If you’re craving a dinner that feels like a warm hug on a plate, you simply must try the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe. This delightful dish perfectly balances golden, crispy chicken thighs with tender, creamy cannellini beans, all brought together by a vibrant, nutty pistachio pesto. It’s a feast of textures and Mediterranean-inspired flavors that’s both comforting and fancy enough to feel special. Best of all, it’s all made in one skillet, which means less cleanup and more time to savor each delicious bite!
Ingredients You’ll Need
This recipe shines because of its simplicity and thoughtfully chosen ingredients. Each one plays a crucial role: from the crispy chicken skin bringing texture, to the creamy beans adding warmth, and the pistachio pesto infusing fresh, herby brightness and nutty depth.
- 4 bone-in skin-on chicken thighs: Perfect for crispy, juicy chicken packed with flavor.
- 2 tablespoons olive oil (divided): Helps achieve that irresistible golden crust and sautés the beans.
- 1 teaspoon salt: Essential for seasoning and enhancing every flavor.
- 1/2 teaspoon black pepper: Adds just the right amount of heat and earthiness.
- 1/2 teaspoon smoked paprika: Brings a subtle smoky warmth that complements the beans and chicken.
- 1 can (15 ounces) cannellini beans, drained and rinsed: Creamy, mild beans that soak up tasty juices perfectly.
- 3 cloves garlic, minced: Offers savory punch and aroma.
- 1/2 teaspoon dried oregano: Adds classic Mediterranean herb flavor.
- 1/4 teaspoon red pepper flakes (optional): For a gentle kick if you like a little heat.
- 1/3 cup shelled unsalted pistachios: The star of the pesto, providing texture and rich nuttiness.
- 1 cup fresh basil leaves: Brings bright, herbal freshness to the pesto.
- 1/4 cup grated Parmesan cheese: Adds a salty, umami boost to the pesto.
- 1 small garlic clove (for pesto): Gives the pesto a flavorful kick.
- 1/3 cup extra virgin olive oil (for pesto): Creates the perfect silky texture and depth.
- 1 tablespoon fresh lemon juice: Adds brightness and balances richness in the pesto.
How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Step 1: Season and Sear the Chicken
Begin by preheating your oven to 425°F. Pat the chicken thighs dry — this simple step ensures maximum crispiness — then sprinkle both sides generously with salt, black pepper, and smoked paprika. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear them for 5 to 7 minutes until the skin turns a deep golden brown and gets irresistibly crispy. Flip and cook the other side for 2 minutes, then remove the chicken and set it aside temporarily.
Step 2: Sauté Cannellini Beans and Aromatics
Lower the heat to medium and add the remaining olive oil to the pan. Toss in the rinsed cannellini beans, minced garlic, dried oregano, and if you like a bit of heat, the red pepper flakes. Stir everything carefully, letting those wonderful aromas fill your kitchen as the beans warm and absorb the flavors, about 2 to 3 minutes.
Step 3: Assemble and Roast
Nestle the golden chicken thighs right on top of the fragrant cannellini beans in your skillet. This layering allows all the juices and flavors to mingle during roasting. Slide the skillet into your preheated oven and roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the beans are bubbling happily around it. This finish in the oven makes the chicken juicy while keeping the skin perfectly crisp.
Step 4: Prepare the Pistachio Pesto
While the chicken roasts, whip up the vibrant pistachio pesto. In a food processor, combine the pistachios, fresh basil leaves, Parmesan, garlic clove, extra virgin olive oil, and lemon juice. Pulse everything until smooth but still a bit textured — you want that lovely pistachio crunch to shine through. This pesto bursts with freshness and nutty richness, making it the perfect finishing touch.
Step 5: Finish and Serve
Once the chicken and beans are out of the oven, spoon the luscious pistachio pesto generously over everything. This final step adds a splash of color and a flavor pop that will have everyone reaching for seconds. Serve hot and enjoy every comforting, crispy, and vibrant bite.
How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Garnishes
To elevate your presentation, sprinkle some extra chopped fresh basil or a handful of crushed, toasted pistachios on top for added texture and an inviting aroma. A few thin lemon slices or a light drizzle of good olive oil also brighten the overall dish, bringing extra layers of flavor.
Side Dishes
This dish is wonderfully hearty on its own, but pairing it with a crisp green salad or some roasted seasonal vegetables will round out the meal nicely. Light couscous or lemon-infused quinoa also work beautifully, soaking up any leftover pesto and pan juices.
