Chicken With Chickpeas

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Chicken with chickpeas is a cheap and cheerful family favorite that can be easily made in bulk and prepped ahead. The recipe includes quick-cooking chicken breasts, canned chickpeas, and fresh herbs like sage, thyme, rosemary and parsley to give it tons of flavor. This dish is a great dinner idea; you can make it while you’re cooking other dishes or making a salad, quickly throwing things in the oven as you need to. Everyone loves this meal; it’s tasty enough for guests but easy enough for dinner for the family.

Middle Eastern Chicken & Chickpea Stew

This quick, protein-rich chicken stew recipe gets great flavor from cumin, lemon juice and garlic. Make a double batch and freeze it for a quick healthy dinner. Serve the stew with couscous and steamed broccoli.

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Recipe Summary

Total:

35 mins

Servings:

4

Ingredients

Ingredient Checklist

  • 4 cloves garlic, finely chopped
  • ¾ teaspoon salt, divided
  • ¼ cup lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground pepper
  • 1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 14-ounce can no-salt-added diced tomatoes
  • 1 15-ounce can chickpeas, rinsed
  • ¼ cup chopped flat-leaf parsley

Directions

Instructions Checklist

  • Step 1Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
  • Step 2Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Paprika Chicken with Chickpeas

One pot easy baked chicken thighs with smoked paprika, onions, and chickpeas!

Paprika Chicken with Chickpeas

Do you ever cook with smoked paprika? It’s one of my favorite spices, reminds me of barbecued potato chips. It’s great with chicken and also perfect with chickpeas.

So for this dish, I decided to marry the two—chicken and chickpeas, all coated with smoked paprika (and some pepper and oregano), and bake them on a bed of sliced onions.

Perfect! Especially for a no-fuss midweek meal.

The chickpeas provide enough starch for the chicken, so there’s no need for rice or potatoes. The dish does need a splash of green, which is ably accomplished by the addition of either chopped cilantro or parsley.

Paprika Chicken with Chickpeas Recipe in baking dish

Paprika Chicken with Chickpeas

PREP TIME10 mins

COOK TIME40 mins

TOTAL TIME50 mins

SERVINGS4 to 6 servings

Feel free to add other spices if you have them on hand, like ground cumin, coriander, even a pinch of cinnamon.

Ingredients

  • 2 tablespoons smoked paprika
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground oregano
  • 2 pounds chicken thighs (we used bone-in, skin-on), trimmed of excess fat
  • 1 medium onion, thinly sliced
  • 1 (14-ounce) can chickpeas
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup chopped fresh cilantro or parsley

Method

  1. Coat chicken with spices:Stir together the smoked paprika, salt, garlic powder, pepper, and ground oregano in a large bowl. Place the chicken thighs in the bowl and toss to coat completely with the spices.paprika-chicken-chickpeas-method-0You can do this several hours ahead, or right before cooking. Your choice. The longer the chicken sits in the rub, the more the flavors will permeate.
  2. Preheat oven to 350°F.
  3. Layer a casserole dish with sliced onions:Place the thinly sliced onions in the bottom of a casserole dish large enough to hold the chicken pieces with room in between.paprika-chicken-chickpeas-method-1Toss with about 1 teaspoon of the olive oil and spread out in an even layer at the bottom of the dish.
  4. Add chickpeas, lemon, oil to chicken:Add drained chickpeas, lemon zest, lemon juice, and remaining olive oil (2 Tbsp minus 1 teaspoon) to the bowl with the chicken and spices.Toss to coat the chicken evenly with the lemon and oil, and make sure that the chickpeas are coated with the spice mixture as well.paprika-chicken-chickpeas-method-2paprika-chicken-chickpeas-method-3
  5. Arrange chicken and chickpeas over onion slices:Arrange chicken pieces, skin-side up, on top of the sliced onions in the casserole dish. Arrange the chickpeas between the chicken pieces.
  6. Bake:Bake uncovered at 350°F for 40-45 minutes, or until the internal temperature of the chicken thighs is at least 165°F when tested with a meat thermometer, and the top is lightly browned.

One Pan Chicken, Chickpeas & Broccoli

This one pan chicken thighs recipe is the perfect weeknight meal, all in one! The chicken thighs are much more tender and juicy than the traditional chicken breast. And when paired with chickpeas and broccoli, it’s a great combination, all in one easy-to-prepare pan!

