Recipe Review

This Skillet Chicken with Chickpeas Is a Protein Powerhouse

published Mar 6, 2017
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(Image credit: Two Peas and Their Pod)

Do you scratch your head every Monday evening, wondering what you’re going to pull together for dinner? After a long day at work — where all your mental energy went into tackling your email inbox and dealing with the tasks you happily abandoned on Friday afternoon for “Future You” — you don’t want to think too hard about supper. Allow me to choose something for you … something like this skillet chicken. It’s wholesome, delicious, and, most importantly, easy enough for a weeknight!

This recipe is packed with flavor, thanks to the use of bone-in, skin-on chicken thighs. You season them on both sides with salt and pepper and then brown them in olive oil in a large skillet on the stovetop. Once the chicken is golden-brown, set it aside; keep the skillet handy, though, because this is where you’ll make the sauce.

Yes, this is a one-pan meal! After removing half of the rendered chicken fat, you sauté onion and garlic in the pan. Then you add some chickpeas (you can use a 15-ounce can here to make this extra easy and pantry-friendly), halved grape tomatoes, chicken broth (again, use boxed broth if you don’t have any homemade on hand), and dried oregano. Once that mixture is simmering, you add the chicken thighs back in, skin-side up, and let the chicken cook through completely in the sauce.

Once the chicken is fully cooked, top the skillet with pitted kalamata olives, crumbled feta, and chopped fresh basil. Bring the whole skillet to the table and dole portions right out of it. If you have any cooked brown rice or quinoa prepared, you can serve the chicken right over it. Or toast up slices of crusty bread for dunking into that beautiful sauce.

Get the Recipe: Skillet Chicken with Chickpeas, Tomatoes, and Olives from Two Peas and Their Pod