If you’re in the mood for a dinner that brings crispy chicken, creamy beans, and a burst of herbaceous flavor all together in a single skillet, you’ll absolutely want to try One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto. This Mediterranean-inspired dish covers all the bases: golden chicken thighs with irresistible crunch, tender cannellini beans bathed in savory pan juices, and a basil-pistachio pesto you’ll want to eat by the spoonful. It’s a weeknight savior and a dinner party star rolled into one, and best of all, there’s hardly any cleanup!
Ingredients You’ll Need
This recipe calls for simple, high-quality ingredients that each add their own magic—flavor, texture, a pop of color, or all three! Every element has a key role in making One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto a dish you’ll crave.
- Chicken thighs (bone-in, skin-on): These develop the crispiest skin and juicy meat—you want those beautiful, golden pieces!
- Olive oil: Just a touch gets the chicken crisping and the vegetables sautéing to perfection.
- Salt and black pepper: A good seasoning is essential for a flavor-packed chicken and beans base.
- Garlic: Adds irresistible aroma and depth—use fresh for the best results.
- Shallot: The mild sweetness balances the richness of the dish.
- Cannellini beans: Creamy, mild, and sturdy enough to soak up every drop of flavor in the pan.
- Chicken broth or dry white wine: Either brings moisture and a gentle deglazing hit to lift all those caramelized bits from the pan.
- Crushed red pepper flakes (optional): Sprinkle in for a gentle heat that brightens everything up.
- Pistachios: The star of the pesto—nutty, vibrant, and a little unexpected.
- Fresh basil leaves: The backbone of pesto, bringing herbal freshness and gorgeous color.
- Grated Parmesan cheese: For a savory, umami finish in the pesto.
- Extra garlic: Goes in the pesto for even more zing.
- Olive oil (for pesto): Helps everything blend to just the right consistency and carries the pesto flavors beautifully.
- Lemon juice: Adds lively brightness and cuts through the richness—don’t skip it!
- Salt and pepper (for pesto): Ties all the pesto flavors together and brings out each note.
How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
Step 1: Prep Your Chicken
Start by patting the chicken thighs dry with paper towels—this is the secret to that perfect crispy skin. Generously season both sides with salt and pepper. Letting your chicken sit at room temperature for about 10 minutes helps the fat render evenly and gives you even better results once it hits the pan.
Step 2: Sear the Chicken
Heat a large, oven-safe skillet on medium-high, adding just a swirl of olive oil. Place the chicken in the pan, skin-side down, and let it sizzle undisturbed for 6 to 8 minutes. You’re aiming for a deep golden brown and audible crunch when you tap the skin. Flip and cook the other side for a couple of minutes, then transfer the chicken to a plate so you can build the next layer of flavor in the same pan.
Step 3: Sauté the Aromatics
Drop the heat to medium and immediately add the garlic and shallot to the pan—listen for that fragrant, gentle sizzle. Sauté for just a minute or two until everything is glossy and aromatic; don’t let the garlic brown. The fond left behind from the chicken is perfect for building a savory, complex base for your beans.
Step 4: Simmer the Beans
Pour in the drained cannellini beans, then deglaze the pan with chicken broth or a splash of dry white wine. As it bubbles up, use a wooden spoon to scrape up all those rich bits stuck to the bottom. Sprinkle in red pepper flakes if you’d like a touch of heat, then gently simmer for 2 to 3 minutes to let the flavors meld.
Step 5: Bake the Chicken and Beans Together
Carefully nestle the chicken thighs on top of the beans, skin-side up so they stay crisp, and transfer the skillet to your preheated oven. Roast for 15 to 20 minutes; you’ll know it’s ready when the chicken is perfectly cooked through (165°F internal temp). During this time, the beans soak up all the chicken juices, practically creating their own sauce.
Step 6: Make the Pistachio Pesto
While the chicken finishes in the oven, whip up your vibrant pesto: Combine pistachios, basil, Parmesan, garlic, olive oil, lemon juice, salt, and pepper in a food processor. Pulse until the mixture is smooth but still has a little texture—you want some nutty crunch! Taste and adjust salt or lemon juice to your preference. The pesto can be made ahead and stored for days, making dinner even speedier.
Step 7: Finish and Serve
Once the skillet emerges bubbling and golden from the oven, generously spoon the pistachio pesto over the hot chicken and beans. Let the heat release all those fragrant basil and garlic notes for maximum flavor. Stand back for a second—it’s gorgeous, and the aroma alone is enough to bring everyone to the table!
