12 Chicken Breast Recipes That Seem Complicated

Just as masterful artists transform blank canvases into works of art, you'll discover how to elevate simple chicken breasts into culinary masterpieces. You're about to explore recipes that may look daunting at first glance but break down into manageable steps. From the crispy exterior of herb-crusted cutlets to the delicate balance of prosciutto-wrapped saltimbocca, these techniques will build your confidence in the kitchen. Let's unlock the secrets behind these seemingly complex dishes that are waiting to become your new signature meals.

Herb-Crusted Chicken With Dijon Crust

Herb-crusted chicken breast combines the pungent flavors of Dijon mustard with fresh aromatic herbs to create a sophisticated yet simple main course. The golden-brown crust adds both texture and visual appeal while keeping the chicken moist and flavorful during cooking.

This classic French-inspired preparation method transforms ordinary chicken breasts into an elegant dish worthy of any special occasion. The mustard not only adds flavor but also helps the herbs adhere to the meat, creating a beautiful crust that seals in the natural juices of the chicken.

• 4 boneless, skinless chicken breasts
• 2 tablespoons Dijon mustard
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh thyme leaves
• 1/4 cup fresh rosemary, finely chopped
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Remove chicken breasts from refrigerator 30 minutes before cooking to bring them to room temperature. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. If the breasts are uneven in thickness, pound them between two sheets of plastic wrap until they reach a uniform thickness of about 1/2 inch.

Mix the chopped parsley, thyme, and rosemary in a shallow dish. Brush each chicken breast generously with Dijon mustard on both sides. Press the mustard-coated chicken into the herb mixture, ensuring both sides are well-coated with herbs.

Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the herb-crusted chicken breasts in the pan. Cook for 6-7 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and let rest for 5 minutes before serving.

For optimal results, monitor the heat carefully during cooking, as the herb crust can burn quickly. If the herbs are browning too fast, reduce the heat to medium. Fresh herbs are strongly recommended over dried herbs, as they create a more vibrant crust and better flavor profile.

The chicken can be prepared and coated with herbs up to 4 hours in advance and refrigerated until ready to cook.

Prosciutto-Wrapped Chicken Saltimbocca

Chicken Saltimbocca is a delightful Italian-inspired dish that combines tender chicken breast with prosciutto and fresh sage leaves, creating a harmonious blend of flavors and textures. The name "saltimbocca" literally means "jump in the mouth," referring to the bold, savory taste that makes this dish so memorable.

This classic preparation transforms simple chicken breasts into an elegant meal by wrapping them in paper-thin prosciutto and pan-searing them to achieve a perfect golden crust. The addition of white wine creates a light yet flavorful sauce that brings all the components together, while sage leaves add an aromatic element that elevates the entire dish.

• 4 boneless, skinless chicken breasts
• 8 thin slices prosciutto
• 12 fresh sage leaves
• 1/2 cup all-purpose flour
• 1/2 cup dry white wine
• 4 tablespoons butter
• 2 tablespoons olive oil
• Salt and black pepper to taste

Place chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/4 inch. Season each breast lightly with salt and pepper (remember prosciutto is already salty).

Place 2-3 sage leaves on each chicken breast, then wrap each piece with two slices of prosciutto, securing with toothpicks if necessary.

Dredge the wrapped chicken breasts in flour, shaking off any excess. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes on each side until the prosciutto is crispy and the chicken is nearly cooked through.

Transfer the chicken to a plate and keep warm.

In the same pan, add white wine and scrape up any browned bits from the bottom. Add butter and let it melt, swirling to combine with the wine.

Return the chicken to the pan and cook for an additional 2-3 minutes, basting with the sauce until the chicken is completely cooked through and the sauce has slightly thickened.

For best results, use high-quality prosciutto and fresh sage leaves, as these ingredients are crucial to the dish's authentic flavor.

Avoid overcooking the chicken as it can become dry, and be careful not to let the prosciutto burn. The dish pairs wonderfully with pasta, polenta, or roasted vegetables, and any extra sauce can be spooned over the accompaniments.

Chicken Cordon Bleu With Swiss and Ham

Chicken Cordon Bleu is a sophisticated French-inspired dish that transforms ordinary chicken breasts into an elegant rolled masterpiece filled with ham and melted Swiss cheese. The golden-brown breadcrumb exterior gives way to a tender chicken interior, while the combination of salty ham and creamy cheese creates a perfect harmony of flavors.

