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. They’re sure to be a hit with the entire family!
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–much better crunch!
And if you ever wondered what my kitchen looked like off screen during most shoots, I share with you hear. 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 what you think!!
- ½ cup shelled pistachios
- ½ cup panko breadcrumbs
- ½ tsp pepper
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- 1 lb chicken tenders, trimmed
- ¼ cup dijon or honey mustard
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil and top with an oven-safe rack.
- 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.
- 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.
- 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.
- (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.)
Love ’em? Pin ’em!
See, the girls love ’em too!
More Dinner Recipes
Pin2 Share7 Tweet Share Yum EmailShares 9Add a little Mediterranean flare to your mealtime by serving simple, vegetarian No-Cook Greek […]Read More ›
Pin2 Share7 Tweet Share Yum EmailShares 9Pistachio-Crusted Chicken Tenderloins are a weeknight staple in our household. Add them to your menu […]Read More ›
Pin2 Share7 Tweet Share Yum EmailShares 9Entertaining? Then add Poblano Roasted Turkey Tenderloins with Creamy Mexican Slaw to the menu. The […]Read More ›
Pin2 Share7 Tweet Share Yum EmailShares 9Start with frozen macaroni and cheese then dress it up with fresh veggie stir-ins […]Read More ›
Pin2 Share7 Tweet Share Yum EmailShares 9This post is sponsored by the National Turkey Federation. Use cooked turkey and quick-cook […]Read More ›