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Chicken/ Hearty Dinners

Pistachio Crusted Chicken (with Bonus Sauce!)

February 6, 2018 (Last Updated: January 31, 2022) by Chris Collins

This Pistachio Crusted Chicken is crispy and bursting with flavour. It’s served with a super easy honey mustard cream sauce too!

If you’re a fan of pistachios you’re gonna love this chicken. Typically you’d see a pistachio crust on a rack of lamb, but you’d be surprised how well chicken goes with pistachio. This makes for a restaurant quality dinner that’s so bloomin’ easy to make! Follow me…

sliced pistachio crusted chicken on small white plate with roast potatoes and asparagus

Pistachio Crumb

The crumb itself is incredibly simple to make. Just grab a decent food processor and you’re well on your way!

What kind of Pistachio to use?

You can get shelled pistachios in most supermarkets, but if not just get unshelled pistachios and individually crack them open. In both cases I recommend getting unsalted pistachios, just so you’ve got more control over the seasoning.

Extra Additions

In with the pistachios I recommend adding fresh rosemary and lemon zest. These really liven up the crumb and pair beautifully with the pistachios.

Process shots: add pistachios, rosemary and lemon zest to food processor (photo 1), pulse into a fine crumb (photo 2).

2 step by step photos showing how to make pistachio crumb

Preparing Pistachio Crusted Chicken

When it comes to coating the chicken, you’ll want to dredge it through a classic flour/egg/crumb mix, just to ensure it all glues together nicely.

Honey Mustard

For this recipe you’ll want to whip up an easy honey mustard mix (50:50 ratio of honey:dijon mustard). This is mainly for the sauce, but I also like mixing in a tbsp with the beaten egg, just to pump a bit more flavour into the chicken!

Panko Breadcrumbs

You could just coat the chicken in the pistachio crumb, but I like to mix in some breadcrumbs for a little extra crunch. Panko breadcrumbs work great because they’re so big and airy. The pistachio crumb fills in all the gaps between the breadcrumbs so it works perfectly!

Process shots: coat chicken breast in flour (photo 1), mix together honey & mustard (photo 2), combine 1 tbsp with beaten egg and coat chicken (photo 3), mix breadcrumbs and pistachio crumb and coat chicken (photo 4).

4 step by step photos showing how to make pistachio crusted chicken

Cooking Pistachio Crusted Chicken

When it comes to cooking the chicken, there’s two methods you could choose from:

Baked Pistachio Chicken

This is the easiest method of the two, simply because you just bung the chicken in the oven and leave it. I find with this method the crumb sticks slightly better too. However, it is ever-so-slightly less crisp. To bake you’ll just need a wire rack above and baking tray and some oil spray.

Pan Fried Pistachio Chicken

This is quicker, but slightly less healthy because you need more oil. It’s also slightly more risky for the crumb to stick. To pan fry you’ll need a non-stick pan, a couple tbsp of olive oil and some tongs.

If you’re stuck between two methods and this is your first time trying the recipe, you can do half and half to find out which method you prefer for the next time!

4 step by step photos showing how to cook pistachio crusted chicken

Honey Mustard Cream Sauce

This chicken is delicious by itself, but this sauce takes things to new heights. That and we’ve got some honey mustard we need to use 😛

The base of the sauce is equal parts cream and chicken stock. It’s got shallots/garlic, fresh thyme and then the rest of the honey mustard. Similar to the sauce for my Creamy Honey Mustard Chicken Thighs!

Process shots: fry shallot/garlic (photo 1), add honey mustard and chicken stock (photo 2), pour in cream (photo 3), season, add thyme and simmer to reduce (photo 4).

4 step by step photos showing how to make honey mustard cream sauce

Serving Pistachio Crusted Chicken

I used to serve the breasts whole, but as of recently I like to slice the chicken into strips when serving, just so the sauce gets in around the chicken!

I usually serve with roast potatoes (Roasted Baby Potatoes or Crispy Smashed Potatoes) and either Green Beans or Asparagus. Check out my Sides for more inspo!

For more similar recipes check out these beauties:

Chicken Breast Dinners

Alrighty, let’s tuck into the full recipe for this pistachio crusted chicken shall we?!

pistachio crusted chicken served on small white plate with potatoes and asparagus with creamy sauce on top

How to make Pistachio Crusted Chicken (Full Recipe & Video)

pistachio crusted chicken served on small white plate with potatoes and asparagus with creamy sauce on top

Pistachio Crusted Chicken (with Bonus Sauce!)

This Pistachio Crusted Chicken is crispy and bursting with flavour. It's served with a super easy honey mustard cream sauce too!
5 from 5 votes
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Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: Universal
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories per serving: 588kcal
Cost per serving: £3 / $4


  • 3 Large Shallow Dishes (for dredging)
  • Food Processor (for pistachio crumb)
  • Baking Tray & Wire Rack or Frying Pan & Tongs (for cooking)
  • Small Pan or Pot (for sauce)
  • Zester/Fine Grater (for lemon zest)
  • Small Bowl (for combining honey/mustard)
  • Sharp Knife & Chopping Board

Ingredients (check list):

Pistachio Crusted Chicken

  • 2 large Chicken Breasts, butterflied right through the centre to make 4 even sized breasts
  • 1 cup / 120g Shelled Pistachios, preferably unsalted
  • 1/3 cup / 70g Plain/All Purpose Flour
  • 1/2 cup / 30g Panko Breadcrumbs (see notes)
  • 1 small Lemon, zest only
  • 1 sprig of Fresh Rosemary, leaves only
  • 1 Egg, beaten
  • Olive Oil (for frying, or oil spray for baking)
  • Salt & Black Pepper, to taste

