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One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto

  • Author: Chef Mia

Description

A flavorful and easy one-pan meal featuring crispy chicken thighs, creamy cannellini beans, and a vibrant pistachio pesto.


Ingredients

Scale

For the Crust:

  • 4 bone-in, skin-on chicken thighs
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1/2 cup shelled pistachios
  • 1/4 cup fresh basil leaves
  • 1/4 cup grated parmesan cheese
  • 1 clove garlic
  • 1/4 cup olive oil, divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 lemon, juiced

Instructions

1. Prepare the Crust:

  1. Preheat oven to 400°F (200°C).
  2. Season chicken thighs with salt, pepper, and smoked paprika. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden and crispy. Flip and cook for 2 more minutes. Remove chicken and set aside.
  3. In the same skillet, add cannellini beans and toss to coat in the pan drippings. Nestle the chicken thighs back into the skillet on top of the beans.
  4. Bake for 20-25 minutes until chicken reaches 165°F (74°C) internally.
  5. Meanwhile, make the pesto: In a food processor, combine pistachios, basil, parmesan, garlic, lemon juice, and remaining olive oil. Pulse until smooth. Season with salt to taste.
  6. Serve chicken and beans drizzled with pistachio pesto.

Notes

You can customize the seasonings to taste.