Preheat the oven to 500 degrees F (260 degrees C). Lightly grease a baking sheet with cooking spray.

Combine pistachios and bread crumbs in a shallow bowl. Whisk Dijon mustard, olive oil, honey, salt, and pepper together in a separate bowl until smooth.

Dip chicken in Dijon mixture, then dredge in pistachio mixture until evenly coated. Place onto the prepared baking sheet.

Place in the preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).