Name: One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tablespoon olive oil; Salt and black pepper to taste; 1 can (15 ounces) cannellini beans, drained and rinsed; 1/2 cup chicken broth; 1/2 teaspoon crushed red pepper flakes (optional); 1/2 cup shelled pistachios; 1 cup fresh basil leaves; 1/4 cup grated Parmesan cheese; 1 garlic clove; 1/3 cup olive oil; Juice of 1/2 lemon; Salt and black pepper to taste

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If you’re looking for a dish that delivers maximum flavor with minimal fuss, this One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is your new weeknight hero. Imagine juicy chicken thighs with golden, crackling skin nestled over creamy cannellini beans, all finished with a vibrant homemade pistachio pesto that pulls everything together. The best part? Everything cooks in one skillet for easy cleanup, and the color, aroma, and texture make each bite a celebration. This Mediterranean-inspired meal is packed with nutrition and feels incredibly special, whether you’re sharing it with family or treating yourself to a cozy dinner at home.

One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe - Recipe Image

Ingredients You’ll Need

One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto shines because of its short but smart list of ingredients. Every item on this list is essential for building rich textures, layers of flavor, and that wow-worthy finish we all crave on a busy night.

Chicken Thighs (bone-in, skin-on): These deliver crispy skin and juicy meat, perfect for one-pan roasting.
Olive Oil: Helps the chicken get that irresistible golden crust and brings Mediterranean flavor to the dish.
Salt and Black Pepper: Simple, but necessary for bringing out all the best flavors in both the chicken and beans.
Cannellini Beans: These become creamy as they cook, and soak up the savory juices from the chicken.
Chicken Broth: Adds moisture, deep savory flavor, and helps create a little sauciness in the pan.
Crushed Red Pepper Flakes (optional): If you like a little kick, just a pinch brings gentle heat to each bite.
Baby Spinach or Arugula: These greens wilt just enough to add freshness and color to the finished dish.
Lemon Juice: Brightens everything up, balancing richness with a pop of acidity.
Shelled Pistachios: The star ingredient in our pesto, lending nutty sweetness and vibrant green color.
Fresh Basil Leaves: Essential for pesto, offering fragrant, herby notes.
Grated Parmesan Cheese: Delivers a salty, umami punch and creamy texture to the pesto.
Garlic Clove: Gives the pesto punch and depth.
Olive Oil (for pesto): Blends everything together and adds silkiness to the pesto.
Lemon Juice (for pesto): Adds zesty freshness and keeps the pesto lively and bright.
Salt and Black Pepper (for pesto): Balances and heightens all the other flavors.

How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto

Step 1: Get the Chicken Ready

Start by preheating your oven to 425°F. Pat the chicken thighs completely dry with paper towels—this is the secret to achieving impossibly crispy skin. Generously season each thigh on both sides with salt and black pepper so every bite is packed with flavor from the start. Set aside for a moment while your skillet gets hot.

Step 2: Sear the Chicken for Golden Skin

Heat one tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil shimmers, lay the chicken thighs skin-side down in the pan. You’ll hear that satisfying sizzle right away! Let them cook undisturbed for 5 to 7 minutes, until the skin is gorgeously golden and starting to crisp up. Flip and cook the other side for 2 more minutes to seal in the juices. Remove the chicken and set aside—it will finish cooking in the oven soon.

Step 3: Build the Flavorful Bean Base

In the same skillet (don’t clean it; those browned bits are pure flavor), stir in the cannellini beans, chicken broth, crushed red pepper flakes (if using), and a pinch of salt. Use a wooden spoon to scrape up any crispy bits stuck to the pan. This quick step infuses the beans and broth with all the goodness from the chicken, creating a creamy, savory base.

Step 4: Roast Everything to Perfection

Gently nestle the seared chicken thighs, skin-side up, on top of the beans. Transfer the skillet to your preheated oven and let it roast for 20 to 25 minutes. That’s just enough time for the chicken to reach a safe and juicy 165°F on the inside, while the skin gets extra crispy and the beans turn wonderfully tender and flavorful.

Step 5: Make the Pistachio Pesto

While the chicken finishes roasting, grab your food processor and throw in the pistachios, fresh basil, Parmesan, garlic, 1/3 cup olive oil, lemon juice, salt, and a touch of black pepper. Pulse until everything is blended into a slightly chunky, vivid green pesto. Take a taste—you’ll love how the pistachio adds richness and sweetness, making this a totally craveable topping for the finished chicken.

Step 6: Wilt the Greens and Add the Finishing Touches

Once you pull the skillet from the oven, it’s time to bring in that burst of color and freshness. Scatter the spinach or arugula over the hot beans and chicken, then squeeze over the remaining lemon juice. The residual heat will wilt the greens just enough without taking away their brightness. Give everything a gentle stir so that the flavors mingle together beautifully.

