If you love meals that come together quickly but deliver big on flavor and texture, you are going to adore this One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe. Juicy, golden chicken thighs get perfectly crisped in a single skillet, nestled atop creamy cannellini beans and sweet bursts of cherry tomatoes. Finished with a vibrant, nutty pistachio pesto that adds a fresh herbaceous pop, this dish is a beautiful balance of rustic comfort and bright Mediterranean flair. It’s the kind of recipe that feels fancy yet totally approachable, perfect for a weeknight dinner or a relaxed weekend gathering with friends.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays an essential role in building layers of flavor, texture, and color that make this dish irresistible. From the crispy chicken skin to the creamy beans and the fresh, nutty pesto, every element shines.
- 4 bone-in, skin-on chicken thighs: The star of the dish, their skin crisps up beautifully and the meat stays juicy.
- 1 tablespoon olive oil: Adds richness and helps achieve that coveted golden crust on the chicken.
- 1 teaspoon salt: Essential for seasoning and enhancing all the flavors.
- 1/2 teaspoon black pepper: Provides a gentle heat and peppery aroma.
- 1/2 teaspoon smoked paprika: Adds a smoky depth that complements the chicken perfectly.
- 1 can (15 ounces) cannellini beans, drained and rinsed: These creamy beans bring texture and soak up the savory juices beautifully.
- 2 cloves garlic, minced: Builds an aromatic base that elevates the entire dish.
- 1/2 cup cherry tomatoes, halved: Burst of sweetness and vibrant color that lightens the dish.
- 1/4 cup chicken broth: Adds moisture and helps deglaze the pan, capturing all the crispy bits for flavor.
- 2 tablespoons lemon juice: Brightens the flavors with its fresh acidity.
- 1/4 cup shelled pistachios: The star of the pesto, bringing crunch and richness.
- 1/4 cup fresh basil leaves: Adds an herbaceous freshness to the pesto.
- 1/4 cup grated Parmesan cheese: Provides salty umami that rounds out the pesto beautifully.
- 1/4 cup olive oil: Smooths and binds the pesto to a silken texture.
- 1 clove garlic: For the pesto, giving it a subtle garlicky kick.
- Pinch of salt for pesto: Balances and intensifies the flavors of the pesto.
How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Step 1: Prep and Season the Chicken
Start by preheating your oven to 425°F, which is perfect for getting the chicken skin blisteringly crisp. Pat the chicken thighs dry with paper towels—this little step sets you up for that incredible crunch—and then season them evenly with salt, black pepper, and smoked paprika. These simple spices create a fragrant, smoky crust that hugs every bite.
Step 2: Sear the Chicken
Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and let it cook for 4 to 5 minutes without moving it to allow a rich golden crust to form. Then flip the thighs over and cook for another 2 minutes. This technique locks in the juices and creates that crave-worthy texture everyone loves. Remove the chicken from the pan and set it aside for the next stage.
Step 3: Cook the Beans and Tomatoes
Using the same skillet, toss in the minced garlic and sauté for about 30 seconds until its wonderful aroma fills your kitchen. Next, add the cannellini beans, halved cherry tomatoes, and chicken broth. Stir gently, scraping up any brown pieces stuck to the bottom—the flavor gold of this dish! This mixture creates a savory, slightly saucy bed that perfectly complements the roasted chicken.
Step 4: Bake It All Together
Return the chicken thighs to the skillet, nestling them atop the beans and tomatoes. Transfer the skillet to your preheated oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F. This oven finish ensures the chicken cooks through while the beans soak up all those delicious pan flavors.
Step 5: Make the Pistachio Pesto
While the chicken bakes, blend together the pistachios, fresh basil leaves, grated Parmesan cheese, garlic, olive oil, and a pinch of salt until you have a smooth, creamy pesto. This vibrant green sauce is the perfect burst of freshness and nutty richness to spoon over your finished dish.
Step 6: Bring It All Together
Once the chicken is perfectly cooked and the beans are tender, pull the skillet from the oven and drizzle the luscious pistachio pesto over the entire dish. For an extra crispy finish, you can broil the chicken for an additional 2 to 3 minutes just before serving. This final touch elevates the texture and flavor beautifully.
How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Garnishes
Adding a simple garnish can turn this homey dish into a stunning plate. Fresh basil leaves scattered on top bring a bright pop of green, while a light sprinkle of grated Parmesan enhances the cheesy notes in the pesto. A few lemon wedges on the side invite those who love a citrusy kick to brighten each bite even more.
