If you’re craving a dinner that’s bursting with flavor, texture, and minimal cleanup, the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe is here to become your new favorite. This dish combines golden, crispy skin chicken thighs roasted alongside creamy cannellini beans and juicy cherry tomatoes, all topped off with a vibrant and nutty pistachio pesto. It’s a Mediterranean-inspired celebration of wholesome ingredients that come together effortlessly in a single skillet, making weeknight dinners both delicious and stress-free.

One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe - Recipe Image

Ingredients You’ll Need

Simple, fresh, and thoughtfully chosen—the ingredients for this recipe are the secret to its irresistible taste and appealing textures. Each element plays a distinct role, from the crispy skin on the chicken to the creamy beans and the bright herbal notes of the pesto.

4 bone-in, skin-on chicken thighs: Provides juicy meat with crispy skin for maximum texture and flavor.
1 tablespoon olive oil: Perfect for searing the chicken and enhancing richness.
Salt and black pepper to taste: Essential seasoning to bring out the natural flavors.
1 teaspoon smoked paprika: Adds a subtle smoky warmth that complements the chicken beautifully.
2 cloves garlic (minced): Infuses a fragrant depth in the beans and tomatoes.
1 (15-ounce) can cannellini beans (drained and rinsed): Creamy beans that add protein and softness, balancing the crispiness of the chicken.
1 cup cherry tomatoes (halved): Bursts of juicy sweetness and vibrant color in every bite.
¼ cup chicken broth or dry white wine: Creates a flavorful steamy environment and adds moisture.
2 tablespoons butter: Melts into the pan for added richness and a silky finish.
½ cup shelled pistachios: The star of the pesto, bringing crunch and a nutty dimension.
1 cup fresh basil leaves: Bright herbal notes that lift the pesto.
1 clove garlic: For a sharp garlic punch in the pesto.
¼ cup grated Parmesan cheese: Adds saltiness and umami to round out the pesto.
½ cup olive oil: Helps emulsify the pesto and adds a fruity richness.
Juice of ½ lemon: Brings brightness and acidity to balance the pesto’s flavors.
Salt to taste (for pesto): Enhances all the flavors harmoniously.

How to Make One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe

Step 1: Prep and Season the Chicken

Begin by preheating your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels—this step is key to achieving that coveted crispy skin. Season both sides generously with salt, pepper, and smoked paprika. This trio creates a beautiful flavor foundation that will have your whole kitchen smelling amazing.

Step 2: Sear the Chicken

Heat the olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and let them sear for about 5 to 6 minutes until that skin turns a gorgeous golden brown and crisps up nicely. Flip the thighs and cook them on the other side for 2 more minutes. Then transfer the chicken to a plate and set aside—this step locks in juices and develops flavor.

Step 3: Sauté Beans and Tomatoes

Lower the heat to medium and add the minced garlic to the same skillet. Sauté just until fragrant, about 30 seconds, to avoid burning. Toss in the drained cannellini beans and halved cherry tomatoes, seasoning lightly with salt and pepper. Pour in the chicken broth or dry white wine—this liquid will help deglaze the pan and create a subtle, delicious sauce.

Step 4: Roast Everything Together

Nestle the seared chicken thighs back into the skillet on top of the beans and tomatoes, placing the skin side up so it can stay crispy. Dot the chicken with the butter for added richness. Transfer the skillet to your preheated oven and roast for 20 to 25 minutes. You’ll know it’s done when the chicken is cooked through and the skin is perfectly crispy.

Step 5: Blend the Pistachio Pesto

While the chicken roasts, it’s time for the star sauce: pistachio pesto. In a food processor, combine shelled pistachios, fresh basil leaves, garlic, grated Parmesan, olive oil, lemon juice, and a pinch of salt. Blend until smooth and luscious. This pesto adds a fresh, nutty punch that complements every bite of the meal.

How to Serve One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe

Garnishes

Finishing touches make all the difference. Sprinkle a few extra chopped pistachios or torn basil leaves on top for a colorful, textural contrast. A light drizzle of good quality olive oil over the chicken and beans adds a gorgeous sheen and extra flavor burst right before serving.

Side Dishes

This recipe stands perfectly on its own but pairs wonderfully with a crisp green salad or some roasted vegetables for a well-rounded meal. Crusty artisan bread is also a great option to soak up all the delicious juices left in the pan.

Creative Ways to Present

For dinner parties or family gatherings, you can serve this dish family-style right from the pan to preserve its rustic appeal. Alternatively, plate the chicken on a bed of beans and tomatoes, then artistically spoon dollops of pistachio pesto around for a restaurant-worthy presentation that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken may lose some crispiness but will remain flavorful and tender. Keep the pesto separate if possible to maintain its fresh vibrancy.

Freezing

You can freeze the cooked chicken and bean mixture in a freezer-safe container for up to 2 months. The pesto freezes well too—just thaw it gently in the fridge and give it a quick stir before serving.

Reheating

For best results, reheat leftovers slowly in a skillet over medium heat to help restore some crispiness to the chicken skin. If using a microwave, do so briefly and add a splash of chicken broth or water to keep the beans moist.

FAQs

Can I use boneless chicken thighs instead?

Absolutely! Boneless thighs will cook faster and are easier to eat, though the bone-in version typically has more flavor and juiciness.

Is there a substitute for pistachios in the pesto?

You can use walnuts or almonds as a substitute, though the flavor will shift slightly. Pistachios offer a unique nutty sweetness that’s hard to replicate fully.

Can this recipe be made dairy-free?

Yes! Simply omit the Parmesan cheese from the pesto or replace it with a dairy-free alternative, and use olive oil instead of butter in the roasting step.

What wine pairs well with this dish?

A crisp, dry white wine like Sauvignon Blanc or a lightly oaked Chardonnay complements the Mediterranean flavors and balances the richness of the chicken and pesto.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (74°C) and the juices run clear. The skin should be golden and crispy too.

Final Thoughts

You’re going to love how the One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe brings together a medley of textures, colors, and bold flavors with minimal fuss. It’s the perfect dish for busy nights when you want something satisfying, nourishing, and wow-worthy with little cleanup. Trust me, once you try it, this recipe will earn a top spot in your dinner rotation—so go ahead, cook it up and enjoy every delicious bite!