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
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.
Notes
- You can substitute pine nuts or almonds for pistachios in the pesto.
- Serve with crusty bread or over rice to soak up the flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 chicken thigh with beans and pesto
- Calories: 520
- Sugar: 1g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
