For a richer flavor, toast the pistachios lightly before chopping. This will enhance their nutty aroma and add depth to the crust. If you prefer a smoother sauce, strain it through a fine-mesh sieve before serving to remove the shallots and cherries. Serve with a side of roasted vegetables, couscous, or mashed potatoes for a complete and satisfying meal.
Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS57
Elevate your weeknight dinner with these elegant pistachio-crusted chicken breasts, adorned with a vibrant sun-dried cherry and orange sauce. The nutty crunch of the pistachios perfectly complements the tender chicken, while the tangy-sweet sauce adds a burst of flavor that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate74 g
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Cholesterol85 mg
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Fiber9 g
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Protein41 g
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Saturated Fat12 g
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Sodium963 mg
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Sugar24 g
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Fat51 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 325 degrees F (165 degrees C). In a bowl, combine the chopped pistachios and panko bread crumbs. In a separate bowl, lightly beat the egg whites. (5 minutes)
02
StepSeason the chicken breasts generously with salt and pepper. Gently dip each chicken breast into the beaten egg whites, allowing any excess to drip off, and then press firmly into the pistachio-bread crumb mixture, ensuring an even coating. (10 minutes)
03
StepHeat the vegetable oil and 2 tablespoons of butter in an oven-safe skillet over medium heat. Carefully place the coated chicken breasts into the hot skillet and sear for 5 to 8 minutes on each side, until the crust is golden brown and crispy. (15 minutes)
04
StepTransfer the skillet to the preheated oven and bake for approximately 30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. (30 minutes)
05
StepWhile the chicken is baking, prepare the sauce. Melt 1 teaspoon of butter in a saucepan over medium-low heat. Add the finely chopped shallots and cook for 2 to 3 minutes, until softened and translucent. (5 minutes)
06
StepPour in the red wine and add the dried cherries. Cook and stir for about 10 minutes, allowing the wine to reduce to a glaze. (10 minutes)
07
StepStir in the freshly squeezed orange juice, chicken stock, and grated orange zest. Continue to cook and stir for another 20 minutes, or until the sauce has reduced and thickened to your desired consistency. (20 minutes)
08
StepServe the pistachio-crusted chicken breasts immediately, drizzled generously with the sun-dried cherry and orange sauce. Garnish with fresh herbs, if desired.
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Please Rate
Caleb Rippin
Jun 4, 2025I made this for a dinner party, and everyone raved about it. It's definitely a crowd-pleaser.
Zion Padberg
May 10, 2025The pistachio crust adds a wonderful crunch and nutty flavor to the chicken. I'll definitely be making this again.
Dereck Boehm
Jan 14, 2025This recipe is easy to follow, and the results are restaurant-quality. Highly recommended!
Theresia Heaney
Oct 7, 2024I substituted cranberries for the cherries because that's what I had on hand, and it was still delicious!
Nathen Shanahan
Oct 4, 2024This recipe is absolutely amazing! The chicken was so moist and flavorful, and the sauce was out of this world!