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
Scale
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
