Pistachio Crusted Chicken

5 from 1 vote

Switch up your normal dinner routine and give this pistachio-crusted chicken a try! Even if you aren't a huge fan of pistachios or mustard, I bet you'll like this combination. This fancy breaded chicken is baked in the oven so you can focus on the other parts of your dinner while it bakes.

A white plate with perfectly sliced pistachio-crusted chicken breast, accompanied by a dish of green beans in the background.
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Pistachio Crusted Chicken Recipe

I love making breaded chicken. It's one of my go to dishes that has become a comfort meal for us. So this pistachio crusted chicken is now on repeat on our family menu because it's a great easy weeknight dinner.

I've definitely opened my taste buds up to recipes that use mustard in them. For example, we love this maple mustard chicken from my friend at The Clean Eating Couple, and this recipe for juicy chicken with a pistachio coating is a favorite too!

Even if you're not a pistachio fan, you've gotta give this recipe a try. Even my kids love this chicken dish. I mean, who doesn't love breaded chicken, right? And this chicken has the best crunchy texture and delicious flavor.

You can opt for a "crunchier" version of this chicken by grinding the pistachios less for a coarser texture, it's totally up to you! If you have larger pieces, they may not stick to the chicken as good, so you may need to pat some on top of the chicken once it's sitting in the baking dish so they don't fall off when transferring to the dish.

Serve this perfect dinner recipe with simple side dishes like oven roasted green beans, and then your dinner is ready to go!

A white plate with sliced, pistachio crusted chicken next to a cloth napkin. A white serving dish with cooked green beans is partially visible on the right.

Why You'll Love this Recipe

The crunchy crust on this chicken is my favorite thing, but there are so many reasons to love this super simple recipe:

  • This is the easiest method to make pistachio chicken and is super quick to make. Mix a few ingredients together, then just dip your raw chicken into the sauce ingredients first, then into the bread crumb and pistachio mixture.
  • I know breaded chicken can be a bit intimidating if you've never made it before. That's why I love this recipe, it's really simple to follow.
  • While this chicken is easy enough for a weeknight meal, it's got a bold enough flavor for a dinner party. It's a perfect meal to dress up and dress down!


This pistachio chicken recipe only requires a few simple ingredients. Here's what you'll need to have on hand:

  • chicken breasts
  • pistachios, no shells
  • bread crumbs
  • dijon mustard
  • olive oil
  • honey
  • ground pepper

Substitutions and Variations

You can use salted or unsalted pistachios, both will work. Just keep in mind that if you use unsalted then you'll probably need to add some salt to the coating.

It doesn't matter what type of breadcrumb you use, just whatever is your favorite! Some plain breadcrumbs are a great way to season things on your own, but you can also use Italian breadcrumbs.

Avocado oil is a great substitute for olive oil if you don't have it on hand.

Stone ground mustard and honey mustard are both great swaps for dijon mustard.

To add even more flavor into the pistachio coating, add some parmesan cheese into the mix. You can also add seasonings like garlic powder and onion powder for more flavor.

Close-up of a white plate filled with a coarse, brownish mixture of blended spices and chopped nuts, perfect for making pistachio crusted chicken.

How to Make Pistachio Crusted Chicken

Follow these step by step instructions to make the most crispy, crunchy chicken ever:

Preheat your oven to 375°F (190°C) and then grease a baking sheet or Pyrex dish and set it aside.

In a food processor, pulse pistachios until coarsely ground. You can also make crushed pistachios by putting them in a large zip top bag and smashing them with a rolling pin. Crush to a fine crumb if you want, but I recommend a coarse crumb.

Mix together ground pistachios and panko bread crumbs in a shallow bowl.

In a separate bowl, stir together Dijon mustard, olive oil, honey, and pepper until smooth.

If needed, cut full size boneless skinless chicken breasts in half or pound thin to about ½ inch.

Dip chicken into liquid mixture to coat then coat with bread crumbs mixture.

Place the coated chicken onto previously prepared baking sheet and then bake until the chicken is no longer pink and the pistachio coating is golden brown. This should take about 20-23 minutes.

Serve with your favorite side dishes and enjoy!

A plate with sliced chicken breast coated in a crunchy pistachio crust. A bowl with green beans is blurred in the background.

How to Store Leftover Pistachio Crusted Chicken

Allow your chicken to cool completely, then transfer to an airtight container. You can also wrap each of the chicken cutlets in plastic wrap or aluminum foil and place in a zip top bag.

This tender chicken can also be frozen! Store in the freezer for up to 3 months, allow to thaw before reheating.

What to Serve with Pistachio Crusted Chicken

Serve these juicy chicken breasts with easy sides like sautéed zucchini or Instant Pot mashed potatoes. It'd be delicious alongside parmesan risotto and easy drop biscuits too.

Some fluffy dinner rolls make this a next level comfort food meal, and roasted vegetables are a great quick side to serve with it too.

Need an even easier side? Some steamed broccoli is super simple and goes great with this salty, crunchy chicken!

A white plate with pistachio crusted chicken slices beside a light brown cloth. A small white dish with cooked green beans is placed to the right.

Tips for Success

This is truly the easiest method to make crispy chicken! Check out these simple tips so that you can have the best chicken the first time you make it:

  • Make sure each of the chicken breasts are an even thickness so that they all finish cooking at the same time. You can use a meat mallet if you need to!
  • Don't overcrowd the pan so that each piece of bread chicken cooks evenly and gets crispy all the way around.
  • Allow the chicken to sit for a few minutes after cooking, before serving. This helps the juices redistribute through the chicken so that it's tender and juicy with every bite!


Do I need to dredge chicken in egg for pistachio crusted chicken?

Nope! The dijon mustard mixture is the replacement for an egg wash in this recipe. It will help the pistachio breading adhere to the chicken.

Can I use chicken with the skin on in this recipe?

I personally recommend using skinless because it will help the breading stick to the chicken a little bit better. You can easily cover the entire surface of the chicken when it's skinless!

More Chicken Recipes

Did you make this recipe?

If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.

A plate of pistachio crusted chicken breast slices on a white background.

Pistachio Crusted Chicken

Make this pistachio crusted chicken for a simple, easy and quick dinner! This is one of our favorite weeknight meals because it's loaded with flavor.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Madison | A Joyfully Mad Kitchen


  • 2 large chicken breasts
  • 1 cup pistachios no shells, coarsely ground in a food processor
  • ½ cup bread crumbs
  • ¼ cup dijon mustard
  • ¼ cup olive oil
  • ¼ cup honey
  • 1 teaspoon ground pepper


  • Preheat oven to 375°F (190°C). Grease a baking sheet or Pyrex dish and set aside.
  • In a food processor, pulse pistachios until coarsely ground.
  • Mix together ground pistachios and bread crumbs in a shallow bowl.
  • In a separate bowl, stir together Dijon mustard, olive oil, honey, and pepper until smooth.
  • If needed, cut full size chicken breasts in half or pound thin to about ½ inch.
  • Dip chicken into liquid mixture to coat then coat with bread crumbs mixture.
  • Place onto prepared baking sheet.
  • Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20-23 minutes.


I used roasted and salted pistachios, but if yours are unsalted, you can add a bit of salt to the mustard mixture.
For a vegetarian option, substitute extra firm tofu, cut into 1 in thick strips. Cooking time will need to be adjusted.


Serving: 0.5thinly-sliced chicken breast | Calories: 564kcal | Carbohydrates: 45g | Protein: 29g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 25g | Cholesterol: 51mg | Sodium: 681mg | Fiber: 5g | Sugar: 21g
5 from 1 vote (1 rating without comment)

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