Mediterranean Chicken & Chickpea Skillet – A Bright, Flavor-Packed Weeknight Dinner

This skillet dinner brings sunny Mediterranean flavors to your table with hardly any fuss. It’s the kind of meal that tastes like it simmered all day, but it comes together in about 30 minutes. You get juicy chicken, tender chickpeas, and a zesty tomato-olive sauce that begs for a piece of warm pita or a spoon over fluffy rice.

It’s hearty without feeling heavy, and it’s easy to tweak based on what you have on hand. If you’re craving something bold, colorful, and satisfying, this one checks every box.

What Makes This Recipe So Good

• Big flavor, minimal effort: Pantry staples like chickpeas, tomatoes, and olives deliver rich, layered taste with very little prep.
• One-pan convenience: Everything cooks in a single skillet, which means fewer dishes and a faster cleanup.
• Balanced and filling: Lean protein, fiber-rich legumes, and heart-healthy fats keep you full and energized.
• Flexible and forgiving: Swap greens, adjust spices, or use chicken thighs or breasts—this recipe plays well with substitutions.
• Meal-prep friendly: Keeps well and reheats beautifully, making it perfect for lunches or quick weeknight leftovers.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• Chickpeas: 1 can (15 ounces), drained and rinsed
• Tomatoes: 1 can (14.5 ounces) diced tomatoes, fire-roasted if available
• Onion: 1 medium yellow onion, finely chopped
• Garlic: 3–4 cloves, minced
• Bell pepper: 1 red bell pepper, sliced or chopped
• Kalamata olives: 1/2 cup, pitted and halved
• Baby spinach: 3–4 cups (or 1 small bunch of kale, chopped)
• Lemon: 1 large, zested and juiced
• Fresh herbs: 1/4 cup chopped parsley (plus optional fresh dill or basil)
• Feta cheese: 1/2 cup crumbled (optional but recommended)
• Olive oil: 2–3 tablespoons
• Spices: 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, pinch of red pepper flakes
• Salt and black pepper
• Optional sides: Warm pita, couscous, rice, or quinoa

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry and season with 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, cumin, and smoked paprika. Toss to coat.
2. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

   Add the chicken in a single layer and cook 4–6 minutes, stirring once, until golden and mostly cooked through. Transfer to a plate.

3. Soften the vegetables: Lower heat to medium, add another tablespoon of olive oil, then the onion and bell pepper. Cook 4–5 minutes until softened.

   Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.

4. Build the sauce: Add diced tomatoes (with juices), chickpeas, olives, and half the lemon zest. Stir, scraping up browned bits from the pan. Simmer 3–4 minutes to thicken slightly.
5. Finish cooking the chicken: Return the chicken and any juices to the skillet.

   Simmer 3–5 minutes until the chicken is cooked through and the sauce is glossy.

6. Wilt the greens: Stir in spinach by the handful. Cook 1–2 minutes until just wilted.
7. Brighten it up: Add 1–2 tablespoons lemon juice, the remaining zest, and half the parsley. Taste and adjust salt, pepper, and lemon to your liking.
8. Serve: Sprinkle with feta and remaining parsley.

   Drizzle a little olive oil over the top for a silky finish. Serve with warm pita or over couscous, rice, or quinoa.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze without the feta for best texture. Portion into freezer-safe containers and freeze up to 3 months.

  Thaw overnight in the fridge.

• Reheat: Warm gently on the stovetop over low heat with a splash of water or broth. Microwave in 60–90 second bursts, stirring between intervals.
• Make-ahead tips: Chop veggies and season chicken up to 24 hours in advance. Keep refrigerated until ready to cook.

Health Benefits

• Lean protein: Chicken provides essential amino acids to support muscle health and overall satiety.
• Fiber and minerals: Chickpeas add fiber, iron, and folate, which help with digestion and steady energy.
• Heart-healthy fats: Olive oil and olives contribute monounsaturated fats that support cardiovascular health.
• Antioxidants: Tomatoes, spinach, and herbs deliver vitamins A, C, K, and protective plant compounds.
• Balanced plate: Protein, fiber, and healthy fats help curb blood sugar spikes and keep you full longer.

Pitfalls to Watch Out For

• Overcrowding the pan: Sear the chicken in batches if needed.

  Crowding causes steaming, not browning.

• Under-seasoning: Chickpeas and tomatoes can mute flavors. Taste and adjust salt, pepper, and lemon at the end.
• Overcooking the chicken: Add it back just long enough to finish cooking. Dry chicken will dull the dish.
• Watery sauce: Simmer a bit longer to thicken.

  Fire-roasted tomatoes add depth and reduce the need for extended cooking.

• Too salty: Olives and feta can be salty. Rinse olives, use low-sodium chickpeas, and season gradually.

Variations You Can Try

• Spice swap: Add 1 teaspoon coriander or a pinch of cinnamon for warmth. For heat, use harissa instead of red pepper flakes.
• Veggie boost: Stir in zucchini, artichoke hearts, or cherry tomatoes.

  Add them with the bell pepper for best texture.

• Greens galore: Replace spinach with chopped kale or Swiss chard. Cook a minute or two longer to soften.
• Creamy finish: Stir in a spoonful of Greek yogurt off heat for a tangy, creamy sauce. Balance with extra lemon.
• Seafood twist: Swap chicken for shrimp.

  Sear shrimp 1–2 minutes per side, remove, then add back at the very end to avoid overcooking.

• Vegetarian version: Skip the chicken and add more chickpeas or a can of white beans. A handful of toasted pine nuts on top adds richness.
• Grain pairing: Serve over herbed couscous, lemon rice, or pearl barley for extra texture and staying power.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well; just be careful not to overcook them.

Cut into similar-sized pieces and pull them off the heat as soon as they’re cooked through.

What can I use if I don’t have Kalamata olives?

Use green Castelvetrano olives for a buttery bite, or any pitted olive you like. If you’re not an olive fan, capers add a similar briny pop.

How do I make this dairy-free?

Simply omit the feta. For a creamy element, finish with a swirl of tahini or a drizzle of extra olive oil and lemon.

Can I cook this ahead for meal prep?

Absolutely.

It keeps well for up to 4 days. Store the feta separately and add just before serving to keep the texture fresh.

Is there a way to make it spicier?

Increase the red pepper flakes or add a spoonful of harissa or Calabrian chiles to the sauce. Adjust to your heat preference.

What’s the best skillet to use?

A large, heavy-bottomed skillet or sauté pan works best.

Cast iron delivers great browning, but stainless steel or nonstick will do the job too.

Can I use dried chickpeas?

Yes, as long as they’re cooked first. You’ll need about 1.5 to 2 cups cooked chickpeas to replace one 15-ounce can.

In Conclusion

This Mediterranean Chicken & Chickpea Skillet is fast, colorful, and deeply satisfying. It brings together bright lemon, savory olives, and a garlicky tomato sauce in one easy pan.

Keep it simple for a weeknight, or dress it up with fresh herbs and warm pita for company. However you serve it, you’ll get bold flavors with very little work—and probably a new weeknight favorite.