How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
Garnishes
Scatter extra torn basil leaves, a shower of freshly grated Parmesan, or a sprinkle of chopped pistachios over the finished dish. A wedge of lemon on the side not only brightens the flavors but also adds a burst of color when serving One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto.
Side Dishes
You can’t go wrong with a crusty baguette or slices of toasted sourdough—perfect for scooping up every creamy, pesto-slicked bean. For something fresh and vibrant, pair it with a peppery arugula salad tossed in a simple lemon vinaigrette. The flavors all play beautifully together and make this meal feel like more than the sum of its parts.
Creative Ways to Present
Try plating One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto family-style in your skillet, letting everyone help themselves for a casual, convivial vibe. Or, arrange each chicken thigh on individual plates atop a bed of beans, drizzling pesto artistically for a dinner-party-ready presentation. Little ramekins of extra pesto on the side make a fun, interactive touch!
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto holds up wonderfully. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Keep the pesto separate for the freshest, brightest flavor when you enjoy it later.
Freezing
The chicken and beans can be frozen (without the pesto on top) for up to 2 months. Let the dish cool completely, then portion into freezer-safe containers. When you’re ready to reheat, make a fresh batch of the pistachio pesto—the herbs really shine when it’s made the day of!
Reheating
For the best results, reheat chicken and beans gently in a skillet over medium heat with a splash of broth or water to keep things juicy. Microwave works in a pinch, but the oven or stovetop will help maintain the chicken’s texture. Always add the pesto fresh after reheating, rather than cooking it with the dish.
FAQs
Can I use boneless, skinless chicken thighs instead?
You can, but you’ll miss out on that iconic crispy skin. If you do opt for boneless thighs, reduce the oven time to prevent overcooking, and expect a slightly less rich, but still flavorful, result.
What can I substitute for pistachios in the pesto?
Walnuts, almonds, or even sunflower seeds make excellent substitutes if you’re avoiding pistachios. Each will bring its own character, but the basil and Parmesan will anchor the flavors so the pesto still delivers.
Is One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto gluten-free?
Absolutely—this recipe contains no gluten-containing ingredients. Just be mindful of what you serve on the side if you’re aiming for a fully gluten-free meal.
How far ahead can I make the pesto?
You can make the pistachio pesto up to 5 days in advance. Store it in the fridge with a thin layer of olive oil on top to help keep the basil’s color bright and the flavors fresh.
Can I make this dish with other beans?
Yes! Great Northern or butter beans work nicely, but cannellini beans are ideal for their creamy texture and ability to soak in flavor without becoming mushy.
Final Thoughts
Give yourself permission to fall in love with One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto. It’s easy enough for a weeknight and special enough for company, guaranteed to win hearts and satisfy cravings. Grab your skillet and see how effortlessly this dish comes together—you might just find a new signature favorite!
Print
One-Pan Crispy Chicken with 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: Stovetop + Baking
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
Enjoy a delicious and satisfying meal with this One-Pan Crispy Chicken recipe featuring tender chicken thighs, creamy cannellini beans, and a flavorful pistachio pesto. The combination of crispy chicken and nutty pesto is sure to impress your taste buds!
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 cloves garlic, minced
- 1 shallot, thinly sliced
Cannellini Beans:
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/4 cup chicken broth or dry white wine
- 1/2 teaspoon crushed red pepper flakes (optional)
Pistachio Pesto:
- 1/2 cup shelled pistachios
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 clove garlic
- 1/2 cup olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Preheat oven and sear chicken: Preheat oven to 400°F. Season chicken thighs with salt and pepper. Sear in olive oil until golden.
- Sauté aromatics and beans: In the same skillet, sauté garlic and shallot, then add beans, broth, and red pepper flakes.
- Roast chicken: Nestle chicken back into skillet and roast in the oven until cooked through.
- Make pistachio pesto: Blend pistachios, basil, Parmesan, garlic, olive oil, lemon juice, salt, and pepper until smooth.
- Finish dish: Spoon pesto over chicken and beans before serving.
Notes
- This dish pairs well with crusty bread or arugula salad.
- Pesto can be made ahead and refrigerated for up to 5 days.
- Walnuts or almonds can be used as a substitute for pistachios.
Nutrition
- Serving Size: 1 chicken thigh with beans and pesto
- Calories: 520
- Sugar: 2g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 110mg
