If you’re searching for a dinner that’s both weeknight-easy and dinner-party impressive, let me introduce you to a new favorite: One-Pan Crispy Chicken ith Cannellini Beans and Pistachio Pesto. This Mediterranean-inspired dish delivers juicy chicken with crackling skin, creamy beans, and bursts of sweet tomato, all crowned with a vibrant, nutty pesto that will have you swiping your plate clean. The best part? It all comes together in a single skillet, making cleanup a breeze and leaving you more time to savor each bite.
Ingredients You’ll Need
This recipe keeps things simple, but every ingredient plays an essential role. You’ll find yourself appreciating how each component adds a pop of flavor, richness, or color, coming together for a truly irresistible meal.
- Chicken Thighs (bone-in, skin-on): The star of the show, these get wonderfully crisp and juicy in the pan.
- Olive Oil: Helps achieve that golden, crackling chicken skin and forms the base of the pesto.
- Salt and Black Pepper: Essential for seasoning and bringing out the natural flavors in every element.
- Smoked Paprika: Adds a subtle warmth and smoky depth to the chicken.
- Cannellini Beans: These creamy beans soak up all the savory juices and make the dish hearty enough for a main.
- Cherry Tomatoes: Their sweetness brightens up the skillet and adds a juicy pop.
- Garlic: Used both in the skillet and the pesto for aromatic depth and punch.
- Chicken Broth or Dry White Wine: Deglazes the pan and adds moisture, creating a little sauce for the beans to absorb.
- Pistachios: The hero ingredient in the pesto, bringing a buttery, nutty crunch and vivid green color.
- Fresh Basil Leaves: Lends that classic, fresh pesto flavor and fragrance.
- Grated Parmesan Cheese: Adds salty, savory richness to the pesto.
- Lemon Juice: Brightens the pesto and balances out the richness of the chicken and beans.
How to Make ith Cannellini Beans and Pistachio Pesto
Step 1: Prep and Season the Chicken
Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for roasting. Pat the chicken thighs dry with paper towels to help that skin get extra crispy. Sprinkle both sides generously with salt, black pepper, and smoked paprika, massaging the seasoning in to coat every nook and cranny.
Step 2: Sear the Chicken
Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. When the oil is shimmering, place the chicken thighs skin-side down. Let them sizzle undisturbed for 5–6 minutes, allowing a deep golden crust to form. Flip and cook for another 2 minutes on the other side, then transfer the chicken to a plate—don’t worry, they’ll finish cooking in the oven.
Step 3: Build the Skillet Base
In the same skillet (no need to clean it—those flavorful brown bits are precious!), add the minced garlic and sauté for just 30 seconds until fragrant. Add the halved cherry tomatoes and cook for about 2 minutes until they start to soften and burst, releasing their sweet juices. Stir in the drained cannellini beans and pour in the chicken broth or white wine, scraping up any bits stuck to the pan for extra depth.
Step 4: Roast Everything Together
Return the chicken thighs to the skillet, nestling them skin-side up among the beans and tomatoes. Slide the whole skillet into your preheated oven and roast for 20–25 minutes. The chicken should reach an internal temperature of 165°F (74°C), with the skin crisp and the beans bubbling in the flavorful juices.
Step 5: Make the Pistachio Pesto
While the chicken finishes roasting, whip up the star condiment. In a food processor, combine shelled pistachios, fresh basil leaves, Parmesan, a clove of garlic, lemon juice, olive oil, and a pinch of salt and pepper. Blend until smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust seasoning if necessary—you want a punchy, bright, and slightly nutty pesto.
Step 6: Finish and Serve
Once the chicken is beautifully crisp and cooked through, take the skillet out of the oven. Spoon generous dollops of pistachio pesto over each chicken thigh and scatter a little over the beans. Serve hot, straight from the pan, and enjoy the explosion of flavors in every bite of this ith Cannellini Beans and Pistachio Pesto creation!
How to Serve ith Cannellini Beans and Pistachio Pesto
Garnishes
This dish is already a showstopper, but it truly shines with a finishing touch. Sprinkle extra chopped pistachios or fresh basil over the top to echo the pesto flavors and add a colorful, inviting look. A few shavings of Parmesan or a squeeze of fresh lemon can bring even more brightness to your ith Cannellini Beans and Pistachio Pesto.
Side Dishes
A loaf of crusty bread is perfect for scooping up every bit of sauce and pesto. If you want something lighter, toss together a simple green salad with lemony vinaigrette. Roasted asparagus or a bowl of herby couscous would also complement the Mediterranean flavors of your ith Cannellini Beans and Pistachio Pesto beautifully.
