Juicy chicken, tender chickpeas, sweet cherry tomatoes, garlic, and Mediterranean herbs come together in one skillet for a delicious, protein-rich meal. It’s easy to make, full of flavor, and perfect for a healthy family dinner.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Ingredients
- 4 boneless, skinless chicken breasts (or 6 chicken thighs)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 small red onion, diced
- 3 cloves garlic, minced
- 2 cups fresh baby spinach
- ½ cup Kalamata olives, halved
- ½ cup crumbled feta cheese
- 3 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ cup chicken broth
- Juice of ½ lemon
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Season the Chicken
Pat the chicken dry with paper towels. Season both sides with oregano, paprika, cumin, thyme, salt, and black pepper. - Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side, until golden brown. The chicken does not need to be fully cooked yet. Transfer it to a plate. - Cook the Aromatics
Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the diced red onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. - Add the Chickpeas and Tomatoes
Add the chickpeas, cherry tomatoes, and Kalamata olives. Stir gently and cook for 3–4 minutes until the tomatoes begin to soften. - Make the Mediterranean Sauce
Pour in the chicken broth and lemon juice. Stir to combine, scraping up any browned bits from the bottom of the skillet. - Simmer with the Chicken
Return the chicken to the skillet, nestling it among the chickpeas and tomatoes. Cover and simmer over medium-low heat for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Cooking time will vary depending on the thickness of the chicken. - Add Spinach and Feta
Stir in the fresh spinach and let it wilt for 1–2 minutes. Sprinkle the feta cheese and chopped parsley over the top. - Serve
Remove the skillet from the heat. Taste the sauce and adjust the salt, pepper, or lemon juice as needed. Serve warm with lemon wedges.
Nutrition Information
Estimated per serving, assuming 4 servings and including feta and olive oil.
Nutrient Amount
Calories 430–500 kcal
Protein 42–48 g
Carbohydrates 22–28 g
Fiber 6–8 g
Net Carbs 16–22 g
Total Fat 17–23 g
Saturated Fat 4–6 g
Sugar 5–7 g
Sodium 650–900 mg
Nutrition values are estimates and will vary depending on the chicken cut, feta, olives, broth, and portion size.
Nut Information and Allergens
- Tree nuts: No tree nuts are included in the standard recipe.
- Peanuts: No peanuts are included.
- Dairy: Contains feta cheese.
- Gluten: The ingredients are naturally gluten-free when the chicken broth and other packaged ingredients are certified gluten-free.
- Legumes: Contains chickpeas.
- Other allergens: Check the labels of broth, olives, and feta for possible cross-contact or additives.
To make it dairy-free: Omit the feta or use a dairy-free alternative.
To reduce sodium: Choose no-salt-added chickpeas, low-sodium chicken broth, and reduced-sodium olives, and adjust the added salt to taste.
Tips for the Best Results - For extra flavor: Let the chicken develop a golden crust before removing it from the skillet.
- For a thicker sauce: Simmer uncovered for the final 2–3 minutes.
- For extra vegetables: Add diced zucchini, bell peppers, or mushrooms with the onions.
- For a little heat: Add ¼ teaspoon of red pepper flakes.
- For meal prep: Divide into airtight containers and refrigerate promptly.
What to Serve with It - Brown rice or quinoa
- Whole-wheat couscous
- Roasted potatoes
- Warm pita bread
- A simple cucumber and tomato salad
- Cauliflower rice for a lower-carbohydrate option
Frequently Asked Questions (Q&A)
Q1: Can I use canned chickpeas?
Yes. Drain and rinse them well before adding them to the skillet.
Q2: Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless thighs work well and often stay juicier. Cook until they reach a safe internal temperature of 165°F (74°C).
Q3: Can I make this recipe without feta cheese?
Yes. The skillet will still be delicious without feta. You can add fresh parsley and extra lemon juice for a bright finish.
Q4: Can I prepare this meal ahead of time?
Yes. Cook the dish ahead, cool it promptly, and refrigerate in an airtight container. For the best quality, use within 3–4 days.
Q5: How do I reheat leftovers?
Reheat gently in a covered skillet over medium-low heat with a splash of chicken broth or water, until thoroughly hot.
Q6: Can I freeze Mediterranean chicken and chickpeas?
Yes. Freeze in airtight, freezer-safe containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator and reheat thoroughly. The spinach and feta may change texture slightly.
Q7: Is this recipe good for meal prep?
Yes. It provides protein, fiber, and vegetables in one dish and can be portioned into individual containers for lunches or dinners.
Q8: Is this recipe low-carb?
It is lower in carbohydrates than many grain-based meals, but chickpeas contain carbohydrates. For a lower-carb version, reduce the chickpeas and add more spinach, zucchini, or mushrooms.
Q9: Is this recipe gluten-free?
It can be gluten-free when all packaged ingredients, especially the chicken broth, are verified gluten-free.
Q10: How do I know when the chicken is cooked?
Use a food thermometer inserted into the thickest part of the chicken. It should reach 165°F (74°C).
Enjoy your Mediterranean Chicken and Chickpea Skillet! A comforting one-pan meal with tender chicken, hearty chickpeas, fresh vegetables, bright lemon, and creamy feta.
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