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
Scale
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.
