If you’re looking for a dish that brings together crispy, golden chicken, creamy cannellini beans, and a burst of vibrant flavor from a nutty pistachio pesto, you have to try this One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe. It’s a beautiful balance of textures and tastes that feels both comforting and exciting. Cooking everything in one pan means less mess and more time enjoying this delicious meal with friends or family. Trust me, this dish quickly became one of my absolute favorites for its simplicity and show-stopping flavors!
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in delivering the perfect harmony of flavor, color, and texture. From the crispy skin on the chicken to the creamy beans and the fresh pesto, each component is thoughtfully selected and easy to find. Here’s what you’ll need to put together this delightful meal:
- 4 bone-in, skin-on chicken thighs: These provide juicy, tender meat with beautifully crispy skin.
- 1 tablespoon olive oil: For searing the chicken to a golden perfection and building flavor.
- 1 teaspoon kosher salt: To enhance the natural flavors of the chicken and beans.
- 1/2 teaspoon black pepper: Adds a subtle kick and balances the seasoning.
- 1 teaspoon smoked paprika: Brings a warm, smoky depth to the chicken skin.
- 2 (15-ounce) cans cannellini beans, drained and rinsed: Creamy and mild beans that soak up all the fragrant chicken juices.
- 2 cloves garlic, minced: Adds aromatic intensity to the beans and sauce.
- 1/2 cup low-sodium chicken broth or dry white wine: Creates a flavorful base for simmering the beans and spinach.
- 1 tablespoon lemon juice: Brightens and balances the richness of the dish.
- 2 cups baby spinach: Provides a fresh, tender green contrast that wilts beautifully.
For the Pistachio Pesto:
- 1/2 cup shelled pistachios: Gives the pesto its signature nutty crunch and vibrant color.
- 1 packed cup fresh basil leaves: Infuses the pesto with bright, aromatic herbal notes.
- 1/4 cup grated Parmesan cheese: Adds savory, salty umami for depth.
- 1 clove garlic: Offers an extra punch of garlicky flavor in the pesto.
- 2 tablespoons lemon juice: Keeps the pesto fresh and zesty.
- 1/3 cup olive oil: Makes the pesto smooth, rich, and spreadable.
- Salt and pepper to taste: Perfectly seasons the pesto to round out every bite.
How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Step 1: Prep and Season the Chicken
Start by preheating your oven to 425°F. Pat those chicken thighs dry—this is crucial for achieving that irresistibly crispy skin. Season generously with kosher salt, black pepper, and smoked paprika on both sides. This simple trio is the backbone of the dish’s flavor and makes every bite sing with warmth and a touch of smokiness.
Step 2: Sear the Chicken to Golden Crispness
Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Lay the chicken thighs skin-side down in the hot oil and let them sear undisturbed for 5 to 7 minutes until the skin turns a gorgeous golden brown and becomes wonderfully crisp. Flip the thighs and cook for an additional 2 minutes to develop flavor on the other side. Once perfectly seared, remove the chicken and set it aside for now.
Step 3: Build the Cannellini Bean Base
In the same skillet, toss in the minced garlic and sauté for 30 seconds, just until fragrant. Add the cannellini beans along with the chicken broth (or dry white wine) and lemon juice. Stir everything gently while scraping up those delicious browned bits stuck to the pan for extra flavor. Let the mixture come to a light simmer, then toss in the baby spinach, stirring until it just begins to wilt and mingle with the beans.
Step 4: Roast Everything Together
Nestle the seared chicken thighs skin-side up right on top of the bean and spinach bed. This will help the juices mingle while the chicken finishes cooking. Transfer the entire skillet to your preheated oven and bake for 20 to 25 minutes. You want the chicken cooked through—juices running clear—and the skin to remain crisp, while the beans soak up all those savory juices.
Step 5: Whip Up the Luscious Pistachio Pesto
While your chicken bakes, it’s time to make that show-stopping pistachio pesto. Combine shelled pistachios, fresh basil, grated Parmesan, garlic, lemon juice, salt, and pepper in a food processor. Pulse until the mixture becomes coarsely blended. With the motor running, slowly stream in olive oil to create a smooth, spreadable pesto that’s bursting with nutty freshness and herbal brightness—the perfect, fresh contrast to the warm chicken and beans.
Step 6: Finish and Serve
Once the chicken and beans come out of the oven, spoon generous dollops of pistachio pesto over the chicken thighs. This final flourish adds rich flavor and an eye-catching, vibrant green pop. Serve immediately for a meal that looks as stunning as it tastes.