Side Dishes
This meal is wonderfully complete on its own, but it pairs beautifully with crusty artisan bread or lightly roasted seasonal vegetables. The bread is perfect for mopping up the flavorful pan juices and pesto, while roasted veggies add something extra fresh and textured to the table. Think roasted asparagus, sautéed green beans, or a simple mixed greens salad with a lemon vinaigrette.
Creative Ways to Present
For a charming presentation, serve the chicken thighs on a rustic wooden platter nestled in the bed of beans and tomatoes, pesto drizzled artistically over the top. Or plate individually by spooning the beans onto warmed plates, topping each with a crispy chicken thigh and a generous drizzle of pistachio pesto. Adding edible flowers or microgreens can also fancy it up for a dinner party without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftovers can be cooled to room temperature and stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it a great option for next-day lunches or quick dinners. Just remember the pesto tastes freshest when added just before serving.
Freezing
You can freeze the chicken and beans mixture (without pesto) in a freezer-safe container for up to one month. To enjoy later, thaw overnight in the refrigerator, then reheat thoroughly before adding freshly made or defrosted pesto. This makes it a convenient option for meal prep or unexpected busy days.
Reheating
Reheat leftovers gently on the stovetop over medium heat or in the oven at 350°F until warmed through to preserve the chicken’s texture. Avoid microwaving if possible, as it can make the chicken skin soggy. Spoon on fresh pistachio pesto after reheating to revive the bright flavors and freshness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just keep in mind chicken breasts cook a bit faster and are leaner, so watch them closely to avoid drying out. Bone-in, skin-on breasts will give you the best flavor and crispiness similar to thighs.
Is pistachio pesto difficult to make?
Not at all! It comes together quickly in a food processor or blender by combining pistachios, basil, Parmesan, garlic, olive oil, and salt. It’s creamy, nutty, and fresh, making it an exciting twist on traditional pesto.
Can I make this recipe vegetarian?
If you swap the chicken for hearty roasted vegetables like cauliflower or portobello mushrooms, and use vegetable broth instead of chicken broth, you can enjoy a vegetarian version. Consider topping with more pesto for a flavorful protein substitute.
What’s the best way to get extra crispy skin?
Patting the chicken very dry before seasoning and cooking on medium-high heat without moving it helps. Finishing with a quick broil at the end of baking seals the deal for a perfectly crisp, golden skin.
Can I prepare the pesto ahead of time?
Yes, you can make the pistachio pesto up to 3 days ahead and store it in an airtight container in the refrigerator. Just bring it to room temperature and give it a stir before drizzling over your chicken and beans.
Final Thoughts
This One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe is a shining example of how a few simple ingredients and one skillet can create a meal full of vibrant flavors, varied textures, and stunning colors. It’s perfect for anyone who wants a fuss-free yet impressive dish that satisfies deeply and delights the senses. I can’t recommend enough giving it a try – it might just become your new favorite weeknight go-to!
Print
One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Oven
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is a flavorful Mediterranean-inspired dish featuring crispy oven-baked chicken thighs paired with creamy cannellini beans and vibrantly fresh pistachio pesto. This easy, wholesome meal combines savory spices, garlic, and fresh herbs for a satisfying dinner prepared entirely in one skillet.
Ingredients
For the Chicken and Beans
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
For the Pistachio Pesto
- 1/4 cup shelled pistachios
- 1/4 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 clove garlic
- Pinch of salt
Instructions
- Preheat and Season: Preheat the oven to 425°F. Pat the chicken thighs dry with paper towels, then season all over with salt, black pepper, and smoked paprika for a flavorful crust.
- Sear the Chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4 to 5 minutes until the skin is golden brown and crispy. Flip the chicken and cook an additional 2 minutes, then remove from the skillet and set aside.
- Sauté Aromatics and Beans: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the cannellini beans, cherry tomatoes, chicken broth, and lemon juice, scraping up any browned bits from the bottom for extra flavor.
- Combine and Bake: Return the chicken thighs to the skillet, placing them skin-side up on top of the bean mixture. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and is cooked through.
- Prepare the Pistachio Pesto: While the chicken bakes, combine pistachios, basil leaves, Parmesan cheese, garlic, olive oil, and a pinch of salt in a food processor or blender. Blend until smooth and creamy.
- Serve: Remove the skillet from the oven and drizzle the pistachio pesto over the chicken and beans before serving. For extra crispy skin, broil the chicken for 2 to 3 minutes at the end of baking if desired.
Notes
- For an extra crispy skin, broil the chicken for 2 to 3 minutes after baking.
- The pistachio pesto can be made ahead of time and stored in the refrigerator for up to 3 days.
- Pair this dish with crusty bread or roasted vegetables for a complete meal.
