Juicy and flavorful Pistachio Crusted Chicken served with a simple arugula and Parmesan salad. This quick, healthy chicken recipe is naturally low-carb—no breadcrumbs or flour—and tastes amazing.
This is my absolute favorite way to prepare chicken cutlets—the pistachio flavor is incredible.
The exterior becomes nutty, crisp and crunchy while the chicken inside stays juicy and tender. It’s quick enough for a weeknight and elegant enough for a weekend dinner or a small gathering.
Yes—there are no breadcrumbs or flour in this recipe. The pistachio coating keeps it naturally low-carb and lighter than traditional breaded cutlets.
During my time in Italy I learned a simple method for coating chicken that’s so effective you’ll wonder why you didn’t try it sooner. It’s the same technique used in my popular breaded chicken cutlets recipe without flour or egg.
Read the step-by-step photos, instructions and video below to learn the easiest way to make this delicious pistachio-crusted chicken.
Here’s What You Need to Make It
Ingredients
- Olive oil – regular olive oil for frying; no need for extra virgin here.
- Chicken breasts – skinless, boneless. I prefer organic, free-range chicken but choose what you prefer.
- Pistachios – shelled and unsalted.
- Lemon wedges – for serving; a squeeze of lemon brightens the dish.
- Arugula & Parmigiano Reggiano (optional) – peppery arugula tossed with lemon and shaved Parmesan makes a perfect, simple side.
Equipment
- Plastic wrap & rolling pin – used to flatten the chicken into thin cutlets so they cook quickly and stay tender.
How to Make Pistachio Crusted Chicken – Step by Step
Pulse the pistachios in a food processor until they become a fine crumb. Spread them out on a large plate and set aside.
Slice the chicken breasts in half lengthwise and season lightly with salt.
Place each chicken piece between two sheets of plastic wrap and gently pound with a rolling pin until about 1/4 inch (1/2 cm) thick.
Press each cutlet firmly into the blitzed pistachios so they are fully coated, then set aside until ready to fry.
Heat 3–4 tablespoons of olive oil in a large skillet over medium heat. Fry the cutlets 4 minutes per side, working in batches if necessary. Add a little more oil if the pan absorbs it.
Tip: if you fry in batches, keep the cooked pieces warm on a low oven setting while you finish the rest.
Toss arugula with 1–2 tablespoons olive oil and a small squeeze of lemon. Plate the salad, top with Parmesan shavings and serve alongside the pistachio-crusted chicken.
Will the pistachios stick without egg?
Yes. This technique works well without egg because the dry pistachio crumbs adhere to the pounded chicken. It’s lighter than an egg-and-flour coating.
A few precautions: keep the pistachio crumbs dry—don’t add oil or moisture to the crumbs—or they can become pasty. If you add a wet ingredient you’ll need something to help them stick, such as a thin smear of mustard, which will also change the flavor.
Make Pistachio Chicken Tenders or Goujons
Use chicken tenders or goujons if you prefer finger food. No pounding is needed—just roll the strips in the pistachio crumbs and fry. This version is great for kids or serving a crowd.
Serving Suggestions and Great Sides
My go-to side is arugula with Parmesan and lemon, which pairs beautifully with this chicken. Other excellent sides include white bean mash with rosemary and lemon, green bean salad with mustard and garlic, Italian roast potatoes with rosemary and garlic, or a zucchini ribbon salad.
Top Tips for Making Pistachio Crusted Chicken
- Don’t over-process the pistachios; excess processing releases oils and turns them into a paste.
- Keep the crumbs fine but not too chunky so they adhere easily to the chicken.
- Pound the chicken to about 1/4 inch thick so it cooks evenly and quickly.
- Ensure the skillet isn’t too hot when you add the chicken so the nuts don’t burn before the meat cooks through.
- To vary the flavor, add chopped herbs, spices, or citrus zest to the pistachio crumbs.
- Leftovers: store in a sealed container in the fridge for up to 3 days. Reheat in a skillet to restore crispness, or eat at room temperature with salad. Freeze up to 3 months.
- This recipe serves 4 with one breaded cutlet each; double for larger portions.
Other Recipes You Might Like
- Stuffed Pork Tenderloin with Prosciutto & Pistachios
- Creamy Tuscan Chicken with Garlic & Pancetta
- Italian Chicken Cutlets with Pesto and Spinach
- Breaded Chicken Cutlets – No Flour No Egg
- Baked Chicken Meatballs in a Rich Tomato Sauce
If you try this Pistachio Crusted Chicken, please leave a comment to tell me how it turned out—I love hearing from readers!
Step By Step Photos Above
Most recipes include step-by-step photos, tips and a video to help you get it right the first time.
Pistachio Crusted Chicken
By Emily
Ingredients
- 3-4 tbsp olive oil
- 2 chicken breasts, skinless and boneless
- 1 cup unsalted shelled pistachios (about 120g)
- Salt
- Lemon wedges, for serving
Optional Side
- 4 large handfuls arugula (rocket)
- 1-2 tbsp olive oil
- A small squeeze lemon juice
- Parmesan shavings
Instructions
- Put the pistachios in a food processor and blitz to a fine crumb. Lay them out on a large plate and set aside.
- Cut the chicken breasts in half lengthwise and season with a sprinkle of salt.
- Place each piece between two sheets of plastic wrap and beat with a rolling pin until about 1/4 inch (1/2 cm) thick.
- Press each cutlet into the blitzed pistachios until fully coated and set aside ready for frying.
- Heat olive oil in a large skillet and fry the cutlets for 4 minutes on each side, working in batches if needed. Add a little more oil if the pan absorbs it.
- If frying in batches, keep the first batch warm in a low oven while you finish the rest.
- Toss arugula with olive oil and lemon, top with Parmesan shavings and serve with the pistachio-crusted chicken.
Notes
- Don’t over-blitz the pistachios or they will release oil and become paste-like.
- Keep the crumbs fine but not too chunky so they adhere easily.
- Pound the chicken to about 1/4 inch thick so it cooks evenly.
- Make sure the pan isn’t too hot to prevent the nuts from burning before the chicken is cooked through.
- Add chopped herbs, spices or citrus zest to the pistachio crumbs to change the flavor.
- Store leftovers in a sealed container in the fridge for up to 3 days; reheat in a skillet to restore crispness. Freeze up to 3 months.
- This recipe serves 4 with one cutlet each; double it if you want two pieces per person.
Helpful Info for All Recipes
- I generally use extra virgin olive oil unless stated otherwise.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is an estimate.
Did you try this recipe?
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