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
Scale
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.
