Hearty Homecooking

Pistachio Crusted Chicken with a Honey Mustard Cream Sauce

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.

Pistachio Crusted Chicken with a Honey Mustard Cream Sauce

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

Pistachio Crusted Chicken with a Honey Mustard Cream Sauce - Food Processor

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!

Pistachio Crusted Chicken with a Honey Mustard Cream Sauce Process Shots
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.

Fried Pistachio Crusted Chicken with a Honey Mustard Cream Sauce

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.

Fried Pistachio Crusted Chicken with a Honey Mustard Cream Sauce - Process Shots 2Combining 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.

Pistachio Crusted Chicken with a Honey Mustard Cream Sauce with Roast Potatoes
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)

5 from 4 votes
Pistachio Crusted Chicken with a Honey Mustard Cream Sauce
Pistachio Crusted Chicken with a Honey Mustard Cream Sauce
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

'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!'

Course: Main Course
Cuisine: Original
Servings: 2
Calories: 768 kcal
Author: Chris
Ingredients
  • 2 Large Chicken Breasts
  • Olive Oil
  • Salt & Black Pepper
Honey Mustard Mix
  • 2 tbsp Dijon Mustard
  • 2 tbsp Honey
Crust
  • 1 cup (100g) unsalted Pistachios (weighed without shell)
  • 1/2 cup (50g) Breadcrumbs
  • 1 sprig Rosemary
  • 1 small Lemon (zest of)
Honey Mustard Cream Sauce
  • 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
Non-Food
  • Cling Film/Zip Lock Bag
  • Rolling Pin/Meat Hammer
  • Brush
  • Food Processor
Method
  1. Begin by combining your Honey, Mustard & Pinch of Salt and Pepper. Place to one side.

  2. 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.

Chicken
  1. 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.

  2. 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.

  3. 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.

Honey Mustard Cream Sauce
  1. Sauté your Shallots until translucent and fragrant. Add your Garlic and fry for a minute or so longer.

  2. 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).

  3. Remove Thyme before serving.

Recipe Notes

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!

Date Night Gnocchi With Bacon

If you plan on making this Pistachio Crusted Chicken be sure to Pin it for later! Already made it? Let me know how you got on in the comments and pick up your free ecookbook along the way!

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! #pistachio #chicken #honey #mustard | www.dontgobaconmyheart.co.uk

Newsletter

You Might Also Like

16 Comments

  • Reply
    Emily
    February 6, 2018 at 11:07 pm

    Everything about this looks amazing, especially the honey mustard cream sauce!

    • Reply
      Chris
      February 6, 2018 at 11:07 pm

      Thanks so much, Emily! 🙂

  • Reply
    Traci
    February 7, 2018 at 12:25 am

    I lovvvve pistachio encrusted ANYTHING…and with the honey mustard cream sauce, uhm, I’m wondering why nobody ever makes this for me LOL. Guess I gotta bust a move on this one. Thanks for the great recipe! Sharing everywhere 🙂

    • Reply
      Chris
      February 7, 2018 at 9:33 am

      I know right, if I could crust everything I eat with pistachios, I totally would!! Thanks, Traci 🙂

  • Reply
    Andrea @ Cooking with Mamma C
    February 7, 2018 at 12:36 am

    You had me at pistachio crusted chicken! This looks fabulous. And rosemary and lemon zest blended in that crust?!! Nice job.

    • Reply
      Chris
      February 7, 2018 at 9:34 am

      The rosemary and lemon zest totally make it!! Thanks, Andrea 🙂

  • Reply
    Rebecca | Let's Eat Cake
    February 7, 2018 at 3:22 am

    Mmm! I’m always so intimidated by cooking savory, but this looks super easy and delicious!

    • Reply
      Chris
      February 7, 2018 at 9:35 am

      So easy! You should totally give it a go 🙂

  • Reply
    Jillian
    February 7, 2018 at 4:58 am

    I love everything about this recipe! A-mazing!!

    • Reply
      Chris
      February 7, 2018 at 9:36 am

      Thanks so much, Jillian 🙂

  • Reply
    victor
    February 7, 2018 at 4:37 pm

    I’ve been looking for a good honey mustard chicken recipe. Yours looks like it may be it. Will definitely give it a try.

    • Reply
      Chris
      February 7, 2018 at 4:56 pm

      Oh perfect! Enjoy, Victor 🙂

  • Reply
    Karly
    February 7, 2018 at 5:09 pm

    Look’s delicious! Love the step by step pictures!

    • Reply
      Chris
      February 7, 2018 at 5:14 pm

      Thanks, Karly! 🙂

  • Reply
    B
    April 17, 2018 at 10:14 pm

    This was wonderful! I could see this with pork also.
    We both loved this and it won’t be the last time we have this wonderful recipe.

    • Reply
      Chris
      April 18, 2018 at 10:54 am

      Fantastic to hear! I’ve never thought of using pork but I might just give it a go after your suggestion!! 🙂

    Leave a Reply