Pistachio Lemon Chicken
Elevate your weeknight dinner game with this vibrant Pistachio Lemon Chicken recipe! Juicy, tender chicken breasts are coated in a crave-worthy crust made from finely chopped pistachios, crispy panko breadcrumbs, and a hint of Parmesan cheese, all infused with the zesty brightness of fresh lemon zest. The chicken is seared to golden perfection before being baked to ensure a perfectly crisp exterior and succulent interior. Finished with a drizzle of tangy lemon dressing and optional fresh parsley for garnish, this flavor-packed dish strikes the perfect balance between rich nuttiness and zesty freshness. Quick to prepare and perfect for pairing with roasted vegetables or a crisp green salad, this recipe is an ideal choice for a healthy, satisfying, and gourmet-inspired meal!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Unsalted pistachios
- 0.5 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 tablespoon Lemon zest
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 whole Eggs
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Place the pistachios in a food processor and pulse until finely chopped, but not powdery. Transfer to a shallow dish.
In the same dish, mix the chopped pistachios with panko breadcrumbs, grated Parmesan cheese, lemon zest, garlic powder, salt, and black pepper. Set aside.
In another shallow dish, beat the eggs until smooth. Place the flour in a third shallow dish.
Pat the chicken breasts dry with paper towels. Dredge each chicken breast in the flour, ensuring it is fully coated. Shake off any excess flour.
Dip the floured chicken into the beaten eggs, coating evenly. Then press it firmly into the pistachio mixture, ensuring all sides are well covered. Place the breaded chicken breasts on the prepared baking sheet.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches if necessary, sear each chicken breast for about 2-3 minutes per side, until golden brown. Add an additional tablespoon of olive oil to the pan if needed.
Return the seared chicken breasts to the baking sheet and transfer them to the oven. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is baking, whisk together the lemon juice and 1 tablespoon of olive oil in a small bowl to make a simple dressing.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Drizzle the lemon dressing over the chicken and garnish with fresh parsley, if desired.
Serve immediately with your favorite side dishes, such as roasted vegetables or a crisp green salad.
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 14.3 g | ||
| Protein | 280.3 g | 561% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 566 mg | 44% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3691 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
