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Crispy Chicken with Cannellini Beans

Crispy Chicken with Cannellini Beans for Effortless Flavor

Experience the rich flavors of Crispy Chicken with Cannellini Beans, combining juicy chicken thighs with creamy beans and a vibrant pistachio pesto.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken thighs Juicy protein base; substitute with bone-in pork chops for a variation.
  • to taste salt Essential seasoning to enhance flavors.
  • to taste pepper Essential seasoning to enhance flavors.
For the Beans
  • 2 cans cannellini beans Hearty base that absorbs flavors; can use dried beans if cooked first.
  • 1 cup chicken stock Adds moisture and depth; vegetable stock can be used for a vegetarian option.
For the Pesto
  • 1/2 cup pistachios Key ingredient for nuttiness in the pesto; substitute with walnuts for variety.
  • 1/2 cup fresh parsley Adds brightness to the pesto; can use basil if preferred.
  • 2 cloves garlic Provides depth of flavor; fresh garlic is best.
  • 1/4 cup parmesan cheese Creamy element in pesto; omit for a dairy-free version.
  • 1/2 cup olive oil Enhances flavors and adds moisture; substitute with avocado oil if desired.

Equipment

  • oven
  • Large Pan
  • Food Processor

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C) or set your air fryer according to instructions.
  2. Season the chicken thighs generously with salt and pepper, coating all sides.
  3. Sauté minced garlic in a large pan with olive oil over medium heat until fragrant, about 1-2 minutes.
  4. Combine the cannellini beans with the sautéed garlic, then pour chicken stock over them.
  5. Place the seasoned chicken thighs on top of the bean mixture.
  6. Bake in the oven for approximately 25-30 minutes, or until the chicken skin is crispy and reaches an internal temperature of 165°F (75°C).
  7. Blend pistachios, parsley, garlic, and parmesan in a food processor to make the pesto.
  8. Spoon the freshly made pesto over the crispy chicken and cannellini beans right before serving.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 4mg

Notes

Optional: Garnish with extra parsley for a pop of color and freshness. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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