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Pistachio Crusted Chicken with Honey Yogurt Sauce

Pistachio Crusted Chicken with Honey Yogurt Sauce - recipe card
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Tender chicken breasts are coated in a crunchy pistachio and panko crust, then baked to golden perfection. Served with a tangy honey yogurt sauce, this dish is a delightful balance of savory and sweet, with a satisfying crunch.

Ingredients

Scale
  • 4 boneless skinless chicken breasts, 6 ounces each
  • 1/2 cup shelled pistachios
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon garlic powder
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
  2. In a food processor, pulse the pistachios until they form coarse crumbs about the size of small pebbles. Do not over-process into a paste.
  3. In a shallow bowl, combine the ground pistachios, panko, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder. Whisk until evenly blended.
  4. Pat the chicken breasts dry with paper towels. Drizzle with olive oil and rub to coat evenly. Season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  5. Working one at a time, press each chicken breast into the pistachio mixture, coating all sides firmly. Shake off any excess.
  6. Place the coated chicken breasts on the prepared baking sheet, spacing them at least 1 inch apart for even air circulation.
  7. Bake in the preheated oven for 20-25 minutes, until the crust is golden and an instant-read thermometer inserted into the thickest part of the breast registers 165°F (74°C).
  8. While the chicken bakes, prepare the sauce: In a small bowl, whisk together the Greek yogurt, honey, and lemon juice until smooth. Refrigerate until ready to serve.
  9. Remove the chicken from the oven and let rest on the baking sheet for 5 minutes. This allows the juices to redistribute and the crust to set.
  10. Serve the pistachio crusted chicken with a drizzle of honey yogurt sauce on top or on the side for dipping.

Notes

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, place chicken on a baking sheet in a 350°F (177°C) oven for 10-12 minutes until warmed through. The sauce can be served cold or at room temperature. Freezing is not recommended as the crust will become soggy.

Nutrition

Keywords: pistachio chicken, pistachio crusted chicken, Mediterranean chicken, baked chicken, honey yogurt sauce, weeknight dinner, easy chicken recipe, nut crusted chicken, healthy chicken, dinner recipe, pistachio crust recipe, chicken breast recipe

Find it online: https://copycatkitchenco.com/pistachio-crusted-chicken-with-honey-yogurt-sauce/