Table of Contents
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Ingredients
- For the Chicken:
- 2 large chicken breasts
- 1 cup unsalted pistachios
- ½ cup grated Parmesan cheese
- ¾ tsp onion powder
- ¾ tsp garlic powder
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 eggs, lightly beaten
- Cooking spray
- Optional Cream Sauce:
- 1 tbsp butter
- 1 tsp minced garlic
- 1½ tbsp Dijon mustard
- 1 tbsp honey
- ½ cup heavy cream
- ½ cup chicken broth
- ¾ tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare the Oven and Baking Rack
- Preheat the oven to 450°F. Place a baking rack on a sheet pan and lightly coat it with cooking spray.
- Slice and Prepare the Chicken
- Slice each chicken breast in half horizontally to make 4 fillets. Pat each fillet dry with paper towels.
- Make the Pistachio Coating
- In a food processor, pulse the pistachios until they are finely ground. Transfer to a bowl and mix with the Parmesan cheese, onion powder, garlic powder, Italian seasoning, salt, and pepper.
- Coat the Chicken
- In a separate bowl, whisk the eggs. Dip each chicken fillet in the egg mixture, then dredge it in the pistachio mixture, pressing the coating firmly to adhere.
- Bake the Chicken
- Place the coated chicken fillets on the prepared baking rack and spray lightly with cooking spray. Bake for 18-20 minutes, flipping halfway through, until the chicken is cooked through and the coating is crispy.
- Optional Cream Sauce
- In a skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant. Stir in the mustard and honey, then pour in the cream and chicken broth. Add Italian seasoning, salt, and pepper to taste. Let the sauce simmer until it thickens, about 5 minutes.
- Serve and Garnish
- Serve the crispy chicken with the cream sauce on top if desired. Garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal per serving
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