Pistachio chicken with lemon orzo is an easy, weeknight-friendly recipe that tastes like it came straight from a restaurant kitchen. Crunchy pistachios, tender chicken and lemony orzo match together perfectly. And the best part? This crowd-pleaser is ready in 30 minutes.
Why you’ll love this pistachio crusted chicken
A crunchy nut coating on chicken? Absolutely worth trying. This recipe delivers big flavor with simple ingredients, and it’s sure to win over the whole table.
Pistachio chicken served with creamy lemon orzo feels a little fancy, but it’s easy enough for a weeknight. Think of it as a smarter, more flavorful upgrade to chicken nuggets, still crisp and satisfying, but way better for you.
Instead of deep or pan frying, this version uses just a light spray of oil, making it a healthier option without sacrificing that crunch. Bonus: using crushed nuts adds healthy fats and a rich taste.
How to make pistachio chicken and lemon orzo
Let me walk you through this recipe with my step-by-step video, or cook along with me over on YouTube!
This recipe is super easy. Oven-baked chicken means low-effort to prepare! Just season the chicken, coat it with chopped pistachios, and pop it in the oven. No flipping, no fuss, but the result is a crispy, golden-brown crust with barely any hands-on time.
While the chicken bakes, we cook the lemon orzo on the stovetop. That’s it! Serve it all up with a leafy side salad and you’ve got a flavorful, satisfying weeknight dinner.
Ingredients
- Chicken: The star of the show! Use chicken fillets, then cut them into cutlets, strips or nuggets, just make sure to adjust the baking time depending on the size.
- Pistachios: Dry, unsalted, pre-shelled pistachios work best. Use a food processor to grind them to a coarsely ground texture.
- Seasoning: A simple but powerful blend of salt, black pepper, and garlic powder. It adds big flavor to both the chicken and pistachios, so don’t skip it.
- Cooking spray: Helps create an even coating of oil over the pistachios to crisp them up beautifully in the oven.
- Orzo: Brings a silky texture you won’t get from other pasta shapes. If you can’t find orzo, go for the smallest pasta variety or even white rice.
- Garlic and onion: Essential aromatics that lift and deepen the flavor of the orzo.
- Chicken broth: To cook the orzo and infuse it with tons of savory flavor, much better than just using water and salt.
- Grated Parmesan: Stirred in at the end for a creamy finish.
- Lemon juice: Adds a fresh, zesty kick that brightens the whole dish.
- Black pepper: Best when freshly ground for that extra pop of flavor.
Recipe tips
- Leftovers are a win: Turn any leftovers into a pasta salad by tossing in some extra veggies, or slice the chicken and make a hearty sandwich.
- Switch it up: Instead of lemon orzo, serve the pistachio chicken with mashed potatoes, steamed rice or crispy French fries for a different vibe.
- Fresh sides: Pair this dish with a green salad, crunchy cucumber salad, vinegary tomato salad, or a side of roasted vegetables to keep things fresh and balanced.
Love orzo? Try these recipes too:
FAQ’s
Can I make pistachio chicken in an air fryer?
Absolutely! Here’s how:
- Preheat your air fryer to 400°F – 200°C.
- Place two pistachio-crusted chicken cutlets in a single layer in the basket.
- Air fry for 7–8 minutes, flip, then fry for another 3–4 minutes until cooked through and the internal temperature reaches 165°F – 75°C.
- Transfer to a plate and repeat with the remaining chicken.
Can I use different nuts?
Yes! Swap pistachios for almonds, pecans, hazelnuts, or walnuts to create a different flavor profile.
How do I know when my chicken is done?
Use an instant-read thermometer. The chicken is fully cooked when it reaches an internal temperature of 165°F – 75°C.
Can I make this dish ahead? Yes!
- Chicken: Coat the chicken fillets with pistachios and refrigerate them up to 1 day in advance.
You can also coat and freeze the chicken in a single layer on a baking tray layered with parchment paper. Wrap tightly with foil and freeze for up to 2 months. Bake directly from frozen, just adding an extra 5–10 minutes to the bake time. - Orzo: Prepare the orzo 1 day ahead, refrigerate, and reheat while baking the chicken. Warm it gently in a nonstick skillet over medium-low heat, adding a splash of water or broth to loosen it up.
How do I store leftovers?
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat the chicken in a preheated 350°F – 175°C oven, for about 10–15 minutes or until warmed through. Reheat the orzo in a nonstick skillet over medium-low, adding a splash of broth or water.
- Leftovers can be frozen for up to 3 months.
More crunchy chicken recipes
Pistachio Chicken with Lemon Orzo
Ingredients
Pistachio crusted chicken
- 2 chicken fillets - large, cut into cutlets
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp sweet paprika
- ½ tsp garlic powder
- 1 ½ cup pistachios - pre-shelled, chopped
- cooking spray - or olive oil
Lemon orzo
- 1 tbsp unsalted butter
- 4 garlic cloves - minced
- 1 yellow onion - diced
- 1 ½ cup orzo
- 2 ½ cups chicken broth
- ½ lemon - juiced
- ½ cup grated Parmesan
- freshly ground black pepper
Instructions
- Preheat the oven to 400°F – 200°C.
- Place the pistachios in a food processor and pulse until you get a coarse, crumb-like texture. Alternatively, you can finely chop them with a sharp knife. Transfer the ground pistachios to a bowl.
- Cut the chicken fillets in half lengthwise to create 4 cutlets. Season both sides with salt, pepper, paprika, and garlic powder.
- Dredge each cutlet in the pistachios, pressing gently so the coating sticks well. Place the coated chicken on a parchment-lined sheet pan and sprinkle any remaining pistachio crumbs over the top.
- Lightly spray the chicken with cooking spray, then bake at 400°F – 200°C for 15–20 minutes, or until the coating is crispy and the internal temperature reaches 165°F – 75°C. Remove from the oven and cover with foil, let stand until the orzo is ready.
- In the meantime, prepare the orzo. Start by mincing the garlic and dicing the onion.
- Heat butter over medium in a nonstick skillet. Add garlic and onion, sauté for 3 minutes. Stir in orzo, cook for 1 minute.
- Pour in broth and bring to a boil. Lower the heat to medium low and simmer for 15 minutes or until the orzo is al dente and the broth is fully evaporated. Stir frequently to prevent orzo from sicking to the bottom of your skillet. Add more broth if needed.
- Turn off the heat, add lemon juice and Parmesan. Stir to combine. Finish off with freshly ground black pepper.
- Serve with pistachio chicken. Enjoy!
Video
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