This classic recipe brings restaurant-quality dining to your home kitchen, featuring a crispy coating that seals in the moisture of the chicken while protecting the delectable filling. While it may look complicated, this step-by-step recipe breaks down the process into manageable steps that any home cook can master.

• 4 boneless, skinless chicken breasts
• 8 thin slices of ham
• 8 slices Swiss cheese
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups seasoned breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons vegetable oil
• Toothpicks for securing

Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper. Layer two slices of ham and two slices of Swiss cheese on each flattened chicken breast, leaving a small border around the edges. Roll each breast tightly, starting from the narrow end, tucking in the sides as you roll. Secure with toothpicks.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with seasoned breadcrumbs. Dip each rolled chicken breast first in flour, then egg, and finally coat thoroughly with breadcrumbs, ensuring all sides are covered. Place the breaded rolls on a plate and refrigerate for 30 minutes to help the coating adhere.

Heat vegetable oil in a large oven-safe skillet over medium-high heat. Preheat the oven to 375°F (190°C). Once the oil is hot, carefully place the chicken rolls in the skillet and cook until golden brown on all sides, about 2-3 minutes per side. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

For best results, ensure your chicken is pounded to an even thickness throughout, as this will help it cook uniformly. Use room temperature cheese for better melting, and if the breading starts to brown too quickly during pan-frying, lower the heat. Allow the finished chicken to rest for 5 minutes before slicing and remember to remove all toothpicks before serving.

Stuffed Mediterranean Chicken Roulade

Mediterranean Chicken Roulade transforms ordinary chicken breasts into an elegant spiral of flavors, combining classic Mediterranean ingredients like spinach, feta cheese, sun-dried tomatoes, and fresh herbs. This impressive dish brings restaurant-quality presentation to your dinner table while remaining surprisingly manageable for home cooks.

The key to this recipe's success lies in properly butterflying the chicken breasts and creating a tight roll that holds its shape during cooking. The filling ingredients work together to keep the chicken moist while infusing it with the bright, distinctive flavors of the Mediterranean region.

• 4 large chicken breasts, butterflied
• 6 oz fresh spinach leaves
• 4 oz crumbled feta cheese
• ½ cup sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 1 cup white wine
• Salt and black pepper to taste
• Kitchen twine for tying

Begin by butterflying each chicken breast horizontally, opening them like a book. Place each breast between two sheets of plastic wrap and gently pound to an even ¼-inch thickness. Season both sides with salt and pepper.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté garlic until fragrant, then add spinach and cook until wilted. Remove from heat and mix with feta cheese, sun-dried tomatoes, oregano, and lemon zest. Spread this mixture evenly over each flattened chicken breast, leaving a ½-inch border around the edges.

Starting from the long side, tightly roll each chicken breast, securing with kitchen twine at 1-inch intervals. Heat remaining olive oil in a large oven-safe skillet over medium-high heat. Sear the roulades on all sides until golden brown, about 8-10 minutes total.

Add white wine to the pan, transfer to a preheated 375°F oven, and cook for 15-20 minutes until the internal temperature reaches 165°F.

For best results, allow the chicken to rest at room temperature for 15-20 minutes before starting. The filling can be made ahead and refrigerated, which helps it stay compact during rolling. If the roulades begin to unravel during cooking, simply secure them with additional twine.

Let the cooked roulades rest for 5-10 minutes before slicing and serving to ensure the juices redistribute throughout the meat.

Pan-Seared Chicken With White Wine Sauce

Pan-seared chicken with white wine sauce elevates a simple chicken breast into an elegant restaurant-quality dish. The combination of golden-brown chicken and a silky, luxurious sauce creates a perfect balance of flavors that's both sophisticated and comforting.

This classic French-inspired preparation method transforms ordinary chicken breasts into a memorable meal, where the sauce's acidity from the wine complements the richness of the butter and cream. The sauce also incorporates the delicious browned bits from searing the chicken, ensuring no flavor goes to waste.

• 4 boneless, skinless chicken breasts
• 1 cup dry white wine
• 1 cup chicken stock
• 2 tablespoons butter
• 1/2 cup heavy cream
• 2 shallots, finely minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh thyme leaves

Season chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the pan and sear for 5-6 minutes on each side until golden brown and cooked through. Transfer chicken to a plate and tent with foil to keep warm.

