Pistachio Crusted Chicken
The Mexican-inspired seasoning sets this Pistachio Crusted Chicken recipe apart from the others. A sprinkle of cumin, paprika, cayenne and cinnamon gives this baked chicken a unique flavor that is still versatile enough to pair with just about anything.
This pistachio crusted chicken is packed with flavor!
Crusting chicken with pistachios is a way to break up the monotony of baked chicken for dinner several nights a week.
This pistachio crusted chicken is anything but monotonous. Not only does it have a super crunchy crust from pistachios and panko breadcrumbs, but the chicken is seasoned with Mexican-inspired spices.
A little sprinkle of cumin, paprika, cayenne, cinnamon and salt sets this pistachio chicken recipe apart from the others.
Pile it into a torta-inspired sandwich, or serve it with rice and a roasted vegetable. It has a unique flavor that is still versatile enough to pair with just about anything.
Why you will love this pistachio chicken
- Ready in 30 minutes or less. Because the chicken breasts are pounded thin, they bake super fast.
- Versatility. It can be eaten on its own, sliced up and dipped in sauce, made into a sandwich or added to a salad.
Pistachio crusted chicken ingredients
- chicken breast – two large, boneless skinless chicken breasts will yield four servings of pistachio crusted chicken.
- pistachios – remove them from their shells, if necessary (or buy the pre-shelled ones) and THEN measure out 1/2 cup.
- all-purpose flour – this will be the first step of a classic 3-step breading process.
- eggs – the second step of the breading process.
- panko breadcrumbs – you’ll add breadcrumbs to the pistachios to complete the breading mixture.
- cumin – this earthy, savory spice gives the chicken a Mexican-inspired flavor.
- cinnamon – normally associated with baking, it’s a common ingredient in Mexican dishes like mole.
- paprika – this adds a peppery but fruity flavor to the chicken.
- cayenne – just a pinch adds a little bit of heat.
- salt – crucial for any type of chicken to taste its best.
How to make chicken with pistachios
1. CHOP. Pulse the pistachios in a food processor until finely chopped.
2. CUT. Cut the chicken breasts in half lengthwise. Depending on the brand of chicken, the tenderloin portion may be attached to the breasts, and it may split away while you’re cutting the chicken (so you may end up with 3 pieces per breast) – this is fine.
3. POUND & SEASON. Working with a few pieces at a time, place the chicken in a zip-top bag and pound to 1/4- to 1/2-inch thickness, then sprinkle chicken with a mixture of cumin, salt, paprika, cayenne and cinnamon.
4. BREAD. Working with one piece at a time, dredge the chicken in flour, then beaten egg, then a breadcrumb and pistachio mixture, allowing excess flour and egg to fall away before moving to next step.
5. BAKE. Lightly spray the chicken with cooking spray, then bake until lightly browned and cooked through, turning once.
What temperature should the oven be for pistachio encrusted chicken?
I’ve found that 425 degrees F is the perfect temperature for baking pistachio chicken. This allows the chicken to cook through without burning the nut mixture on the outside.
How to serve this pistachio chicken recipe
- CLASSIC – Serve it on its own with any side dishes you want, like rice and Parmesan roasted broccoli.
- SALAD – Chop the baked pistachio chicken breasts up and add it to a bright green salad for a satisfying and protein-packed meal.
- SANDWICH – Use it to build a Mexican-style torta sandwich! See the chicken torta recipe I published over on Food52 to get all the details of making this into a sandwich. The torta recipe was chosen as a Community Pick in one of Food 52’s contests.
What pairs best with pistachio crusted chicken
My favorite side dishes for pistachio chicken include glazed carrots and balsamic green beans.
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I also like serving them with a dipping sauce, and feta dressing is one of my favorites.
Home Chef Tips
- If you want to save time and not pound out chicken breasts, you can start with a package of thin sliced chicken breast cutlets instead.
- If you don’t have a food processor, you can simply chop the pistachios very finely.
- Invest in an instant read thermometer. The internal temperature of the chicken needs to reach 165 degrees F for food safety. An instant read thermometer is the easiest way to check this.
Pistachio chicken storage
To store leftovers or use this recipe as a meal prep idea, allow pistachio crusted chicken to cool completely.
Place it in an airtight container and refrigerate up to 3 days.
To reheat, place in an air fryer or 350 degree F oven and cook until warmed through.
