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Pistachio Crusted Chicken

This Pistachio Crusted Chicken is the perfect low carb alternative to breaded chicken. It’s crispy, packed with flavor, and will take your chicken game to new heights. Plus, it’s super simple to make! 

Pistachio crusted chicken on a green plate with a fork.

Crispy Pistachio Chicken Recipe

Whether you’re a fan of Mediterranean cuisine or not, you’ll fall in love with this pistachio crusted chicken recipe. The combination of juicy chicken breast, pistachio, artichoke, sundried tomato, garlic, fresh basil, lemon juice, and a few other seasonings provides an explosion of flavor that is simply addictive!

Serve it up alongside a crunchy salad and some roasted vegetables for a complete meal, or enjoy it as an appetizer with your favorite dipping sauce. Whatever you decide to do with it, you can be sure that everyone at the table will be asking for seconds!

A green plate of pistachio crusted chicken on a gray marble surface.

Why You’ll Love It

  • A great low-carb alternative to breaded chicken.
  • The pistachio crumb coating gives the chicken a delicious, crunchy crust.
  • It’s a simple recipe that the entire family will love!
  • Just as nutritious as it is delicious.

Health Benefits of Pistachios

According to Healthline, pistachios are a great source of protein, fiber, and healthy fats. They’re also naturally low in sodium and provide your body with essential vitamins and minerals like vitamin B6, phosphorus, magnesium, copper, and manganese. Eating pistachios may even help reduce cholesterol levels and blood pressure!

Pistachio Crusted Chicken – What You’ll Need

  • Artichokes: ​Use artichokes that are marinated in olive oil so they’re already pre-seasoned. 
  • Roasted Pistachios: The star of the dish! Make sure to use unsalted pistachios to prevent an overly salty flavor.
  • Sundried Tomatoes: You’ll also want to get tomatoes that are marinated in olive oil.
  • Garlic:  Fresh or jarred minced garlic will work for this recipe.
  • Bone-In Chicken Thighs: I like to use bone-in thighs as they are more flavorful and juicy. 
  • Olive Oil: Use extra virgin olive oil for maximum flavor.
  • Lemon Juice: Fresh lemon juice gives the pistachio coating some brightness and acidity.
  • White Wine Vinegar: This helps to cut through the richness of the pistachio coating.
  • Fresh Basil: Adds a fresh and herbal flavor to the dish.
  • Salt & Pepper: Season to taste.
  • Paprika: Adds a nice smoky flavor to round everything out.
  • Baking Powder: Helps create a nice crunchy coating
  • Chili Flakes:  Adds a bit of heat if you’re feeling spicy! 

Substitutions

Pistachios: Feel free to use a different type of nut than pistachios for coating the chicken. Walnuts, almonds, or pecans would all be delicious!

Chicken: If you’re not a fan of bone-in chicken thighs, boneless skinless thighs or breasts would also work great. Just keep in mind that the cooking time will need to be adjusted.

Spices: Don’t like chili flakes or paprika? Feel free to experiment with different herbs and spices. Oregano, rosemary, thyme, curry powder, and cumin are all great options.

How to Make Delicious Pistachio Crusted Chicken

The steps are simple, and I’m outlining them below but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!

Pistachio crusted chicken in a skillet with garnish.

STEP 1 – PREPARE PISTACHIO CRUST

In a food processor, add artichokes, 3/4 cup roasted pistachios, sundried tomatoes, garlic, olive oil, lemon juice, white wine vinegar, basil, salt, and pepper

Pulse well, but be sure to leave some chunks in for texture!

STEP 2 – SEASON CHICKEN

Next, grab your chicken thighs and season with 1-2 tablespoons olive oil, sea salt, pepper, smoked paprika, and baking powder. Massage well, making sure you get all sides of the chicken. 

Let sit for 30 minutes to 2 hours so that the chicken really soaks up the flavors.

