Mediterranean Chicken and Chickpea Skillet – Simple, Flavorful, One-Pan Dinner
If you want a weeknight dinner that tastes like it took all day but comes together fast, this Mediterranean chicken and chickpea skillet is your new go-to. It’s bright, savory, and loaded with texture—from tender chicken to creamy chickpeas and sweet bursts of tomatoes. Everything cooks in one pan, which means fewer dishes and more time to enjoy your meal.
The best part? The flavors only get better as it sits, so leftovers are a win. Serve it with warm pita, over couscous, or just as it is.
Mediterranean Chicken and Chickpea Skillet - Simple, Flavorful, One-Pan Dinner
Ingredients
- Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
- Chickpeas: 1 can (15 oz) chickpeas, drained and rinsed
- Tomatoes: 1 pint cherry or grape tomatoes (or 1 can diced tomatoes, drained)
- Onion: 1 medium yellow or red onion, thinly sliced
- Garlic: 3–4 cloves, minced
- Bell pepper: 1 red bell pepper, sliced (optional but great)
- Kalamata olives: 1/2 cup, pitted and halved
- Spinach: 3–4 cups baby spinach (or chopped kale)
- Lemon: 1 lemon, zested and juiced
- Olive oil: 2–3 tablespoons extra-virgin
- Spices: 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper: To taste
- Fresh herbs: Fresh parsley and/or dill for garnish
- Feta cheese: 1/3 cup crumbled (optional but recommended)
- Broth or water: 1/2 cup low-sodium chicken broth or water
Instructions
- Season the chicken: Pat the chicken dry and season with salt, pepper, smoked paprika, oregano, and cumin. Toss to coat.
- Brown the chicken: Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Add the chicken in a single layer. Sear 3–4 minutes per side until browned (it doesn’t need to be cooked through). Transfer to a plate.
- Sauté aromatics: Add another drizzle of oil if needed. Add onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened and lightly golden. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
- Build the sauce: Add cherry tomatoes and cook 2–3 minutes until they start to burst. Pour in the broth, scraping up browned bits. Stir in chickpeas and olives.
- Simmer with chicken: Return the chicken and any juices to the pan. Reduce heat to medium. Simmer 5–7 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
- Add greens and lemon: Stir in spinach until wilted, 1–2 minutes. Add lemon zest and juice. Taste and adjust salt and pepper.
- Finish and serve: Off the heat, sprinkle with feta and chopped parsley or dill. Drizzle with a little olive oil if you like. Serve with warm pita, couscous, rice, or a simple salad.
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Get Your Program TodayWhy This Recipe Works
- One pan, full flavor: Browning the chicken first builds a deep, savory base, and the aromatics soak into the sauce.
- Balanced textures: Chickpeas add creaminess and body, while tomatoes and olives bring brightness and snap.
- Fast but flexible: Uses pantry staples and cooks in about 30 minutes, with easy swaps if you’re missing something.
- Nutritious and satisfying: Lean protein, fiber-rich legumes, and heart-healthy olive oil offer a complete, feel-good meal.
Shopping List
- Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
- Chickpeas: 1 can (15 oz) chickpeas, drained and rinsed
- Tomatoes: 1 pint cherry or grape tomatoes (or 1 can diced tomatoes, drained)
- Onion: 1 medium yellow or red onion, thinly sliced
- Garlic: 3–4 cloves, minced
- Bell pepper: 1 red bell pepper, sliced (optional but great)
- Kalamata olives: 1/2 cup, pitted and halved
- Spinach: 3–4 cups baby spinach (or chopped kale)
- Lemon: 1 lemon, zested and juiced
- Olive oil: 2–3 tablespoons extra-virgin
- Spices: 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper: To taste
- Fresh herbs: Fresh parsley and/or dill for garnish
- Feta cheese: 1/3 cup crumbled (optional but recommended)
- Broth or water: 1/2 cup low-sodium chicken broth or water
How to Make It
- Season the chicken: Pat the chicken dry and season with salt, pepper, smoked paprika, oregano, and cumin.
Toss to coat.
- Brown the chicken: Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Add the chicken in a single layer. Sear 3–4 minutes per side until browned (it doesn’t need to be cooked through).
Transfer to a plate.
