One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
One-pan meals have become a kitchen favourite for many, offering a convenient way to create delicious, wholesome dishes without the hassle of extensive cleanup. Whether you’re cooking for a weeknight dinner or a weekend treat, this one-pan crispy chicken with cannellini beans and pistachio pesto is sure to impress.
Just a heads up, this post contains Amazon affiliate links. Don’t worry, these are products I personally love and recommend. If you make a purchase through these links, I may earn a small commission at no additional cost to you. Happy cooking, and thanks for supporting the Culinary Cartel!
The Convenience of One-Pan Cooking
One-pan cooking is a game-changer for those who love to cook but dread the cleanup. By using a single pan or tray, you minimise the number of dishes you’ll need to wash, making it an ideal method for busy weeknights. Additionally, cooking everything together allows the flavours to meld beautifully, creating a cohesive and well-seasoned dish. In this crispy chicken with cannellini beans and pistachio pesto recipe, the chicken is roasted on top of the beans, allowing the juices from the chicken to infuse the beans with rich flavour. This method enhances the taste and ensures that the dish is simple and efficient to prepare.
Pistachio Pesto vs Basil Pesto
Pesto is a versatile condiment that can be made with various ingredients, but the most traditional version is basil pesto, which includes fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. Pistachio pesto, on the other hand, offers a unique twist on the classic. By using pistachios instead of pine nuts, you get a nuttier, slightly sweeter flavour that pairs perfectly with the rich chicken and earthy beans in this recipe. The addition of parsley instead of basil gives the pesto a fresh, herbaceous note that complements the other ingredients beautifully.
Storing Pesto
Pesto is a wonderful condiment to have on hand, and it stores well when done correctly:
- Refrigerator: Store pesto in an airtight container in the refrigerator for up to one week. To prevent it from oxidising and turning brown, pour a thin layer of olive oil on top of the pesto before sealing the container.
- Freezer: Pesto freezes well and can be stored for up to three months. Portion it into ice cube trays, freeze until solid, then transfer the cubes to a freezer-safe bag. This way, you can thaw just the amount you need.
Ingredient Replacements
This crispy chicken with cannellini beans and pistachio pesto recipe is flexible, allowing you to make substitutions based on what you have on hand or your dietary preferences:
- Chicken Legs: You can substitute chicken legs with chicken thighs or even bone-in, skin-on chicken breasts. For a quicker option, use boneless chicken thighs, but reduce the cooking time accordingly.
- Cannellini Beans: If cannellini beans aren’t available, you can use any white beans, such as Great Northern beans or navy beans. For a slightly different texture, try chickpeas.
- Pistachios: If pistachios are out of reach, substitute them with almonds, walnuts, or even cashews. Each nut will provide a different flavour profile but will still create a delicious pesto.
- Parsley: Basil, cilantro, or arugula can be used instead of parsley for the pesto, each offering a distinct flavour.
- Chicken Stock: Vegetable stock or even water can be used if you don’t have chicken stock on hand.
Tips and Tricks for One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
- Crispy Chicken Skin: To achieve the crispiest chicken skin, ensure the skin is dry before applying oil and seasoning. If time allows, pat the chicken dry with paper towels and let it sit uncovered in the refrigerator for an hour before cooking.
- Flavour Boost: Adding a parmesan rind to the bean mixture infuses the dish with a deep, savoury flavour. If you don’t have a rind, a small piece of hard cheese like Grana Padano or Pecorino Romano can be used instead.
- Make It Brighter: The addition of lemon zest and juice to the beans adds a fresh brightness to the dish. You can also add a splash of white wine to the beans before roasting for extra depth of flavour.
- Resting Time: Allowing the chicken to rest after cooking helps retain its juices, ensuring every bite is moist and flavourful.
- Pesto Consistency: If your pesto is too thick, gradually add more olive oil until you reach the desired consistency. Conversely, if it’s too thin, add more nuts or parsley.
Shop the Equipment
These are Amazon affiliate links to the products I personally love and recommend. If you make a purchase through these links, I may earn a small commission at no additional cost to you.
Loved the Convenience of this One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto?
If you made this one-pan crispy chicken with cannellini beans and pistachio pesto, let me know! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so I can see what you come up with.
Want more one-pan inspiration?
Air Fryer Greek Lemon Chicken and Rice Bake
Sheet Pan Roast Chicken Dinner
Enjoy!
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the entire dish ahead of time and reheat it in the oven before serving. The pesto can also be made in advance and stored in the refrigerator.
What can I serve with this dish?
This hearty dish is perfect on its own, but for a complete meal, serve it with a simple green salad, crusty bread, or roasted vegetables.
Can I use a different type of protein?
Absolutely. This recipe works well with bone-in pork chops or even salmon fillets. Adjust the cooking time based on the protein you choose.
How do I prevent the beans from drying out?
To keep the beans moist, ensure there’s enough liquid in the pan. The chicken stock helps, but you can add a bit more if needed during cooking.
Can I use dried beans instead of canned ones?
Yes, but you’ll need to cook the dried beans first. Soak them overnight, then cook them until tender before using them in the recipe.
One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
Description
Whether you’re cooking for a weeknight dinner or a weekend treat, this one-pan crispy chicken with cannellini beans and pistachio pesto is sure to impress.
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
Instructions
- Preheat your oven or air fryer.
- Begin by quartering the shallot and finely slicing the garlic. Prepare a snug roasting tray and place it beside your air fryer or oven. Add the quartered shallot, a little bit of oil, the parmesan rind (if using), and the thinly sliced garlic to the tray.
- Add the drained and rinsed cannellini beans to the tray. Shake everything together gently to distribute evenly. Pour in the chicken stock and nestle in the bay leaf.
- Place the two chicken legs on top of the bean mixture. Lightly coat the chicken legs with a small amount of oil, just enough to cover the skin. Season generously with salt and pepper.
- Time to cook:
In the air fryer: Cook at 170°C for 35 to 40 minutes until the chicken is golden brown, crisp, and cooked through. Use a temperature probe to ensure the thickest part of the chicken reaches 75°C.
In the oven: Cook at 190°C for 30 to 40 minutes until the chicken is golden brown, crisp, and cooked through. Use a temperature probe to ensure the thickest part of the chicken reaches 75°C. - If the chicken needs more colour, increase the temperature to 200°C or higher for a few minutes in the oven or air fryer to brown and crisp up the skin.
- While the chicken is cooking, prepare the pistachio and parsley pesto. Add the parsley, garlic clove, and pistachios to a blender or food processor. Blend until the mixture reaches a sandy texture. You can also finely chop the ingredients by hand or use a pestle and mortar.
- Gradually add ¼ to ⅓ cup of oil to the blended mixture, processing until it forms a pesto-like consistency. Season with salt and pepper to taste.
- Once the chicken is ready, remove it from the tray and let it rest for a few minutes. While the chicken rests, grate the zest of a lemon into the bean mixture to add brightness. Squeeze the juice of half a lemon into the beans and stir well.
- To serve, plate the beans and top with the chicken. If desired, add a tablespoon or two of ricotta or thick Greek yoghurt to each plate. Finish by drizzling the parsley pesto over the crispy chicken.
- Method: Air fryer or oven
Nutrition
- Serving Size: One portion
- Calories: 520 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Protein: 35g
- Cholesterol: 110mg
