If you’re ready to shake up your weeknight dinner routine, you’ll fall head over heels for this One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto. This recipe is a flavor-packed celebration, pairing juicy, golden-brown chicken with creamy white beans, all tied together by a punchy homemade pesto that’s both rich and fresh. Everything cooks in a single skillet, so you get bold Mediterranean flair with a fraction of the fuss—and barely any cleanup!
Ingredients You’ll Need
Let’s talk ingredients—each one brings something special to the table! These are no-fuss essentials, carefully chosen to build layers of savor, texture, and color in every single bite. Even the pesto, with its pistachios and basil, brings a unique twist you’ll crave again and again.
- Chicken thighs (bone-in, skin-on): Delivers extra flavor and ensures the skin turns beautifully crisp and golden in the pan.
- Olive oil: Essential for searing the chicken and making that irresistibly rich, glossy base for the beans and pesto.
- Salt and black pepper: A must for coaxing out every bit of flavor from the chicken and beans.
- Smoked paprika: Adds a subtle, smoky depth that brings warmth and a touch of color.
- Garlic powder: An easy way to infuse the meat with aromatic goodness without any chopping.
- Cannellini beans: Creamy and mild, these beans soak up the chicken juices and keep the one-pan magic hearty and satisfying.
- Low-sodium chicken broth: Keeps everything juicy and flavorful without overpowering the dish.
- Lemon juice: Brings a tangy brightness that balances the richness of the chicken and pesto.
- Pistachios: For the pesto, they lend a buttery, nutty crunch and brilliant green hue.
- Fresh basil leaves: The soul of the pesto, basil offers vibrant, peppery-sweet freshness.
- Grated Parmesan cheese: Melts into the pesto, adding saltiness and umami depth.
- Garlic (for pesto): Raw garlic gives the pesto a pleasant bite and aromatic lift.
- Olive oil (for pesto): Binds the pesto ingredients together and brings silkiness.
- Salt (for pesto): Finishes the pesto with a perfectly seasoned profile—taste as you go!
How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
Step 1: Preheat the Oven and Season the Chicken
Start by preheating your oven to 400°F (200°C). While it heats up, pat the chicken thighs dry with paper towels—this is key for that epic crispy skin! Generously season both sides of the chicken with salt, black pepper, smoked paprika, and garlic powder. The spices give your chicken an irresistible layer of flavor even before it hits the pan.
Step 2: Sear the Chicken for Crispiness
Set a large, ovenproof skillet over medium-high heat and add the olive oil. Once shimmering, nestle the chicken in skin-side down. You’ll want to sear the thighs for 5 to 7 minutes without moving them, giving the skin time to render its fat and turn perfectly golden and crisp. Flip the pieces and cook for another 2 minutes on the other side, then transfer them to a plate. Don’t worry—they’re finishing up in the oven soon!
Step 3: Build the Bean Base
In the same skillet (don’t clean it—you want all those flavorful browned bits!), pour in the drained cannellini beans and chicken broth. Use a wooden spoon to scrape up the treasures stuck to the bottom—this creates a savory, aromatic base. Stir in the lemon juice for just the right splash of brightness.
Step 4: Combine and Bake
Arranging everything in one pan is where the dish truly comes together. Nestle the seared chicken thighs back into the skillet, skin-side up so they stay crispy, and slide the skillet into the oven. Roast everything for 20 to 25 minutes, until the chicken is juicy, the beans are bubbling, and your kitchen smells amazing.
Step 5: Make the Pistachio Pesto
While the chicken finishes cooking, whip up the most glorious pistachio pesto. Combine pistachios, basil, Parmesan, garlic, and olive oil in a food processor. Pulse until you reach a smooth, slightly chunky consistency and season to taste with salt. This emerald green sauce takes the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto right over the top with earthy, herbaceous zing.
Step 6: Plate and Serve
Once the chicken is fully cooked (look for an internal temperature of 165°F), let it rest in the pan for about 5 minutes. Finally, spoon plenty of pistachio pesto over the golden chicken thighs and beans. Each bite will burst with flavors and textures, straight from one-pan to your table.