How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe
Garnishes
To elevate the dish further, sprinkle some extra chopped pistachios or freshly grated Parmesan over the pesto-topped chicken. A few fresh basil leaves or lemon zest scattered on top add brightness and invite those fresh Mediterranean aromas right to the table. These simple garnishes highlight the ingredients already working so beautifully in the dish.
Side Dishes
This recipe is wonderfully hearty on its own, but a side of crusty artisan bread is perfect for soaking up any of the luscious pan juices and leftover pesto. Alternatively, roasted seasonal vegetables—think crispy Brussels sprouts, tender carrots, or herbed potatoes—pair wonderfully with the flavors and add extra crunch or sweetness to your plate.
Creative Ways to Present
For a stunning presentation, consider plating the beans and spinach as a bed on each plate, topped with one chicken thigh and a scoop of pistachio pesto elegantly drizzled over. Or serve it family-style straight from the skillet, encouraging everyone to dig in and share the cozy, hearty vibe. Either way, this One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe shines beautifully.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Because the chicken skin may lose some crispness, consider reheating gently in a skillet or oven to regain that lovely texture.
Freezing
You can freeze leftover chicken thighs and beans separately in freezer-safe containers or bags for up to 2 months. The pistachio pesto freezes well too, especially if stored in small portions—just thaw in the fridge before using.
Reheating
For the best experience, reheat chicken and beans in a preheated oven at 350°F until warmed through, about 10-15 minutes. Reapply pesto after reheating to preserve its fresh vibrant flavor and texture. Avoid microwaving if you want to keep that crisp chicken skin.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs will cook slightly faster and remain tender, though bone-in offers extra flavor and helps keep the chicken juicy during roasting.
Is pistachio pesto very nutty or overpowering?
The pistachio pesto adds a mild, nutty richness that complements the chicken and beans without overwhelming them. It’s brightened with basil and lemon juice, keeping it fresh and balanced.
Can I make the pistachio pesto ahead of time?
Yes, you can prepare the pistachio pesto up to 5 days in advance and store it refrigerated. Just give it a good stir and add a splash of olive oil if it thickens too much before serving.
What if I don’t have a food processor to make the pesto?
You can finely chop the pistachios, basil, garlic, and Parmesan by hand and mix everything with olive oil and lemon juice until you get a coarse, rustic pesto. It won’t be as smooth but will taste just as wonderful.
Can this recipe be made gluten-free?
Yes! The One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe is naturally gluten-free as is, just check labels on your broth or additional ingredients to be sure.
Final Thoughts
This One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe is a fantastic way to impress with minimal effort and maximum flavor. It’s a dish I am so excited to share because it brings beautiful, comforting ingredients together in a way that feels both elegant and homey. Give it a try—you just might find your new go-to dinner!
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: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
A flavorful and easy one-pan recipe featuring crispy bone-in chicken thighs served over creamy cannellini beans with vibrant baby spinach, all topped off with a bright and nutty homemade pistachio pesto. Perfect for a Mediterranean-inspired gluten-free dinner.
Ingredients
Chicken and Beans
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth or dry white wine
- 1 tablespoon lemon juice
- 2 cups baby spinach
Pistachio Pesto
- 1/2 cup shelled pistachios
- 1 packed cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 clove garlic
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat and Season: Preheat the oven to 425°F. Pat the chicken thighs dry with paper towels and season both sides evenly with kosher salt, black pepper, and smoked paprika for flavorful crispy skin.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5–7 minutes until the skin turns golden and crispy. Flip the chicken and cook for an additional 2 minutes. Remove chicken from skillet and set aside.
- Sauté Garlic and Beans: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Stir in the cannellini beans along with the chicken broth (or white wine) and lemon juice, scraping the browned bits from the pan to build flavor. Bring it to a gentle simmer.
- Add Spinach and Nestle Chicken: Stir in the baby spinach until wilted, then nestle the seared chicken thighs back on top of the mixture, skin-side up. Transfer the skillet to the preheated oven.
- Bake: Bake for 20–25 minutes or until the chicken is fully cooked through (internal temperature 165°F) and the skin remains crispy.
- Make Pistachio Pesto: While the chicken bakes, prepare the pesto by combining pistachios, basil leaves, grated Parmesan, garlic, lemon juice, salt, and pepper in a food processor. Pulse until coarsely blended, then gradually stream in olive oil until the pesto is smooth and spreadable.
- Serve: Remove the skillet from the oven and spoon the vibrant pistachio pesto generously over the chicken thighs before serving.
Notes
- This dish pairs wonderfully with crusty bread to soak up the beans and pesto.
- Roasted vegetables are a delicious and healthy side option to accompany this meal.
- Pistachio pesto can be made ahead and stored in an airtight container in the refrigerator for up to 5 days, making it a great make-ahead condiment.
