Skillet Chicken and Chickpeas: A Flavor-Packed, Nutritious Dinner Recipe
Welcome to a brand-new recipe that’s about to become a go-to favorite in your kitchen: Skillet Chicken and Chickpeas.
Whether you're a busy parent, a weekend cook, or someone looking for a quick, wholesome meal, this dish delivers big on flavor and nutrition—all cooked in just one pan.
Packed with tender chicken thighs, hearty chickpeas, fresh veggies, and bold seasonings, it’s a complete meal that's easy to make, family-approved, and perfect for meal prep or weeknight dinners.
If you’re asking, “Why chickpeas?”—chickpeas offer fiber, plant-based protein, and essential nutrients like folate and iron.
Combined with lean chicken and veggies, this skillet meal is well-balanced and satisfying. Plus, one-pan dinners mean fewer dishes to wash—what’s better than that?
Let’s dive in!
Why This Recipe Works
One‑Pan Simplicity – Everything cooks together in one skillet, minimizing cleanup and maximizing flavor as juices blend.
Balanced Nutrition – Protein-packed with chicken and chickpeas, plus a colorful array of veggies and a hint of healthy fats.
Customizable – Like heat? Add extra chili. Want it lemonier? Drizzle more juice. Make it effortless by using pantry staples.
Meal‑Prep Friendly – Store leftovers for easy lunches or dinners throughout the week. Flavors deepen overnight, making it even tastier.
Ingredients
Step-by-Step Cooking Instructions
1. Prep the Ingredients
Chicken: Pat dry and season with salt, pepper, 1 tsp paprika, and ½ tsp cumin.
Vegetables: Dice onion, bell peppers, and mince garlic; rinse chickpeas.
2. Brown the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear chicken thighs 4–5 minutes per side until golden. Remove and set aside.
3. Sauté Aromatics
Add the remaining oil. Sauté onion and peppers until soft (5 minutes).
Stir in garlic and spices—paprika, cumin, coriander, turmeric, and red pepper flakes—for 1 minute until fragrant.
4. Add Chickpeas & Tomato
Add chickpeas and canned tomatoes with juices. Stir to combine.
Pour in chicken broth, scraping browned bits from the pan.
5. Simmer with Chicken
Nestle chicken into the skillet. Cover and simmer for 15–20 minutes or until cooked through.
Uncover; increase heat briefly to thicken the sauce if needed. Add juice of ½ lemon.
6. Adjust Seasonings & Garnish
Taste and season with more salt/pepper/lemon juice.
Garnish with fresh herbs and serve warm.
Serving Suggestions
With Grains: Serve over rice, quinoa, or couscous to soak up the sauce.
With Greens: Pair with wilted spinach or a leafy green salad for added color and nutrition.
Taco Style: Shred the chicken into tortillas, top with the chickpea mixture, salsa, avocado, lime, sour cream.
Kid-Friendly: Serve plain aside for picky eaters; veggies and chickpeas can be served separately.
Nutrition Highlights (Per Serving, makes 4–6 servings)
Calories: ~450 kcal
Protein: ~35 g
Fiber: ~10 g (thanks to chickpeas & peppers)
Healthy Fats: From olive oil & lean chicken
Micronutrients: Vitamin C, B‑vitamins, iron, potassium
Tips for the Best Skillet Chicken & Chickpeas
Chicken Choice: Thighs stay juicy; breasts are leaner but may cost dryness—reduce cooking time or brine.
Crispier Chicken Skin: Sear longer and don’t overcrowd the pan.
Extra Veggies: Toss in zucchini, mushrooms, eggplant, or spinach during the last few minutes.
More Sauce: Add extra broth and simmer off what you don’t need for saucier bowls.
Spice Level: Double or halve red pepper flakes for preference.
Meal Prep: Refrigerate up to 3–4 days; freezes well for up to 3 months.
FAQ
Can I use dried chickpeas?
Yes—soak and cook until tender (about 1 hour) before adding.
What if I’m vegetarian?
Swap chicken for extra chickpeas, white beans, or seared tofu. Adjust cooking time accordingly.
How do I make this gluten‑free?
This recipe is naturally gluten-free. Just check the canned product labels for hidden gluten.
Can I make it dairy‑free?
Absolutely! The base has no dairy, and garnish with herbs and lemon instead of cheese.
Variation Ideas
Moroccan Twist: Add harissa, ras el hanout, apricots, drizzle of honey, garnish with preserved lemon & cilantro.
Mediterranean Flair: Stir in olives, sun‑dried tomatoes, fresh spinach, feta crumble.
Smoky Tex‑Mex: Include black beans, corn, smoky chipotle, lime zest, cilantro.
Creamy Curry Style: Stir in coconut milk, curry paste, fresh ginger, cilantro over basmati rice.
Plan Ahead & Prep
Double It: Go big—you’ll be glad you did once meal-prep day comes.
Veggie Hack: Dice peppers in advance and store in airtight containers.
Garnish Prep: Chop cilantro or parsley 2 days ahead and refrigerate.
Reheat Smart: Warm in skillet or microwave with a dash of broth to revive sauce.
Storing Leftovers
Refrigerator: Transfer cooled food into airtight containers. Keeps 3–4 days.
Freezer: Ideal to freeze individual portions for 3 months. Thaw overnight in fridge or microwave.
Reheat Tips: Microwave with cover, or warm in skillet with splash of water/broth; finish with fresh squeeze of lemon.
Wrapping It Up
The Skillet Chicken and Chickpeas recipe is a one-pan wonder: nutritious, flavorful, and easy enough to fit busy lifestyles.
With endless variations, strong nutritional value, and simple ingredients, it ticks all the boxes for a wholesome dinner.
Feel free to experiment—add leafy greens, switch proteins, mix spices—and make this dish uniquely yours. If you try it, let me know in the comments below or on Instagram—tag me!
Enjoy your cooking adventure, and here’s to many more delicious meals ahead.
Printable Recipe Card
Ingredients
6 boneless, skinless chicken thighs
2 tbsp olive oil
1 medium yellow onion, diced
2 bell peppers (any colors), diced
3 garlic cloves, minced
2 cans chickpeas (15 oz each), drained & rinsed
1 can (14.5 oz) diced tomatoes
2 tsp paprika, 1½ tsp cumin, 1 tsp coriander, ½ tsp turmeric (optional), ½ tsp red pepper flakes
½ cup chicken broth or water
Juice of 1 lemon
¼ cup chopped parsley or cilantro
Salt & pepper, to taste
Instructions
Season chicken with salt, pepper, 1 tsp paprika, ½ tsp cumin.
Sear in skillet with 1 tbsp oil until golden, 4–5 min each side; remove.
Add remaining oil; sauté onion & peppers 5 min.
Stir in garlic & spices 1 min.
Mix in chickpeas & tomatoes, add broth, scrape bottom.
Nestle chicken, cover, simmer 15–20 min until done.
Uncover, thicken sauce, stir in lemon juice.
Adjust salt/pepper, garnish, serve.
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