If you love meals that bring both comforting flavors and effortless clean-up, this One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe is going to become your new go-to. With golden, crispy-skinned chicken thighs nestled among creamy cannellini beans and topped with a vibrant, nutty pistachio pesto, this dish marries texture and flavor beautifully. Each bite is a melody of Mediterranean charm, brightened with lemon and enriched by the toasted pistachios, making it not only satisfying but also surprisingly fresh and light. It’s a perfect recipe to enjoy any night of the week when you want something impressive yet totally doable.
Ingredients You’ll Need
Simple ingredients that pack in layers of flavor are the secret to this dish’s success. Each component plays its part, from the crispy skin to the smooth beans and the bright, herby pesto, creating a colorful and balanced plate.
- Bone-in, skin-on chicken thighs: The stars of the dish, they crisp up beautifully while staying juicy inside.
- Olive oil: Essential for that perfect sear and a touch of Mediterranean richness.
- Salt and black pepper: Classic seasonings that bring out the natural flavors.
- Smoked paprika: Adds a subtle smoky warmth that complements the crispy chicken skin.
- Garlic powder: Boosts the savory flavor profile without overpowering the dish.
- Cannellini beans: Creamy and mild, they soak up the pan juices perfectly.
- Low-sodium chicken broth: Keeps the beans moist and adds depth without excess salt.
- Lemon juice: A bright note that lifts the entire dish with freshness.
- Shelled pistachios: Ground into a pesto to provide a unique nutty texture and flavor.
- Fresh basil leaves: Infuse the pesto with lively herbal brightness.
- Grated Parmesan cheese: Adds savory umami richness to the pesto blend.
- Garlic clove: For a punch of aromatic depth in the pesto.
- Olive oil (for pesto): Blends everything smoothly and ties the pesto together.
- Salt (for pesto): To balance and enhance the pesto’s vibrant flavors.
How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your oven to 400°F (200°C). Take those chicken thighs and pat them dry — this is key to getting that irresistible crispy skin. Season generously with salt, pepper, smoked paprika, and garlic powder, ensuring every piece is thoroughly coated. Trust me, this seasoning mix is what builds the foundation for that perfect golden crust.
Step 2: Sear the Chicken
Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering. Carefully place the chicken thighs skin-side down in the pan. Let them sear quietly for 5 to 7 minutes until the skin is deeply golden and crispy — resist the urge to move them too much, patience pays off here! Flip the thighs over and cook for an additional 2 minutes to get some color on the other side, then remove the chicken and set it aside.
Step 3: Cook the Cannellini Beans
Use the same skillet — don’t clean it! Add the drained and rinsed cannellini beans along with chicken broth. As you stir, scrape up all those lovely browned bits from the bottom of the pan, packing so much flavor. Pour in the lemon juice, giving the beans a zesty brightness that cuts through the richness. Stir well to combine everything.
Step 4: Roast the Chicken and Beans
Nestle the seared chicken thighs back on top of the beans, placing them skin-side up so they stay crispy while roasting. Transfer your skillet to the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F. This step finishes cooking the chicken through and lets the beans soak up all those sumptuous flavors.
Step 5: Whip Up the Pistachio Pesto
While the chicken bakes, it’s time to blend your pistachio pesto. In a food processor, pulse together shelled pistachios, fresh basil leaves, Parmesan cheese, garlic clove, and olive oil until smooth. Taste and adjust the seasoning with salt to your liking. This pesto is a luscious, aromatic topping that will transform your skillet into something spectacular.
Step 6: Serve with Pesto
Once the chicken is perfectly cooked, remove the skillet from the oven and give the chicken a few minutes to rest—this keeps it juicy. Spoon generous dollops of the pistachio pesto over the top of the chicken and beans. The nutty, fresh sauce paired with that crisp, savory chicken is downright addictive.
How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Garnishes
Fresh herbs like a sprinkle of chopped basil or parsley add a pop of color and fresh flavor that complements the pesto. A few lemon zest curls can enhance the brightness, making the dish even more inviting visually and on the palate.
Side Dishes
Because this recipe is hearty and complete in one pan, serving it alongside a crisp green salad or some crusty artisan bread is perfect. The bread is especially great for mopping up any leftover pesto and pan juices, ensuring nothing goes to waste.
