Description
A delicious and easy one-pan recipe for crispy chicken served with creamy cannellini beans and a flavorful pistachio pesto. This dish is a perfect balance of textures and flavors, making it a satisfying and wholesome meal.
Ingredients
For the Chicken:
- 4 chicken thighs, bone-in, skin-on
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Cannellini Beans:
- 1 can cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup chicken broth
- Salt and pepper to taste
For the Pistachio Pesto:
- 1 cup fresh basil leaves
- 1/4 cup shelled pistachios
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 clove garlic
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sear the chicken: Season the chicken thighs with salt and pepper. In an ovenproof skillet, heat olive oil over medium-high heat. Sear the chicken, skin side down, until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Prepare the beans: In the same skillet, add garlic and red pepper flakes. Cook for 1 minute until fragrant. Add the cannellini beans, chicken broth, salt, and pepper. Stir to combine.
- Finish in the oven: Nestle the seared chicken thighs back into the skillet with the beans. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
- Make the pesto: In a food processor, combine basil, pistachios, Parmesan, olive oil, garlic, salt, and pepper. Blend until smooth.
- Serve: Spoon the cannellini beans onto plates, top with the crispy chicken thighs, and drizzle with pistachio pesto.
Notes
- This dish is best served fresh out of the oven for maximum crispiness.
- Feel free to customize the pesto with your favorite herbs and nuts for a unique twist.
- Pair this dish with a side salad or roasted vegetables for a complete meal.
