One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
If you’re dreaming of a no-fuss dinner that lures your senses straight to the sun-kissed Mediterranean, One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is about to become your new obsession. This dish is a love letter to crisp-skinned chicken, creamy white beans, and the fresh, nutty punch of homemade pistachio pesto, all made in a single pan. It’s as impressive for special guests as it is satisfying on a cozy weeknight, marrying colorful simplicity with rustic, craveable flavor in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe keeps things simple but refuses to compromise on flavor or flair. Every ingredient plays a starring role, whether it’s building the chicken’s irresistible crispness or bringing vibrancy to the pesto. Here’s what you’ll need:
- Chicken Thighs (bone-in, skin-on): Absolutely key for that glorious golden, crispy skin and juicy meat underneath.
- Olive Oil: Adds richness and helps everything brown beautifully — quality makes a difference here.
- Salt and Pepper: Don’t hold back; well-seasoned chicken is the backbone of bold, balanced flavor.
- Cannellini Beans: Creamy and mild, they soak up the pan’s savory juices and lend body to every bite.
- Red Onion: Sweetness and a pop of color, plus they gently caramelize for subtle depth.
- Garlic (for skillet and pesto): Fresh and punchy, it perfumes both the beans and the pesto with irresistible aroma.
- Dried Thyme: Just a sprinkle gives earthy, herbal notes that tie everything together.
- Fresh Basil Leaves: The heart and soul of the pesto, adding a burst of herby freshness.
- Shelled Pistachios: Nutty and vibrant, they make the pesto unique and extra rich — toast them for deeper flavor.
- Grated Parmesan Cheese: Lends savory depth and a salty, creamy finish to the pesto.
- Olive Oil (for pesto): A drizzle brings silkiness to the pesto; use extra-virgin if you have it.
- Lemon Juice: Brightens the pesto and balances the dish with a zippy freshness.
How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
Step 1: Preheat and Prep the Chicken
Start by preheating your oven to 425°F. This high heat is essential for that shatteringly crispy chicken skin! Take a quick moment to generously season the chicken thighs all over with salt and pepper — it’s a simple step, but it’s what guarantees intense flavor right down to the last bite.
Step 2: Brown the Chicken Thighs
Heat olive oil in a large, ovenproof skillet over medium-high heat. Once hot, lay the chicken thighs into the pan skin-side down. You’ll hear that sizzle, which is your cue that crispiness is on its way! Cook for 6 to 7 minutes until the skin is golden brown and deeply crisp, then flip and cook another 3 minutes. Move the chicken to a plate for now (the pan’s work isn’t done yet).
Step 3: Sauté Onions, Garlic, and Beans
In the same skillet (don’t clean it—you want those lovely pan drippings!), toss in the sliced red onion and minced garlic. Sauté for 2 minutes until softened and fragrant. Then, add the cannellini beans and dried thyme, stirring everything together so the beans pick up all those savory flavors.
Step 4: Nestle the Chicken and Roast
Nestle those crispy chicken thighs right back into the skillet, arranging them neatly on top of the beans and onions. Slip the whole pan into the oven and let it roast for 20 to 25 minutes. The chicken will finish cooking through and the beans will become meltingly tender, soaking up every bit of flavor.
Step 5: Make the Pistachio Pesto
While the chicken roasts, it’s pesto time! In a blender or food processor, combine the fresh basil, toasted pistachios, Parmesan, a clove of garlic, lemon juice, and olive oil. Blitz until smooth and vibrant green. Taste and adjust with salt, pepper, and maybe a touch more lemon juice if you like it bright.
Step 6: Serve with Pistachio Pesto
When the chicken thighs emerge perfectly browned and everything smells incredible, spoon the beans onto plates, set the chicken on top, and finish with a flourish of that vivid pistachio pesto. Get ready for everyone to fall in love with One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto!
How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
Garnishes
Add an extra handful of fresh basil leaves, a scattering of toasted pistachios, or a final dusting of grated Parmesan right before serving. A squeeze of lemon over the top wakes up every flavor and adds a little sparkle. These thoughtful finishes make the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto look and taste extra special.
