Lemon Garlic Chicken with Pistachio Herb Crust
Description:
This dish features tender, juicy chicken breasts or thighs coated in a fragrant blend of crushed pistachios, fresh herbs, garlic, and lemon zest. The pistachio herb crust adds a delightful crunch and nutty flavor, complementing the bright acidity of lemon and aromatic garlic. Perfect for a weeknight dinner or a special occasion, it’s both elegant and easy to make.
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
Salt and black pepper, to taste
2 tablespoons olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 teaspoon lemon zest
½ teaspoon smoked paprika (optional, for color and subtle flavor)
For the Pistachio Herb Crust:
½ cup shelled pistachios, finely chopped or crushed
¼ cup fresh parsley, finely chopped
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon fresh rosemary, finely chopped
2 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons grated Parmesan cheese (optional)
2 tablespoons olive oil
Prep and Cook Times:
Prep time: 20–25 minutes
Marinating time (optional but recommended): 30 minutes
Cook time: 25–30 minutes
Total time: ~1 hour
Instructions:
1. Prepare the Chicken:
Pat the chicken dry with paper towels. Season both sides generously with salt, black pepper, and smoked paprika.
In a small bowl, mix the olive oil, lemon juice, minced garlic, and lemon zest.
Rub this mixture over the chicken. Let it marinate for 30 minutes if you have time—this boosts flavor and tenderness.
2. Prepare the Pistachio Herb Crust:
In a medium bowl, combine the chopped pistachios, parsley, thyme, rosemary, minced garlic, lemon zest, and Parmesan (if using).
Stir in olive oil until the mixture holds together slightly. It should be a crumbly, moist mixture, not oily.
3. Crust the Chicken:
Preheat your oven to 400°F (200°C).
Place the chicken on a baking sheet lined with parchment paper or in a lightly greased ovenproof pan.
Press the pistachio herb mixture onto the top of each chicken breast firmly, creating a crust.
4. Bake:
Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
If you want the crust extra golden and crisp, place it under the broiler for 1–2 minutes at the end—watch carefully so it doesn’t burn.
5. Serve:
Let the chicken rest for 5 minutes before slicing.
Serve with a squeeze of fresh lemon juice over the top. Pairs beautifully with roasted vegetables, couscous, or a fresh green salad.
Tips for Success:
Chicken choice: Chicken breasts are leaner; thighs are juicier. Both work.
Nut crunch: Lightly toasting the pistachios before crushing them enhances flavor.
Herbs: Use fresh herbs for best flavor; dried can be used but reduce quantity by half.
Make ahead: You can assemble the crusted chicken on a tray and refrigerate for a few hours before baking.
Common Questions & Answers:
Q1: Can I use frozen chicken?
A1: Yes, but make sure it is fully thawed and patted dry before marinating; otherwise, the crust won’t stick properly.
Q2: Can I make this gluten-free?
A2: Absolutely! The recipe is naturally gluten-free if you omit Parmesan or use a gluten-free alternative.
Q3: Can I pan-sear instead of baking?
A3: You can sear the chicken in a skillet over medium heat for 4–5 minutes per side, then finish in the oven at 375°F for 10–15 minutes.
Q4: Can I substitute pistachios?
A4: Yes, almonds, cashews, or walnuts work, but pistachios give a unique flavor and color.
Q5: How long does it keep?
A5: Cooked chicken can be stored in an airtight container in the fridge for 3–4 days. Reheat gently to avoid drying out the crust.