Pistachio Chicken Recipe Everyone Raves About in 20 Minutes
Crispy, juicy Pistachio Chicken that's ready in just 20 minutes. This crowd-favorite is oven-baked, gluten-free friendly, and absolutely addictive.
Equipment
- Oven
- Baking Sheet
- Food Processor
Ingredients
Chicken
- 2 pounds chicken breasts cut into strips or use chicken tenderloins
- pure olive or avocado oil cooking spray
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Crust
- 2 cups pistachios roasted, salted, and shelled
Instructions
- Preheat oven to 425°F. Lightly grease two baking sheets with cooking spray.
- Pulse pistachios in a food processor or blender until coarse crumbs form. Do not over-blend. Transfer to a shallow bowl.
- Place chicken strips in a bowl and spray with oil. Season with salt and pepper, and toss to coat evenly.
- Dip chicken pieces in pistachio crumbs and press to adhere. Arrange on the baking sheets and lightly spray tops with oil.
- Bake for 12 to 15 minutes or until the chicken is golden and reaches an internal temperature of 160°F.
- Serve hot with your favorite dipping sauce or over a salad.
Notes
Make ahead tip: Prep and refrigerate for up to 3 hours before baking. For unsalted pistachios, increase the salt slightly.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 1 month.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 1 month.