In the same pan, add shallots and cook until softened, about 2 minutes. Add white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow wine to reduce by half, about 3-4 minutes. Add chicken stock and continue to simmer until the liquid reduces by half again.

Lower heat to medium-low and stir in heavy cream and butter. Simmer until sauce thickens slightly, about 3-4 minutes. Return chicken to the pan, spooning sauce over the top. Sprinkle with fresh thyme leaves before serving.

For best results, choose a dry white wine like Sauvignon Blanc or Chardonnay, and avoid cooking wines from the grocery store. The chicken should be at room temperature before cooking to ensure even cooking, and if the breasts are very thick, consider butterflying them or pounding them to an even thickness.

The sauce can be made ahead and reheated gently, but take care not to let it boil as this can cause the cream to separate.

Spinach and Feta Stuffed Chicken Breast

Spinach and Feta Stuffed Chicken Breast is a Mediterranean-inspired dish that combines lean protein with the vibrant flavors of fresh spinach and tangy feta cheese. The chicken breast is transformed into an elegant roulade, creating a stunning presentation that's sure to impress dinner guests while remaining surprisingly simple to prepare.

When sliced, this dish reveals a beautiful spiral of green spinach and white feta cheese nestled within perfectly cooked chicken. The combination of ingredients creates a perfect balance of flavors and textures, while the chicken remains moist and tender thanks to the stuffing process.

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach leaves
• 1 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Kitchen twine or toothpicks

Butterfly each chicken breast by cutting horizontally through the middle, stopping just before cutting all the way through. Open the chicken breast like a book and place between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/4-inch thickness. Season both sides with salt and pepper.

In a medium pan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly. Mix the wilted spinach with crumbled feta cheese and dried oregano.

Place equal portions of the spinach and feta mixture on one side of each flattened chicken breast. Roll the chicken tightly around the filling, tucking in the sides as you go. Secure with kitchen twine or toothpicks. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 3-4 minutes per side. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).

For best results, ensure the spinach is well-drained before mixing with the feta to prevent the filling from becoming too wet. The chicken can be prepared and stuffed up to 4 hours in advance and kept refrigerated until ready to cook. Allow the chicken to rest for 5-10 minutes before slicing and removing the twine or toothpicks to keep the filling intact.

Almond-Crusted Chicken With Lemon Butter

Almond-crusted chicken elevates the humble chicken breast into an elegant entrée with a delightful combination of nutty crunch and bright citrus flavors. The golden almond coating creates a protective shield that keeps the meat tender and juicy, while the lemon butter sauce adds a sophisticated finishing touch.

This recipe transforms ordinary chicken breasts into a restaurant-quality dish that's surprisingly easy to prepare at home. The natural oils in the almonds help create a beautifully browned crust, and when paired with the silky lemon butter sauce, the result is a perfect balance of textures and flavors.

• 4 boneless, skinless chicken breasts
• 1½ cups sliced almonds, finely chopped
• 2 large eggs
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 tablespoons butter
• 2 tablespoons lemon juice
• ¼ cup fresh parsley, chopped
• Zest of 1 lemon

Begin by setting up a breading station with three shallow dishes. Place flour seasoned with salt and pepper in the first dish, beaten eggs in the second, and finely chopped almonds in the third. Pat the chicken breasts dry and, if needed, pound them to an even thickness of about ½ inch.

Dredge each chicken breast first in the seasoned flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with chopped almonds, pressing gently to ensure the nuts adhere well. Place the breaded chicken breasts on a plate and let them rest for 5 minutes to allow the coating to set.

Heat a large skillet over medium heat and add 2 tablespoons of butter. Once the butter is foamy, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Transfer the chicken to a warm plate.

In the same pan, add remaining butter, lemon juice, and zest, swirling to combine. Pour the lemon butter sauce over the chicken and garnish with fresh parsley.

For optimal results, choose almonds that are fresh and store them in the freezer before chopping to prevent them from becoming oily during processing. The chicken can be breaded up to 4 hours in advance and kept refrigerated until cooking time.

If the almond crust begins to brown too quickly during cooking, lower the heat to prevent burning while ensuring the chicken cooks through completely.

