Description
A flavorful one-pan meal featuring crispy chicken thighs, creamy cannellini beans, and a vibrant pistachio pesto.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1/2 cup shelled pistachios
- 1/4 cup fresh basil leaves
- 1 garlic clove
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 tsp red pepper flakes
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Season chicken thighs with salt and black pepper.
- Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden and crispy. Flip and cook for 2 more minutes. Remove chicken and set aside.
- In the same skillet, add cannellini beans and red pepper flakes. Stir to combine with pan juices.
- Return chicken to the skillet, placing it on top of the beans. Transfer skillet to the oven and bake for 20-25 minutes until chicken is cooked through.
- Meanwhile, make the pesto by blending pistachios, basil, garlic, Parmesan, remaining olive oil, and lemon juice in a food processor until smooth. Season with salt to taste.
- Serve chicken and beans drizzled with pistachio pesto.
Notes
You can customize the seasonings to taste.