Best 7 Chicken With Pistachio Parsley Pesto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Pistachio-Parsley Pesto Chicken: A Culinary Symphony of Flavors**

Embark on a culinary journey with our pistachio-parsley pesto chicken recipe, a delectable dish that tantalizes taste buds with its vibrant flavors and textures. This recipe is a harmonious blend of savory chicken, aromatic herbs, and the nutty richness of pistachios, all brought together by a vibrant pesto sauce. Alongside this main course, we also present two additional recipes: a refreshing pistachio-parsley pesto pasta and a delightful pistachio-parsley pesto bruschetta. Whether you're seeking a hearty main course or lighter options, these recipes offer a symphony of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PISTACHIO-PARSLEY PESTO



Pistachio-Parsley Pesto image

Provided by Robin Miller : Food Network

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 5

1 packed cup fresh parsley leaves
1/3 cup reduced-sodium chicken broth
2 tablespoons roasted pistachio nuts
3 cloves garlic, peeled
Salt and freshly ground black pepper

Steps:

  • In a blender, combine parsley, broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency. Season, to taste, with salt and black pepper.

CHICKEN WITH ALMOND-PARSLEY PESTO



Chicken with Almond-Parsley Pesto image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons olive oil
1/2 cup chopped onion
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
12 ounces angel hair pasta, cooked
1 packed cup fresh parsley leaves
1/3 cup sour cream
1/4 cup freshly grated Parmesan cheese
3 tablespoons olive oil, or more as needed
2 tablespoons toasted slivered almonds
3 cloves garlic
1/2 teaspoon salt

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes.
  • In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
  • Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta.

CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO



Chicken Breasts with Pistachio-Cilantro Pesto image

Categories     Chicken     Nut     Poultry     Roast     Low Carb     Quick & Easy     Dinner     Pistachio     Cilantro     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

1 cup raw unsalted pistachios
2 cups (packed) fresh cilantro leaves
4 teaspoons fresh lemon juice, divided
1 garlic clove, chopped
1 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup plus 5 tablespoons olive oil, divided
4 large chicken breast halves with skin and ribs attached

Steps:

  • Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
  • Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
  • Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
  • Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

PAN-SEARED CHICKEN WITH CILANTRO PESTO



Pan-Seared Chicken with Cilantro Pesto image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons garlic-flavored or regular olive oil, divided
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper, plus 1/2 teaspoon salt
3 tablespoons pine nuts
1 cup packed fresh cilantro leaves
1/4 cup low-fat sour cream
3 cloves garlic, peeled

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
  • Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.

ARUGULA PISTACHIO PESTO CHICKEN



Arugula Pistachio Pesto Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 12

3 1/2 to 4-pound whole chicken
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly cracked black pepper, divided
5 cups arugula
7 cloves garlic, peeled and divided
1 lemon, halved
1/2 cup grated Parmesan
1/2 cup shelled pistachios
3 tablespoons olive oil
2 tablespoons unsalted butter, room temperature, divided
3/4 teaspoon cornstarch
3/4 cup half-and-half

Steps:

  • Preheat the oven to 400 degrees F.
  • Rinse the chicken under cold water and pat dry. Slip your fingers under the breast skin and gently create a pocket the length of both breasts. Season the inside of the cavity with 1/2 teaspoon each of salt and pepper. Set aside.
  • Add the arugula and 5 cloves of the garlic to a food processor fitted a blade. Pulse 3 to 4 times, then add 1/2 teaspoon salt and pepper, squeeze in the juice of 1/2 lemon and pulse 3 to 4 more times. Add the cheese and pistachios, and with the processor running, drizzle in the olive oil. Scrape down sides and pulse a few more times. Adjust seasoning, if necessary.
  • Gently work half of the pesto under the breast skin. Reserve the other half of the pesto. Put the other lemon half into the cavity along with the remaining 2 peeled garlic cloves. Rub the chicken all over with 1 tablespoon of the butter. Season the outside of the chicken with the remaining salt and pepper. Tuck the wing tips under the bird, and truss the chicken. Put the chicken, on its side, into a roasting pan and put in hot oven. Roast at 400 degrees F for 15 minutes, rotate chicken onto other side, and roast for 15 minutes more. Carefully turn chicken onto its back (breast side up), reduce heat to 350 degrees F and roast for 30 minutes. After 30 minutes, begin basting it with the pan juices. Repeat until chicken is done and an instant-read thermometer registers 165 degrees F.
  • Remove the roasting pan from the oven, put the chicken on a carving board and tent it with foil. Remove the fat on the top of the pan juices. Put the roasting pan over a burner on medium heat and add 1/3 cup of the reserved pesto. Stir and incorporate it into the pan juices along with any bits that might be on the bottom of the pan. Whisk the cornstarch and the half-and-half in a small bowl and slowly add it to the pan. Stir continually until the mixture starts to thicken. Adjust seasonings, if necessary, and pour it into a serving bowl.
  • Carve the chicken, arrange it on a serving platter and serve with the sauce.

