Whether you’re a fan of Mediterranean cuisine or not, you’ll fall in love with this pistachio crusted chicken recipe. The combination of juicy chicken breast, pistachio, artichoke, sundried tomato, garlic, fresh basil, lemon juice, and a few other seasonings provides an explosion of flavor that is simply addictive!
INGREDIENTS

1 cup artichokes marinated in olive oil
1 cup roasted pistachios
4 tablespoons sun-dried tomatoes marinated in olive oil
2-3 fresh garlic cloves
4-6 tablespoons olive oil
juice of 1 lemon
1-1/2 tablespoons white wine vinegar
4-5 fresh basil leaves
sea salt & ground pepper, to taste
2 pounds bone-in chicken thighs
1/2 to 1 tablespoon smoked paprika
1 teaspoon baking powder
INSTRUCTIONS

In a food processor, add artichokes, 3/4 cup roasted pistachios, sundried tomatoes, garlic, 2-3 tablespoons olive oil, lemon juice, white wine vinegar, basil, salt, and pepper. Pulse well, but be sure to leave some chunks in for texture!
Season the chicken thighs with 1-2 tablespoons olive oil, sea salt, pepper, smoked paprika, and baking powder. Massage well, making sure you get all sides of the chicken. Let sit for 30 minutes to 2 hours so that the chicken really soaks up the flavors.
Preheat the oven to 425°F. Place chicken in a single layer on a large, oven-safe skillet (cast iron or similar).
Top the chicken with about a tablespoon of the pistachio mixture. Make sure you cover it well! You can go slightly thicker with the coating if you’d like.
Transfer to the oven and bake for 35-40 minutes.
Remove the chicken from the oven and top with more crushed pistachios, fresh basil, and chili flakes. Serve and enjoy!

NOTES
Store any leftover pistachio crusted chicken in an airtight container in the fridge for up to 3 to 5 days.
To reheat, place in a preheated 350-degree oven for roughly 10 minutes or until heated through. Alternatively, you can reheat it in the microwave (just be sure to cover it so it doesn’t dry out).