Description
A delightful meal that combines flavor, texture, and nutrition with crispy chicken thighs, creamy cannellini beans, and vibrant pistachio pesto.
Ingredients
- Chicken thighs: 4 pieces, bone-in and skin-on
- Cannellini beans: 1 can (15 oz), drained and rinsed
- Pistachios: 1/2 cup, shelled
- Garlic: 4 cloves, minced
- Olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons (freshly squeezed)
- Fresh basil: 1/2 cup, packed (plus extra for garnish)
- Salt: to taste
- Black pepper: to taste
- Water or chicken broth: 1/2 cup (optional, for extra moisture)
Instructions
- Pat the chicken thighs dry with paper towels and season with salt and black pepper.
- In a food processor, combine pistachios, fresh basil, lemon juice, and one tablespoon of olive oil. Blend until smooth, adding water if necessary.
- In a large oven-safe skillet, heat two tablespoons of olive oil over medium-high heat. Sauté minced garlic for about 30 seconds.
- Add the drained and rinsed cannellini beans to the skillet, along with water or chicken broth if desired. Season with salt and pepper.
- Nestle the seared chicken thighs skin-side up on top of the beans.
- Cook until the chicken is done and the skin is crispy. Plate the dish and drizzle with pistachio pesto and garnish with fresh basil.
Notes
- Bone-in and skin-on chicken thighs are recommended for juiciness and crispiness.
- Consider adding red pepper flakes or Parmesan cheese to the pesto for extra flavor.
- Let the pesto sit for a while before serving to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven and stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Crispy Chicken, Cannellini Beans, Pistachio Pesto, Healthy Dinner, One-Pan Meal