Mediterranean Chicken and Chickpea Skillet – Bright, Simple, One-Pan Dinner

Ingredients

• 1.25–1.5 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 pint cherry or grape tomatoes, halved
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1/3 cup pitted Kalamata olives, halved
• 2 tablespoons capers (optional but great)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional for warmth)
• 1/4–1/2 teaspoon red pepper flakes (optional for heat)
• Zest and juice of 1 lemon
• 1/2 cup low-sodium chicken broth (or water)
• Salt and black pepper, to taste
• 1/4 cup crumbled feta, for serving
• Fresh parsley or basil, chopped, for garnish

Instructions

1. 1

   Season the chicken: Pat chicken dry. Toss with salt, pepper, oregano, and smoked paprika.

2. 2

   Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes, stirring once, until browned and mostly cooked through. Transfer to a plate.

3. 3

   Soften aromatics: Reduce heat to medium. Add red onion with a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.

4. 4

   Add tomatoes and broth: Add tomatoes, lemon zest, and broth. Simmer 3–4 minutes, letting tomatoes burst slightly and create a light sauce.

5. 5

   Stir in chickpeas and olives: Return chicken to the pan. Add chickpeas, olives, and capers. Simmer 3–5 minutes until everything is hot and the chicken is cooked through.

6. 6

   Finish with lemon and herbs: Stir in lemon juice. Taste and adjust salt and pepper. Remove from heat and top with feta and parsley or basil.

7. 7

   Serve: Spoon over couscous, quinoa, or with warm pita. Add a side salad if you like.