Creative Ways to Present
Try plating the chicken thighs on a rustic wooden board with beans spread underneath, then drizzle the pistachio pesto over everything as a finishing touch. For a family-style meal, keep it straight from the skillet and let everyone dig in. This casual presentation enhances the warm, inviting vibe of the dish.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and beans in an airtight container in the refrigerator for up to 3 days. Keep the pistachio pesto separate to preserve its fresh flavor and texture — adding pesto before serving keeps everything vibrant.
Freezing
You can freeze the cooked chicken and beans (without pesto) for up to 2 months. Place them in a freezer-safe container or bag, leaving some space for expansion. For best results, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat or in a 350°F oven until warmed through. Add fresh pistachio pesto at serving time to revitalize the dish’s bright flavors and aromas.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, bone-in, skin-on thighs deliver better moisture and that signature crispiness. Breasts tend to dry out more easily, but if using them, watch cooking times closely.
What can I substitute for pistachios in the pesto?
Walnuts or pine nuts work beautifully in place of pistachios and will still give you a deliciously nutty pesto with a slightly different but equally satisfying texture.
Is this recipe gluten-free?
Yes! This dish is naturally gluten-free, making it a fantastic option for those avoiding gluten without sacrificing flavor or satisfaction.
Can I make the pesto ahead of time?
Absolutely. Pistachio pesto keeps well in the fridge for up to 3 days when stored in an airtight container. For longer storage, freeze it in small portions.
What if I don’t have an ovenproof skillet?
No worries! You can sear the chicken in a regular skillet, then transfer the beans and chicken to a baking dish before going into the oven. Just be sure to scrape up those browned bits and transfer all the tasty juices.
Final Thoughts
I truly encourage you to give this One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe a try—it’s a joyful harmony of textures and flavors that makes dinner special without requiring a lot of fuss. Whether it’s a cozy weeknight or a laid-back weekend meal, this dish brings warmth and vibrancy to your table while keeping things simple and satisfying. Once you try it, I bet it’ll become one of your cherished favorites too.
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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: Stovetop, Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This one-pan crispy chicken with cannellini beans and pistachio pesto is a flavorful Mediterranean-inspired main course. Tender bone-in, skin-on chicken thighs are seasoned and seared to golden perfection, then roasted alongside creamy cannellini beans infused with lemon and chicken broth. Topped with a fresh, vibrant pistachio pesto, this dish combines crisp textures, savory flavors, and wholesome ingredients for an impressive yet easy weeknight dinner.
Ingredients
Chicken and Beans
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup low-sodium chicken broth
- 1 tablespoon lemon juice
Pistachio Pesto
- 1/2 cup shelled pistachios
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 clove garlic
- 1/4 cup olive oil
- Salt to taste
Instructions
- Preheat and Season Chicken: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry thoroughly with paper towels to ensure crisp skin. Season both sides with salt, black pepper, smoked paprika, and garlic powder, evenly coating them for rich flavor.
- Sear Chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5 to 7 minutes, until the skin turns golden and crispy. Flip and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside to keep warm.
- Prepare Beans and Broth: In the same skillet, add the drained cannellini beans and low-sodium chicken broth. Scrape the browned bits off the bottom with a wooden spoon to incorporate all the flavor. Stir in lemon juice to brighten the dish.
- Roast Chicken: Nestle the chicken thighs skin-side up back into the skillet atop the beans. 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, ensuring it’s fully cooked and juicy.
- Make Pistachio Pesto: While the chicken roasts, prepare the pesto. In a food processor, combine shelled pistachios, fresh basil, grated Parmesan, garlic clove, and olive oil. Pulse until smooth and creamy. Season with salt to taste, adjusting for balance.
- Serve: Once the chicken is done cooking, remove the skillet from the oven and let the chicken rest for 5 minutes to retain its juices. Spoon the pistachio pesto generously over the chicken and beans before serving.
Notes
- You can substitute pine nuts or walnuts for the pistachios if preferred or unavailable.
- Store-bought or homemade pesto can be used to save time without compromising flavor.
- Serve this dish with crusty bread or a fresh side salad to complete the meal.
