If you are craving a comforting yet sophisticated dish that brings vibrant Mediterranean flavors together with minimal fuss, the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe is exactly what you need. This dish combines golden, perfectly crisped chicken thighs resting on a bed of creamy cannellini beans, sweet cherry tomatoes, and tangy red onion, all enriched by a luscious, homemade pistachio pesto that adds an unexpected nutty brightness. It’s a brilliant marriage of textures and tastes that feels upscale but comes together effortlessly in just one pan.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish shine. Each element plays a key role, from the spices that infuse the chicken with warmth to the pistachios that create a unique twist on classic pesto. Here’s what you’ll want to have at hand:
- 4 bone-in, skin-on chicken thighs: Provides juicy, flavorful meat with irresistibly crispy skin.
- 1 tablespoon olive oil: Essential for searing the chicken and enhancing the richness of the dish.
- Salt and black pepper to taste: The fundamental seasonings that bring out all the other flavors.
- 1 teaspoon smoked paprika: Adds a subtle smoky depth that complements the chicken beautifully.
- 1 teaspoon garlic powder: Infuses a gentle garlic aroma without overpowering the other ingredients.
- 1 (15 oz) can cannellini beans, drained and rinsed: Creamy beans that provide heartiness and soak up all the savory juices.
- 1 cup cherry tomatoes, halved: Bring a pop of sweetness and vibrant color to the pan.
- 1/2 small red onion, thinly sliced: Adds a mild bite and nice texture contrast.
- 1/2 cup chicken broth: Keeps everything moist and infuses savory richness as it roasts.
- 1 tablespoon lemon juice: Delivers refreshing brightness that balances the richness.
- 1/4 cup pistachios, shelled: The star ingredient for pesto with a wonderful crunch and buttery flavor.
- 1/2 cup fresh basil leaves: Fresh herbs make the pesto fragrant and aromatic.
- 1 garlic clove: Adds a fresh, pungent kick to the pesto.
- 1/4 cup grated Parmesan cheese: Brings umami and creaminess to the sauce.
- 1/4 cup olive oil (for pesto): Helps emulsify the pesto and ties all the flavors together.
- Extra basil leaves and chopped pistachios for garnish (optional): Finishing touches that make the dish visually stunning and add an extra burst of flavor.
How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Step 1: Season and Sear the Chicken
First, preheat your oven to 425°F, a perfect temperature for getting that coveted crispy skin. Pat your chicken thighs thoroughly dry — this step is crucial to achieve golden crispiness. Sprinkle both sides with salt, pepper, smoked paprika, and garlic powder, layering in flavor with every bite. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat, then place the chicken skin-side down. Let it cook undisturbed for 5 to 6 minutes until you see a gorgeous golden crust forming. Flip and cook on the other side for 2 to 3 minutes more. When done, set the chicken aside; don’t clean the pan — those flavorful browned bits are magic.
Step 2: Build the Bean and Veggie Base
In the same skillet, toss in the rinsed cannellini beans, halved cherry tomatoes, and sliced red onion. These ingredients soak up the lovely chicken drippings from searing, turning the beans silky and the veggies tender yet bright. Pour in chicken broth and lemon juice, then gently stir to combine everything, letting those juices marry and bubble up to build an aromatic base for your chicken.
Step 3: Nestle Chicken and Roast
Place the reserved chicken thighs carefully on top of the bean mixture, skin side up to keep it crispy in the oven. Pop the skillet into your preheated oven and roast for 20 to 25 minutes. This final cooking melds all flavors and ensures your chicken reaches a safe internal temperature of 165°F, while the beans and tomatoes become luxuriously infused with all the pan juices.
Step 4: Whip Up the Pistachio Pesto
While the chicken roasts, it’s time to prepare the pesto that makes this dish sing. In a food processor, blend pistachios, fresh basil, a garlic clove, grated Parmesan, and olive oil until you get a smooth, emerald-green sauce with a buttery, nutty punch. This goes far beyond your regular pesto — the pistachios add a unique crunch and flavor depth that you’ll love.
Step 5: Finish and Garnish
Once out of the oven, spoon the vibrant pistachio pesto generously over the chicken and beans, coating every corner with that delicious sauce. For an extra pop of color and texture, sprinkle chopped pistachios and fresh basil leaves on top if you like. Serve immediately while everything is warm and inviting.
