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:
- Preheat oven to 400°F (200°C).
- 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.
- 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.
- Bake for 20-25 minutes until chicken reaches 165°F (74°C) internally.
- 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.
- Serve chicken and beans drizzled with pistachio pesto.
Notes
You can customize the seasonings to taste.