Honey Mustard Cream Sauce

  • 1/2 cup / 120ml Heavy/Double Cream, at room temp
  • 1/2 cup / 120ml Chicken Stock
  • 2 tbsp EACH: Honey, Dijon Mustard
  • 1 Shallot, finely diced
  • 1 clove of Garlic, finely diced
  • 1-2 sprigs of Fresh Thyme
  • Salt & Black Pepper, to taste



  • Honey Mustard: In a small pot combine 2 tbsp honey with 2 tbsp dijon mustard. Place to one side.
  • Pistachio Crumb: In a food processor, add pistachios, rosemary and lemon zest. Pulse until a crumb like texture. Place to one side.
  • Prep: Line up 3 large shallow dishes - the first is flour with a hefty pinch of salt and pepper, the second is beaten egg combined with 1 tbsp of the honey mustard mix, and the third is Panko mixed with the pistachio crumb and a hefty pinch of salt and pepper.
  • Dredge: One by one, coat the chicken in the flour, then the egg, then finally into the pistachio crumb. Be sure to fully coat at each stage, namely the last one.


  • Bake: Place chicken on a wire rack above a tray and bake in the oven at 200C/390F for 15-20mins, or until deep golden and piping hot through the centre. Timings will depend on the thickness of the chicken, just be vigilant if the crumb starts to char. If this happens just lower the heat slightly.
  • Or Fry: Add a couple of tbsp of olive oil to a non-stick pan over medium heat. Place chicken in and fry both sides until deep golden and piping hot through the centre. You may need to do this in two batches.

Honey Mustard Cream Sauce

  • Sauté shallots until translucent and fragrant. Add garlic and fry for a minute or so longer. Pour in the rest of the honey mustard mix, then stir in chicken stock, cream, thyme and salt & pepper. Reduce to a simmer until it thickens, stirring occasionally (5-7mins).

Quick 1 min demo!


a) Pistachios - I used a 200g bag of shelled unsalted pistachios from Tesco (UK) 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 shelled pistachios, just a slightly higher price.
b) Panko Breadcrumbs - These are great because they're so big and airy, meaning they help the chicken crisp up. The pistachio crumbs fills in the gaps between the large crumbs so it works perfectly. You'll find them in most regular supermarkets in the Asian section.
c) Do I have to use Breadcrumbs? - I have made this without the breadcrumbs and it still works well, just not as crispy. You'll have to make up the 30g/1oz in pistachios.
d) What to serve with Pistachio Crusted Chicken - Roasted Baby Potatoes or Crispy Smashed Potatoes with Asparagus or Green Beans! Check out all my Sides for inspo 🙂
e) Calories - whole recipe (with sauce) divided by 4, assuming the breasts are baked:

Your Private Notes:


Nutrition Facts
Pistachio Crusted Chicken (with Bonus Sauce!)
Amount Per Serving
Calories 588 Calories from Fat 276
% Daily Value*
Fat 30.7g47%
Saturated Fat 9.876g49%
Trans Fat 0.014g
Polyunsaturated Fat 5.81g
Monounsaturated Fat 12.163g
Cholesterol 181mg60%
Sodium 274mg11%
Potassium 887mg25%
Carbohydrates 37.6g13%
Fiber 4.5g18%
Sugar 13.29g15%
Protein 42.17g84%
Vitamin A 673IU13%
Vitamin C 7.1mg9%
Calcium 100mg10%
Iron 3.27mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    February 20, 2023 at 2:29 pm

    Hi Chris, could I freeze the chicken breasts at breadcrumb stage if I were to prepare a batch? x

    • Reply
      Chris Collins
      February 21, 2023 at 10:40 am

      Hey Claudia! I can’t say I’ve ever frozen these. I fear they may not be as crispy as if they were made fresh, but I imagine it should be fine if you thaw and then cook as stated. C.

  • Reply
    dalila perez
    June 24, 2021 at 4:06 am

    If my chicken is similar in size and thickness as yours, what would I put my oven at?

    • Reply
      Chris Collins
      June 24, 2021 at 9:03 pm

      Woops! Just spotted that. I bake my chicken at 200C/390F 🙂

  • Reply
    Susan Grover
    May 15, 2021 at 8:22 am

    5 stars
    I quick fried and to give it colour and finished in the oven. Great if you want to prepare ahead. Love this recipe it was a big hit with my foodie friends.

    • Reply
      Chris Collins
      May 16, 2021 at 1:41 pm

      Awesome to hear, Susan! Thanks so much for the review 🙂

  • Reply
    April 17, 2018 at 10:14 pm

    5 stars
    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
      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!! 🙂

  • Reply
    February 7, 2018 at 5:09 pm

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

    • Reply
      February 7, 2018 at 5:14 pm

      Thanks, Karly! 🙂

  • Reply
    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
      February 7, 2018 at 4:56 pm

      Oh perfect! Enjoy, Victor 🙂

  • Reply
    February 7, 2018 at 4:58 am

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

    • Reply
      February 7, 2018 at 9:36 am

      Thanks so much, Jillian 🙂

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

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

    • Reply
      February 7, 2018 at 9:35 am

      So easy! You should totally give it a go 🙂

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

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

    • Reply
      February 7, 2018 at 9:34 am

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

  • Reply
    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
      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
    February 6, 2018 at 11:07 pm

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

    • Reply
      February 6, 2018 at 11:07 pm

      Thanks so much, Emily! 🙂

      • Reply
        January 26, 2022 at 4:59 pm

        Fyi, Unshelled means still in the shell.

        • Reply
          Chris Collins
          February 2, 2022 at 12:40 pm

          Thanks for spotting that!