If you’re looking for a dinner that combines crispy, golden chicken with creamy beans and a vibrant, nutty twist, this One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe is an absolute gem. It’s a beautiful balance of textures and flavors, with tender chicken thighs that boast perfectly crisp skin resting on a bed of luscious cannellini beans, all brightened by a fresh basil and pistachio pesto. This dish delivers a Mediterranean flair with minimal fuss, making it a perfect weeknight indulgence or impressive weekend treat that you’ll return to time and time again.
Ingredients You’ll Need
The magic of this One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe truly lies in its simple but thoughtfully chosen ingredients. Each component plays a key role in building delicious layers of flavor, texture, and color that come together effortlessly. Let’s break down what you’ll need to create this vibrant feast.
- 4 bone-in, skin-on chicken thighs: The skin crisps up beautifully, locking in juicy, tender meat underneath.
- 1 tablespoon olive oil: Essential for searing the chicken to golden perfection and adding healthy richness.
- 1 teaspoon kosher salt: Enhances all the flavors and promotes crispy skin.
- ½ teaspoon black pepper: Adds just the right touch of warmth and depth.
- 2 garlic cloves (minced): Infuses the beans and shallots with aromatic flavor.
- 1 shallot (thinly sliced): Its subtle sweetness balances the savory elements and softens during cooking.
- 1 (15-ounce) can cannellini beans (drained and rinsed): Creamy beans that soak up the juices, making the dish hearty and comforting.
- ½ cup low-sodium chicken broth: Keeps the beans moist and adds savory depth without overpowering.
- 1 tablespoon lemon juice: Brings brightness and a subtle tang that wakes up the entire dish.
- ¼ teaspoon red pepper flakes (optional): For a gentle, warming kick; add according to your spice preference.
- ½ cup fresh basil leaves: Key to the pesto, offering herbal freshness and vibrant color.
- ¼ cup shelled pistachios: Provide nutty richness and texture to the pesto.
- 2 tablespoons grated Parmesan cheese: Adds savory umami and creaminess to the pesto.
- 2 tablespoons olive oil (for pesto): Brings everything together into a smooth, luscious sauce.
- Salt and pepper to taste: Final seasoning ensures every bite is perfectly balanced.
How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Step 1: Prep and Sear the Chicken
Start by preheating your oven to 425°F to ensure a hot finish for your chicken. Pat your chicken thighs dry with paper towels — this step is crucial for achieving that irresistible crispy skin. Season both sides evenly with kosher salt and black pepper. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down, allowing them to sear undisturbed for 6 to 7 minutes, until the skin turns a beautiful golden brown and crisps up perfectly. Flip the thighs and cook for an additional 2 to 3 minutes on the other side. Remove the chicken from the pan and set it aside; don’t worry, those golden bits left in the pan are the flavor goldmine.
Step 2: Sauté the Aromatics and Add Beans
In the same skillet, toss in the minced garlic and thinly sliced shallot. Sauté them for 1 to 2 minutes until fragrant and soft, soaking up all the delicious leftover chicken flavors. Then stir in the drained cannellini beans, low-sodium chicken broth, lemon juice, and optional red pepper flakes. This mixture not only complements the chicken but becomes a luscious bed that cooks with the poultry, soaking up those savory juices and bright citrus notes as it roasts.
Step 3: Roast Everything Together
Nestle the seared chicken thighs skin-side up right back into the skillet, positioning them atop the flavorful beans. Pop the entire pan into the preheated oven and roast for 20 to 25 minutes. During this time, the chicken finishes cooking through while the skin crisps even further, and the beans soften perfectly, infused with all the wonderful flavor from the chicken, garlic, and lemon.
Step 4: Blend the Pistachio Pesto
While the chicken roasts, it’s time to make the bright pistachio pesto that sets this dish apart. In a food processor, combine the fresh basil leaves, shelled pistachios, grated Parmesan cheese, and 2 tablespoons of olive oil. Blend these ingredients until smooth, creating a pesto that is creamy, nutty, and herbaceous. Taste it and season with salt and pepper as needed — this pesto will add a bright, fresh, and slightly crunchy contrast when spooned over your finished dish.
Step 5: Serve with Pesto Drizzled On
Once your chicken is perfectly cooked and the skin crackling crisp, remove the skillet from the oven and spoon generous dollops of that luscious pistachio pesto all over the chicken and beans. The combination is unforgettable: rich and crispy chicken, creamy beans soaked in fragrant broth, and the fresh punch of herbal, nutty pesto.
How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Garnishes
To elevate this dish further, sprinkle some extra chopped pistachios or fresh basil leaves on top before serving. A little lemon zest or a light drizzle of good-quality extra virgin olive oil also brings out the brightness and adds a delicate shine that makes the dish visually inviting and even more flavorful.
