Skillet Chicken with Chickpeas, Tomatoes, and Olives

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Skillet Chicken with Chickpeas, Tomatoes, and Olives-this easy 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!

Skillet Chicken with Chickpeas, Tomatoes, and Olives

We had a ton of fun with Josh’s brother’s family during the holidays. They stayed with us for about a week and it was a nonstop party. There were six little boys running around so we were always on the go. My sister-in-law and I teamed up in the kitchen to make meals for the crew and one of the favorites from the week was this Skillet Chicken with Chickpeas, Tomato, and Olives. Our boys loved it so much that we made it again last week for dinner. It is a dinner staple now.

Skillet Chicken with Chickpeas, Tomatoes, and Olives Recipe

When our family was here, we cooked every day because we weren’t about to take six boys under the age of five to a restaurant..ha! One of the days it was snowing and we didn’t want to leave the house so we got creative with what was in our fridge and pantry. We came up with this Skillet Chicken with Tomatoes, Chickpeas, and Olives. My sister-in-law is super talented, especially in the kitchen. It was so fun cooking with her all week. She took the lead on this recipe and nailed it!

Skillet Chicken with Chickpeas, Tomatoes, and Olives Recipe

This chicken dish is full of flavor and is made in ONE skillet. It is super easy, but super impressive. It will make you feel like you are eating at a gourmet restaurant, but you don’t have to go anywhere. The chicken is tender, juicy, and is so good with the chickpeas, tomatoes, kalamata olives, feta, and basil. We like to serve the dish with rice or quinoa.

Oh, and another bonus? All of the boys loved it, which was kind of a surprise. We had quesadillas as a back up if they wouldn’t eat it, but they all enjoyed it. Ok, Maxwell didn’t eat his olives, but he ate everything else. Caleb actually loves olives so he ate the olives off of Maxwell’s plate. Brotherly love:)

Add this easy and hearty Skillet Chicken with Tomatoes, Chickpeas, and Olives to your dinner rotation. It is a family favorite!

Skillet Chicken with Chickpeas, Tomatoes, and Olives Recipe

Photos by Sarah Fennel

Skillet Chicken with Chickpeas, Tomatoes, and Olives

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!
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes

Ingredients

  • 6 bone-in chicken thighs
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 small onion sliced in half rounds
  • 4 garlic cloves minced
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 cups grape tomatoes sliced in half
  • ¾ cup chicken broth or stock
  • 1 teaspoon dried oregano
  • ½ cup kalamata olives pits removed and cut in half
  • 1/2 cup crumbled feta cheese
  • 1/3 cup chopped basil

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Note-we like to serve the chicken with rice or quinoa. It would also be great with pasta.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. This is really delicious.  And pretty easy as well.  We admittedly left the olives and feta on the side, as as not to scare the children, but we loved it as is! Thanks for sharing!

  2. Made this last night and I enjoyed it! My 22 month old refused (she’s recently become a little picky, so I wasn’t surprised, but I also wasn’t thrilled about making something else). I thought the cook time for the chicken was off though… are you supposed to initially cook the chicken on both sides each at 5-7 minutes, or just the skin side? And, during the 20-25 minute cook time, is your pan covered or uncovered? My chicken thighs were not huge, normal to small size I’d say, and I had to keep cooking another 25 minutes because after 30 minutes they were still pink. Thanks!!

    1. Yes, cook per side. We cook the chicken uncovered. It shouldn’t take that much longer than 25 minutes, but maybe your pieces were bigger? Glad you liked it!

  3. Love this recipe!! Simple jasmine rice was the perfect as a base for the sauce. Made a great presentation. Served this to company & they loved it! 

  4. For a nice change I made this with meatballs. I browned the meatballs first then removed from pan. Then I did everything in the recipe, sans chicken of course. After adding the chicken broth I put the meatballs back in and let them finish cooking. It’s awesome, and I think better than the chicken, well at least different. My family loves it both ways.

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