Crispy Pistachio Parmesan Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 large chicken breasts
02 -
1 cup unsalted pistachios
03 -
0.5 cup grated Parmesan cheese
04 -
0.75 tsp onion powder
05 -
0.75 tsp garlic powder
06 -
1 tsp Italian seasoning
07 -
0.25 tsp salt
08 -
0.25 tsp ground black pepper
09 -
2 eggs, lightly beaten
10 -
Cooking spray
→ Optional Cream Sauce
11 -
1 tbsp butter
12 -
1 tsp minced garlic
13 -
1.5 tbsp Dijon mustard
14 -
1 tbsp honey
15 -
0.5 cup heavy cream
16 -
0.5 cup chicken broth
17 -
0.75 tsp Italian seasoning
18 -
Salt and pepper, to taste
19 -
Fresh parsley, for garnish
# Instructions:
01 -
Preheat the oven to 450°F. Place a baking rack on a sheet pan and lightly coat it with cooking spray.
02 -
Slice each chicken breast in half horizontally to make 4 fillets. Pat each fillet dry with paper towels.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
Serve the crispy chicken with the cream sauce on top if desired. Garnish with fresh parsley.