Pistachio Crusted Chicken Bites

Pistachio Crusted Chicken Bites

Pistachio Crusted Chicken BitesThese are simple, but soooo good.

As y’all know, my family is very supportive of all of my cooking, blogging, etc. However, sometimes I have obstacles when it comes to actually cooking for them. My daughter doesn’t eat meat. Ever. My husband cannot stand any form of heat, and my son will not eat any condiments whatsoever. So, recently while watching me shoot pictures for a post my husband looked at me and said, “Can we just have some plain ass food tonight?”.


Who likes plain ass food?? I do have to say that my daughter will try most of my recipes if there’s no meat involved, it’s hit and miss with Brantley, and Mark really is a trooper most of the time as long as the spiciness level is low. *Sigh*

I guess it’s only fair that sometimes I give them “plain ass food”.

Pistachio Crusted Chicken BitesAlthough I wouldn’t consider these plain, they went over very well with my picky little family. I used my food processor to grind pistachios and bread crumbs, but you could put them in a plastic bag and smash them with a mallet or a rolling pin. That would be a good stress reliever, right?

I also made a honey mustard dip, which is very crack-like. I still have some in a squeeze bottle in the fridge and I’ve been putting it on everything because I CANNOT get enough of it.

Pistachio Crusted Chicken BitesHere’s your printable-

Pistachio Crusted Chicken Bites with Honey Mustard


    For the Dipping Sauce
  • 1/4 cup mustard
  • 3 tbsp mayo
  • 1/4 cup honey
  • For the Chicken
  • 1 lb. boneless, skinless chicken breasts
  • 1 cup pistachios, shelled
  • 1 cup Italian seasoned breadcrumbs
  • 2 eggs, whisked
  • 1/4 cup milk


    Dipping Sauce
  • Whisk all ingredients together and store in refrigerator until ready to serve chicken.
  • Chicken
  • Preheat oven to 375 degrees and spray a cookie sheet with nonstick spray.
  • Cut chicken breasts into bite size pieces; set aside.
  • In a food processor, pulse the pistachios with the breadcrumbs until finely ground.
  • Whisk the eggs and milk together.
  • Dip each chicken piece first in egg/milk mixture, then pistachio and breadcrumbs. (You can do this twice with each piece to make an extra thick and crunchy coating, but it's not required).
  • Arrange the chicken in one layer on the baking sheet and bake for 20-25 minutes, or until done, flipping the pieces halfway through.
  • Serve with honey mustard.
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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 2 Comments

  1. Kathi Eigenrauch

    these are the BEST. been making for years and my family is obsessed

  2. Nichole

    Hahaha, “plain ass food”! I love it. And this recipe looks gooooood!

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