A wholesome, flavorful one-pan meal where golden, crispy chicken thighs meet creamy cannellini beans and fresh greens, all topped with a vibrant pistachio pesto. It’s elegant, easy, and perfect for busy weeknights or casual entertaining.
Why You’ll Love This Recipe
- Crispy chicken skin with juicy, tender meat inside
- Creamy beans and wilted greens create a comforting base
- Fresh, nutty pistachio pesto adds brightness and complexity
- Cooked entirely in one pan for minimal cleanup
- Versatile and customizable with your favorite herbs and veggies
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 bone-in, skin-on chicken thighs
- Salt and 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
- Salt and pepper to taste
directions
- Pat chicken dry and season well with salt and pepper.
- Heat olive oil in an ovenproof skillet over medium-high heat. Add chicken skin-side down and cook without moving until skin is golden and crispy, about 6–8 minutes. Flip and cook another 3 minutes. Remove chicken and set aside.
- In the same skillet, add onion and garlic. Sauté until softened and fragrant.
- Stir in cannellini beans and greens. Cook until greens wilt and beans are heated through.
- Nestle the chicken thighs back into the pan, skin-side up. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 15–20 minutes until the chicken is cooked through (internal temp 165°F/74°C).
- Meanwhile, prepare the pesto by blending pistachios, basil, garlic, Parmesan, lemon juice, olive oil, salt, and pepper until smooth but still textured.
- Serve the chicken and beans topped with pistachio pesto. Garnish with extra herbs if desired.
Servings and timing
- Serves: 4
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Use boneless chicken thighs or breasts (adjust cooking time)
- Swap cannellini beans for chickpeas or butter beans
- Add cherry tomatoes or roasted red peppers for extra color
- Substitute walnuts or almonds if pistachios are unavailable
- Incorporate fresh herbs like parsley or mint into the pesto or as garnish
storage/reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently in a skillet or oven, adding a splash of water or broth if needed
- Pesto can be stored separately in the fridge for up to 1 week
FAQs
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.
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.
Print
One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A flavorful one-pan meal featuring crispy chicken legs served over a bed of cannellini beans, infused with a zesty pistachio and parsley pesto, and finished with a hint of lemon.
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
- 30g pistachios
- 25g 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.
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg