This pistachio chicken recipe is easy to make with 5ingredients. Pistachio crusted chicken is a gluten-free, paleo and keto main dish that is loved by both adults and children!
Place pistachios in a food processor fitted with the “S” blade, or in the container of a high-powered blender and process/blend (pulse) until coarse crumbs form (be careful not to turn them into a powder). Put the crushed pistachios in a shallow bowl.
Put chicken in a bowl and spray with cooking spray (or coat with olive oil). Season lightly with salt and pepper and stir to combine.
Place chicken pieces into the bowl with the pistachios and turn to coat.
Evenly place the coated chicken on the prepared baking sheets, spray the tops with oil to seal the coating on.
*to prepare in advance: wrap the baking sheets with plastic wrap and store them in the refrigerator until ready to bake (up to 3 hours). I prefer to let them sit in the fridge for at least 30-60 minutes.
Bake in the preheated oven for 12-15 minutes or until internal temperature reaches 160 degrees F. Baking time varies based on the thickness of the chicken.
Serve immediately.
Video
Notes
Ingredient Substitutions
Chicken breasts. You can use chicken tenders, which saves the step of cutting the breasts into strips. I don't love the stringy tendon in most tenders, which is why I usually opt for chicken breasts!
Avocado or Olive Oil cooking spray. I choose to use a spray oil (non-aerosol) because it coats the chicken evenly and lightly without using too much oil. You can use regular olive oil or avocado oil, if you prefer. Or a canola oil cooking spray.
Dry roasted, salted pistachios. You can use an unsalted pistachio, you will just want to add more salt to the chicken before baking.
Store/FreezeStore leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat in the microwave or oven.