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
Scale
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