Side Dishes
This hearty, flavorful dish pairs beautifully with a handful of easy sides. For a rustic feel, serve with warm crusty bread to soak up the pesto and bean juices. Alternatively, a crisp green salad with a simple vinaigrette helps lighten the meal, balancing the richness of the chicken and pesto with refreshing crunch and acidity.
Creative Ways to Present
For entertaining or a special family dinner, try arranging the chicken thighs standing on top of the beans on a rustic platter, then drizzle the pesto generously over the whole ensemble. Accompany with lemon wedges for extra zing. You could also serve the chicken on individual plates with a spoonful of beans and pesto alongside, garnished with microgreens or edible flowers to impress your guests with a pop of color and texture.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The chicken skin may soften slightly, but reheating gently ensures you retain much of the original texture and flavor. The cannellini beans keep their creaminess well and the pesto adds a nice fresh lift even after chilling.
Freezing
You can freeze the chicken and beans without the pesto for up to 2 months. Wrap them tightly in freezer-safe containers or bags to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator for the best texture. The pesto is best made fresh, but it can be frozen as well; just thaw and stir before using.
Reheating
Reheat leftovers gently in a skillet over medium heat to help crisp up the chicken skin again while warming the beans evenly. Alternatively, use an oven set at 350°F for about 10–15 minutes. Add fresh pesto right before serving to revive that vibrant flavor and fresh color that makes this dish so special.
FAQs
Can I use chicken breasts instead of thighs in this recipe?
You can, but bone-in, skin-on thighs are preferred for their rich flavor and crispy skin. Chicken breasts might dry out during roasting, so if you do substitute, adjust cooking time accordingly and consider brining them to retain moisture.
What can I substitute for cannellini beans if I don’t have any?
Great alternatives include other white beans like navy or great northern beans. They’ll provide a similar creamy texture and mild flavor that complements the chicken and pesto well.
Is pistachio pesto very strong in flavor? Can I omit nuts for allergies?
The pistachios add a lovely nutty depth and texture, but if you have nut allergies, you can substitute with sunflower seeds or omit them altogether. The basil and Parmesan still make for a delicious and vibrant sauce.
Can I prepare the pesto ahead of time?
Absolutely! Pesto can be made a day ahead and stored in the refrigerator in an airtight container topped with a thin layer of olive oil to prevent browning. Just stir before using.
How spicy is this dish with the red pepper flakes?
The red pepper flakes add just a gentle warmth and subtle kick, but they’re completely optional. Feel free to adjust the amount based on your preferred spice level or omit entirely for a milder version.
Final Thoughts
This One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe is a deliciously approachable dish that celebrates fresh ingredients and vibrant flavors without complicated steps. Perfect for both weeknight dinners and special occasions, it delivers satisfying crispy skin, creamy beans, and bright pesto that will surely make it a favorite on your dinner rotation. Give it a try—you might just find your new go-to comfort meal with a Mediterranean twist!
Print
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 One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is a flavorful Mediterranean-inspired main course featuring golden, crispy chicken thighs roasted alongside tender cannellini beans. Enhanced with a vibrant homemade pistachio basil pesto, this easy, gluten-free dish combines savory, nutty, and slightly spicy notes for a balanced and satisfying meal that comes together quickly with minimal cleanup.
Ingredients
Chicken and Beans
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 1 shallot, thinly sliced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ½ cup low-sodium chicken broth
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes (optional)
Pistachio Pesto
- ½ cup fresh basil leaves
- ¼ cup shelled pistachios
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat and Season: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry using paper towels, then season both sides evenly with kosher salt and black pepper.
- Sear Chicken: Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and sear them for 6 to 7 minutes until the skin turns golden brown and crispy. Flip the chicken and cook the other side for an additional 2 to 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Add Beans: In the same skillet, add the minced garlic and sliced shallot, sautéing for 1 to 2 minutes until fragrant and softened. Stir in the cannellini beans, chicken broth, lemon juice, and red pepper flakes if using, mixing well to combine.
- Roast in Oven: Nestle the seared chicken thighs back into the skillet on top of the bean mixture, skin-side up. Transfer the skillet to the preheated oven and roast for 20 to 25 minutes until the chicken is cooked through and the skin remains crispy.
- Prepare Pistachio Pesto: While the chicken roasts, combine fresh basil leaves, shelled pistachios, grated Parmesan cheese, and 2 tablespoons of olive oil in a food processor. Blend until smooth. Taste and season with salt and pepper as needed.
- Serve: Once the chicken is cooked, remove the skillet from the oven. Spoon the prepared pistachio pesto over the chicken thighs and cannellini beans before serving to add a fresh, nutty flavor.
Notes
- Substitute pistachios in the pesto with walnuts or almonds if preferred.
- For extra richness, stir in a tablespoon of butter to the beans before serving.
- This dish pairs wonderfully with crusty bread or a light green salad for a complete meal.
