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Pistachio Crusted Chicken with Raspberry Mustard Sauce

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Amy Rains


  • 1.5 lbs chicken breast tenders
  • 1.5 cups shelled pistachios chopped*
  • 1/3 cup dijon mustard
  • 1/3 cup olive oil or any salad oil
  • 1 cup frozen raspberries
  • 1/2 cup water + more to thin
  • 2 tbsp honey


  1. Preheat oven to 350. Grease a shallow baking dish. Pat and dry chicken breasts, remove to the side.
  2. Place shelled pistachios in a shallow wide bowl or plate.
  3. Using a blender, mix together mustard, oil, raspberries, water, and honey. The sauce should be pretty thick. Remove about 3/4 cup sauce and set aside. Add an additional 1/4 cup water to the remaining sauce, and thin it out. Place thinner sauce in a bowl.
  4. Dip each chicken breast in thin sauce, remove any excess, and place in bowl of pistachios to coat. Place each chicken tender in the shallow baking dish. Bake for 25 minutes at 350.
  5. Serve with the thickened raspberry mustard.

Recipe Notes

You can either finely chop the pistachios or pulse in a food processor or blender.