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
Scale
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.
