Description
This One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is a flavorful Mediterranean-inspired dish that combines golden, crispy chicken thighs with creamy beans and a fresh, nutty pistachio pesto. Perfect for an easy yet impressive weeknight dinner, this recipe uses simple ingredients and cooks all in one skillet, minimizing cleanup while delivering bold, wholesome flavors.
Ingredients
Scale
Chicken
- 4 bone-in skin-on chicken thighs
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Beans and Seasoning
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Pistachio Pesto
- 1/3 cup shelled unsalted pistachios
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 small garlic clove
- 1/3 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Preheat and Season: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels to ensure crispiness, then season both sides evenly with salt, black pepper, and smoked paprika.
- Sear 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 5 to 7 minutes until the skin is deeply golden and crispy. Flip the chicken and cook for another 2 minutes on the other side. Remove chicken from skillet and set aside on a plate.
- Cook Beans and Aromatics: Reduce skillet heat to medium and add the remaining tablespoon of olive oil. Stir in the drained cannellini beans, minced garlic, dried oregano, and red pepper flakes if using. Cook for 2 to 3 minutes until fragrant and heated through, stirring occasionally.
- Roast Combined Dish: Nestle the chicken thighs back into the skillet, placing them skin-side up on top of the beans. Transfer the entire skillet to the preheated oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
- Prepare Pistachio Pesto: While the chicken roasts, combine shelled pistachios, fresh basil leaves, grated Parmesan, small garlic clove, extra virgin olive oil, and lemon juice in a blender or food processor. Blend until smooth but still slightly textured.
- Serve: Remove skillet from the oven and spoon the freshly made pistachio pesto generously over the chicken thighs and cannellini beans. Serve immediately to enjoy the contrast of crispy chicken and creamy beans with bright pesto topping.
Notes
- Boneless skinless chicken thighs can be used; however, reduce the oven roasting time by about 5 minutes to avoid overcooking.
- Leftover pistachio pesto can be stored in an airtight container in the refrigerator for up to 3 days; it’s great on pasta, vegetables, or as a spread.
