Description
A flavorful and easy one-pan recipe featuring crispy bone-in chicken thighs served over creamy cannellini beans with vibrant baby spinach, all topped off with a bright and nutty homemade pistachio pesto. Perfect for a Mediterranean-inspired gluten-free dinner.
Ingredients
Scale
Chicken and Beans
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth or dry white wine
- 1 tablespoon lemon juice
- 2 cups baby spinach
Pistachio Pesto
- 1/2 cup shelled pistachios
- 1 packed cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 clove garlic
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat and Season: Preheat the oven to 425°F. Pat the chicken thighs dry with paper towels and season both sides evenly with kosher salt, black pepper, and smoked paprika for flavorful crispy skin.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5–7 minutes until the skin turns golden and crispy. Flip the chicken and cook for an additional 2 minutes. Remove chicken from skillet and set aside.
- Sauté Garlic and Beans: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Stir in the cannellini beans along with the chicken broth (or white wine) and lemon juice, scraping the browned bits from the pan to build flavor. Bring it to a gentle simmer.
- Add Spinach and Nestle Chicken: Stir in the baby spinach until wilted, then nestle the seared chicken thighs back on top of the mixture, skin-side up. Transfer the skillet to the preheated oven.
- Bake: Bake for 20–25 minutes or until the chicken is fully cooked through (internal temperature 165°F) and the skin remains crispy.
- Make Pistachio Pesto: While the chicken bakes, prepare the pesto by combining pistachios, basil leaves, grated Parmesan, garlic, lemon juice, salt, and pepper in a food processor. Pulse until coarsely blended, then gradually stream in olive oil until the pesto is smooth and spreadable.
- Serve: Remove the skillet from the oven and spoon the vibrant pistachio pesto generously over the chicken thighs before serving.
Notes
- This dish pairs wonderfully with crusty bread to soak up the beans and pesto.
- Roasted vegetables are a delicious and healthy side option to accompany this meal.
- Pistachio pesto can be made ahead and stored in an airtight container in the refrigerator for up to 5 days, making it a great make-ahead condiment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
