Pistachio Encrusted Baked Chicken Recipe

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Pistachio Encrusted Baked Chicken

Elizabeth Daugherty


Healthful, moist and delicious. Also, I hate to toot my own horn, but whenever I want to impress friends or family, I make this dish. Works every time.

☆☆☆☆☆ 0 votes
30 Min
20 Min


boneless, skinless chicken breasts
1/2 c
finely ground shelled pistachios
2 tsp
extra virgin olive oil
1/2 tsp
kosher salt
1/2 tsp
finely ground black pepper
1 Tbsp
minced garlic or garlic powder
1/2 tsp


1Pre Heat your oven to 375 degrees.

Grind up the shelled pistachios using either a mini food processor or coffee grinder. The traditional recipe is to use 1/2 cup but you're using this to coat the chicken, so really use as much as you need.
2Add pepper, paprika, garlic salt and salt to the ground up pistachio mix and place in a pie plate or shallow dish for dredging.
3If you use minced garlic, use it in the pan with the Olive Oil and omit Garlic Salt
4Wet chicken with a little water and then dredge each breast, one at a time, in the pistachio mix.
5Heat olive oil in a skillet or saute pan over medium heat. Once the oil is heated, add the chicken breasts one at a time and cook 2 minutes per side.

What you are doing here is forming the pistachio crust on the chicken.
6When each breast is done, place them in a ungreased baking dish and bake for 20 minutes or until a meat thermometer, inserted into the thickest part of the breast registers 160 degrees or juices run clear.
7You can make an additional gravy by saving the skillet pan drippings and adding milk, flour or gravy mix, salt and pepper to taste to make a very savory gravy to pour over potatoes or cooked rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy