Description
This irresistibly crunchy pistachio crusted chicken breast recipe combines tender, juicy chicken with a flavorful and crispy pistachio and panko breadcrumb crust. Enhanced with garlic powder, lemon zest, and pomegranate seeds for a bright and slightly sweet finish, it’s a deliciously easy dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 4 pieces Boneless, Skinless Chicken Breasts
Coating
- 1 cup Shelled Pistachios (or crushed pecans for a different flavor)
- 1 cup Breadcrumbs (Panko recommended for extra crispiness)
- 2 large Eggs (to bind the coating)
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Lemon Zest (optional, for brightness)
Cooking
- 2 tablespoons Olive Oil (or melted butter for flavor)
Garnish
- 1/4 cup Pomegranate Seeds (for a pop of color and sweetness)
Instructions
- Prepare the Coating: In a food processor, pulse the shelled pistachios until finely chopped but not paste-like. Mix the crushed pistachios with the panko breadcrumbs, garlic powder, salt, black pepper, and lemon zest in a shallow dish.
- Bind the Chicken: Beat the eggs in a separate bowl. Dip each chicken breast first into the beaten eggs, ensuring full coverage to help the coating adhere.
- Coat the Chicken: Press the egg-coated chicken breasts firmly into the pistachio and breadcrumb mixture, making sure each piece is well-coated on all sides to achieve a crisp crust.
- Preheat the Pan: Heat olive oil (or melted butter) in a large skillet over medium heat to prepare for cooking the chicken.
- Cook the Chicken: Place the coated chicken breasts in the hot skillet. Cook for about 5-7 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through and crusty.
- Rest and Garnish: Remove the chicken from the pan and let it rest for a few minutes. Sprinkle pomegranate seeds over the top before serving for a burst of freshness and color.
Notes
- For a different nutty flavor, substitute pistachios with crushed pecans or almonds.
- Panko breadcrumbs are recommended for their light and crispy texture, but regular breadcrumbs can be used.
- Ensure the chicken is cooked completely by checking the internal temperature with a meat thermometer.
- The lemon zest adds a fresh brightness but can be omitted if preferred.
- Serving with a side salad or steamed vegetables pairs well with this dish.
