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Smoky Chicken and Chickpea Skillet

A vibrant one-pan dinner where tender chicken and creamy chickpeas simmer in a rich, smoky tomato sauce infused with warming Mediterranean spices. This wholesome and satisfying skillet meal comes together in under 40 minutes, making it perfect for any weeknight.
Course Main Course
Cuisine Mediterranean-Inspired
Keyword chicken and chickpea skillet
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 355kcal

Equipment

  • Large bowl
  • Small bowl for spices
  • Wide Dutch oven or braiser with a lid
  • Chef's knife and cutting board
  • Silicone spatula or wooden spoon
  • Instant-read thermometer

Ingredients

Main Components

  • 1 ½ pounds 680 g Boneless, Skinless Chicken Breasts, cubed into 1-inch pieces
  • 2 15- ounce 425 g each cans No Salt Added Chickpeas, drained with liquid reserved
  • 3 tbsp 45 ml Extra-Virgin Olive Oil
  • 1 large Sweet Onion approx. 250 g, finely diced
  • 6 large cloves Garlic approx. 18 g, minced

Sauce & Spices

  • 1 28- ounce 794 g can No Salt Added Fire-Roasted Diced Tomatoes, undrained
  • 3 tbsp 51 g No Salt Added Concentrated Tomato Paste
  • 2 tsp 4 g Smoked Paprika
  • 1 ½ tsp 3 g Ground Cumin
  • 1 tsp 3 g Onion Powder
  • ¾ tsp 1.5 g Coarse Black Pepper
  • ½ tsp 1 g Ground Turmeric
  • ¼ tsp 0.5 g Ground Allspice

Garnish & Finish

  • 1 Lime
  • ½ cup 16 g loosely packed Fresh Cilantro and Mint, chopped

Instructions

  • Prepare: In a small bowl, whisk together the smoked paprika, cumin, onion powder, black pepper, turmeric, and allspice. Drain the chickpeas, reserving ¾ cup (180 ml) of the liquid (known as aquafaba). Pat the cubed chicken dry with paper towels.
  • Sauté Aromatics: Warm the olive oil in a wide Dutch oven over medium heat. Add the diced onion and cook for 7 minutes, stirring often, until soft. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
  • Sear Chicken: Add the cubed chicken to the pot and sprinkle the entire spice blend over top. Stir to coat. Increase heat to medium-high and sear the chicken for 6-7 minutes, until golden-brown on most sides.
  • Build the Sauce: Pour in the undrained fire-roasted tomatoes and the reserved ¾ cup of chickpea liquid, scraping the bottom of the pot to lift up any flavorful bits.
  • Simmer: Stir in the drained chickpeas. Bring the mixture to a gentle bubble, then reduce the heat to low. Cover and cook for 5-7 minutes, until the sauce has thickened and the chicken is cooked through to 165°F (74°C).
  • Finish and Serve: Remove the pot from the heat. Squeeze the juice of the entire lime into the skillet and stir. Serve immediately, garnished generously with fresh cilantro and mint. It pairs beautifully with quinoa or a warm flatbread.

Notes

  • For the Best Flavor and Health: Using "No Salt Added" canned goods is key to controlling the sodium in this dish while letting the spices shine.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Substitutions: Boneless, skinless chicken thighs work well; just add a few extra minutes to the simmering time.

Nutrition

Serving Size: about 1 ½ cups (435 g)
  • Calories: 355 kcal
  • Protein: 33 g
  • Fat: 9 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 33 g
  • Fiber: 8.5 g
  • Total Sugars: 11 g
  • Added Sugars: 0 g
  • Sodium: 155 mg
  • Potassium: 750 mg
  • Calcium: 130 mg