Skillet Chicken with Chickpeas, Tomatoes, and Olives
User Reviews
4.8
30 reviews
Excellent
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Course
Main Course
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Cuisine
Canadian, gluten-free
Skillet Chicken with Chickpeas, Tomatoes, and Olives
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This easy and hearty one skillet chicken dinner is made with chickpeas, tomatoes, kalamata olives, feta cheese, and fresh basil. It is full of flavor and a family favorite!
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Ingredients
- 6 chicken thigh bone-in
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 tablespoon olive oil
- 1 onion sliced in half rounds, small
- 4 garlic minced, cloves
- 1 chickpeas 15-ounce can, drained and rinsed
- 2 cups grape tomato sliced in half
- ¾ cup chicken broth or stock
- 1 teaspoon oregano dried
- ½ cup kalamata olives pits removed and cut in half
- 1/2 cup feta cheese crumbled
- 1/3 cup basil chopped
Instructions
- Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in a large skillet over medium high heat. Place chicken thighs skin side down and cook until golden, about 5-7 minutes per side. Remove the chicken and transfer to a plate.
- Remove half of the rendered fat from the pan. Reduce the heat to medium and add the garlic and onions to the skillet and cook about 5 minutes or until onions become soft and translucent.
- Add the chickpeas, tomatoes, chicken stock and dried oregano, scrapping any brown bits up from the bottom of the skillet. Cook until mixture comes to a simmer then return chicken thighs, skin side up, to the skillet and continue to cook at medium low heat until chicken is cooked through, about 20-25 minutes or until the internal temperature reaches between 165-175 degrees Fahrenheit. Season with additional salt and pepper, to taste. Top with kalamata olives, feta cheese, and fresh basil. Serve warm.
- Note-we like to serve the chicken with rice or quinoa. It would also be great with pasta.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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