One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
If you love a meal that feels fancy yet fuss-free, One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is about to become your new go-to. Imagine juicy, golden chicken thighs with irresistibly crisp skin nestled atop velvety white beans, all brought to life with a vibrant, nutty pistachio pesto that you’ll want to put on everything. This Mediterranean-inspired recipe comes together beautifully in a single skillet, making weeknight dinners both thrilling and easy on the cleanup. Whether you’re serving family, friends, or treating yourself, this dish delivers comfort, freshness, and big flavor with every bite.
Ingredients You’ll Need
The beauty of One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is in the simple, quality ingredients—each one playing a key role in developing the dish’s memorable taste, texture, and pop of color. Let’s break down what you need and why it matters.
- Chicken Thighs (4 bone-in, skin-on): The bone and skin keep the chicken moist and the skin crisps up perfectly for that satisfying crunch.
- Salt (1 teaspoon): Essential for seasoning every layer, making each ingredient sing.
- Black Pepper (½ teaspoon): Adds just the right amount of gentle heat and aroma.
- Olive Oil (1 tablespoon): The base for searing the chicken, adding flavor and helping achieve a perfect golden crust.
- Onion, finely chopped (1 small): Gives sweetness and depth to the bean mixture.
- Garlic, minced (2 cloves): Infuses the beans and pesto with wonderful, aromatic flavor.
- Cannellini Beans (1 can, 15 ounces, drained and rinsed): Creamy and mild, they make the ideal bed for the chicken and soak up all the juices.
- Chicken Broth (½ cup): Adds savoriness and helps marry the beans and vegetables together.
- Lemon Juice (1 tablespoon): A splash of brightness that wakes up the dish and balances richness.
- Fresh Parsley, chopped (¼ cup): Brings color and fresh flavor to the beans and as a finishing touch.
- Lemon Wedges (for serving): For squeezing over just before eating; this lifts every bite.
- Pistachios, shelled & unsalted (½ cup): The star of the pesto, adding a unique buttery crunch and gorgeous green hue.
- Fresh Basil Leaves (1 cup): The classic pesto herb, gives the sauce its fresh, peppery flavor and vibrant color.
- Fresh Parsley Leaves (½ cup): Brightens the pesto and ties it in with the beans.
- Garlic (2 cloves, for pesto): Adds a little punch to the pesto.
- Parmesan Cheese, grated (¼ cup): Brings salty richness to the pesto (or swap for nutritional yeast to keep it dairy-free).
- Olive Oil (⅓ cup, for pesto): Ensures a luscious pesto texture and rounds out the nuttiness.
- Salt (½ teaspoon, for pesto): Balances the pesto and enhances the nuts and herbs.
- Black Pepper (¼ teaspoon, for pesto): Adds dimension and just a bit of warmth.
- Lemon Juice (juice of ½ lemon, for pesto): Zestiness to brighten and tie together every element of the dish.
How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
Step 1: Prep and Season the Chicken
Start by preheating your oven to 400°F (200°C). Pat the chicken thighs dry—this little move is the secret behind the crispiest skin. Sprinkle them evenly with salt and black pepper. This way, every bite gets that perfect, savory balance.
Step 2: Sear the Chicken
Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, carefully lay the chicken thighs in, skin-side down. Let them cook undisturbed for about 5 to 6 minutes—this patience pays off with golden, crunchy skin. Flip the thighs over once they’re perfectly crisp.
Step 3: Roast to Juicy Perfection
Once you’ve got that glorious sear, transfer the whole skillet to your oven. Roast for 15 to 20 minutes, until the chicken is cooked through and reaches 165°F (74°C). Move the chicken to a plate and tent with foil to keep warm, letting the juices redistribute.
Step 4: Sauté the Onion and Garlic
Back on the stovetop, keep the lovely pan drippings and sauté your finely chopped onion over medium heat for about 3 minutes, stirring often so it softens but doesn’t brown. Add the garlic and cook for just 1 minute, inhaling that irresistible aroma.
Step 5: Simmer the Beans
Stir in your drained cannellini beans and chicken broth. Let everything bubble gently for 3 to 4 minutes, so the beans absorb all those savory pan juices. Finish with a hit of lemon juice and a sprinkle of chopped fresh parsley to add brightness and color.
Step 6: Blend the Pistachio Pesto
While the beans are warming, make your pistachio pesto. In a food processor, combine pistachios, basil, parsley, garlic, Parmesan, olive oil, salt, pepper, and lemon juice. Pulse until you get a smooth, spoonable pesto—add a splash more olive oil if you like it a little looser.
