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

Introduction

This one-pan crispy chicken with cannellini beans and pistachio pesto is a vibrant, easy-to-make meal perfect for busy weeknights. The tender chicken thighs roast beautifully alongside creamy beans, while the fresh pistachio pesto adds a delightful punch of flavor.

Ingredients

• 1 jar (570g) cannellini beans, drained and rinsed
• 2 chicken legs
• 1 shallot, quartered
• 3 garlic cloves (2 finely sliced, 1 grated for the pesto)
• 1 bay leaf, fresh or dried
• 1 parmesan rind (optional)
• 2/3 cup (160ml) chicken stock
• 30g pistachios
• 25g parsley (a small bunch)
• 1 lemon
• 1 clove garlic
• For serving (optional): 1 tablespoon ricotta or thick Greek yoghurt per person
• Oil, salt, and pepper

Instructions

1. Step 1: Preheat your oven to 190°C (or air fryer to 170°C). Prepare a snug roasting tray and place it near your cooking device.
2. Step 2: Add the quartered shallot, a little oil, parmesan rind (if using), and the finely sliced garlic to the tray. Toss together gently.
3. Step 3: Add the drained cannellini beans, pour in the chicken stock, and nestle in the bay leaf. Mix lightly to combine.
4. Step 4: Place the chicken legs on top of the bean mixture. Lightly coat the chicken skin with oil and season generously with salt and pepper.
5. Step 5: Cook in the oven for 30 to 40 minutes or in the air fryer for 35 to 40 minutes until chicken is golden, crisp, and cooked through (75°C internal temperature).
6. Step 6: While cooking, prepare the pistachio pesto by blending parsley, grated garlic clove, and pistachios until sandy in texture. Gradually add ¼ to ⅓ cup oil and blend to a pesto consistency. Season with salt and pepper.
7. Step 7: Once cooked, remove chicken and let rest. Add lemon zest and juice of half a lemon to the beans and stir well.
8. Step 8: To serve, plate the beans, top with chicken, add ricotta or Greek yoghurt if desired, and drizzle with pistachio pesto.

Tips & Variations

• Use bone-in chicken thighs instead of legs if preferred; adjust cooking time accordingly.
• For a nuttier pesto, lightly toast the pistachios before blending.
• Add chili flakes to the pesto for a subtle heat.
• Swap cannellini beans for chickpeas or butter beans for a different texture.
• If you don’t have a food processor, finely chop the pesto ingredients and mix with oil by hand.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to maintain the crispy skin on the chicken. The pesto is best added fresh but can be refrigerated for up to 2 days separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skinless chicken thighs for this recipe?

While skin-on chicken gives the best crispy texture, skinless thighs can be used but will be less crispy. You may want to finish under a grill to add some color.

Can I make the pistachio pesto in advance?

Yes, you can prepare the pesto up to 2 days ahead and store it in the fridge in an airtight container. Stir well before serving, as the oil may separate.

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

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★★★★★

5 from 375 reviews

This one-pan crispy chicken with cannellini beans and pistachio pesto is a delightful and hearty meal featuring golden, crisp chicken legs roasted atop creamy cannellini beans infused with shallot, garlic, and Parmesan flavors. Topped with a fresh, nutty pistachio and parsley pesto and a vibrant lemon finish, this dish is both comforting and flavorful, perfect for an easy yet impressive weeknight dinner.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Air Frying
• Cuisine: Italian-inspired

Ingredients

Scale 1x2x3x

For the Chicken and Beans

• 1 jar (570g) cannellini beans, drained and rinsed
• 2 chicken legs
• 1 shallot, quartered
• 3 garlic cloves (2 thinly sliced, 1 grated for pesto)
• 1 bay leaf, fresh or dried
• 1 parmesan rind (optional)
• 2/3 cup (160ml) chicken stock
• Oil, for cooking (amount as needed)
• Salt and pepper, to season

For the Pistachio Pesto

• 30g pistachios
• 25g parsley (a small bunch)
• 1 clove garlic
• ¼ to ⅓ cup olive oil
• Salt and pepper, to taste

For Serving (Optional)

• 1 tablespoon ricotta or thick Greek yoghurt per person
• 1 lemon (zest and juice)

Instructions

1. Preheat oven or air fryer: Set your oven to 190°C (375°F) or your air fryer to 170°C (340°F) to get it ready for roasting the chicken and beans.
2. Prepare the roasting tray: Place the quartered shallot, thinly sliced garlic, a splash of oil, and the parmesan rind (if using) into a snug roasting tray. Add the drained cannellini beans and toss gently to combine everything evenly, then add the bay leaf and pour in the chicken stock.
3. Season and place the chicken: Nestle the two chicken legs on top of the beans. Lightly coat the chicken skin with oil and season generously with salt and pepper to ensure a crispy and flavorful skin.
4. Cook the chicken and beans: Roast in the oven for 30 to 40 minutes, or air fry for 35 to 40 minutes until the chicken is golden brown and crisp. Use a temperature probe to confirm the internal temperature has reached 75°C (165°F) in the thickest part. If needed, increase temperature to 200°C (390°F) briefly to crisp the skin further.
5. Make the pistachio pesto: While the chicken cooks, combine parsley, garlic clove, and pistachios in a blender or food processor. Blend to a coarse, sandy texture. Gradually add olive oil to achieve a pesto consistency. Season with salt and pepper to taste.
6. Finish the beans: Once the chicken is done, remove it from the tray and let rest for a few minutes. Grate the zest of a lemon into the beans and squeeze in half the lemon’s juice. Stir to brighten flavors.
7. Serve: Plate the lemony beans, top with the crispy chicken legs, add a dollop of ricotta or Greek yoghurt if using, and drizzle with the fresh pistachio pesto for a vibrant, rich finish.

Notes

• Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 75°C (165°F).
• The parmesan rind adds depth to the beans but can be omitted for a vegetarian-friendly option (excluding the chicken).
• Pistachio pesto can be made ahead and stored in the fridge for up to 2 days.
• Ricotta or Greek yoghurt adds creaminess and balances the savory notes.
• Adjust lemon juice to your preferred level of acidity.
• This recipe can be made in either an oven or an air fryer depending on your equipment and preference.

Keywords: crispy chicken, cannellini beans, pistachio pesto, one-pan dinner, air fryer chicken, roasted chicken, easy weeknight meal, healthy chicken recipe