Recipe

Imagine tender chicken breasts wrapped in a crispy, emerald-green pistachio crust—each bite bursting with buttery nut flavor, a hint of lemon zest, and a satisfying crunch that gives way to juicy meat. This is Pistachio Crusted Chicken: the elegant weeknight upgrade that feels like a restaurant dish but comes together with pantry staples.

Perfect for impressing guests, pairing with a bright salad, or slicing over pasta. And the secret to that flawless crust? Evenly crushed pistachios—made effortless with the Geedel Rotary Cheese Grater.

🥜Ingredients (Serves 4)

4 boneless chicken breasts (pounded to even thickness)

1 cup shelled pistachios (unsalted)

½ cup panko breadcrumbs

Zest of 1 lemon

1 tsp Dijon mustard

1 egg (lightly beaten)

2 tbsp olive oil

Salt & freshly cracked black pepper

Optional: fresh parsley for garnish

🍳Step-by-Step: Pistachio Chicken in 4 Moves

1. Prep the Crunch

Lock your cheese shredder hand crank with its suction base.

Crushing blade: Feed in pistachios → crank into coarse, uniform crumbs (not powder!).

Mix with panko, lemon zest, salt, and pepper in a shallow bowl.

2. Coat the Chicken

Pat chicken dry. Brush lightly with Dijon mustard (this helps the crust stick).

Dip each piece in beaten egg, then press into the pistachio-panko mix.

3. Sear & Bake

Heat olive oil in an oven-safe skillet. Sear chicken 2–3 minutes per side until golden.

Transfer skillet to a 375°F oven. Bake until internal temp hits 165°F.

4. Rest & Serve

Let chicken rest 5 minutes—keeps it juicy. Slice and serve with lemon wedges, over greens, or alongside roasted veggies.

🌿Tips & Twists

Spicy Kick – Add cayenne to the pistachio mix.

Herb Boost – Blend in fresh thyme or rosemary with the crumbs.

Gluten-Free – Swap panko for almond flour.

Make-Ahead – Crush pistachios with Geedel up to 2 days ahead; store airtight.

Pairing – Serve with honey-mustard drizzle or garlic aioli.

🍗Conclusion: Chicken That Wows

This Pistachio Crusted Chicken isn’t just dinner—it’s a crunchy, flavorful celebration on a plate. With the rotary grater, you get perfectly crushed nuts every time—no blender mess, no uneven chunks. One tool, one golden crust, endless compliments.