I often recommend chicken recipes, an economical and versatile ingredient. Today’s Baked Chicken Breast with Pistachio Crust is no exception. An easy and economical main dish to prepare, perfect all year round. The recipe for two people will help you avoid waste.
I love pistachios, I even used them for the crust on baked fish, and the result is always delicious and crispy. The trick is to grind the pistachios in a mixer without turning them into flour. I usually use the slowest speed and don’t let the grinder run too long. I try to control the size of the pistachio pieces. I like them to be noticeable when bitten.
This pistachio chicken is a very simple recipe, which you have probably already read or seen on social media pages or other food blogs. I haven’t invented anything new, but I can share my version of this baked chicken breast with crispy pistachio crust.
So get the necessary ingredients ready, turn on the oven, and let’s prepare dinner together! Below, I’ll leave you other chicken recipes, all links are clickable and will take you to the recipe you want to read. From chicken thighs with Taggiasca olives (with a video recipe) to chicken bites with rustic potatoes as a crust. Baked ketchup chicken or the timeless and always delicious curry chicken. In short, there are ideas for many family dinners or for your guests.
I also remind you that you can find all my recipes, content from my kitchen, and more on social channels: Facebook, Instagram, Pinterest, Tik Tok, Twitter and the YouTube Channel with video recipes and recently also Threads. Write Bea’s Recipes in the various channels and you’ll find me with the same photo where I’m wearing a black apron! If you want to be faster, below the recipe, you will find the social links box where you can choose.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 580.38 (Kcal)
- Carbohydrates 21.38 (g) of which sugars 4.47 (g)
- Proteins 69.79 (g)
- Fat 26.21 (g) of which saturated 3.97 (g)of which unsaturated 20.44 (g)
- Fibers 6.14 (g)
- Sodium 350.35 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Chicken Breast with Pistachio Crust Recipe
- 4 chicken breast (cut into not too thin slices)
- 4 tablespoons pistachio
- as needed extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch curry
- 2 teaspoons breadcrumbs
Tools for Baked Chicken Breast with Pistachio Crust
- 1 Oven
- 1 Spoon
- 1 Teaspoon
- 1 Baking Pan
- 1 Parchment Paper
- 1 Fork
- 1 Plate
- 1 Chopper
Steps for Baked Chicken Breasts Recipe
As I mentioned earlier, preparing this dish is very simple, with two main steps: preparing the pistachio crust and cooking the chicken breast.
Preheat the oven to 350°F with the static mode. Then start preparing the crust. Take a flat plate, pour the two tablespoons of breadcrumbs, a pinch of salt, a pinch of pepper, and sprinkle with curry. Now take the chopper. Pour in the pistachio and let it work until the pistachio is reduced to not too small grains. Look closely at the photo to understand what I mean. They are not powder, nor are they too small since they are quite noticeable in the photographs of this main course.
Now pour the pistachio into the plate with the other ingredients and mix with a spoon. Place a sheet of parchment paper on a baking pan. Now take the meat out of the refrigerator. Pass each slice through the plate, applying good pressure. I did not pound them with a meat tenderizer; they were thick but not too thick slices of chicken breast. Not like chicken fillets.
Place the chicken slices now breaded on the baking pan, lightly drizzle the surface with a little extra virgin olive oil, and bake in the oven. Let cook for 15 minutes per side, making it a total of 30 minutes cooking time. When turning the meat, check that it is not overcooked and that there is a nice crispy crust. If not, you can set the oven to grill mode for the last 5 minutes of cooking.
All that’s left is to serve the chicken breast with pistachio crust hot, perhaps with a side of crispy potatoes since we have the oven on, so you don’t have to dirty the stove. At least for one night. I’ll leave the recipe for crispy baked potatoes with curry.
I remind you that I await you every day on the fan page of Facebook and in the group with the Recipe of the Day and many other contents live from my kitchen!
Storage of Baked Chicken Breast with Pistachio Crust
You can store the chicken with pistachio crust in the refrigerator, well-closed in a container, after letting them cool at room temperature. You can also choose to freeze them so you don’t have to eat leftovers the next day. This way, you’ll save time to enjoy them at a later time.
