?

While a food processor makes the job faster, you can also crush the pistachios using a rolling pin or mortar and pestle.

Can I make this recipe with chicken thighs?

Yes, boneless, skinless chicken thighs work well and may result in juicier meat.

How do I know when the chicken is done?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).

Can I prepare the chicken ahead of time?

You can coat the chicken with pistachios ahead of time and refrigerate it for a few hours before baking.

What can I serve with pistachio chicken?

This dish pairs nicely with roasted vegetables, rice pilaf, mashed potatoes, or a fresh salad.

Can I cook this in an air fryer?

Yes, pistachio chicken can be cooked in an air fryer at 375°F (190°C) for 12–15 minutes, flipping halfway through.

Will this work with fish instead of chicken?

Absolutely! Firm fish like salmon or cod can be coated in pistachios and baked the same way.

How can I make the coating stick better?

If needed, lightly brush the chicken with olive oil or whisked egg before pressing it into the pistachios.

Is pistachio chicken gluten-free?

Yes, since no breadcrumbs or flour are used, this recipe is naturally gluten-free.

Conclusion

Pistachio chicken is a delicious and healthy way to add variety to your dinner table. With its crunchy nut coating and tender, juicy chicken inside, it’s a dish that’s both simple to make and impressive to serve. Try it for your next weeknight meal or special occasion, and enjoy the unique flavor combination that pistachios bring to the table.

Print