Pistachio crusted chicken recipe FAQ
I don’t recommend a different nut, because the flavors and spices in this recipe have been chosen to complement pistachios. I do have a recipe for almond chicken if you’d prefer an almond-crusted chicken recipe instead.
Yes! Whole wheat flour, gluten free flour, or a nut flour like almond flour all work fine here.
I highly recommend panko breadcrumbs for the most amount of crunch, but regular breadcrumbs will also work here. The end result of the pistachio crusted chicken will not be as crispy.
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Pistachio Crusted Chicken
Ingredients
- Olive oil nonstick cooking spray
- ½ cup shelled pistachios
- ¾ cup all-purpose flour
- 2 eggs
- ¾ cup panko breadcrumbs
- 2 large boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 425 degrees F. Spray rimmed baking pan with cooking spray.
- In bowl of food processor fitted with knife blade attachment, pulse pistachios until finely chopped.
- Place flour in shallow dish. In second shallow dish, lightly whisk eggs. In third shallow dish, stir together breadcrumbs and chopped pistachios.
- In small bowl, stir together cumin, salt, paprika, cayenne and cinnamon.
- Cut chicken breasts in half lengthwise. Depending on the brand of chicken, the tenderloin portion may be attached to the breasts, and it may split away while you're cutting the chicken (so you may end up with 3 pieces per breast) – this is fine. Working with a few pieces at a time, place chicken in large zip-top bag and pound to 1/4- to 1/2-inch thickness. Place chicken in even layer on two large plates and sprinkle both sides of chicken pieces with cumin mixture.
- Working with one piece at a time, dredge chicken in flour, then egg, then breadcrumb mixture, allowing excess flour and egg to fall away before moving to next step. Place chicken on prepared baking pan. Lightly spray chicken with cooking spray.
- Transfer to oven and bake 12 to 15 minutes or until lightly browned and internal temperature reaches 165 degrees F, turning once.
Notes
- If you want to save time and not pound out chicken breasts, you can start with a package of thin sliced chicken breast cutlets instead.
- If you don’t have a food processor, you can simply chop the pistachiosvery finely.
- Invest in an instant read thermometer. The internal temperature of the chicken needs to reach 165 degrees F for food safety. An instant read thermometer is the easiest way to check this.
Hi, I make most of my meals on my grill which I use as an oven. I put parchment on a steel hav size sheet pan and elevate the pan off the grates with rolled up tin foil. You hav to regulate the heat with a piece of wood to prop open the lid to get the temp you want.
I’ll be trying some of the recipes with my method and I’ll let u kno.
Thank you,
Rob L.
Love it, Robert! I use my grill as an oven a lot, too. Not a lot of people know you can, but it’s a great option for summer!
This looks and sounds yummy. When I saw the black beans, all I could think of was doing this with mole instead of avocado sauce…
SIGN ME UP, because this looks like sandwich freaking heaven.
I agree, heaven definitely involves sandwiches! Thanks for stopping by, Sarah!
Never stop with your stories….you make me feel like I am with you on your journey! 🙂
Delish looking recipe that I look forward to trying….after the chicken salad in mason jars!
Thanks so much, Betsy. Travel stories are the most interesting to tell. I’m just surprised that I remembered the name of that restaurant all these years later. Well, sort of. Google helped me out a little. I knew it was two people’s first names, and I knew they served breakfast 😉
I think I had a cuban-like sandwich. Something with pork, ham, pickles, and a twist. But, you are right, it was no where near as good as yours. And, I really liked your homemade version as well!!
Pistachio’s are a great idea, love this sandwich,
Thanks so much, Suzanne. My household has been obsessed with pistachios lately!
These tortas look amazing. The pistachio crusted chicken sounds amazing, I have to try it! I’m making these for dinner really soon, I bet they’re delish 😀
Thanks so much, Consuelo. i hope you enjoy them!
Um..sign me up for anything that starts with pistachio crusted… I live 30 minutes outside Boston, and why don’t I know about this incredible sandwich? Fortunately, now I don’t have to tackle the unrelenting traffic to taste it, I can try it at home 🙂 Looks Delicious, Pinned!
Thanks Sherri! And oh my gosh, next time you happen to be in the city around breakfast/lunch/brunch time, you must stop at Mike and Patty’s. Soooo good!