Pistachio Crusted Chicken

by Shawnda on March 21, 2009

in Chicken & Poultry

To get into our weeknight dinner rotation, I have two requirements. The recipe must:
– Require as little prep time as possible, especially on Mondays and Wednesdays because those are our TV nights.
– Get as few dishes dirty as possible because doing dishes is the worst chore in the world.

That last one is a toughie. I’m probably the most inefficient person in the kitchen when it comes to utensils and dishes. I seem to have the unfortunate gift of being able to consistently fill the sink full of dishes even if we have cereal or sandwiches. I can empty most of my cabinets, the knife block, and half the utensil drawer for labor-intensive meals. Two people, one meal, three loads of dishes. Gah.

Pistachio-Crusted Chicken does get a few dishes dirty, but it’s really so very easy. Chicken goes into a baggie with crushed pistachios. Zip, shake, and bake. It’s pretty much lazy-on-a-plate. So I make it a lot.

Pistachios are my husband’s favorite snack so we always have them on hand in some form: shelled, unshelled, salted, darn-I-bought-unsalted. If I don’t have shelled pistachios, my husband will handle shelling duties. Best sous chef ever, though it does take a while to get enough pistachios with the shell-one/eat-one method. But really, as long as I don’t have to do it, I don’t care :)

Pistachio-Crusted Chicken

Chicken breasts baked with a seasoned pistachio crust.


  • 1 cup pistachios, shelled
  • Salt (if pistachios are unsalted)
  • Ground black pepper
  • Pinch of cayenne pepper
  • 2 Chicken breasts, pounded to even thickness


  1. Preheat oven to 425.
  2. Run pistachios through the food processor for 15-20 seconds, until coarsely ground into small and medium-sized pieces.
  3. Pour nuts into a large baggie and season with salt and peppers.
  4. Drop chicken breasts into the baggie, seal, and shake until coated.
  5. Place on a rack set in a baking sheet and bake until center temperature reaches 170 degrees (15-18 minutes in my oven).


Yields: 2 servings

Adapted from the South Beach Diet Cookbook

Estimated time: 30 minutes


{ 11 comments… read them below or add one }

1 VeggieGirl March 21, 2009 at 6:08 am

Love your requirements, haha :-D And love pistachios!!


2 PenniesonaPlatter March 21, 2009 at 10:26 am

I’m the same way! I dirty SO many dishes, and really quite clumsy in the kitchen regarding making messes. :)


3 Monica H March 21, 2009 at 11:41 am

I’m so making these sometime within the week. I have made a version with pecans but I have pistachios (shelled) sitting in my pantry begging to be eaten!


4 Kerstin March 21, 2009 at 12:44 pm

Looks good – I’m always looking for new chicken dishes! Love the cayenne in there.


5 Kevin March 21, 2009 at 3:46 pm

I like the sound of a pistachio crusted chicken.


6 Tracey March 21, 2009 at 5:58 pm

I agree – doing dishes is the worst chore! Your chicken looks really fantastic.


7 Maria March 22, 2009 at 2:13 pm

Great recipe!! I love pistachios!


8 Crystal March 23, 2009 at 10:32 am

Pistachios are one of my favorite snacks too. Great to have a recipe to use them in as well. Maybe when they’re all smashed up and stuck to a piece of chicken even my nut hating kids and husband will eat them.


9 C Kitchenette June 9, 2012 at 10:36 pm

This looks so tasty. I’ve been looking for a pistachio recipe for a while!
I have a newish cooking blog, do you mind if I adapt and add it to my blog? I’ll link back to you of course.


10 Carlee August 7, 2012 at 2:16 pm

I’m making a wilted spinach salad for a little dinner party with the girls, and I’m pretty sure this chicken will be flipping phenomenal sliced on top! Yay for a delicious and healthy option!!


11 Yogi4life January 19, 2013 at 6:37 pm

The pistachio crusted chicken was so yummy and so simple!!! Thank you!!!!


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