How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Garnishes
Adding a handful of fresh basil leaves and chopped pistachios before serving elevates both presentation and flavor. The fresh herbs offer a refreshing lift, while the chopped nuts add a delightful crunch that complements the tender chicken and creamy beans perfectly.
Side Dishes
This dish is wonderfully complete on its own but pairs beautifully with crusty artisan bread to soak up the pesto and pan juices. Alternatively, a light side salad with a citrus vinaigrette can balance the richness, bringing a bright contrast to the plate.
Creative Ways to Present
For a more elegant meal, plate the chicken atop a bed of wilted spinach or sautéed greens before spooning over the beans and pesto. Another fun idea is to serve it family-style straight from the skillet, letting everyone help themselves to the comforting, colorful bounty.
Make Ahead and Storage
Storing Leftovers
After enjoying this tempting dish, you can store any leftovers covered in the refrigerator for up to 3 days. The flavors actually deepen as they sit, making for a satisfying next-day meal.
Freezing
If you want to keep some for longer, remove the chicken from the beans and freeze them separately in airtight containers. The beans and pesto freeze well for up to 2 months, though the chicken skin may lose some crispness after thawing.
Reheating
To reheat, gently warm the beans and pesto in a saucepan on low heat, stirring occasionally. For the chicken, crisp it up again under the broiler for a few minutes to refresh that irresistible skin before serving.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs work well too! Just reduce the cooking time by a few minutes since boneless meat tends to cook faster; keep an eye on the internal temperature for best results.
Is pistachio pesto suitable for someone with nut allergies?
Unfortunately, since pistachios are nuts, this pesto is not safe for those with nut allergies. You could try substituting with a seed-based pesto like sunflower seed or pumpkin seed if that fits your dietary needs.
Can I make the pistachio pesto ahead of time?
Definitely! Pistachio pesto can be prepared up to 5 days in advance and stored in an airtight container in the fridge. Just give it a quick stir before using to refresh the texture.
What if I don’t have cherry tomatoes?
If cherry tomatoes aren’t on hand, grape tomatoes or chopped Roma tomatoes can be great alternatives. They’ll provide the same burst of sweetness and balance to the dish.
Is this dish gluten-free?
Yes, the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe is naturally gluten-free, making it suitable for those avoiding gluten without any special modifications.
Final Thoughts
There is something incredibly satisfying about one-pan meals that deliver on flavor, texture, and ease all at once. This One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe ticks all those boxes, offering a vibrant Mediterranean-inspired meal that feels special but comes together effortlessly. Give it a try for your next dinner—you might just find your new favorite weeknight indulgence!
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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: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This delicious One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is a flavorful Mediterranean-inspired meal featuring crispy skin-on chicken thighs, tender cannellini beans, and a vibrant homemade pistachio pesto. Roasted together in one skillet, it combines savory spices, fresh herbs, and a hint of lemon for a perfectly balanced dish that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
Pistachio Pesto
- 1/4 cup pistachios, shelled
- 1/2 cup fresh basil leaves
- 1 garlic clove
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
Garnish (Optional)
- Extra basil leaves
- Chopped pistachios
Instructions
- Preheat and Season: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels, then season both sides generously with salt, black pepper, smoked paprika, and garlic powder for a flavorful crust.
- 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 sear for 5 to 6 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for another 2 to 3 minutes. Remove the chicken from the skillet and set aside.
- Prepare the Vegetables: In the same skillet, add the drained cannellini beans, halved cherry tomatoes, and sliced red onion. Pour in the chicken broth and lemon juice, stirring gently to combine all the ingredients.
- Roast the Chicken and Vegetables: Nestle the seared chicken thighs back on top of the vegetables, skin-side up. Transfer the 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).
- Make the Pistachio Pesto: While the chicken is roasting, combine pistachios, fresh basil leaves, garlic clove, Parmesan cheese, and olive oil in a food processor. Blend until smooth and creamy.
- Finish and Serve: Remove the skillet from the oven. Spoon the pistachio pesto evenly over the chicken and beans. Garnish with extra basil leaves and chopped pistachios if desired. Serve the dish hot for a comforting, complete meal.
Notes
- You can substitute bone-in chicken breasts or boneless thighs if preferred—adjust cooking time accordingly to ensure they are fully cooked.
- The pistachio pesto can be made ahead and stored in the refrigerator for up to 5 days, making meal prep easier.
- Serve with crusty bread or a crisp side salad to round out the meal.