Step 7: Bring It All Together
To serve, spoon the warm, herby beans onto plates and nestle a crispy chicken thigh on each pile. Dollop generously with your homemade pistachio pesto and finish with lemon wedges for squeezing. Now step back and take in your colorful, flavor-packed One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto masterpiece!
How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
Garnishes
A generous shower of fresh parsley across the top really makes the dish pop, both visually and in flavor. Serve each plate with lemon wedges— a quick squeeze brightens the entire One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto. If you love a little extra crunch, a handful of chopped pistachios on top is a delightful touch.
Side Dishes
This dish is hearty enough to stand on its own, but I love pairing it with a simple green salad tossed in a light vinaigrette, or some roasted seasonal vegetables. Crusty bread isn’t strictly necessary thanks to those creamy beans, but it does a wonderful job at mopping up any extra pistachio pesto.
Creative Ways to Present
Turn this One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto into a family-style feast by serving it straight from the skillet at the table—the colors and aromas always spark excitement. For a more elegant presentation, plate individually with a swoosh of pesto under the beans and chicken, and garnish with microgreens for a restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the chicken, beans, and pesto separately in airtight containers in the fridge. This keeps the skin nicely crisp and the pesto vibrant. The One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto keeps well for up to 3 days.
Freezing
While the beans and chicken freeze well for up to one month, it’s best to make the pistachio pesto fresh or up to a few days ahead and keep it refrigerated instead. The texture of the pesto can change after freezing, so store just what you’ll use soon.
Reheating
Reheat chicken and beans in a 350°F (175°C) oven, uncovered, so the skin gets crispy again—about 10–15 minutes should do the trick. Pistachio pesto is best served at room temperature or with just the lightest warming to retain its fresh flavor. Once reheated, assemble as you would for a fresh serving of One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto.
FAQs
Can I use boneless chicken thighs or chicken breasts instead?
Absolutely! Boneless chicken thighs work well—reduce the roasting time by about 5 minutes to avoid overcooking. If you prefer chicken breasts, keep an eye out so they don’t dry out, and sear them just until golden before finishing in the oven.
Is there a substitute for cannellini beans?
You can easily swap the cannellini beans for great northern beans or even butter beans. Chickpeas will also work if you want a little more texture, but cannellini beans really make the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto so creamy and comforting.
Can I make the pistachio pesto ahead of time?
Yes! Pistachio pesto not only stores well in the fridge for up to 5 days but also lets all those flavors meld and deepen. Just give it a stir (or add a little olive oil if it looks thick) before serving.
How can I make this dairy-free?
Simply omit the Parmesan cheese in the pesto or swap it for a couple of tablespoons of nutritional yeast. You’ll still get all the nutty, herby magic of the dressing, perfect for keeping the dish both dairy-free and delicious.
What if I don’t have a food processor for the pesto?
A blender works great, or you can chop everything finely by hand and stir with the olive oil for a rustic version that’s every bit as flavorful. You might love the extra bits of pistachio crunch!
Final Thoughts
I hope you’ll treat yourself to the joy of cooking (and eating!) One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto soon. It just might become one of your most-requested weeknight dinners—thanks to its beautiful balance of flavors, textures, and that magical quick cleanup. Happy cooking!
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One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto recipe is a delicious and satisfying meal that combines crispy chicken thighs with creamy beans and a flavorful pistachio pesto. Perfect for a weeknight dinner or a special occasion, this Mediterranean-inspired dish is sure to impress.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- ½ cup chicken broth
- 1 tablespoon lemon juice
- ¼ cup chopped fresh parsley
- lemon wedges for serving
For the Pistachio Pesto:
- ½ cup shelled unsalted pistachios
- 1 cup fresh basil leaves
- ½ cup fresh parsley leaves
- 2 cloves garlic
- ¼ cup grated Parmesan cheese
- ⅓ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- juice of ½ lemon
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the chicken: Pat chicken thighs dry and season with salt and pepper. Sear in a skillet until golden and crisp. Roast in the oven until fully cooked.
- Cook the beans: In the same skillet, sauté onion and garlic, then add cannellini beans and broth. Simmer until warmed through. Stir in lemon juice and parsley.
- Make the pesto: Blend pistachios, basil, parsley, garlic, Parmesan, olive oil, salt, pepper, and lemon juice in a food processor until smooth.
- Serve: Place chicken over the beans, top with pistachio pesto, and serve with lemon wedges.
Notes
- You can make the pesto in advance and store it in the refrigerator for up to 5 days.
- For a dairy-free version, omit the Parmesan or use nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan, Searing, Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 chicken thigh with beans and pesto
- Calories: 520
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 140 mg