5-A-DAY CHICKEN WITH KALE & PISTACHIO PESTO



5-a-day chicken with kale & pistachio pesto image

Eat your 5-a-day in one meal with this delicious chicken traybake. If you're vegetarian, simply leave out the meat and use veggie parmesan in the pesto

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 1h5m

Yield Serves 3-4

Number Of Ingredients 14

olive oil
500g butternut squash , peeled and cut into thin slices (keep the seeds if you like and toast them on a separate tray to scatter over the finished dish)
200g shallots , peeled and halved
300g leeks , use baby leeks or cut large ones into lengths and halve them
300g carrots , use baby ones or cut them into long batons
400g fennel , cut into long wedges
1 garlic bulb , halved through the middle
3-4 large or 6-8 small chicken thighs (depending on whether you're serving 3 or 4), skin patted dry
200g chopped kale , woody stalks removed
1 garlic clove , crushed
2 tbsp pistachio kernels
2 tbsp grated parmesan
½ lemon , juiced
60ml olive oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put all the veg for the bake except the garlic in a large bowl and add 1 tbsp olive oil, then carefully turn everything over with your hands so the oil adds a very thin coating. Lightly oil the tray as well if you are worried about things sticking.
  • Arrange the veg in piles on the tray, or scatter it all over if you prefer. Add the garlic halves and the chicken, sitting the chicken on top of the veg. Season well and bake for 40 mins then, if the chicken skin is still pale, either turn the oven up or turn it onto the grill setting, and cook or grill until it is nicely browned.
  • Meanwhile, make the pesto. Whizz the kale, garlic and pistachios until everything is finely chopped. Add the parmesan, lemon juice and olive oil and whizz again. Add a splash of water to loosen. Any left over will keep in a jar for up to three days in the fridge. Serve the chicken and veg with the pesto spooned over.

Nutrition Facts : Calories 698 calories, Fat 40 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 16 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium

CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO



Chicken Breasts with Pistachio-Cilantro Pesto image

Categories     Food Processor     Chicken     Citrus     Garlic     Roast     Quick & Easy     Pistachio     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 cup unsalted raw pistachios
2 cups (packed) fresh cilantro leaves
4 teaspoons fresh lemon juice, divided
1 garlic clove, chopped
1 teaspoon ground cardamom
3/4 teaspoon salt
3/4 cup plus 5 tablespoons olive oil, divided
4 large chicken breast halves with skin and ribs attached

Steps:

  • Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, and next 3 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season pesto with pepper.
  • Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
  • Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
  • Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

Tips:

  • Select high-quality chicken breasts for a tender and flavorful dish.
  • Using a food processor or blender to make the pistachio parsley pesto ensures a smooth and consistent texture.
  • Taste the pesto and adjust the seasonings as needed, adding more salt, pepper, or lemon juice to suit your preference.
  • Preheat your oven to the correct temperature before cooking the chicken to ensure even cooking.
  • Brush the chicken with the pesto before baking to infuse it with flavor and prevent dryness.
  • Roast the chicken until it reaches an internal temperature of 165°F (74°C) for juicy and succulent results.
  • Garnish the chicken with additional chopped pistachios and parsley for a pop of color and flavor.

Conclusion:

This delectable Chicken with Pistachio Parsley Pesto is a culinary masterpiece that blends the nutty richness of pistachios with the vibrant freshness of parsley. The pesto adds a burst of flavor to the tender chicken, resulting in a dish that is both satisfying and elegant. Whether you're hosting a special occasion dinner or simply seeking a gourmet meal, this recipe is sure to impress your taste buds. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Related Topics