Prep Time10 mins

Cook Time35 mins

Total Time45 minsTABLE OF CONTENTS

For quick and easy protein, chicken breast is the first ingredient we all seem to gravitate towards. I love chicken breast but sometimes the flavor is lacking, and in certain recipes, the breast can dry out.

This recipe is a love letter to the chicken thigh. A chicken thigh is from the upper part of the leg and is composed of dark meat, unlike the breast. Dark meat has more flavor and is able to stay moist during roasting. The fat that’s inherent in the dark meat provides added flavor.

This recipe is two things: 1) quick and 2) easy. The meat roasts with chickpeas and broccoli to create a meal, all in under an hour! Plus, a quick Greek yogurt and dill sauce is the perfect accompaniment to the dish.

Hand holding tongs lifting up a chicken thigh from a metal skillet with broccoli and chickpeas

The ingredients in this one pan chicken dish

  • Chicken thighs are the star of the show in this recipe. If thighs are a new cut for you, do not worry! These will give so much flavor that you’ll be using them often.
  • Chickpeas are a pantry staple and usually used in hummus. What I love is the added protein, fiber, and nutrients they offer. While they roast, they soak in the bright flavors of the recipe and stay creamy on the inside.
  • Garlic is warmed in the hot oil, which enriches the flavor of the chickpeas while they roast. Warming the garlic in oil as opposed to browning it keeps the flavor sweet and light.
  • Fresh dill is a great way to feel like warmer weather is coming. It has the ability to stay bright while cooking and is a perfect addition to both the chickpeas and the yogurt sauce.
  • Dried oregano is not just for pizza. I find this herb harder to find than the fresh variety, but thankfully I always have dried oregano in my kitchen.
  • Lemon juice and lemon slices provide a fresh acidic punch to all the flavors. Lemon has the unique ability to help our tastebuds wake up and notice all the flavors within a recipe.
  • Broccoli will always be one of the top vegetables I love to roast. I like to keep these crisp and tender so they retain texture with a little roasting.
  • Greek yogurt is the base for a perfect finishing sauce. Use a full fat Greek yogurt for the most flavor.
Top down view of white countertop with metal skillet filled with chicken thighs, broccoli, and chickpeas

A one pan recipe should not be missing out on flavor simply because it’s easy. This recipe can all be made in a skillet and is full of wholesome, healthy ingredients. The meal is hearty, but what everyone else will notice is that the meal is utterly delicious!

Metal skillet sitting on white countertop with three chicken thighs with crispy skin sitting on top of broccoli and chickpeas

One Pan Chicken, Chickpeas & Broccoli

This one pan chicken thighs recipe is the perfect weeknight meal, all in one! The chicken thighs are much more tender and juicy than the traditional chicken breast. And when paired with chickpeas and broccoli, it’s a great combination, all in one easy-to-prepare pan!

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Servings6 servings

Ingredients

For the chicken

  • ▢4 chicken thighs (about 1 ½ lbs)
  • ▢1 ½ tsp salt
  • ▢1 tsp pepper
  • ▢1 tbsp olive oil

For the chickpeas & broccoli

  • ▢5 cloves garlic
  • ▢2 15-oz cans chickpeas drained and rinsed
  • ▢½ tsp salt
  • ▢2 tbsp chopped fresh dill
  • ▢1 tsp dried oregano
  • ▢1 ½ tbsp lemon juice
  • ▢½ lemon sliced
  • ▢2 cups broccoli florets

For the yogurt sauce

  • ▢¾ cup plain Greek yogurt
  • ▢1 tbsp chopped fresh dill
  • ▢½ tsp salt
  • ▢1 tbsp lemon juice
  • ▢1 clove garlic minced

Instructions 

For the chicken

  • Preheat oven to 375°F.
  • Heat oil over medium heat until it’s shimmering, 2 minutes. Season the chicken on both sides with salt and pepper. Add the chicken to the hot skillet, skin side down. Sear until a golden crust is formed, 2-3 minutes. Remove the chicken thighs from the skillet and set them aside.
  • Discard any excess oil in the skillet, leaving 2 tbsp. Place the skillet over medium-low heat. Add the garlic and warm for 30 seconds. Add the prepared chickpeas, salt, dill, oregano, lemon juice, and lemon slice. Cook to warm the chickpeas, 4 minutes.
  • Add the chicken and any residual juices on top of the chickpeas with the skin facing up. Place in the preheated oven and cook until the chicken is partway done, with an interval of about 145°F, 15-17 minutes.
  • Once the chicken thighs are almost finished, remove them from the oven. Add the broccoli to the chickpeas. Stir the broccoli into the chickpeas and drizzle with oil and salt. Return the chicken to the top and place it in the oven. Roast until the chicken registers 165°F and the broccoli is slightly tender, 10 minutes. Remove the skillet from the oven and cool 10 minutes before serving with sauce.

