If you ask me, springtime means adding as much green as possible to your plate. I’m all for salads and getting in your leafy greens, but how about some green protein? I’m not about to bust out some questionable food dye and get all Seussian, so these pistachio crusted chicken thighs are as close as we’re going to get. It turns out, a simple breading of ground pistachios is actually a pretty tatsy twist on your run of the mill chicken cutlet.
I normally run screaming from any recipe that requires me to dread chicken in both egg and breading. It creates seemingly endless dishes for washing, and frying, and I’m just over that. Especially on a weeknight. Thankfully, baking these pistachio crusted chicken thighs means less oily mess and fewer pans to clean up. Baking them also adds some much needed lightness to the meal. Things can get heavy when frying oil meets a decadent, nutty crust.
I chose chicken thighs for this dish, but if you have chicken breasts, they can work as a great substitute. When I make a chicken breast variation, I’m always sure to butterfly the breasts so that they cook evenly. BUT if you’re a chicken breast die hard, I highly recommend trying thighs. They have great healthy fats, and are often cheaper alternatives to breasts. I used to always default to chicken breast in my cooking, but make it a point to use other cuts these days.
I roast up some root vegetables to go with this pistachio crusted chicken, and it’s pretty much an instant hit. On busier nights, I slice them up and throw them on top of a salad. I even dip them in my homemade ranch as a snack. So far, I haven’t found a way to eat this meal that doesn’t taste pretty amazing. On to the recipe!