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

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Description

This One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is a flavorful and easy-to-make dish combining perfectly seared chicken thighs with creamy cannellini beans and a vibrant, nutty homemade pistachio pesto. Cooked entirely in one oven-safe skillet, this recipe delivers crispy skin, tender meat, and fresh herbaceous notes in every bite, making it an ideal meal for a weeknight dinner or special occasion.

Ingredients

Scale

Chicken

  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper to taste
  • 1 tablespoon olive oil (for searing)

Cannellini Beans

  • 1 can (15 oz) cannellini beans, rinsed and drained

Pistachio Pesto

  • 1 cup fresh basil leaves
  • 1/2 cup shelled pistachios
  • 1/4 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Garnish

  • Fresh parsley or extra basil for garnish

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the perfect temperature by the time your chicken and beans are ready for baking.
  2. Make the Pistachio Pesto: In a food processor, combine fresh basil leaves, shelled pistachios, grated Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Blend until everything is roughly combined. While the food processor is running, gradually drizzle in the extra virgin olive oil until the pesto reaches a smooth yet textured consistency. Set aside.
  3. Season the Chicken: Pat the chicken thighs dry using paper towels to ensure crisp skin. Season both sides generously with salt and freshly ground black pepper.
  4. Sear the Chicken: Heat a large oven-safe skillet over medium-high heat and add a tablespoon of olive oil. Once hot, place the chicken thighs skin-side down in the skillet. Sear without moving for 5 to 7 minutes until the skin is beautifully golden and crisp.
  5. Add Cannellini Beans: Flip the chicken thighs over gently, then scatter the rinsed and drained cannellini beans around the chicken in the skillet, distributing them evenly.
  6. Bake: Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring the meat is cooked through and juicy.
  7. Combine with Pesto: Remove the skillet from the oven and spoon the freshly made pistachio pesto over the chicken thighs and beans, allowing the flavors to meld beautifully.
  8. Garnish and Serve: Finish by garnishing with chopped fresh parsley or additional basil leaves. Serve immediately to enjoy the crisp texture and fresh, vibrant flavors of this fabulous meal.

Notes

  • Patting the chicken dry is key to achieving crispy skin when searing.
  • Use an oven-safe skillet to go directly from stovetop to oven without transferring the chicken.
  • You can substitute cannellini beans with other white beans like great northern or navy beans if preferred.
  • Store leftover pesto in an airtight container in the refrigerator for up to 3 days.
  • Check the internal temperature of chicken with a meat thermometer for perfect doneness and food safety.

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Find it online: https://comfortkitcheneats.com/one-pan-crispy-chicken-with-cannellini-beans-and-pistachio-pesto-recipe/