This Pistachio Crusted Chicken is the perfect easy chicken dinner for two. With the addition of a Honey Mustard Cream sauce, the flavours in this dish are incredible! And don’t be deceived, it seriously couldn’t be more simple to make! – Hungry now? Jump to Recipe
So I’ll start by saying this is officially my new favourite dinner. Ever. Like of all time ever.
It’s truly a combination that dreams are made of, both in terms of texture and flavour. That crispy, crunchy pistachio crusting, lathered in a rich and twangy honey mustard cream sauce. Yep, that’s the kinda life I’m all about.
There’s a few steps in this process (none of which are difficult) but boy oh boy it’s worth the teeny bit of effort required. And honestly it’s actually quite a quick process, especially if you’ve got your partner alongside you helping along!
First things first, we start with our dear friend ‘food processor’ and in turn let’s discuss:
How to crust a Chicken Breast with Pistachios
To make the pistachio crust it’s as easy as pulsing together pistachios, rosemary and lemon zest. I know right, is there really a more beautiful combo of ingredients? And then it’s just a case of trying not to eat it straight away because the smelllllllll. THE SMELL. Ugh, SO delicious.
Then mix in some breadcrumbs, and in a side dish knock up a quick 50:50 ratio honey mustard sauce.
And really the part we all came here for is the pounding of the chicken. Who needs to pay for therapy sessions these days when you’ve got access to a rolling pin and a chicken breast? Just remember the last time your significant other left their clothes all over floor or splattered toothpaste on the mirror, grab that rolling pin and don’t hold back.
Paint your chicken, stick on the crumb and fry baby fry!
I did actually toy around with a few different cooking methods for the chicken and here’s what I found.
1. Baking – Whilst the crumb stood a better chance of sticking to the chicken, it didn’t come out crispy. In fact quite the opposite, I found it to be a little mushy.
2. Part fry, part bake – I’ve seen this method used with similar recipes and it didn’t actually turn out too badly. I fried the chicken over medium-high then finished off in the oven. However, firstly using the oven is just an extra un-needed step. Secondly the crisp wasn’t quiteeeee there. Close, but not quite.
3. Frying – By pounding the chicken thin enough there’s really no need to finish off in the oven. Like all good schnitzels it’s all about the pan frying method and this recipe is no exception.
Honey Mustard Cream Sauce
The honey mustard cream sauce actually came from my hatred for food waste.
By using your leftover honey mustard glaze and adding a few extra simple ingredients, you can create one of the most delicious sauces to accompany your chicken. Simply fry up some shallot and garlic, plonk in your honey mustard sauce, then finish with chicken stock, cream and thyme.
I’m telling you guys, if this isn’t your new go-to dinner sauce for just about everything then I’ve failed at life. Officially.
Combining the chicken with the sauce just ends up being truly magical dish.
You get that beautiful crispy, nutty chicken which in itself is bursting with flavour. Then lathering it in a smooth and silky honey mustard cream sauce and you’ve got yourself a plate of heaven.
The perfect easy chicken dinner for two with the flavour to match. Now that’s a real winner winner chicken dinner in my eyes.
So next time you’re looking for a romantic meal for two or just after your honey mustard fix, spare a thought for this pistachio crusted chicken with honey mustard cream sauce.
How to make Pistachio Crusted Chicken with Honey Mustard Cream Sauce (Full Recipe & Video)
'This Pistachio Crusted Chicken is the perfect easy chicken dinner for two. With the addition of a Honey Mustard Cream sauce, the flavours in this dish are incredible! And don't be deceived, it seriously couldn't be more simple to make!'
- 2 Large Chicken Breasts
- Olive Oil
- Salt & Black Pepper
- 2 tbsp Dijon Mustard
- 2 tbsp Honey
- 1 cup (100g) unsalted Pistachios (weighed without shell)
- 1/2 cup (50g) Breadcrumbs
- 1 sprig Rosemary
- 1 small Lemon (zest of)
- Remainder of Honey Mustard Mix (after glazing chicken with it)
- 1 Shallot, finely diced
- 1 clove Garlic, finely diced
- 1/2 cup (125ml) Chicken Stock
- 1/2 cup (125ml) Heavy Cream
- 1-2 sprigs Fresh Thyme
- Cling Film/Zip Lock Bag
- Rolling Pin/Meat Hammer
- Food Processor
Begin by combining your Honey, Mustard & Pinch of Salt and Pepper. Place to one side.
In a food processor, add your Pistachios, Rosemary and Lemon Zest. Pulse until a crumb like texture. Combine on a large plate with your Breadcrumbs, Salt & Pepper. Place to one side.
Loosely cover your Chicken Breast with cling film and bash until smooth and completely even. The thinner it is, the quicker it will cook. Unwrap and season with Salt & Pepper, then brush both sides with your Honey Mustard mix.
Place on your plate of Pistachio Crumb and completely coat both sides. Build up a thick even coat, making sure all the chicken is covered. Repeat with second breast.
Heat up a good glug of Oil in a suitably sized pan over medium heat. Fry the chicken (flipping once) until white and piping hot throughout the centre. Timings will depends on the thickness of breast you ended up with. Should take approx 6-10mins. If you notice the crumb starts to blacken then reduce the heat. It should end up a deep golden colour.
Sauté your Shallots until translucent and fragrant. Add your Garlic and fry for a minute or so longer.
Pour in your leftover Honey Mustard mix, then stir in your Chicken Stock. After, add your Cream and Thyme then reduce to a simmer until it thickens, stirring occasionally (5-7mins).
Remove Thyme before serving.
a) Pistachio - I used a 200g bag of shelled unsalted pistachios from Tesco for £2, which for pistachios is very reasonable! It just means you have the slightly tedious task of de-shelling the pistachios. Most supermarkets will sell unshelled pistachios, just a slightly higher price.
b) Coating the chicken - When coating the chicken it's really important not to just sprinkle it on and be done with it. It won't stick. Really coat as much as you can and push down to create a casing to the chicken.
c) To ensure the crumb sticks - Firstly ensure you've got a non-stick pan. Secondly, ensure you've got enough oil to cover the base of the pan. Lastly don't faff around with the chicken when it's frying (I have to stop myself doing this all the time). Pick it up and gently place in the pan, flip once, then take out. Only 3 points of contact.
d) Calories - 768 is per chicken breast based on using all of the crumb mixture, 2 tbsp of olive oil to fry and 1 tbsp of the honey mustard mixture to glaze. The entire serving of honey mustard cream sauce is 328 calories.
If you loved this chicken dinner for two, then check out my Date Night Gnocchi for another romantic dinner idea!