Bacon-Wrapped Chicken With Goat Cheese

Bacon-wrapped chicken breasts stuffed with creamy goat cheese create an impressive main dish that combines smoky, tangy, and savory flavors in every bite.

The bacon adds a crispy exterior while keeping the chicken moist and infusing it with rich flavor as it cooks.

This elegant yet straightforward recipe transforms ordinary chicken breasts into a restaurant-quality meal that's perfect for special occasions or when you want to elevate your weeknight dinner.

The combination of melted goat cheese and crispy bacon creates a perfect balance of textures and tastes that will impress any dinner guest.

• 4 boneless, skinless chicken breasts
• 8 slices bacon
• 6 ounces goat cheese
• 2 tablespoons fresh thyme
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt

Preheat the oven to 375°F (190°C).

Butterfly each chicken breast by cutting horizontally through the middle, stopping just before cutting all the way through. Open the chicken like a book. Season both sides with salt, pepper, and garlic powder.

Mix the goat cheese with half of the fresh thyme. Spread the goat cheese mixture evenly inside each butterflied chicken breast, then close them. Wrap each stuffed chicken breast with two slices of bacon, ensuring the ends are tucked under to secure them.

Heat olive oil in an oven-safe skillet over medium-high heat. Place the wrapped chicken breasts seam-side down and sear for 3-4 minutes until the bacon starts to crisp. Carefully flip the chicken and transfer the skillet to the preheated oven.

Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy.

For optimal results, choose chicken breasts of similar size for even cooking. Let the goat cheese come to room temperature before mixing with herbs for easier spreading.

If the bacon begins to brown too quickly in the oven, loosely cover the skillet with foil. Allow the chicken to rest for 5 minutes before serving to keep the cheese from running out when cut.

French Chicken in Mushroom Cream Sauce

French Chicken in Mushroom Cream Sauce is a luxurious bistro-style dish that combines tender chicken breasts with a rich, velvety mushroom sauce. The combination of earthy mushrooms, white wine, and fresh herbs creates a sophisticated flavor profile that's quintessentially French.

This classic preparation method, known as "poulet à la crème aux champignons" in French cuisine, transforms simple chicken breasts into an elegant meal worthy of any special occasion. The sauce's silky texture comes from the perfect balance of cream and reduced wine, while the mushrooms provide a deep, savory foundation.

• 4 boneless, skinless chicken breasts
• 1 pound mushrooms, sliced
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and white pepper to taste
• 2 tablespoons fresh parsley, chopped

Season chicken breasts generously with salt and white pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5-6 minutes on each side until golden brown. Remove chicken from the pan and set aside.

Add butter to the same pan and sauté shallots until translucent. Add mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Add garlic and thyme, cooking for another minute until fragrant.

Pour in white wine, scraping the bottom of the pan to release any browned bits, and reduce the liquid by half. Lower heat to medium and stir in heavy cream. Return chicken to the pan and simmer for 10-12 minutes, or until the sauce thickens and the chicken is cooked through. Occasionally spoon sauce over the chicken while it cooks.

Finish with fresh parsley before serving. For the best results, choose cremini or button mushrooms that are firm and fresh. The sauce can be made ahead and reheated gently, though the chicken should be cooked just before serving. If the sauce becomes too thick, thin it with a little chicken broth or cream. Always use a dry white wine suitable for drinking, as the quality will significantly impact the final flavor of the dish.

Parmesan-Crusted Chicken Piccata

Parmesan-Crusted Chicken Piccata combines the crispy, cheesy coating of classic Italian-American cuisine with the bright, tangy flavors of traditional piccata sauce.

This elevated version of chicken piccata adds an extra layer of texture and flavor through a golden Parmesan crust that perfectly complements the lemony, caper-studded sauce. The dish transforms ordinary chicken breasts into an impressive entrée that's both sophisticated and comforting.

While traditional piccata relies solely on flour dredging, this variation creates a crispy exterior by incorporating grated Parmesan cheese into the coating, adding a nutty, salty dimension that elevates the entire dish.

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 cup grated Parmesan cheese
• 2 large eggs, beaten
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 1/2 cup white wine
• 1/2 cup chicken broth
• 3 tablespoons lemon juice
• 2 tablespoons capers, drained
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Butterfly each chicken breast horizontally and pound between plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper.

