This 15-Minute Chicken Chickpea Skillet is the kind of one-pan dinner you can lean on when the week gets loud. Everything comes together in a single skillet with bright lemon, garlic, and salty feta pulling it all into focus. It's fast, filling, and endlessly reheatable.
About 15 to 20 minutes start to finish, including a couple minutes of dicing and prep.
Per serving (makes 3): 411 cal · 37.3g protein · 24.7g carbs · 18.7g fat
Ingredients
- 12 oz chicken breast
- 1.5 cups chickpeas
- 3 cups spinach
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp garlic
- 2 tbsp lemon juice
- 1/2 cup feta cheese
Instructions
- Dice chicken and season with salt, pepper, paprika.
- Heat olive oil in skillet, sear chicken 5 minutes until golden.
- Add minced garlic, chickpeas, and halved tomatoes; cook 4 minutes.
- Stir in spinach until wilted, finish with lemon juice and crumbled feta.
Meal prep & storage
This skillet scales up beautifully, so consider doubling the batch and portioning into three or four airtight containers. It keeps well in the fridge for up to 4 days, or freeze individual portions for up to 2 months. Reheat gently in a skillet with a splash of water, or microwave in 45-second bursts, and add the feta fresh after warming for the best texture.
Swaps
Swap the chicken breast for boneless thighs, ground turkey, or diced firm tofu without changing the cook flow. White beans or butter beans stand in nicely for chickpeas, and kale or arugula work when spinach isn't on hand. For a dairy-free version, skip the feta and finish with a spoonful of olive tapenade or a sprinkle of toasted pine nuts for that salty punch.
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