These better-for-you Pistachio Crusted Baked Chicken Tenders are the perfect 30-minute dinner for busy weeknights. Crispy, flavorful, and made with wholesome ingredients, they’re a hit with kids and adults alike.
Back-to-school season makes weeknights hectic, so a quick, healthy dinner is essential. These pistachio-crusted baked chicken tenders combine Mazola Corn Oil, plain non-fat Greek yogurt and crushed pistachios for a lighter, crunchy coating. Ready in about 30 minutes, they’re ideal for meal prep and family dinners.
Prepping the Chicken
- In a medium shallow bowl, whisk together plain non-fat Greek yogurt, Mazola Corn Oil, lemon juice, garlic powder, paprika, salt and black pepper. Set aside.
- Place pistachios (shelled) in a food processor or blender and pulse until mostly fine. Leave a few small chunks if you prefer extra crunch. Transfer the crushed pistachios to a second shallow bowl and stir in grated Parmesan cheese.
- Dredge each chicken tender in the yogurt mixture, allowing excess to drip off, then press into the pistachio-Parmesan mixture to coat evenly.
- Arrange coated tenders on a greased baking sheet (place on an oven-safe wire rack if you have one). Repeat until all tenders are coated.
Baking Instructions
- Preheat oven to 375°F (190°C). Bake the pistachio-crusted chicken tenders for 20 minutes, flipping once halfway through to ensure even browning.
- Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). For extra crispiness, optionally broil on high for 3–5 minutes after baking.
Quick Tips
Tip 1: Place the tenders on a wire rack set over the baking sheet to promote even airflow and prevent soggy bottoms.
Tip 2: Broiling for a few minutes at the end yields a golden, extra-crispy crust. Watch closely to avoid burning.
Serving Suggestions
Serve these pistachio-crusted tenders with seasonal vegetables to keep the meal light and nutritious. A simple mixed-vegetable side, roasted vegetables or a crisp side salad all pair well.
They’re delicious with a dip—try a Greek yogurt ranch, avocado ranch, or Dijon mustard. Choose a sauce that complements the nutty pistachio flavor without overpowering it.
Leftover Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30–60 seconds, or warm in a 375°F oven for about 15 minutes to restore crunch.
More Quick & Easy Recipes
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Avocado Kale Salad
Easy Chicken Wraps with Oranges
I hope your family enjoys these Pistachio Crusted Baked Chicken Tenders. Please comment and rate if you try them.
Happy Eating!
Pistachio Crusted Baked Chicken Tenders Recipe
Ingredients
- 1 lb Chicken Tenders
- 4 tablespoons Plain Non-Fat Greek Yogurt
- 2 tablespoons Mazola Corn Oil
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Paprika
- 1/4 teaspoon Sea Salt
- 1/2 teaspoon Ground Black Pepper
- 1 1/3 cups Pistachios, shelled
- 1/4 cup Grated Parmesan Cheese
Instructions
- Combine Greek yogurt, corn oil, lemon juice, garlic powder, paprika, salt and pepper in a medium shallow bowl; set aside.
- Pulse pistachios in a food processor until mostly fine; mix with Parmesan in a second shallow bowl.
- Dip each chicken tender in the yogurt mixture, let excess drip off, then press into the pistachio-Parmesan mix. Place on a greased baking sheet or on a wire rack over the sheet.
- Bake at 375°F for 20 minutes, flipping once. Check that internal temperature reaches 165°F. Optional: broil for 3 minutes for extra crispiness. Serve warm with your favorite dip.
Notes
- Leftover Storage: Refrigerate in an airtight container up to 4 days. Reheat in microwave 30–60 seconds or in a 375°F oven for about 15 minutes.
- Serving Suggestions: Serve with Greek yogurt ranch, avocado ranch, Dijon mustard, roasted vegetables, oven-baked fries, or a fresh salad.
Nutrition
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
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