Pistachio Crusted Chicken with Simple Homemade Marinara
This Pistachio Crusted Chicken recipe was inspired by my favorite meal at a local restaurant. Chicken cutlets are coated in a savory blend of pistachios, grated Parmesan cheese, and breadcrumbs, cooked to a crispy golden perfection, then served over a rich marinara sauce.
The best thing about this recipe: much of the prep can be done a day ahead, giving you more time to relax and enjoy your guests.
Inspired by a Local Favorite
If you’ve ever tasted a dish at a restaurant and immediately thought, “I need to make this at home,” then you’ll understand how this recipe came to be. One evening at Gusto, a favorite local Italian restaurant in St. Petersburg, I ordered their signature pistachio chicken, and it was love at first bite. Crispy, nutty, savory, and full of flavor… I knew I had to try recreating it in my own kitchen. (Because, yes, that’s what I do for fun!)
After several rounds of testing, I developed this version. I will never claim mine is as good as theirs, but it’s pretty delicious and surprisingly easy to pull together. If you don’t live close enough to Gusto to enjoy it regularly, making this at home is the next best thing.
Why This Recipe is Perfect for Entertaining
This is a main dish that tastes luxurious but won’t keep you tied to the stove while everyone else is sipping wine in the living room. Here’s how I streamline everything before guests arrive:
Prep in Advance
- Make the marinara a day ahead. Store in the refrigerator and reheat before serving.
- Bread the chicken up to 24 hours in advance. Keep in the refrigerator between sheets of wax paper.
- Set up your cooking station early: sauté pan on the stove, garnishes portioned into small bowls, and veggies prepped and waiting.
Choose Hands-Off Side Dishes
Roasted broccolini and small potatoes pair beautifully with this dish. Simply toss with olive oil and season with a little salt and pepper. Roast them in a 400 degree oven.
- Potatoes roast for about 45 minutes
- Broccolini cooks in just 16–18 minutes
Use separate baking sheets so everything cooks perfectly.
Don’t Skip the Garnishes
The toppings truly make it special:
- chopped pistachios
- shaved Parmesan
- a light drizzle of balsamic glaze
These add crunch, brightness, and that restaurant-style finish.
Putting It All Together
Pistachio Crusted Chicken with Homemade Marinara Sauce
Equipment
- saute pan or large skillet
- slotted fish spatula (recommended)
Ingredients
For the Marinara Sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 28 ounces tomato sauce
- ½ tsp oregano
- ½ tsp basil
- ⅛ tsp rosemary
- ⅛ tsp onion powder
For the Chicken
- 1¼ pounds chicken breast, pounded to 1/2 inch thickness
- ⅓ cup flour
- 2 eggs
- 1 tbsp water
- ½ cup coarsely chopped pistachios, divided
- ½ cup Italian bread crumbs
- 1 tsp oregano
- ½ tsp salt
- ¼ cup grated parmesan cheese
- 6 tbsp olive oil
- 1-2 tsp balsamic glaze
- ¼ cup shaved parmesan cheese, for garnish
Instructions
Make the Marinara (Can be made ahead)
- Heat olive oil in medium-size saucepan over medium heat
- Add garlic and cook for 1 minute, taking care not to let it burn
- Stir in the tomato sauce, oregano, basil, rosemary, and onion powder. Continue cooking until the mixture begins to bubble
- Reduce heat to low and simmer for 20 minutes, stirring occasionally
Prepare the chicken
- Place flour in a large shallow dish
- In a second shallow dish, whisk together the eggs and water
- In a third dish, mix ¼ cup chopped pistachios, breadcrumbs, salt, oregano, and grated Parmesan cheese
- Dredge each chicken cutlet in the flour (shaking off excess), then dip in the egg mixture, and finally coat in the pistachio-breadcrumb mixture. (These steps may be done up to 1 day in advance.)
- Heat 6 Tbsp olive oil in saute pan or large skillet over medium heat
- Add chicken and cook for 8–10 minutes, until deeply browned. Flip carefully,preserving the coating, and cook another 8 minutes, or until the chicken is cooked through.
To serve:
- Spoon a generous amount of marinara onto each plate
- Top with a chicken cutlet
- Garnish with the remaining chopped pistachios, a drizzle of balsamic glaze, and about 2 tablespoons shaved Parmesan cheese
Notes
- The marinara sauce can be made the day before. Store in a covered dish in the refrigerator and reheat before serving.
- The chicken can be breaded up to 24 hours in advance. Layer between sheets of wax paper and refrigerate. Remove from the fridge 15–20 minutes before cooking.
- Try to flip the chicken only once. A slotted fish spatula works well to keep the pistachio crust intact.
- Don’t overcrowd the skillet while cooking. If needed, cook the chicken in batches and keep the finished cutlets warm in the oven on a baking sheet fitted with a wire rack.
Let Me Know What You Think
If you try this Pistachio Crusted Chicken with Homemade Marinara, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @ModernClassicHost so I can see your beautiful creation.
Have a hosting dilemma you’d like help with? Drop me a note and let me know. I’d love to hear from you!
I do not even have to try this to know it will be a solid 5 star dish!
Now, I will definitely make this!
Thank you, Vickie! I hope you like it!