How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
Garnishes
A few final flourishes make everything pop! Try showering the dish with extra fresh basil leaves, a sprinkle of chopped pistachios, and maybe even a dusting of Parmesan. These finishing touches make your One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto look and taste restaurant-worthy every time.
Side Dishes
While this meal is wonderfully complete as is, it plays beautifully with a loaf of crusty bread—perfect for mopping up those pesto-laced beans. A bright, lemony arugula salad or simple roasted vegetables keep things light and round out the Mediterranean flavors.
Creative Ways to Present
If you’re entertaining, serve straight from the skillet family-style for maximum visual impact. Or, arrange individual portions on plates, dolloping the pesto artistic-style and scattering basil on top. For something unique, pile the chicken and beans over toasted sourdough for a hearty Mediterranean open-faced sandwich.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto keeps wonderfully in the refrigerator for up to 3 days. Store the chicken and beans together, but keep the pesto separate in a small airtight container for ultimate freshness and flavor.
Freezing
You can freeze the cooked chicken and beans (without the pesto) for up to one month. Just let them cool completely before sealing in freezer-safe containers. The pesto is best enjoyed fresh, but you can freeze small portions and thaw as needed.
Reheating
For the best texture, reheat chicken and beans in a 350°F oven until hot, about 15 minutes, or gently on the stove top with a splash of broth. Add the pistachio pesto only after reheating to preserve its vibrant color and punchy flavor.
FAQs
Can I use boneless, skinless chicken thighs instead?
Absolutely! Boneless, skinless thighs cook a bit faster and while you’ll miss some of that ultra-crispy skin, the dish will still be juicy and flavorful. Just keep an eye on the cooking time and check for doneness a bit earlier.
What can I use instead of cannellini beans?
Great northern or navy beans are excellent substitutes—any creamy white bean will do. You could also use chickpeas for a slightly nuttier taste and firmer texture.
Can I make the pistachio pesto ahead of time?
Yes! The pesto keeps in the refrigerator for up to 3 days, just press a piece of plastic wrap directly on its surface to help maintain that gorgeous green color. Stir before serving and drizzle a bit more olive oil if it looks thick.
Is there a dairy-free version of this dish?
Of course! Just omit the Parmesan or use your favorite dairy-free cheese in the pesto. The rest of the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is naturally dairy-free and gluten-free.
How do I know when the chicken is cooked through?
A meat thermometer is your best friend here! Chicken is safe when it reaches 165°F at the thickest part, but you can also check if the juices run clear when pierced with a knife. Resting the chicken for 5 minutes after baking also helps keep it extra juicy.
Final Thoughts
This One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is proof that incredible dinners don’t have to be complicated. Bright, bold, and delightfully easy, it’s bound to become a new favorite in your rotation. I can’t wait for you to taste that first herby, savory forkful—let me know how it turns out!
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One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is a flavorful and easy-to-make dish that combines crispy chicken thighs with creamy beans and a nutty pesto topping. Perfect for a quick weeknight dinner or a special weekend meal!
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Cannellini Beans:
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup low-sodium chicken broth
- 1 tablespoon lemon juice
Pistachio Pesto:
- 1/2 cup shelled pistachios
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 clove garlic
- 1/4 cup olive oil
- Salt to taste
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Season chicken: Season chicken thighs with salt, pepper, smoked paprika, and garlic powder.
- Sear chicken: Sear chicken in a skillet until golden and crispy.
- Prepare beans: Add beans, broth, and lemon juice to the skillet.
- Roast: Roast chicken and beans in the oven until cooked through.
- Make pesto: Blend pistachios, basil, Parmesan, garlic, and olive oil to make pesto.
- Serve: Top chicken and beans with pesto before serving.
Notes
- You can substitute pine nuts or walnuts for pistachios.
- Use canned or homemade pesto as a time-saving option.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with beans and pesto
- Calories: 490
- Sugar: 1g
- Sodium: 370mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg
