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!
- 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.