One Pan Chicken Pesto & Chickpeas

I can’t think of a more easy meal to whip up when you need to get dinner quickly on the table than this one-pan meal with chicken thighs, cherry tomatoes, and chickpeas. The zingy bursts of flavor from the tomatoes, combined with the subtle earthiness of the chickpeas, elevate this dish into a simple and delicious feast.

Everyone loves a good one-pan meal and this One-Pan Chicken Pesto & Chickpeas is just that. Everything comes together quickly and, best of all, with minimal effort on your part. Just brown the chicken thighs and after that, it’s just time in the oven and dinner is served!

This recipe uses bone-in, skin-on chicken thighs, which I find to be super juicy and flavorful and portioned perfectly for exactly one serving per thigh. The rest of the meal is rounded out with vegetables and additional protein, from the chickpeas, the cherry tomatoes, and the green beans. All in all, you’ll have a delicious meal to dig into in no time, plus clean-up will be super easy!

Key ingredients

The beauty of this recipe is how quickly it comes together with just 6 ingredients!

• Bone-in, skin-on chicken thighs: Bone-in chicken thighs are my favorite because the bone releases flavor into the meat while cooking, acting as an insulator to keep it moist and tender. There’s just a lot more flavor than boneless chicken thighs, plus the crisp, juicy skin makes it taste even better.
• Green beans: Adds additional source of protein and fiber to the dish
• Cherry tomatoes: The tomatoes add a pop of flavor that complement the chicken and pesto perfectly.
• Canned chickpeas (aka garbanzo beans): Chickpeas are known for their nutty buttery flavor and creamy texture. They crisp up perfectly with the chicken, beans, and tomatoes when put in the oven.
• Olive oil
• Fresh basil pesto: You can use either store-bought (used in this recipe) or make your own with fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese

How to make one-pan chicken pesto & chickpeas

1. Season the chicken thighs all over with salt and pepper, before cooking it in a pan over medium-high heat. Make sure to leave the chicken skin side down in the pan for about 6-8 minutes, so that it can brown properly.
   
   
2. Turn the thighs over and add green beans, tomatoes, and chickpeas to the pan. After sprinkling some salt, transfer the pan to the oven that’s set at 425 degrees F and cook for 25-30 minutes.

3. Remove the pan from the oven and then generously spoon the basil pesto over the thighs. Don’t be shy about putting a good amount on top! Serve (or add grated Parmesan cheese if desired) and enjoy!

Tips for best results

Here are a few tips to make this dish even better:

• Pat the chicken thighs dry with a paper towel before searing in a hot pan.
• Try not to move the chicken thighs or check on them repeatedly when cooking in the pan. The trick to letting the chicken brown properly (and the skin to crisp up) is to just leave it alone in the pan. Make sure to also rest the chicken on top of the other ingredients when sending it to the oven.
• While not necessary, a pinch of salt over the chicken before serving adds the best finishing touch!

More one pan recipes to love from us

• One Pot Turmeric Chicken & Rice
• One Pan Paprika Chicken with Chickpeas
• One Pan Bucatini with Mussels
• One Pan Baked Lemon Chicken Thighs
• Sheet Pan Italian Sausage & Vegetables

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