Description
A flavorful one-pan meal featuring crispy, oven-roasted chicken thighs nestled on a bed of tender cannellini beans and cherry tomatoes, finished with a vibrant homemade pistachio basil pesto. This Mediterranean-inspired dish combines rich textures and bright flavors for a satisfying and elegant dinner that’s easy to prepare and clean up.
Ingredients
For the Chicken and Beans
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- ¼ cup chicken broth or dry white wine
- 2 tablespoons butter
For the Pistachio Pesto
- ½ cup shelled pistachios
- 1 cup fresh basil leaves
- 1 clove garlic
- ¼ cup grated Parmesan cheese
- ½ cup olive oil
- Juice of ½ lemon
- Salt to taste
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels, then season generously with salt, black pepper, and smoked paprika for a smoky depth of flavor.
- Sear Chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear them for 5 to 6 minutes until the skin is golden brown and crispy. Flip the thighs and cook for another 2 minutes, then remove the chicken from the skillet and set aside.
- Sauté Garlic and Vegetables: Lower the heat to medium. In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Add the drained cannellini beans and halved cherry tomatoes. Season lightly with salt and pepper. Pour in the chicken broth or white wine to deglaze the pan and add moisture.
- Roast Chicken: Nestle the chicken thighs back into the skillet skin-side up, dot the pieces with butter, and transfer the skillet to the preheated oven. Roast for 20 to 25 minutes, until the chicken is cooked through and the skin is crispy.
- Prepare Pistachio Pesto: While the chicken roasts, combine the pistachios, fresh basil leaves, garlic clove, grated Parmesan cheese, olive oil, lemon juice, and salt in a food processor. Blend until smooth and creamy, adjusting seasoning to taste.
- Serve: Once cooked, serve the crispy chicken thighs over the warm cannellini beans and cherry tomatoes. Generously spoon the pistachio pesto over the top for a burst of fresh, nutty flavor.
Notes
- For a quicker cook time, use boneless thighs instead of bone-in.
- The pistachio pesto can be prepared ahead of time and stored in the refrigerator for up to 1 week.
- Use dry white wine or chicken broth based on your preference or availability.
- Ensure the skillet used is oven-safe to avoid transferring dishes.
