Pistachio Crusted Chicken Tenderloins
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 1 lb chicken tenders 1x
- Category: Main Dish
- Cuisine: American, Southern
Description
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!
Scale
Ingredients
- 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
Instructions
- 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.)