This goat cheese and pistachio baked chicken is simple enough to throw together on a week night but tastes like you spent a ton of time on it. The secret is the honey mustard, which gives it a sweet and spicy zest, which when paired with the creaminess of the goat cheese and the salty crunch of pistachios makes for one incredible weekday dinner!
Chicken. It’s one of those things you buy each week because you know you’ll use it for something, yet when you pull it out you find yourself staring at it wondering, what the heck do I do with this? Next thing you know you’re asking your facebook friends to please share their favorite chicken recipe that doesn’t involve salsa and a crockpot, because it’s too late for that.
…No? Just me?
But seriously, we eat a good amount of chicken. It’s often as grilled sandwiches, kabobs, or the aforementioned crockpot variety, but a few months ago I remembered a recipe I shared on here back in 2011. I wish I could remember where the inspiration for the recipe could come from, but until a couple months ago, I had completely forgotten about it. I made a mental note to grab all the ingredients on my next shopping trip. A few tweaks later, I decided I had to share it again, with slightly better pictures than the 2011 mess.
So about the recipe itself- it’s SIMPLE but loaded with flavor. My favorite kind of meal basically. It does sound a little crazy when you first read the ingredients, but trust me, this goat cheese and pistachio baked chicken all comes together in a perfect blend of sweet, slightly spicy, creamy, and crunchy perfection.
Add it to next week’s menu and let me know what you think!
- 1½ lb chicken breast
- 1 c. salted pistachios
- ¼ cup honey mustard
- 8 oz goat cheese (log preferred over crumbles, though both will work)
- Preheat oven to 350 degrees and pull the goat cheese out of the fridge to let soften.
- Between two sheets of parchment paper, pound chicken until an even ¼-1/2 inch thickness. Place in a Pyrex baking dish.
- Crush pistachios with either a food processor or by using a rolling pin and rolling over them in a large ziplock bag.
- Evenly spread the honey mustard over the chicken breasts until evenly coated.
- Use softened goat cheese to create the second layer on top of the chicken. It can be easiest to use your hands to create a thin goat cheese patty and place on each chicken breast.
- Evenly distribute the crushed pistachios over each chicken breast and gently press them into the goat cheese.
- Cover baking dish with tinfoil and bake for 15 minutes. Uncover and bake for 5-10 minutes until chicken is cooked through. Serve warm!
What’s your favorite way to eat chicken lately?