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!
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.
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!
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!
Photos by Sarah Fennel
Skillet Chicken with Chickpeas, Tomatoes, and Olives
- 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
- 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.
Have you tried this recipe?
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What a gorgeous chicken dinner! Love this!
This looks fabulous! I wish I wasn’t the only one in my family who likes olives
This looks amazing!
I want this gorgeous dish for dinner tonight!
Sounds like a must try! Thank you
So nice and simple and tasty!
Six boys!! Impressive. I love this one-pot meal Maria!
I love the flavors!!
Excellent recipe!!! Will definitely make again. All the flavors played very well together. Served over rice.
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!
Hey girl- this looks so yummy!
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!!
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!
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!
Glad you enjoyed the recipe!
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.
Really easy to do we use chicken breadt it tastes great and has become a regular favourite
Love this recipe! I had already-cooked chicken, just a few cherry tomatoes, and no feta. I don’t like kalamata olives so used green olives instead. It turned out just wonderful, and I love that it would also be really good to add spinach or other veggies. Great flavors, super easy, and healthy. Thank you!
We made this recipe and loved it so much we made it again two days later for guests. Everyone went wild for it. It is so easy to do and the flavor palate is amazing.