If you are craving a dish that is both comforting and vibrant, the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe will instantly become your new favorite. This recipe marries golden, crunchy chicken thighs with creamy cannellini beans and a burst of bright, herbaceous pistachio pesto, all cooked effortlessly in one pan. Every bite offers a perfect harmony of textures and flavors that feel indulgent without demanding hours in the kitchen. Ready to impress yourself and your loved ones? Let’s dive into this culinary treasure that strikes the perfect balance between simplicity and sophistication.
Ingredients You’ll Need
The magic of the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe starts with a handful of straightforward, quality ingredients. Each plays a special role, whether it’s building depth, adding crunch, or lifting the dish with fresh, zesty notes.
- Bone-in, skin-on chicken thighs: These provide rich flavor and a satisfyingly crispy skin that makes the dish irresistible.
- Olive oil: Essential for crisping the chicken perfectly and adding a fruity undertone.
- Salt and black pepper: Basic seasonings that enhance every element on the plate.
- Smoked paprika: Adds subtle smokiness and warm color to the chicken skin.
- Garlic cloves (minced): Fresh garlic gives a fragrant boost both in the chicken and pesto.
- Cannellini beans (drained and rinsed): Creamy yet hearty, they complement the chicken beautifully.
- Chicken broth: Helps create a flavorful sauce and keeps the beans moist.
- Juice of 1/2 lemon: Injects vibrant acidity that brightens the whole dish.
- Shelled pistachios: The star of the pesto, lending a rich, nutty depth.
- Fresh basil leaves: Bring fresh herbal notes that pair perfectly with pistachios.
- Grated Parmesan cheese: Adds umami richness and creaminess to the pesto.
- Olive oil (for pesto): Creates a silky texture for the pesto sauce.
How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Step 1: Prepare and Season the Chicken
Begin by preheating your oven to 400°F (200°C). Pat the chicken thighs dry — this is key to getting that irresistible crispy skin. Sprinkle both sides generously with salt, black pepper, and smoked paprika to infuse smoky warmth and seasoning that will penetrate during cooking.
Step 2: Crisp the Chicken Skin
Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and let them cook undisturbed for 6 to 8 minutes. This slow crisping process renders the fat and creates a golden, crackling skin. Flip the chicken and cook for another 2 minutes to lightly brown the other side before removing the chicken from the pan to rest.
Step 3: Build the Flavor Base with Beans and Garlic
In the same skillet, toss in the minced garlic and sauté just until fragrant, about 30 seconds — this step is crucial as it wakes up the whole dish. Add the rinsed cannellini beans and pour in the chicken broth. Stir and scrape the browned bits off the bottom of the pan; these caramelized bits pack serious flavor.
Step 4: Roast the Chicken and Beans
Nestle the chicken thighs back into the skillet, skin-side up, sitting atop the beans and broth. Transfer the skillet to your preheated oven and roast for 20 to 25 minutes, until the chicken is cooked through and juices run clear. The beans soak up the savory broth, becoming luxuriously tender.
Step 5: Make the Pistachio Pesto
While the chicken roasts, it’s time to whip up that glorious pistachio pesto. Combine shelled pistachios, fresh basil, grated Parmesan, one garlic clove, olive oil, salt, and pepper in a food processor. Blend until you reach a smooth, spreadable consistency that’s bursting with bright, nutty flavor.
Step 6: Finish and Serve
Once the chicken is perfectly roasted, squeeze fresh lemon juice over each piece to add a zesty lift. Dollop the pistachio pesto liberally on top of each thigh and spoon warm beans alongside. Serve immediately for the perfect harmony of crisp, creamy, and fresh.
How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Garnishes
Add a final flourish with a sprinkle of finely chopped fresh basil or extra pistachios on top for texture contrast. Lemon wedges on the side provide an optional citrus kick for those who want more brightness.
Side Dishes
This dish shines on its own but pairs wonderfully with simple sides like a crisp green salad dressed in lemon vinaigrette, or some crusty artisan bread to soak up the flavorful beans and pesto sauce. Roasted seasonal vegetables would also complement the meal beautifully.