Creative Ways to Present
For a fun twist, serve the chicken and beans over a bed of creamy polenta or mashed potatoes to soak up those irresistible flavors. You can also use the pesto as a dip on the side, letting everyone customize their bites. Plating on rustic wooden boards or colorful ceramic dishes makes the meal feel all the more special and inviting.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the chicken and beans in an airtight container in the refrigerator for up to 3 days. Keep the pistachio pesto separate in a small jar to preserve its freshness and vibrant color.
Freezing
This recipe freezes well! Freeze the cooked chicken and beans in a sealed container or freezer bag for up to 2 months. The pesto is best made fresh but can also be frozen in ice cube trays for convenient portioning, then thawed as needed.
Reheating
For best results, gently reheat leftovers in a skillet over medium heat to bring the chicken skin back to crispy perfection and warm the beans evenly. You can add a touch of olive oil to refresh the texture. Warm the pesto separately, giving it a quick stir before drizzling.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless skinless chicken thighs will work just fine and cook a bit faster — reduce the oven roasting time by about 5 minutes to avoid drying them out.
Is pistachio pesto hard to make?
Not at all! It’s incredibly simple, using a handful of ingredients blended together quickly. Plus, it adds a deliciously unique flavor that really elevates this dish.
Can I substitute the cannellini beans with another type of bean?
You sure can. Great alternatives include navy beans or butter beans, which offer similar creamy textures and mild flavors that blend beautifully with the chicken and pesto.
What if I don’t have an oven-safe skillet?
No worries! Simply sear the chicken in a stovetop skillet, then transfer everything to a baking dish for roasting. Just be sure to scrape those tasty browned bits from the pan and add them to the beans before baking.
How long does the pesto last once made?
The pistachio pesto can be stored in the refrigerator for up to 3 days. Keep it covered with a thin layer of olive oil on top to maintain its fresh color and flavor.
Final Thoughts
I can’t recommend the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe enough. It’s that perfect combination of cozy and elegant, simple yet packed with flavor. Whether you’re cooking for family, friends, or just yourself, this dish promises a satisfying meal with minimal fuss and maximum joy. Go ahead, give it a try — I know it will become one of your go-to favorites!
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: Stovetop and Baking
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
This One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is a flavorful Mediterranean-inspired dish that combines golden, crispy chicken thighs with creamy beans and a fresh, nutty pistachio pesto. Perfect for an easy yet impressive weeknight dinner, this recipe uses simple ingredients and cooks all in one skillet, minimizing cleanup while delivering bold, wholesome flavors.
Ingredients
Chicken
- 4 bone-in skin-on chicken thighs
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Beans and Seasoning
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Pistachio Pesto
- 1/3 cup shelled unsalted pistachios
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 small garlic clove
- 1/3 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Preheat and Season: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels to ensure crispiness, then season both sides evenly with salt, black pepper, and smoked paprika.
- Sear Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5 to 7 minutes until the skin is deeply golden and crispy. Flip the chicken and cook for another 2 minutes on the other side. Remove chicken from skillet and set aside on a plate.
- Cook Beans and Aromatics: Reduce skillet heat to medium and add the remaining tablespoon of olive oil. Stir in the drained cannellini beans, minced garlic, dried oregano, and red pepper flakes if using. Cook for 2 to 3 minutes until fragrant and heated through, stirring occasionally.
- Roast Combined Dish: Nestle the chicken thighs back into the skillet, placing them skin-side up on top of the beans. Transfer the entire skillet to the preheated oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
- Prepare Pistachio Pesto: While the chicken roasts, combine shelled pistachios, fresh basil leaves, grated Parmesan, small garlic clove, extra virgin olive oil, and lemon juice in a blender or food processor. Blend until smooth but still slightly textured.
- Serve: Remove skillet from the oven and spoon the freshly made pistachio pesto generously over the chicken thighs and cannellini beans. Serve immediately to enjoy the contrast of crispy chicken and creamy beans with bright pesto topping.
Notes
- Boneless skinless chicken thighs can be used; however, reduce the oven roasting time by about 5 minutes to avoid overcooking.
- Leftover pistachio pesto can be stored in an airtight container in the refrigerator for up to 3 days; it’s great on pasta, vegetables, or as a spread.
