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One Pan Chicken Pesto & Chickpeas

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5 from 1 review

  • Author: cooktimestory
  • Total Time: 55 minutes
  • Yield: 4 1x

Description

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.

Ingredients

Scale
  • 1 pound bone-in, skin-on chicken thighs (about 4 small thighs)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon olive oil
  • 8 oz green beans, halved
  • 1 cup cherry tomatoes
  • 1 15-oz can of chickpeas, rinsed
  • 2 Tablespoons pesto

Instructions

  1. Preheat oven to 425 degrees F. Season chicken thighs with salt and pepper. Then heat oil in a large ovenproof skillet over medium-high heat and cook the chicken, skin sides down, for about 8-10 minutes or until golden brown.
  2. Turn chicken thighs over and add green beans, tomatoes, and chickpeas. Season with salt, then transfer the skillet to the oven and roast until chicken thighs are cooked through (at 165 degrees F) for 25-30 minutes.
  3. Remove skillet from oven and brush pesto over the chicken thighs. Serve and enjoy!
  • Prep Time: 10
  • Cook Time: 45
  • Category: Entree

Find it online: https://cooktimestory.com/2025/01/29/one-pan-chicken-pesto-chickpeas/