- Sauté aromatics: Add another drizzle of oil if needed. Add onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened and lightly golden.
Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
- Build the sauce: Add cherry tomatoes and cook 2–3 minutes until they start to burst. Pour in the broth, scraping up browned bits. Stir in chickpeas and olives.
- Simmer with chicken: Return the chicken and any juices to the pan.
Reduce heat to medium. Simmer 5–7 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
- Add greens and lemon: Stir in spinach until wilted, 1–2 minutes. Add lemon zest and juice.
Taste and adjust salt and pepper.
- Finish and serve: Off the heat, sprinkle with feta and chopped parsley or dill. Drizzle with a little olive oil if you like. Serve with warm pita, couscous, rice, or a simple salad.
How to Store
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze without the feta for up to 3 months.
Thaw overnight in the fridge.
- Reheat: Warm gently on the stove over medium-low with a splash of water or broth. Add a squeeze of fresh lemon and fresh herbs to brighten.
Why This is Good for You
- Protein + fiber combo: Chicken and chickpeas keep you full and energized, supporting balanced blood sugar.
- Heart-healthy fats: Olive oil and olives provide monounsaturated fats that are good for cardiovascular health.
- Antioxidants: Tomatoes, spinach, and herbs are rich in vitamins A, C, and K, plus polyphenols associated with the Mediterranean diet.
- Lower-sodium potential: Using low-sodium broth and rinsed chickpeas helps control salt without losing flavor.
Common Mistakes to Avoid
- Crowding the pan: Overcrowding prevents browning. Sear the chicken in two batches if needed.
- Skipping the deglaze: Those browned bits add depth.
Always scrape the pan with broth or water.
- Overcooking the chicken: Once the chicken hits 165°F, cut the heat. Overcooking dries it out.
- Adding lemon too early: Add zest and juice at the end so the citrus stays bright.
- Forgetting to taste: Adjust salt, acid, and heat at the end. A pinch of salt or extra lemon can transform the dish.
Alternatives
- Protein swaps: Try turkey cutlets, shrimp (cook separately and stir in at the end), or tofu for a vegetarian option.
- Bean options: Cannellini or butter beans work well if you’re out of chickpeas.
- Greens: Use kale or chard; simmer a few extra minutes until tender before adding the chicken back.
- Spice profile: Add coriander and cinnamon for a warmer profile, or extra paprika and sumac for more tang.
- No olives? Capers or sun-dried tomatoes bring a similar salty punch.
- Dairy-free: Skip feta and finish with toasted pine nuts for richness.
- Low-carb: Serve over cauliflower rice or with a crisp cucumber salad.
FAQ
Can I use chicken breasts instead of thighs?
Yes.
Breasts cook a bit faster and can dry out, so watch the simmer time and pull them as soon as they’re cooked through. Cutting them into even pieces helps them cook more evenly.
What if I don’t have fresh tomatoes?
Use a can of diced tomatoes, drained, or even crushed tomatoes for a saucier finish. Simmer a minute or two longer to thicken.
How spicy is this?
It’s mild as written.
Red pepper flakes add a gentle heat; adjust up or down to suit your taste, or leave them out entirely.
Can I make this ahead?
Absolutely. Make it up to two days ahead. Reheat gently and add fresh lemon juice and herbs just before serving to refresh the flavors.
What should I serve with it?
Warm pita, couscous, or rice are classic.
A simple cucumber-tomato salad or roasted vegetables also pair nicely.
How do I keep the chickpeas from getting mushy?
Rinse and drain them well, and add them before the final simmer. Don’t over-stir; let the sauce bubble gently to warm them through.
Is this gluten-free?
Yes, the skillet itself is naturally gluten-free. Just choose gluten-free sides if needed.
Can I cook this without olives?
Yes.
Add extra lemon, a few capers, or a pinch more salt to make up for the briny note that olives provide.
Wrapping Up
This Mediterranean chicken and chickpea skillet brings bold flavor, weeknight speed, and easy cleanup to your table. It’s flexible, wholesome, and crowd-friendly, with enough brightness to keep every bite interesting. Keep these pantry staples on hand, and you’ll always be close to a satisfying meal.
When in doubt, finish with fresh herbs, a squeeze of lemon, and a little olive oil—simple moves that make the dish shine.
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