Side Dishes
You can keep things simple with slices of warm, crusty bread for mopping up those savory juices and extra pesto. Or, serve alongside a lightly dressed arugula salad or simple roasted veggies for a burst of color. The hearty beans mean this dish stands happily on its own, too!
Creative Ways to Present
Try plating each chicken thigh atop a bed of beans, drizzling pesto in zig-zags or little pools, and adding a sprinkle of whole toasted pistachios for crunch. For a rustic look, serve straight from the skillet at the table—family-style always wins hearts. Or, portion into individual shallow bowls for a bistro-chic experience that puts the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto squarely in the spotlight.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover chicken, beans, and pesto separately in airtight containers. The beans and chicken will stay moist and flavorful for up to three days in the refrigerator, while the pesto can last up to a week.
Freezing
You can freeze the cooked chicken thighs and beans together for up to three months. However, for best flavor and texture, store the pistachio pesto in a separate, tightly sealed container and freeze for up to a month. Thaw overnight in the fridge before using.
Reheating
Reheat the chicken and beans gently in an ovenproof dish at 325°F until warmed through—this helps maintain the chicken’s crispy skin. The pesto should be brought to room temperature or briefly stirred before using to regain its creamy texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just keep in mind that chicken breasts can be a bit leaner and may cook faster. To keep them juicy and prevent drying out, start checking for doneness a few minutes earlier and try not to overcook—bone-in, skin-on is still best for flavor and crispiness.
Do I have to use cannellini beans, or will other beans work?
While cannellini beans are wonderfully creamy, you can swap in great northern beans or even chickpeas in a pinch. The key is to use a bean that holds its shape and soaks up all that savory chicken flavor without getting mushy.
Can the pistachio pesto be made nut-free?
Definitely! Sunflower seeds are a great substitute for pistachios and will give the pesto a similar texture and taste. You can also try pumpkin seeds for a slightly earthier flavor.
What can I do if I don’t have a large ovenproof skillet?
No worries! Sear the chicken and sauté the beans and onions in any skillet, then transfer everything to a baking dish before the final oven roast. You’ll still end up with that delicious One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto magic.
Is this dish gluten-free?
Yes, the entire dish is naturally gluten-free! Just double-check your Parmesan and any add-ins to be sure they don’t contain gluten, and you’re good to go.
Final Thoughts
There’s no easier way to bring a feast of color, flavor, and comfort to your table than with One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto. I can’t wait for you to try it and make it your own! Gather your loved ones, pass that skillet around, and let each bite remind you just how joyful home cooking can be.
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One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and easy-to-make one-pan dish featuring crispy chicken thighs nestled on a bed of cannellini beans and topped with a vibrant pistachio pesto. This Mediterranean-inspired recipe is perfect for a satisfying dinner.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Beans:
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
For the Pistachio Pesto:
- 1 cup fresh basil leaves
- ½ cup shelled pistachios
- ¼ cup grated Parmesan cheese
- 1 clove garlic (for pesto)
- ¼ cup olive oil (for pesto)
- Juice of ½ lemon
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Sear the chicken: Season chicken thighs with salt and pepper. In a large ovenproof skillet, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down until golden and crispy. Flip and cook for a few more minutes. Set aside.
- Prepare the beans: In the same skillet, sauté red onion and garlic until softened. Add cannellini beans and thyme, stir to combine. Place the chicken thighs back into the skillet on top of the beans.
- Roast in the oven: Transfer the skillet to the oven and roast for 20–25 minutes until the chicken is cooked through and beans are tender.
- Make the pistachio pesto: Blend basil, pistachios, Parmesan, garlic, lemon juice, and olive oil until smooth.
- Serve: Drizzle the pistachio pesto over the chicken and beans before serving.
Notes
- For a nuttier flavor, consider toasting the pistachios before blending.
- This dish pairs well with crusty bread or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with beans and pesto
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 110mg