For the sauce

  • While the chicken is roasting, combine the yogurt, chopped dill, salt, lemon juice, and garlic. Stir and set aside until the chicken is ready to serve. This sauce can be made up to 1 week in advance. Store in an airtight container in the refrigerator.

Nutrition

Serving: 1servingCalories: 335kcalCarbohydrates: 24.5gProtein: 33.6gFat: 11.7gSaturated Fat: 2.7gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 4.8gTrans Fat: 0gCholesterol: 111.2mgSodium: 1494.1mgPotassium: 655.1mgFiber: 7.4gSugar: 2.2gVitamin A: 20.9IUVitamin C: 31.5mgCalcium: 121.6mgIron: 3.1mg

One Pot Spanish Chickpea Chicken


This One Pot Spanish Chickpea Chicken is an easy, family-friendly dinner! You’ll love how the flavors come together in this healthy one pan meal!

This One Pot Spanish Chickpea Chicken is an easy dinner recipe that the whole family will love! With brown rice, tomatoes, and vegetables, all cooked in one pan! | www.kristineskitchenblog.com

Do you make New Year’s resolutions?

I know a common one is to live a healthy lifestyle, either through diet, exercise or both. The tricky part is sticking with those healthy goals long-term, right?

I’m proposing that instead of trying to follow some crazy restrictive healthy diet, we commit to meal planning and preparing nutritious meals for ourselves and our families each day. Home cooked meals are more satisfying and nourishing than takeout, every time. And knowing what goes into the food that you put into your body is so important.

This time of year, when we’re still in the thick of winter, I crave home-cooked meals that are not only healthy but also hearty and comforting. This One Pot Spanish Chickpea Chicken is both. It’s made with fresh vegetables, brown rice and chickpeas, all of which offer fiber and other nutrients.

This One Pot Spanish Chickpea Chicken is an easy dinner recipe that the whole family will love! With brown rice, tomatoes, and vegetables, all cooked in one pan! | www.kristineskitchenblog.com
This One Pot Spanish Chickpea Chicken is an easy dinner recipe that the whole family will love! With brown rice, tomatoes, and vegetables, all cooked in one pan! | www.kristineskitchenblog.com

Chickpeas are one of my very favorite ingredients. I use them all the time in my kitchen, as evidenced in these make ahead mason jar salads, these sweet potato noodles, and this favorite slow cooker chili.

I’ve known for a while that chickpeas pack a nutritious punch, but I’ve just recently learned that they belong to a group of foods called pulses. Pulses include dry peas, chickpeas, lentils and beans, and are protein-packed, sustainable foods. So when we cook with pulses we’re making our food both more wholesome and tasty, all while helping to protect the environment.

This One Pot Spanish Chickpea Chicken is an easy dinner recipe that the whole family will love! With brown rice, tomatoes, and vegetables, all cooked in one pan! | www.kristineskitchenblog.com

All pulses are a good source of both protein and fiber. Chickpeas in particular are an excellent source of folate. They contain three times as much folate per serving than kale! I always have a stock of lentils, chickpeas and beans in my kitchen. Not only are they an affordable source of protein, they can be used in a variety of recipes and make getting dinner on the table a snap!

This One Pot Spanish Chickpea Chicken is an easy dinner recipe that the whole family will love! With brown rice, tomatoes, and vegetables, all cooked in one pan! | www.kristineskitchenblog.com

NOTES ABOUT THIS ONE POT SPANISH CHICKPEA CHICKEN:

  • If you like, you can make this meal vegetarian by omitting the chicken and using vegetable broth instead of chicken broth to cook the rice.
  • We’re using long grain brown rice in this recipe, which takes about 40 minutes to cook. During this time the chicken will also finish cooking. Once you get to that step, this one pot meal is hands-off so you can relax (or prepare a salad).
  • If you’re cooking for less than 4 people, the leftovers of this dish reheat wonderfully.

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