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
Scale
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.