Step 7: Serve and Enjoy

Spoon generous dollops of homemade pistachio pesto over each chicken thigh and around the pan. Serve immediately while everything is piping hot. Each bite delivers crispy chicken, creamy beans, fragrant pesto, and wilted greens—a simple symphony of flavors and textures, all from one pan.

How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto

Garnishes

For a show-stopping finish, top each serving with extra fresh basil, a sprinkle of chopped pistachios, and a dusting of freshly grated Parmesan. If you’re feeling fancy, a few lemon zest curls add even more fragrance and a pop of color, elevating your One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto from delicious to unforgettable.

Side Dishes

This dish is hearty on its own, but it’s absolutely irresistible when paired with crusty bread to mop up all the savory sauce. You can also serve it over fluffy rice, creamy polenta, or a scoop of couscous, which all soak up that luscious broth and pesto. A crisp green salad or some simply roasted veggies round out the meal without stealing the spotlight.

Creative Ways to Present

For dinner parties, bring the whole skillet right to the table and let guests serve themselves family-style—it’s rustic and beautiful! You can also plate the chicken over a bed of beans and greens individually, drizzling the pistachio pesto right before serving for a restaurant-worthy look. Try serving leftovers warm in bowls for the ultimate, comforting lunch the next day.

Make Ahead and Storage

Storing Leftovers

Any leftovers of One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto should be cooled completely, then transferred to an airtight container. Store in the fridge for up to 3 days. The flavors deepen even more overnight, making tomorrow’s lunch or dinner a real treat!

Freezing

If you want to freeze extra portions, it works beautifully. Place the chicken, beans, and greens (without pesto, if possible) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. For best taste and texture, make the pistachio pesto fresh when you’re ready to serve.

Reheating

Reheat gently in a covered skillet or in the microwave until warmed through. If the beans seem a bit dry, add a splash of chicken broth. Dollop fresh or leftover pistachio pesto over the hot chicken just before serving to wake up all those amazing flavors.

FAQs

Can I use boneless, skinless chicken thighs or breasts instead?

Absolutely! While bone-in, skin-on thighs yield the crispiest, juiciest results, boneless options work in a pinch. Just adjust the cooking time—boneless pieces cook much faster, so keep an eye on them to avoid drying out. The dish will still taste fantastic with the same One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto character.

What if I don’t have a food processor for the pesto?

No problem! You can make a chunky style pesto by hand—simply chop everything as finely as possible on a cutting board, then mash and mix together with a fork and plenty of olive oil. It’s a bit rustic, but just as tasty.

Are there nut-free alternatives for the pesto?

For a nut-free version of pistachio pesto, try substituting roasted pumpkin seeds or sunflower seeds. They provide a similar texture and a deliciously toasty flavor, keeping your One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto allergy-friendly without compromising on taste.

Can I make the pistachio pesto ahead of time?

Yes! Pistachio pesto keeps very well in the fridge for up to 5 days, or can be frozen for up to a month. Just press plastic wrap onto the surface to prevent browning before storing, so it stays fresh and vibrant for your next batch of One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto.

Is this dish gluten-free?

Yes, as written, One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is naturally gluten-free, making it a fantastic option if you’re serving a group with dietary restrictions. Just double-check ingredient labels to be sure.

Final Thoughts

I can’t wait for you to experience all the wonderful flavors and textures that One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto brings to the table. It’s a fuss-free, delicious dinner that truly delights, whether you’re feeding family or friends. Give it a try the next time you want something both simple and spectacular—you’re in for a treat!

One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is a flavorful and satisfying dish that combines crispy chicken thighs with creamy beans and a vibrant pistachio pesto. It’s an easy one-pan meal that’s perfect for a weeknight dinner.

Ingredients

Scale

For the Chicken:

4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
Salt and black pepper to taste

For the Cannellini Beans:

1 can (15 ounces) cannellini beans, drained and rinsed
1/2 cup chicken broth
1/2 teaspoon crushed red pepper flakes (optional)

For the Pistachio Pesto:

1/2 cup shelled pistachios
1 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1 garlic clove
1/3 cup olive oil
Juice of 1/2 lemon
Salt and black pepper to taste

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Instructions

Preheat oven and cook chicken: Preheat oven to 425°F. Season chicken thighs with salt and pepper. Cook in a skillet until golden and crispy.
Prepare beans: In the same skillet, combine cannellini beans, chicken broth, red pepper flakes, and salt. Nestle chicken on top.
Roast: Transfer skillet to the oven and roast until chicken is cooked through.
Make pesto: Blend pistachios, basil, Parmesan, garlic, olive oil, lemon juice, salt, and pepper.
Finish dish: Combine spinach or arugula with chicken, then top with pesto before serving.