This dish is both simple and sophisticated. Everyone will enjoy making it, and anyone can!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup chopped pistachios
- ½ cup bread crumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons honey
- salt and pepper to taste
- 2 large skinless, boneless chicken breast halves, cut into 1-inch strips
Instructions
- Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
- 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.
- 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.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 4 g |
| Protein | 35 g |
| Saturated Fat | 3 g |
| Sodium | 497 mg |
| Sugars | 12 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Delish!! We loved this recipe!! We added a bit of stone ground mustard in place of half of the Dijon. Other than that, I followed the recipe exactly. Will make again.
Delicious recipe to change up the monotony of chicken breasts!
very tasty yall
Easy to make and really juices and goos
I was disappointed… The pistachios flavor seemed overwhelmed by all the other flavors, so using them seemed almost a waste. Also, the amount of bread crumbs-pistachios indicated was not enough to fully cover the chicken pieces. Somehow it seemed to me that a touch of a hot spicy addition might be a good improvement.
This was so easy and delicious. I used pistachio meats from Trader Joe’s and pulsed them in the Magic Bullet to chop. I used gluten free bread crumbs and cut the mustard in half, which is just a personal preference. The toddlers and the grown ups loved it.
Amazing flavors yet simple. For those who complain about 500 being to high to cook read the directions again. You turn it down to 375 just prior to putting it in. If you do not know that you probably should not be cooking.
Didn’t come out crispy but it was delicious! Thank you, I put in the Family Favs list for another try with some tweaks for us.
This was delicious! The recipe did not specify raw or roasted pistachios; I used roasted and salted. I don’t care for white meat chicken, so I used whole boneless, skinless chicken thighs (did not cut them up into strips) and baked them for 30 minutes, which was just right. The amount of sauce and ‘breading’ covered 8 thighs, then it ran out. As for the raspberry sauce: I added 1 tsp. cornstarch to about 1 oz. of water, shook it up in a small jar and stirred it into the sauce because it would not thicken. I used this as a dipping sauce on the side.
One of the most delicious and easy main courses ever. I’ve sent it on to many family members and friends.
Loved this recipe! Only thing I would suggest, is to bake on a rack to hemp prevent sogginess on the bottom. Will definitely be making again. We aren’t huge Dijon fans so I did 1 TBSP each of Mayo and yellow mustard. Turned out great.
Raspberry sauce is a must. Added oregano for depth. Could add spice for heat? Easily substitute cranberry goodness.
Oh my goodness… This was fabulous. I followed the recommendations of others and served it with raspberry sauce from the pork recipe, and it was perfect. I’ve already made it twice for company, and will continue to do so in the future.
Great! I used about 3/4 cup pistachios and was still able to pull out 1/3 cup breading to save for later. The chicken was still fully breaded and tasty.
Absolutely divine. My boyfriend couldn’t stop eating it!
This was excellent and very moist! Tasted exactly like the Pistachio Crusted Chicken I order at my local Italian restaurant! I wouldn’t change a thing! Served with angel hair pasta with an olive oil and garlic sauce.
Very good! I’d make it again. I used Panko (Italian) and added garlic and onion powder. It didnt need a sauce, though i’m sure it would be good.
I followed the recipe exactly and LOVED it.. I am no chef and my boyfriend was very impressed. To put in reference how little I cook, I actually chopped pistachios with knife for twenty minutes before it occurred to me to put them in a blender. So, yeah, if I can do this, so can you!
Probably the best chicken dish I have made. Did it exactly as instructions said ingredient wise, normal bread crumbs, not italian. 22 min in oven was perfect, no sauce needed at all.
Absolutely delicious! My whole family said this is the best chicken recipe ever. So tasty. I didn’t have Dijon mustard as my kids are not a fan. I used coarse ground mustard instead and they loved it.
Loved it! I am crazy for pistachios and this was the first time I’ve ever thought to make chicken with them. I had used almond meal instead of breading due to dietary restrictions and it was very tasty and plan to add this recipe to our regular rotation of favorite meals.