This One-Pan Mediterranean Chicken and Chickpea Skillet combines tender chicken breasts with protein-packed chickpeas, colorful vegetables, and Mediterranean flavors for a nutritious weeknight dinner. Ready in just 35 minutes, this vibrant dish features zucchini, bell peppers, Kalamata olives, and fresh lemon for a bright, satisfying meal that’s as healthy as it is delicious.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions:
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, oregano, and smoked paprika. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent. Add the red bell pepper and zucchini, cooking for an additional 5 minutes until the vegetables are tender.
- Stir in the chickpeas, cherry tomatoes, and Kalamata olives. Cook for another 3-4 minutes, allowing the flavors to meld together. Return the chicken to the skillet, nestling it among the vegetables. Squeeze the lemon juice over the top and sprinkle with fresh parsley.
- Cook for an additional 2 minutes to heat everything through. Serve warm, garnished with extra parsley if desired.
Variation
- Greek-Style: Add 1/2 cup crumbled feta cheese and 1 tablespoon fresh dill at the end of cooking for an authentic Greek twist.
- Moroccan-Inspired: Swap the oregano for 1 teaspoon of cumin and 1/2 teaspoon of cinnamon, and add 1/4 cup dried apricots for a sweet-savory Moroccan flavor profile.
- Italian Version: Replace the olives with 1/4 cup sun-dried tomatoes and add 1 tablespoon of Italian seasoning. Finish with a sprinkle of grated Parmesan cheese before serving.
Cooking Notes
- For the juiciest chicken, allow it to rest for 5 minutes after the initial cooking before slicing and returning to the pan.
- Don’t overcrowd your skillet – if necessary, cook the chicken in batches to ensure proper browning and even cooking.
- The key to building flavor is to use the same pan throughout, as this preserves all the delicious browned bits from the chicken when cooking the vegetables.
Serving Suggestions
- Serve over a bed of quinoa or brown rice to soak up the flavorful sauce and create a complete, balanced meal.
- Pair with a simple Greek salad of cucumber, tomato, and red onion dressed with olive oil and lemon juice.
- For a light lunch option, wrap portions in whole wheat pita bread with a dollop of tzatziki sauce.
Tips
- For meal prep, prepare the recipe through step 3, but keep the chicken separate from the vegetable mixture. Reheat them separately and combine just before serving.
- If you prefer a saucier dish, add 1/2 cup chicken broth or vegetable stock along with the chickpeas.
- For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs for 30 minutes before cooking.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per serving)
- Calories: 350 kcal
- Protein: 38g
- Sodium: 320mg
Frequently Asked Questions
- Can I use canned tomatoes instead of fresh cherry tomatoes? Yes, you can substitute 1 cup of drained diced canned tomatoes. Add them with the chickpeas, but be aware that the dish may have a slightly more liquid consistency.
- How do I know when the chicken is fully cooked? The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part, or when the juices run clear and there’s no pink inside when cut.
- Can I make this dish vegetarian? Absolutely! Simply omit the chicken and add an extra can of chickpeas or 1 cup of cubed firm tofu. For extra flavor, you might want to add 1/2 teaspoon more of smoked paprika and oregano.
- How can I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth, or microwave in 30-second intervals until warmed through.
Conclusion
This Mediterranean Chicken and Chickpea Skillet is a versatile one-pan wonder that brings together the bright, fresh flavors of Mediterranean cuisine in a convenient weeknight dinner. Packed with lean protein, fiber-rich chickpeas, and colorful vegetables, it’s not only delicious but also nutritious. The beauty of this recipe lies in its adaptability feel free to customize it with your favorite Mediterranean ingredients or whatever you have on hand. With minimal cleanup and maximum flavor, this dish is sure to become a regular in your meal rotation. Enjoy the taste of the Mediterranean without leaving your kitchen!
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Mediterranean Chicken and Chickpea Skillet
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This One-Pan Mediterranean Chicken and Chickpea Skillet combines tender chicken breasts with protein-packed chickpeas, colorful vegetables, and Mediterranean flavors for a nutritious weeknight dinner. Ready in just 35 minutes, this vibrant dish features zucchini, bell peppers, Kalamata olives, and fresh lemon for a bright, satisfying meal that’s as healthy as it is delicious.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, oregano, and smoked paprika. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent. Add the red bell pepper and zucchini, cooking for an additional 5 minutes until the vegetables are tender.
- Stir in the chickpeas, cherry tomatoes, and Kalamata olives. Cook for another 3-4 minutes, allowing the flavors to meld together. Return the chicken to the skillet, nestling it among the vegetables. Squeeze the lemon juice over the top and sprinkle with fresh parsley.
- Cook for an additional 2 minutes to heat everything through. Serve warm, garnished with extra parsley if desired.
Notes
- For a spicier version, add a pinch of red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Try adding baby spinach or kale in the last minute of cooking for added greens.
- This recipe works well with chicken thighs too – just adjust cooking time accordingly.
- Serve with crusty bread or over couscous to soak up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with 1/4 of vegetable mixture
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 85mg
Keywords: one-pan meal, healthy dinner, mediterranean chicken, chickpea recipe, quick dinner, weeknight meal, high protein