Description
Pistachio Crusted Chicken is a flavorful and crunchy dish featuring tender chicken breasts marinated in a tangy Greek yogurt and peach jam mixture, then coated with a savory pistachio and breadcrumb crust. Cooked to perfection in the air fryer or oven, this recipe offers a healthy and delicious twist on classic crusted chicken, garnished with fresh parsley.
Ingredients
Chicken and Marinade
- 2 8 oz boneless skinless chicken breasts (pounded to 3/4 inch thick)
- 1/2 cup plain Greek yogurt
- 3 Tbsp peach jam or preserves
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
Crust
- 2/3 cup lightly salted shelled pistachios (finely chopped)
- 1/4 cup Italian seasoned breadcrumbs
- 2 Tbsp grated Parmesan cheese
- 1 tsp garlic salt
- 1/2 tsp black pepper OR red pepper flakes
Garnish
- Chopped fresh parsley
- Cooking spray for air fryer or oven rack
Instructions
- Prepare Marinade: In a large shallow bowl, whisk together the Greek yogurt, peach jam, olive oil, and lemon juice until smooth. Add the chicken breasts, turning to coat them thoroughly with the marinade. Cover the bowl and chill in the refrigerator for 1 to 2 hours to allow flavors to meld.
- Prepare Crust Mixture: In a separate shallow bowl, combine the finely chopped pistachios, Italian seasoned breadcrumbs, grated Parmesan cheese, garlic salt, and black pepper or red pepper flakes. Mix well and set aside.
- Preheat Air Fryer: Set your air fryer to preheat at 360°F (182°C) while you prepare the chicken for breading.
- Coat Chicken: Remove the chicken breasts from the marinade, allowing excess to drip off. Transfer each piece into the pistachio breadcrumb mixture, pressing gently to coat both sides so the crust adheres well.
- Air Fry the Chicken: Lightly spritz the air fryer rack with cooking spray to prevent sticking. Arrange the coated chicken breasts on the rack without overcrowding. Cook for about 9 minutes on one side, then flip and cook for an additional 9 minutes. Check that the internal temperature reaches 165°F (74°C) to ensure the chicken is fully cooked.
- Rest and Garnish: Remove the chicken from the air fryer and let it rest for 3 to 5 minutes to allow juices to redistribute. Garnish with freshly chopped parsley before serving.
- Oven Cooking Option: If preferred, preheat the oven to 375°F (190°C). Use a rimmed sheet pan fitted with an oven-safe rack or a broiler pan and spray it liberally with cooking spray. Prepare and coat the chicken breasts as described above and place them on the rack. Bake for 25 to 35 minutes or until the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes before serving.
- Batch Cooking Tip: When cooking more than two chicken breasts, cook in batches to avoid overcrowding and ensure even cooking in the air fryer.
Notes
- Marinating the chicken for at least 1 hour enhances flavor and tenderness, but you can extend up to 2 hours for best results.
- Make sure the chicken breasts are pounded evenly to 3/4 inch thickness so they cook uniformly.
- If you don’t have peach jam, apricot or orange marmalade can be good substitutes for the marinade.
- Using lightly salted pistachios helps control the overall saltiness of the dish; adjust seasoning accordingly.
- The air fryer provides a quicker cooking time and crispier crust, but the oven method yields similar delicious results.
- Measure the internal temperature with a meat thermometer to ensure safe cooking and avoid overcooking.
- For a spicier crust, substitute black pepper with red pepper flakes as preferred.
- Prep Time: 15 minutes
- Cook Time: 18 minutes (air fryer) or 25-35 minutes (oven)
- Category: Main Course
- Method: Air Frying
- Cuisine: American
