Savor the elegance of One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto, an Easy Weeknight Chicken Dinner that delivers golden, crispy chicken thighs, creamy beans, and a vibrant pistachio pesto in just one pan. Perfect for busy weeknights or casual entertaining, this flavorful dish is as effortless as it is impressive. Whip up One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto for a meal that’s sure to delight everyone at the table.
Why You’ll Love One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
I’m obsessed with One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto because it’s an Easy Weeknight Chicken Dinner that balances crispy, juicy chicken with a comforting bean base and a bright, nutty pesto. The one-pan method means minimal cleanup, and its versatility lets you tweak it to your taste. It’s a showstopper that feels fancy but comes together quickly, perfect for any occasion.
Ingredients for One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
Here’s what you’ll need for One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto (serves 4):
For the Chicken and Beans
- 4 bone-in, skin-on chicken thighs
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup baby spinach or kale
For the Pistachio Pesto
- ½ cup shelled pistachios
- 1 cup fresh basil leaves
- 2 garlic cloves
- ½ cup grated Parmesan cheese
- ⅓ cup olive oil
- Juice of ½ lemon (about 1 tbsp)
- ¼ tsp salt
- ¼ tsp black pepper
Equipment
- Large ovenproof skillet (e.g., cast iron)
- Food processor or blender
- Tongs
- Paper towels
- Oven
Ingredient Tips
- Chicken: Bone-in, skin-on thighs for maximum flavor and crispiness; pat dry for best results.
- Beans: Cannellini for creaminess; rinse well to reduce sodium.
- Greens: Spinach for mild flavor, kale for heartiness; remove tough stems if using kale.
- Pistachios: Shelled, unsalted for balanced flavor; toast lightly for extra nuttiness.
- Parmesan: Freshly grated for best texture; use nutritional yeast for dairy-free pesto.
Directions for One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
Let’s create this delicious One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto!
Preheat and Prep
I preheat the oven to 400°F (200°C). I pat 4 chicken thighs dry with paper towels and season generously with 1 tsp salt and ½ tsp black pepper on both sides.
Sear the Chicken
In a large ovenproof skillet, I heat 2 tbsp olive oil over medium-high heat. I add the chicken, skin-side down, and cook undisturbed for 6–8 minutes until the skin is golden and crispy. I flip the thighs and cook for 3 more minutes, then remove them to a plate.
Cook the Beans and Greens
In the same skillet, I add 1 diced onion and 3 minced garlic cloves, sautéing for 3–4 minutes until softened and fragrant. I stir in 1 can of rinsed cannellini beans and 1 cup baby spinach or kale, cooking for 2–3 minutes until the greens wilt and the beans are warmed through.
Bake the Dish
I nestle the chicken thighs back into the skillet, skin-side up, ensuring they sit on top of the bean mixture. I transfer the skillet to the oven and roast for 15–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
Make the Pistachio Pesto
While the chicken bakes, I blend ½ cup pistachios, 1 cup basil leaves, 2 garlic cloves, ½ cup Parmesan, ⅓ cup olive oil, 1 tbsp lemon juice, ¼ tsp salt, and ¼ tsp black pepper in a food processor until smooth but slightly textured, scraping down the sides as needed.
Serve
I serve the chicken and beans hot, topped with a generous dollop of pistachio pesto. I garnish with extra basil leaves or a sprinkle of pistachios for flair, bringing One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto to life.
Nutrition
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: ~550 kcal per serving
- Macros per Serving: 25g carbs, 35g protein, 35g fat, 7g fiber
Variations
Try these twists on One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto:
- Boneless Chicken: Use boneless thighs or breasts for a faster Easy Weeknight Chicken Dinner, reducing oven time to 10–15 minutes.
- Bean Swap: Substitute chickpeas or butter beans for a different texture.
- Veggie Boost: Add 1 cup cherry tomatoes or roasted red peppers with the greens for color in this Easy Weeknight Chicken Dinner.
- Nut-Free Pesto: Replace pistachios with sunflower or pumpkin seeds for a nut-free version.
- Herb Twist: Mix parsley or mint into the pesto for a fresh spin.
Serving Ideas:
- Pair with Layla Cooks’ Pizza Monkey Bread for a fun, shareable meal.
- Serve with crusty bread to soak up the flavorful juices of this Easy Weeknight Chicken Dinner.
