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
Scale
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.
