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
Scale
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
