Chicken, Thyme, and Pistachio

This dish combines the rich flavors of tender chicken with the aromatic earthiness of thyme and the crunchy, nutty delight of pistachios. The chicken is perfectly seasoned, seared to golden brown, and topped with a pistachio and thyme crust, bringing a delightful contrast of textures. It’s a simple yet sophisticated dish that’s sure to impress.

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup shelled pistachios (finely chopped)
2 tbsp fresh thyme (chopped)
2 tbsp olive oil
1 tbsp butter
1 garlic clove (minced)
Salt and pepper to taste
1/2 cup chicken broth or white wine
1 tbsp lemon juice (optional for garnish)

Directions:

Prepare the Pistachio Crust:
- In a small bowl, mix the chopped pistachios and fresh thyme. Set aside.
Season the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from the skillet and set aside.
Prepare the Pistachio Crust:
- In the same skillet, melt butter over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the pistachio and thyme mixture, allowing it to toast slightly in the butter, then remove from heat.
Finish the Dish:
- Place the cooked chicken back in the skillet, and press the pistachio mixture onto the top of each chicken breast. Let the crust set for about 2 minutes on low heat. If you prefer, you can place the skillet under a broiler for 2-3 minutes to crisp up the crust.
Make the Sauce (optional):
- Add the chicken broth or white wine to the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes, then drizzle over the chicken.
Serve:
- Serve the chicken with a squeeze of fresh lemon juice if desired, and garnish with additional thyme. Pair with roasted vegetables or a light salad for a complete meal.