Chicken with Pistachio Crust
A simple yet elegant chicken dish with a crunchy pistachio crust, offering a delightful blend of flavors and textures.
Nutrition
Calories: 450cal
Carbohydrate: 12g
Protein: 45g
Fat: 22g
Cholesterol: 90mg
Sodium: 490mg
Difficulty Level: easy
20 min Prep
30 min Cook
50 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup unsalted pistachios, shelled
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a food processor, pulse the pistachios until they are finely chopped. Be careful not to over-process; the texture should be crumbly, not paste-like.
- In a bowl, combine the chopped pistachios, breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- In another small bowl, mix together the Dijon mustard and olive oil until smooth. This mixture will help the pistachio crust stick to the chicken. If you don’t have Dijon, you can use whole-grain mustard as an alternative.
- Take a chicken breast and spread a thin, even layer of the mustard mixture on it. Then, press it into the pistachio mixture, ensuring it’s evenly coated. Place it on the prepared baking sheet. Repeat with the remaining chicken breasts.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden. The internal temperature should reach 165°F (74°C). An instant-read meat thermometer is helpful for checking doneness. Avoid cutting into the chicken, as this releases the juices.
- Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute, making the chicken juicier.
- Serve hot with a side of your choice, such as steamed vegetables or a fresh salad.