Creative Ways to Present
Want to impress your guests? Serve the chicken on a large rustic wooden board with beans spooned around and drizzled with extra pesto for a colorful, shareable presentation. Individual portions with a side of steamed asparagus or grilled zucchini add an elegant touch.
Make Ahead and Storage
Storing Leftovers
Cool any leftover chicken and beans to room temperature before storing them in an airtight container. Refrigerate for up to 3 days, ensuring the beans remain moist by spooning a little extra broth over them before sealing.
Freezing
You can freeze the chicken and beans separately to preserve their textures better. Place portions in freezer-safe containers or heavy-duty bags, and freeze pistachio pesto in an airtight jar for up to a month. Thaw pesto overnight in the fridge before using.
Reheating
Reheat the chicken and beans gently in a skillet over medium heat to maintain the crispy skin and avoid drying out the beans. Warm the pesto separately and spoon fresh onto the chicken just before serving for the best flavor and texture experience.
FAQs
Can I use boneless chicken instead of bone-in for this recipe?
Yes, boneless chicken thighs can work in the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe, but bone-in pieces help retain juiciness and add deeper flavor. Adjust the cooking time slightly as boneless usually cooks faster.
Is there a substitute for pistachios in the pesto?
If you have a nut allergy or no pistachios on hand, walnuts or almonds make a great alternative. The flavor will change slightly, but the pesto will still be delicious and creamy.
Can I make this dish dairy-free?
Absolutely! Simply omit the Parmesan cheese from the pistachio pesto or replace it with a dairy-free Parmesan alternative. The pesto will remain flavorful and rich thanks to the nuts and fresh basil.
How do I get the chicken skin extra crispy?
Patting the chicken dry before seasoning and cooking, using a hot pan with enough oil, and allowing the skin to cook undisturbed for several minutes are the secrets to crispy skin. Avoid overcrowding the pan to keep the heat consistent.
Can this recipe be made gluten-free?
Yes, this entire recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Final Thoughts
There is something truly special about the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe that makes it a standout in any weeknight dinner rotation. The balance of textures from crispy skin to creamy beans, along with the vibrant pesto, feels both comforting and fresh. It’s approachable enough for a busy evening yet impressive enough to serve guests. Give this recipe a try and delight in how easy it is to create a meal that’s both delicious and memorable.
Print
One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is a flavorful Mediterranean-inspired main course featuring tender, golden chicken thighs roasted with aromatic spices and creamy cannellini beans, all topped with a vibrant, nutty pistachio basil pesto. Perfect for an easy weeknight dinner, this dish combines crispy skin, rich textures, and fresh herbal notes in a single skillet for minimal cleanup and maximum taste.
Ingredients
For the Chicken and Beans
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 2 garlic cloves, minced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup chicken broth
- Juice of 1/2 lemon
For the Pistachio Pesto
- 1/2 cup shelled pistachios
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat and Season: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry thoroughly using paper towels. Season both sides generously with salt, black pepper, and smoked paprika to build flavor under the crispy skin.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 6 to 8 minutes, until the skin turns golden brown and crispy. Flip the chicken and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Beans: In the same skillet with the rendered chicken fat, add the minced garlic and sauté for about 30 seconds until fragrant. Add the rinsed cannellini beans and chicken broth, stirring well and scraping up any browned bits from the pan to incorporate more flavor.
- Roast in the Oven: Nestle the chicken thighs back into the skillet on top of the beans with skin-side facing up. Transfer the skillet to the preheated oven and roast for 20 to 25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Prepare Pistachio Pesto: While the chicken bakes, combine pistachios, fresh basil leaves, grated Parmesan, a garlic clove, olive oil, salt, and pepper in a food processor. Blend until the mixture is smooth and creamy, adjusting seasoning as desired.
- Finish and Serve: When the chicken is done, remove the skillet from the oven. Squeeze fresh lemon juice over the chicken to brighten the flavors. Spoon the pistachio pesto generously over each chicken thigh and serve warm alongside the cannellini beans.
Notes
- For a dairy-free pesto, omit the Parmesan cheese or substitute with a dairy-free alternative like nutritional yeast.
- This dish pairs wonderfully with crusty bread or a fresh green salad for a complete meal.
- Leftover pistachio pesto can be refrigerated in an airtight container for up to 5 days.