Combine flour and Parmesan cheese in a shallow dish. Place beaten eggs in a separate dish. Dredge each chicken piece in the Parmesan-flour mixture, dip in egg, then coat again in the Parmesan-flour mixture.

Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken pieces for 3-4 minutes per side until golden brown and cooked through. Transfer to a warm plate and cover loosely with foil. Don't wipe out the pan.

In the same skillet, add white wine and scrape up any browned bits. Add chicken broth and lemon juice, simming until reduced by half, about 3-4 minutes. Stir in capers and remaining butter until sauce is slightly thickened. Pour sauce over the chicken and garnish with fresh parsley.

For the best results, ensure the chicken is pounded to an even thickness to guarantee uniform cooking. The Parmesan coating can brown quickly, so monitor the heat carefully and adjust as needed.

If the sauce becomes too thick, thin it with additional chicken broth. The chicken can be prepared up to the coating stage and refrigerated for several hours before cooking, making this dish suitable for entertaining.

Sun-Dried Tomato and Mozzarella Stuffed Chicken

Sun-dried tomatoes and mozzarella transform ordinary chicken breasts into a flavorful Italian-inspired dish that's both impressive and satisfying. The combination of tangy tomatoes, creamy cheese, and succulent chicken creates a perfect harmony of Mediterranean flavors.

This stuffed chicken recipe offers a delightful contrast of textures, from the crispy exterior to the melted cheese and tender chicken inside. While it may look complex, the preparation is straightforward, making it suitable for both weeknight dinners and special occasions.

• 4 boneless, skinless chicken breasts
• 8 sun-dried tomatoes, chopped
• 8 oz fresh mozzarella, sliced
• 2 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh basil, chopped

Using a sharp knife, cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.

Season both the outside and inside of the chicken with salt, pepper, and Italian seasoning. Stuff each pocket with equal amounts of sun-dried tomatoes, minced garlic, and mozzarella slices.

Heat olive oil in a large oven-safe skillet over medium-high heat. Carefully place the stuffed chicken breasts in the hot skillet and cook for 5-6 minutes on each side until golden brown.

Transfer the skillet to a preheated 375°F (190°C) oven and continue cooking for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Remove from the oven and let the chicken rest for 5-10 minutes before serving. Garnish with fresh basil and serve hot, allowing the melted cheese to ooze out when cut.

For best results, use chicken breasts of similar size and thickness for even cooking. If needed, pound the chicken breasts slightly before cutting the pocket to ensure uniform thickness.

Sun-dried tomatoes packed in oil can add extra flavor, but be sure to drain them well before stuffing. Secure the pocket with toothpicks if necessary to prevent the filling from leaking during cooking.

Pistachio-Crusted Chicken With Herb Sauce

Pistachio-crusted chicken elevates the classic herb-crusted preparation by adding a rich, nutty layer that creates an irresistibly crunchy exterior. The vibrant green crust not only provides visual appeal but also keeps the chicken breast moist and tender during cooking.

The accompanying herb sauce adds a bright, fresh element that complements the toasted pistachios perfectly. This combination transforms an ordinary chicken breast into an elegant entrée suitable for both casual family dinners and sophisticated dinner parties.

• 4 boneless, skinless chicken breasts
• 1 cup shelled pistachios, finely chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Herb Sauce:

• 1 cup fresh parsley
• 1/2 cup fresh basil
• 2 tablespoons fresh tarragon
• 1 garlic clove
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Begin by preparing the herb sauce. Combine all sauce ingredients in a food processor and pulse until smooth but still maintaining some texture. Adjust seasoning to taste and set aside at room temperature to let flavors meld.

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Brush each breast generously with Dijon mustard. Press the chopped pistachios firmly onto both sides of each breast, ensuring even coverage.

Heat olive oil in a large skillet over medium heat. Place the chicken breasts in the pan and cook for 5-6 minutes on each side, until the pistachio crust is golden brown and the internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before slicing and serving with the herb sauce.

For optimal results, chop the pistachios finely but not to a powder – pieces should be about the size of breadcrumbs. If the nuts begin to brown too quickly during cooking, reduce heat to medium-low.

The chicken can be coated with pistachios up to 4 hours in advance and refrigerated until ready to cook, making this dish perfect for entertaining.