Creative Ways to Present
For a stunning dinner party plate, serve each chicken thigh atop a bed of beans and tomatoes, drizzled with pesto. Alternatively, arrange everything family-style in the skillet for a rustic, shareable feast. For a twist, shred the chicken and fold it through the beans, then swirl pesto on top for a cozy, stew-like presentation—the flavors of ith Cannellini Beans and Pistachio Pesto will shine however you serve it.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, let everything cool to room temperature before transferring to an airtight container. The chicken, beans, and pesto can all be stored together or separately in the fridge for up to 3 days. The flavors meld and deepen overnight, making next-day bites even more craveable.
Freezing
The chicken and beans freeze well together! Simply portion into airtight containers, leaving a little space for expansion, and freeze for up to 2 months. The pesto is best made fresh, but you can freeze it separately in ice cube trays for quick flavor boosts. Thaw frozen components in the refrigerator overnight before reheating for best results.
Reheating
To reheat, place the chicken and beans in an oven-safe dish, cover loosely with foil, and warm in a 350°F (175°C) oven until heated through. For a quick lunch, microwave in short bursts, stirring gently. Add the pistachio pesto after reheating to keep its bright flavor and color vibrant—this keeps your ith Cannellini Beans and Pistachio Pesto tasting freshly made.
FAQs
Can I use boneless, skinless chicken thighs instead?
Absolutely! Boneless, skinless thighs will cook a bit faster and won’t have the same crispy skin, but the dish will still be delicious. Just reduce the roasting time to about 15–18 minutes and check for doneness.
What if I don’t have pistachios for the pesto?
No worries—almonds or walnuts are great substitutes. They’ll change the flavor slightly, but the pesto will remain vibrant and nutty. If you’re nut-free, try sunflower seeds for a similar texture.
Is ith Cannellini Beans and Pistachio Pesto gluten-free?
Yes, the recipe is naturally gluten-free! Just be sure to serve it with gluten-free bread or sides if needed, and double-check that your chicken broth is certified gluten-free if you’re sensitive.
Can I make the pistachio pesto ahead of time?
Definitely! The pesto can be made up to 5 days in advance and kept in the fridge in a sealed jar. Just give it a good stir before serving, and if it thickens, loosen it with a little extra olive oil or lemon juice.
What wine pairs well with ith Cannellini Beans and Pistachio Pesto?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio is a wonderful match. The citrusy notes in the wine play beautifully with the herbal, nutty flavors of the dish, enhancing every bite of your ith Cannellini Beans and Pistachio Pesto.
Final Thoughts
If you’re looking for a one-pan wonder that impresses with every bite, you can’t go wrong with ith Cannellini Beans and Pistachio Pesto. It’s the kind of meal you’ll come back to again and again, whether for a cozy family dinner or a night when you just want something a little special. Give it a try—and don’t forget to spoon on that extra pesto!
Print
ith Cannellini Beans and Pistachio Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing, Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Non-Vegetarian
Description
A flavorful one-pan meal featuring crispy, golden chicken thighs roasted with cannellini beans and cherry tomatoes, finished with a vibrant homemade pistachio basil pesto for a Mediterranean-inspired dinner that’s both easy and impressive.
Ingredients
Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 teaspoon smoked paprika
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1/4 cup chicken broth or dry white wine
Pistachio Pesto
- 1/3 cup shelled pistachios
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- 1/2 cup olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Preheat and Season: Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with a paper towel, then season both sides generously with salt, black pepper, and smoked paprika to enhance the flavor and promote crispy skin.
- Sear Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear without moving them for 5–6 minutes until the skin is golden brown and crispy. Then flip and cook for an additional 2 minutes to lightly brown the other side. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Tomatoes: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Add the halved cherry tomatoes and cook for approximately 2 minutes until they begin to soften and release their juices.
- Add Beans and Liquid: Stir in the drained cannellini beans and pour in the chicken broth or dry white wine to deglaze the pan, scraping up any browned bits for added flavor. Allow the mixture to simmer briefly.
- Roast: Nestle the seared chicken thighs back into the skillet skin-side up atop the beans and tomatoes. Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Make Pistachio Pesto: While the chicken is roasting, prepare the pesto by combining pistachios, fresh basil leaves, grated Parmesan cheese, garlic clove, lemon juice, olive oil, salt, and pepper in a food processor. Blend until smooth and well combined, forming a bright and flavorful pesto.
- Serve: Once the chicken is cooked through, remove the skillet from the oven. Spoon the pistachio pesto generously over the chicken and beans. Serve hot, enjoying the combination of crispy chicken and aromatic pesto.
Notes
- You can substitute pistachios with almonds or walnuts if pistachios are unavailable or for variation.
- The pistachio pesto can be prepared in advance and stored in the refrigerator for up to 5 days, making meal prep easier.
- This dish pairs beautifully with crusty bread to soak up the flavorful juices or a fresh side salad for a light complement.
Nutrition
- Serving Size: 1 chicken thigh with beans and pesto
- Calories: 540
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 36 g
- Saturated Fat: 8 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 105 mg
