Baked Pistachio Chicken Recipe (2024)

By Laura

Posted Apr 20, 2022, Updated Feb 18, 2024

5 from 8 votes

6 Comments

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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!

Baked Pistachio Chicken Recipe (2)

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!

Baked Pistachio Chicken Recipe (3)

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.
Baked Pistachio Chicken Recipe (4)

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!

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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.

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Then, put the chicken pieces into the bowl with the pistachios and turn to coat.

Baked Pistachio Chicken Recipe (7)

Evenly place the coated chicken on the prepared baking sheets, spray the tops with oil to seal the coating on.

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.

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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!
  • Serve with a side of homemade french fries or sweet potato fries.
  • 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.

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Pistachio Chicken Recipe FAQs

Can I use a different nut?

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.

How do I know when my chicken is done?

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.

Can I double this recipe?

Yes, this recipe is easily doubled or even tripled to serve a crowd.

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Baked Pistachio Chicken Recipe (11)

Baked Pistachio Chicken Recipe (12)

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Pistachio Chicken Recipe

Laura

This pistachio chicken recipe is easy to make with 5ingredients. Pistachio crusted chicken is a gluten-free, paleo and keto main dish that is loved by both adults and children!

5 from 8 votes

Course Main Course

Cuisine American

Servings 12 servings

Calories 197

Prep Time15 minutes minutes

Cook Time15 minutes minutes

Total Time30 minutes minutes

Ingredients

  • 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 pistachios roasted, salted, shelled (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

Serving: 1piece | Calories: 197kcal | Carbohydrates: 4g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 313mg | Potassium: 405mg | Fiber: 2g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Baked Pistachio Chicken Recipe (2024)

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