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Mediterranean Chicken and Chickpea Skillet - Simple, Flavorful, One-Pan Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Season the chicken: Pat the chicken dry and season with salt, pepper, smoked paprika, oregano, and cumin. Toss to coat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add greens and lemon: Stir in spinach until wilted, 1–2 minutes. Add lemon zest and juice. Taste and adjust salt and pepper.
  7. 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.