Chicken, Chickpea and Tomato Skillet

4 Servings
40 min
Prep Time
40 min
Total Time

This easy skillet dinner starts with chicken thighs and is loaded with vegetables like chickpeas, tomatoes and fresh spinach. It will become a new weeknight favorite.

  • 1 tablespoon olive or vegetable oil
  • 1 cup chopped onion
  • 4 boneless skinless chicken thighs (about 12 oz)
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme leaves
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 bag (10 oz) Cascadian Farm™ frozen organic chickpeas
  • 1/2 cup chicken broth
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
  • 2 cups lightly packed baby spinach
  1. Step 1
    In 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 minutes, stirring occasionally. Season chicken with salt and thyme. Add to skillet; cook 4 to 6 minutes, turning once, until lightly browned. Stir in garlic, paprika and black pepper; cook 1 minute.
  2. Step 2
    Add frozen chickpeas, broth and tomatoes; cover and cook 8 to 10 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (165°F) and bean mixture is thoroughly heated. Stir in spinach; remove from heat. Season with additional salt and pepper, as desired.

Tips & Tricks
  • Serve over cooked rice or other grains. Want to add a little spice? Stir in 1/4 teaspoon crushed red pepper instead of black pepper.