- Offer with a side of roasted potatoes or a simple green salad for balance.
Storage
- I store leftover One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto in an airtight container in the refrigerator for up to 3 days.
- I reheat gently in a skillet or oven at 300°F (150°C) for 10–15 minutes, adding a splash of water or broth to keep it moist.
- I store extra pesto separately in a jar with a thin layer of olive oil on top, refrigerating for up to 1 week.
- For freezing, I freeze pesto in ice cube trays for up to 3 months, but I avoid freezing the chicken and beans to maintain texture.
Serving Tips
- Presentation: Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto in the skillet for a rustic, family-style look, garnished with basil.
- Garnish: Sprinkle with crushed pistachios or red pepper flakes for texture and color.
- Pairing: Enjoy with a crisp white wine, sparkling water, or iced tea to complement One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto.
- Temperature: Serve hot for crispy skin and warm beans.
- Portion Size: One thigh with a scoop of beans per person for a satisfying meal.
FAQs
Here are answers to some common questions about this recipe:
Can I use boneless chicken for this recipe?
Yes, adjust cooking time to ensure chicken is fully cooked.
How do I get crispy chicken skin?
Pat the chicken dry, use a hot pan, and cook skin-side down without disturbing until golden and crisp.
Can I prepare the pesto ahead?
Yes, store in an airtight container with a thin layer of olive oil on top to preserve color.
What can I substitute for cannellini beans?
Chickpeas or butter beans work well as alternatives.
Is the pesto dairy-free?
No, Parmesan is used. Substitute nutritional yeast for a dairy-free version.
Can I make this vegetarian?
Replace chicken with roasted vegetables or tofu.
What sides go well?
Serve with crusty bread, rice, or roasted potatoes.
Can I freeze leftovers?
Pesto freezes well; chicken and beans are best refrigerated.
How spicy is the dish?
Mild—add red pepper flakes to the pesto or chicken if desired.
Can I make this recipe nut-free?
Substitute pesto nuts with seeds like pumpkin or sunflower seeds.
More Chicken Recipes You’ll Love
- Chicken Rollatini
- Baked Cream Cheese Chicken
- Garlic Parmesan Chicken Pasta Bake
- Garlic Parmesan Chicken Tenders
- Bang Bang Chicken Bowls
Conclusion
One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto is a vibrant, delicious meal that balances crispy textures, creamy beans, and fresh herbaceous pesto—all in one easy pan. It’s perfect for quick weeknight dinners or casual entertaining with minimal fuss. Enjoy this Easy Weeknight Chicken Dinner and savor the flavors of elegance and comfort in every bite!
One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
Ingredients
- 2 chicken legs
- 1 jar 570g cannellini beans, drained and rinsed
- 1 shallot quartered
- 3 garlic cloves 2 finely sliced, 1 grated for pesto
- 1 bay leaf
- 1 parmesan rind optional
- 2/3 cup chicken stock
- 30 g pistachios
- 25 g fresh parsley
- 1 lemon zest and juice
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp ricotta or thick Greek yogurt per person optional, for serving
Instructions
- Preheat oven to 190°C (375°F).
- In a roasting tray, combine quartered shallot, sliced garlic, parmesan rind (if using), and a drizzle of olive oil.
- Add drained cannellini beans, chicken stock, and bay leaf to the tray. Stir gently to mix.
- Place chicken legs on top of the bean mixture. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 30–40 minutes until chicken is golden and cooked through, reaching an internal temperature of 75°C (165°F).
- While the chicken cooks, prepare the pistachio and parsley pesto: In a blender or food processor, combine pistachios, grated garlic, fresh parsley, lemon zest, and a pinch of salt. Gradually add olive oil until a pesto-like consistency is achieved.
- Once the chicken is cooked, remove from the tray and let it rest for a few minutes.
- Before serving, stir lemon juice into the bean mixture for added brightness.
- Plate the beans, top with the crispy chicken, and drizzle with the prepared pistachio pesto. Optionally, add a dollop of ricotta or Greek yogurt to each plate.
Notes
- For a vegetarian version, substitute chicken with roasted vegetables or tofu.
- Ensure the chicken skin is dry before roasting to achieve maximum crispiness.
- Leftover pesto can be stored in the refrigerator for up to a week or frozen for longer storage.
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