This pistachio chicken recipe is easy to make with 5 ingredients. Pistachio crusted chicken is a gluten-free, paleo and keto main dish that is loved by both adults and children!
I first had pistachio chicken when my friend made it for a dinner party at her house. Between the three moms present we had 18 kids (6 each) and every single one devoured the meal!
I fell in love with it and asked her for the recipe. She said it was simple and she just coated chicken with ground up pistachios! So I got to work creating the most delicious pistachio crusted chicken recipe.
This pistachio chicken is easy to make with 5 ingredients. I often prepare it before naps and store the pistachio coated chicken in the refrigerator until we're ready to bake & eat it at dinnertime.
This recipe is gluten-free, dairy-free, paleo, keto, etc. etc. but we love it because it's delicious! My daughter even chose this as her birthday dinner - which is a big deal around here!
Pistachio Chicken: Ingredients & Substitutions
- Chicken breasts. You can use chicken tenders, which saves the step of cutting the breasts into strips. I don't love the stringy tendon in most tenders, which is why I usually opt for chicken breasts.
- Avocado or Olive Oil cooking spray. I choose to use a spray oil (non-aerosol) because it coats the chicken evenly and lightly without using too much oil. You can use regular olive oil or avocado oil, if you prefer. Or a canola oil cooking spray (but I'm trying to decrease the amount of canola oil we use).
- Dry roasted, salted pistachios. You can use an unsalted pistachio, you will just want to add more salt to the chicken before baking.
How to make pistachio chicken
This pistachio crusted chicken is really easy to make, but as always we'll walk through the processes step-by step. Don't forget to watch the video!
Begin by greasing two large baking sheets, then set them aside to use later.
Crush the pistachios
Place pistachios in a food processor fitted with the “S” blade, or in the container of a high-powered blender and process/blend (pulse) until coarse crumbs form.
If using a high powered blender (like a Vitamix), be very careful not to over-blend the pistachios and turn them into powder or nut butter!
Coat the chicken
Next, transfer the crushed pistachios from the blending container to a shallow bowl.
Put the chicken in a bowl and spray with cooking spray (or coat with olive oil). Season lightly with salt and pepper and stir to combine.
Then, put the chicken pieces into the bowl with the pistachios and turn to coat.
Evenly place the coated chicken on the prepared baking sheets, spray the tops with oil to seal the coating on.
To prepare in advance:
At this point in the recipe, you can qrap the baking sheets with plastic wrap and store them in the refrigerator until ready to bake (up to 3 hours). I prefer to let them sit in the fridge for at least 30-60 minutes because I feel like it helps the pistachio coating stick to the chicken.
Bake the Pistachio chicken
When you're ready, bake the prepared pistachio chicken in the preheated oven for 12-15 minutes or until internal temperature reaches 160 degrees F. Baking time varies based on the thickness of the chicken.
Serve
Serve immediately. Here are some suggestions of dishes that pair well with this pistachio crusted chicken:
- Salad. Serve this on top of a kale salad, burrata salad, or quinoa salad!
- My daughter chose to enjoy this chicken with a side of homemade pita bread and homemade hummus for her birthday!
- Roasted vegetables. Serve this recipe with roasted carrots, roasted broccoli, roasted brussels sprouts, etc.
- Mashed potatoes or mashed sweet potatoes are a great side to go with this pistachio chicken.
Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat in the microwave or oven.
Recipe FAQs
The sweet/salty flavor of the pistachios is what really makes this recipe great. I do not recommend using a different nut. If you want to make homemade chicken nuggets, try this recipe.
I suggest using an instant read thermometer so you know when the chicken reaches an internal temperature of 160 degrees F and you can be sure they are fully cooked.
Yes, this recipe is easily doubled or even tripled to serve a crowd.
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Pistachio Chicken Recipe
Equipment
Ingredients
- 2 pounds chicken breasts cut into strips (or chicken tenderloins)
- Pure olive or avocado oil cooking spray
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 8 oz dry roasted salted pistachios (270 g, 2 cups)
Instructions
- Preheat oven to 425 degrees F.
- Grease two large baking sheets - set aside.
- Place pistachios in a food processor fitted with the “S” blade, or in the container of a high-powered blender and process/blend (pulse) until coarse crumbs form (be careful not to turn them into a powder). Put the crushed pistachios in a shallow bowl.
- Put chicken in a bowl and spray with cooking spray (or coat with olive oil). Season lightly with salt and pepper and stir to combine.
- Place chicken pieces into the bowl with the pistachios and turn to coat.
- Evenly place the coated chicken on the prepared baking sheets, spray the tops with oil to seal the coating on.
- *to prepare in advance: wrap the baking sheets with plastic wrap and store them in the refrigerator until ready to bake (up to 3 hours). I prefer to let them sit in the fridge for at least 30-60 minutes.
- Bake in the preheated oven for 12-15 minutes or until internal temperature reaches 160 degrees F. Baking time varies based on the thickness of the chicken.
- Serve immediately.
Video
Notes
Ingredient Substitutions
- Chicken breasts. You can use chicken tenders, which saves the step of cutting the breasts into strips. I don't love the stringy tendon in most tenders, which is why I usually opt for chicken breasts!
- Avocado or Olive Oil cooking spray. I choose to use a spray oil (non-aerosol) because it coats the chicken evenly and lightly without using too much oil. You can use regular olive oil or avocado oil, if you prefer. Or a canola oil cooking spray.
- Dry roasted, salted pistachios. You can use an unsalted pistachio, you will just want to add more salt to the chicken before baking.
Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat in the microwave or oven.Nutrition
Photos in this post were taken by Jamie from Dishing Out Health.
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