Pistachio-Crusted Chicken Tenderloins

Pistachio-Crusted Chicken Tenderloins are a weeknight staple in our household. Add them to your menu rotation and I guarantee you they’ll be a mainstay week after week!


They’re ready in less than 30 minutes and the girls love “bamming” the pistachios to make the crispy crust. What also makes them a winner…they can be made ahead! I can make a few pounds of chicken tenders on a Sunday, hold in an airtight container in the fridge for a day or two and then pop them back in the oven to crisp up when we’re ready to eat. Plus, these simple and crunchy chicken tenders aren’t fried but still have an amazing taste and texture. Serve them with one of our favorite easy dipping sauces: dijon mustard, ketchup or ranch dressing. They’re sure to be a hit with the entire family!

By the way? What are chicken tenderloins? Simple! Also known as chicken tenders or chicken strips, they’re pieces of chicken breast meat cut from close to the bone.

The girls and I took to Facebook to make this recipe together. Just a little side note that we made the recipe with flour instead of panko (a LOT of flour). Use panko bread crumbs–much better crunch!

And if you ever wondered what my kitchen looked like off screen during most shoots, I share with you here. Nine times out of ten, everything is pushed to the side and the dishes are just flat in the sink so you can’t see them!

Give them a try and let me know if your family loves them!!





Pistachio Crusted Chicken Tenderloins

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 1 lb chicken tenders 1x
  • Category: Main Dish
  • Cuisine: American, Southern


Pistachio-Crusted Chicken Tenderloins are a weeknight staple in our household. Add them to your menu rotation and I guarantee you they’ll be a mainstay week after week!



  • 1/2 cup shelled pistachios
  • 1/2 cup panko breadcrumbs
  • 1/2 tsp pepper
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1 lb chicken tenders (trimmed)
  • 1/4 cup dijon or honey mustard


  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil and top with an oven-safe rack.
  2. Place pistachios in a plastic bag and crush with a meat mallet until finely ground. (You can also put them in a food processor but banging them with a meat mallet until ground is a fun activity for the kids!) Combine crushed pistachio with panko and spices.
  3. In a separate bowl, combine chicken tenders and mustard and toss until they are completely covered. Working one at a time, add chicken tender to pistachio mixture and press into mixture until evenly coated. Add chicken tenders to rack spacing evenly so they do not touch.
  4. Bake for 18 minutes or until chicken is 165 degrees Fahrenheit when a meat thermometer is inserted into the thickest portion of the chicken. Serve immediately or cool and refrigerate in an air tight container for up to 2 days.
  5. (Note: if you’re out of panko, sub for flour. You’ll still get a delicious crust but they won’t be quite as crispy as panko.)