STEP 3 – ADD PISTACHIO COATING

Top the chicken with a tablespoon or so of the pistachio mixture. Make sure you cover it well! You can go slightly thicker with the coating if you’d like.

Pistachio coating getting spread on pistachio crusted chicken.

STEP 4 – COOK CHICKEN

Place chicken in a single layer on a large, oven-safe skillet at 425°F for 35-40 minutes.

Pro Tip: Time may vary by oven. I always recommend using an instant-read thermometer if you aren’t sure if your chicken is done. It should read 165°F, and the outside of the chicken should be a nice, golden brown.

STEP 5 – SERVE & ENJOY

Remove the chicken from the oven and top with more crushed pistachios, fresh basil, and chili flakes. Serve and enjoy!

Top Tips for Pistachio Crusted Chicken

  • The artichokes AND sun-dried tomato should be marinated in olive oil in glass jars. Best not to use marinated artichokes from a can for optimal flavor!
  • Avoid salting your crust mixture in the food processor. Everything already has a little salt, especially if you have salted pistachios.
  • Try to use chicken thighs that are roughly the same size so that they cook evenly and the pistachio crust doesn’t burn.
A serving of pistachio crusted chicken on a green palate with a fork.

Storage

Store any leftover pistachio crusted chicken in an airtight container in the fridge for up to 3 to 5 days.

To reheat, place in a preheated 350-degree oven for roughly 10 minutes or until heated through. Alternatively, you can reheat it in the microwave (just be sure to cover it so it doesn’t dry out). 

More Recipes You’ll Love

Yield: 2-4 servings

Pistachio Crusted Chicken

Pistachio crusted chicken on a green plate with a fork.

Whether you're a fan of Mediterranean cuisine or not, you'll fall in love with this pistachio crusted chicken recipe. The combination of juicy chicken breast, pistachio, artichoke, sundried tomato, garlic, fresh basil, lemon juice, and a few other seasonings provides an explosion of flavor that is simply addictive!

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 2 hours
Total Time 2 hours 50 minutes

Ingredients

  • 1 cup artichokes marinated in olive oil
  • 1 cup roasted pistachios
  • 4 tablespoons sun-dried tomatoes marinated in olive oil
  • 2-3 fresh garlic cloves
  • 4-6 tablespoons olive oil
  • juice of 1 lemon
  • 1-1/2 tablespoons white wine vinegar
  • 4-5 fresh basil leaves
  • sea salt & ground pepper, to taste
  • 2 pounds bone-in chicken thighs
  • 1/2 to 1 tablespoon smoked paprika
  • 1 teaspoon baking powder

Instructions

    1. In a food processor, add artichokes, 3/4 cup roasted pistachios, sundried tomatoes, garlic, 2-3 tablespoons olive oil, lemon juice, white wine vinegar, basil, salt, and pepper. Pulse well, but be sure to leave some chunks in for texture!
    2. Season the chicken thighs with 1-2 tablespoons olive oil, sea salt, pepper, smoked paprika, and baking powder. Massage well, making sure you get all sides of the chicken. Let sit for 30 minutes to 2 hours so that the chicken really soaks up the flavors.
    3. Preheat the oven to 425°F. Place chicken in a single layer on a large, oven-safe skillet (cast iron or similar).
    4. Top the chicken with about a tablespoon of the pistachio mixture. Make sure you cover it well! You can go slightly thicker with the coating if you’d like.
    5. Transfer to the oven and bake for 35-40 minutes.
    6. Remove the chicken from the oven and top with more crushed pistachios, fresh basil, and chili flakes. Serve and enjoy!

Notes

Store any leftover pistachio crusted chicken in an airtight container in the fridge for up to 3 to 5 days.

To reheat, place in a preheated 350-degree oven for roughly 10 minutes or until heated through. Alternatively, you can reheat it in the microwave (just be sure to cover it so it doesn't dry out).

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