One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe

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If you’re craving a dish that combines crispy, golden chicken with creamy cannellini beans and an irresistibly vibrant pistachio pesto, you’re in for a real treat. The One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe brings together textures and flavors in a way that feels both comforting and exciting. This recipe is a celebration of simplicity and freshness, all cooked in one pan to make your kitchen cleanup just as satisfying as the meal itself.

Ingredients You’ll Need

These ingredients are beautifully simple yet packed with flavor and texture, making every bite of this dish something to remember. Each component works together to create that perfect harmony of crispy chicken, creamy beans, and bright pesto freshness.

• 4 bone-in, skin-on chicken thighs: For that unbeatable crispy skin and juicy meat beneath.
• 1 can (15 oz) cannellini beans, rinsed and drained: Adds creamy texture and protein, soaking up all the tasty juices.
• 1 cup fresh basil leaves: The herbaceous heart of the pistachio pesto, bringing bright green freshness.
• 1/2 cup shelled pistachios: Provides a nutty crunch and unique flavor to the pesto.
• 1/4 cup Parmesan cheese, grated: Adds savory depth and umami richness to the pesto.
• 2 cloves garlic, minced: Boosts the savory notes and gives the pesto a subtle kick.
• 1/2 cup extra virgin olive oil: Binds the pesto ingredients together and adds luxurious silkiness.
• 1 lemon, juiced: Offers bright acidity for balance and freshness.
• Salt and pepper to taste: Essential for seasoning every element perfectly.
• Fresh parsley or extra basil for garnish: A final pop of color and a hint of fresh herbal aroma.

How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe

Step 1: Preheat the Oven

Start by setting your oven to 425°F (220°C). This high heat is crucial to get the chicken skin delightfully crispy while cooking the beans to a creamy warmth.

Step 2: Make the Pistachio Pesto

Grab your food processor and toss in the fresh basil leaves, shelled pistachios, grated Parmesan, minced garlic, lemon juice, salt, and pepper. Pulse everything together, then drizzle in the olive oil as it blends until the pesto reaches the perfect smooth and slightly chunky consistency. This pesto packs a punch of flavor that will elevate the entire dish.

Step 3: Season the Chicken

Pat the chicken thighs dry with paper towels for the crispiest skin possible, then season each side generously with salt and pepper. This simple seasoning enhances the natural flavors and layers perfectly with the pesto.

Step 4: Sear the Chicken

Heat a generous tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down first and let them sear for about 5 to 7 minutes until the skin turns golden brown and irresistibly crispy. This step locks in flavor and texture before baking.

Step 5: Add Cannellini Beans

Flip the chicken so it rests skin-side up, then scatter the rinsed cannellini beans evenly around the skillet. The beans will soak up the cooking juices and blend beautifully with the chicken.

Step 6: Bake

Slide the skillet into your preheated oven and bake for 20 to 25 minutes. You want the internal temperature of the chicken to hit 165°F (74°C), ensuring it’s juicy and fully cooked through. Meanwhile, the beans will heat through, becoming tender and flavorful.

Step 7: Combine with Pesto

Once the skillet is out of the oven, spoon the luscious pistachio pesto over the chicken and beans while they’re hot. The pesto’s fresh, nutty flavors combined with the crispy chicken and creamy beans is absolutely divine.

Step 8: Garnish and Serve

Finish by sprinkling chopped fresh parsley or extra basil leaves on top. Serving immediately lets you enjoy all the exciting layers of texture and flavor at their best.

How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe

Garnishes

Sprinkle fresh parsley or torn basil over the dish to add a bright splash of green and fresh herbal aroma. A light drizzle of extra olive oil or a few lemon zest curls can also add a beautiful finishing touch and extra brightness.

Side Dishes

This dish pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the richness. Roasted seasonal vegetables or a simple lemony couscous work beautifully too, soaking up the pesto and pan juices left behind.

Creative Ways to Present

Serve the chicken on a rustic wooden board with the cannellini beans spooned alongside for a casual dinner party vibe. For an elegant touch, spoon the pesto over individual portions and garnish each with pistachio halves for texture and visual appeal.

Make Ahead and Storage

Storing Leftovers

Transfer any uneaten portions into an airtight container and keep them in the refrigerator for up to 3 days. The chicken may lose some crispness but the flavors will deepen beautifully overnight.

Freezing

If you want to freeze leftovers, place chicken and beans in separate freezer-safe containers or bags to maintain quality. Freeze for up to 2 months. The pesto is best stored fresh but can also be frozen in small portions.

Reheating

Reheat leftovers gently in a skillet over low heat to help the chicken skin regain some crispness without drying out the meat. Warm the beans and pesto separately before combining to keep textures and flavors fresh.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless thighs will cook faster and still be tender, but bone-in lends more flavor and juiciness to this dish. Just adjust baking time accordingly and watch carefully to avoid overcooking.

Is pistachio pesto difficult to make?

Not at all! It’s actually quite quick and easy, especially if you have a food processor. The combination of fresh basil, pistachios, cheese, garlic, and lemon makes an incredible fresh sauce in minutes.

Can I use dried beans instead of canned cannellini beans?

You can, but you’ll need to soak and cook them fully beforehand. Canned beans are a huge time-saver here and work perfectly for this recipe since they get warmed and infused with flavor during baking.

What if I don’t have pistachios—can I substitute another nut?

Pine nuts or walnuts can be great alternatives in your pesto, though pistachios provide a unique flavor and color that really stand out. Feel free to experiment based on what you have on hand!

Can this recipe be made gluten-free?

Yes, this entire recipe is naturally gluten-free. Just be sure to check your Parmesan cheese and canned beans labels for any unexpected additives if gluten sensitivity is a concern.

Final Thoughts

I can’t recommend the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe enough—it’s one of those dishes that feels like a special occasion but is easy enough for a weeknight. The flavors all sing together in the best way, and the one-pan method is an absolute game-changer for ease and cleanup. Give it a try soon; I promise it will become a favorite in your kitchen too!

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