Pistachio Chicken Recipe

Why You’ll Love This Recipe

I love how quick and easy this recipe is to throw together—just 30 minutes from prep to plate. The crushed pistachio coating creates a golden, crisp crust that’s savory, slightly salty, and adds a rich depth to every bite. I appreciate that it uses minimal ingredients and no breadcrumbs, which makes it naturally gluten-free and low-carb. It’s also kid-approved, elegant enough for dinner guests, and simple enough for a weeknight meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds chicken breasts, cut into strips (or chicken tenderloins)

• Pure olive or avocado oil cooking spray

• ½ teaspoon fine sea salt

• ¼ teaspoon black pepper

• 8 ounces roasted, salted pistachios (about 2 cups), shelled

Directions

1. I preheat my oven to 425°F and grease two large baking sheets.

2. I pulse the pistachios in a food processor or high-powered blender just until coarse crumbs form—being careful not to over-blend them into powder. Then I pour them into a shallow bowl.

3. I place the chicken strips in a mixing bowl, spray them lightly with cooking spray, season with sea salt and black pepper, and stir until coated.

4. I coat each piece of chicken in the crushed pistachios, pressing gently to help the crumbs stick.

5. I lay the coated chicken pieces evenly on the baking sheets and spray the tops with oil to help seal the coating.

6. If I’m prepping ahead, I wrap the trays in plastic wrap and refrigerate them for up to 3 hours. Letting them sit for 30-60 minutes helps the coating adhere even better.

7. I bake the chicken for 12–15 minutes, until the internal temperature reaches 160°F. The timing may vary depending on the thickness of the chicken.

8. I serve it hot, straight from the oven, with a side of veggies or a fresh salad.

Servings and Timing

This recipe makes 12 servings.

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

Variations

• Chicken Tenders: When I want to save time, I use chicken tenders instead of slicing chicken breasts.

• Unsalted Pistachios: If I only have unsalted nuts, I just add a bit more salt to the chicken before baking.

• Different Oils: I switch between olive oil spray, avocado oil, or a light brushing of oil depending on what I have.

• Add Spices: For extra flavor, sometimes I mix garlic powder, smoked paprika, or Italian herbs into the pistachio crumbs.

• Serve with Sauce: I enjoy this with a lemon yogurt dip or a simple honey mustard on the side.

Storage/Reheating

I store any leftovers in an airtight container:

• In the fridge: Up to 5 days

• In the freezer: Up to 1 month

When I reheat them, I prefer the oven or toaster oven to keep the pistachio crust crispy. A quick zap in the microwave works too, but it softens the crust a bit.

FAQs

Can I make this ahead of time?

Yes, I often prep the coated chicken in the morning and store it on the baking sheet in the fridge, covered with plastic wrap, until I’m ready to bake. It helps the crust stick even better.

Can I use other nuts instead of pistachios?

I can, but I love the sweet, buttery flavor of pistachios in this recipe. Cashews or almonds would also work well as substitutes.

What’s the best way to get the coating to stick?

Spraying the chicken with oil first, and letting it sit for at least 30 minutes before baking, helps the pistachios adhere and form a nice crust.

Is this recipe good for meal prep?

Definitely. I make a batch and keep extras in the fridge for easy lunches throughout the week. It reheats well and stays flavorful.

What can I serve this with?

I usually pair it with a fresh green salad, roasted vegetables, or cauliflower rice for a light, healthy meal. It’s also great over a bed of mixed greens with vinaigrette.

Conclusion

This Pistachio Chicken recipe has become a regular on my dinner rotation. It’s easy, crunchy, and packed with flavor while staying clean and healthy. With just a handful of ingredients, I can create a dinner that feels fancy but takes less than 30 minutes from start to finish. Whether I’m serving it for my family or prepping ahead for the week, it always delivers satisfying results.