15 Chicken and Chickpea Recipes for High-Protein Weeknight Dinners

The best chicken and chickpea recipes pair lean chicken with fiber-rich chickpeas for meals that land around 25-30 grams of protein per serving. Reach for bone-in, skin-on thighs in braises, stews, and sheet-pan dinners where you want juicy, fall-apart meat, and use chicken breast for quick stir-fries, soups, and salads. Canned chickpeas (drained and rinsed) work in every recipe below - just pat them dry first when you want them crispy instead of creamy.

Chicken and chickpeas might be the most underrated pairing in weeknight cooking. One brings lean, spice-loving protein; the other brings fiber, creaminess, and a built-in way to stretch a couple of chicken breasts into a meal that actually fills you up. Together they cover a lot of ground - a one-pot curry, a crispy fritter, a sheet-pan dinner, a make-ahead salad - and most of these recipes come in around 25 to 30 grams of protein per serving without a long ingredient list. Below are 15 of my favorites, sorted so you can find one to match whatever kind of night you're having.

Jump to:

• Why Chicken and Chickpeas Work So Well Together
• Can You Meal Prep These Chicken Chickpea Dishes
• Chicken and Chickpea Curry (Easy and Flavorful)
• Salt and Pepper Chicken with Chickpeas
• Crispy Chicken and Chickpea Fritters
• Easy Chicken and Chickpea Paprikash
• Lemon Herb Roasted Chicken with Chickpeas (Sheet Pan)
• Slow Cooker Chicken and Chickpea Tikka Masala
• Paprika Chicken with Chickpeas
• Chicken and Chickpea Soup with Spinach
• Herby Chopped Chicken and Chickpea Salad
• Creamy Lemon Chicken Thighs with Kale and Chickpeas
• Harissa Chicken With Chickpea and Spinach
• Creamy Chicken and Chickpeas Stew
• Moroccan Chicken and Chickpeas
• Quick Chicken Chickpea Stir Fry
• Chicken Chickpea Udon Noodle Bowl
• FAQs

Why Chicken and Chickpeas Work So Well Together

The pairing works because the two ingredients do different jobs. Chicken is mild and absorbs whatever spice you give it, while chickpeas hold their shape and carry flavor in their own way - turning creamy in a simmered curry, staying firm in a salad, and crisping up at the edges when roasted or fried. Nutritionally, they balance each other too: chicken is almost pure protein, and chickpeas add fiber and complex carbs, so a plate of the two keeps you full longer than chicken alone. That's also why a single can of chickpeas can stretch two chicken breasts into four real servings - handy on the weeks when you're cooking for a crowd on not much.

Can You Meal Prep These Chicken Chickpea Dishes

Most of them, yes - but it's worth knowing which hold up and which don't. The curries, stews, soup, paprikash, tikka masala, and Moroccan skillet all freeze well for up to 3 months; cool them completely, freeze flat in a bag or airtight container, then thaw overnight and reheat gently with a splash of broth or water so the chicken doesn't dry out.

The chopped salad keeps in the fridge for about 3 days if you dress it just before serving, and the fritters are best fresh - they lose their crisp edge once chilled, though they'll still taste good reheated in an air fryer or oven (skip the microwave, which steams them soft). As a rule, anything saucy reheats beautifully; anything crispy is a make-and-eat dish.

Not every protein-packed skillet needs chicken. These crispy chickpea fried eggs bring the same hearty, satisfying energy with just eggs, chickpeas, and a drizzle of chili oil on top.

Chicken and Chickpea Curry (Easy and Flavorful)

A one-pot curry where chicken and chickpeas simmer in a spiced tomato-and-coconut-milk sauce. The chickpeas slowly drink up the sauce as it reduces, so they end up just as flavorful as the chicken. Bloom the ground spices in the oil for 30 seconds before adding any liquid - that quick step is the difference between a curry that tastes deep and one that tastes flat. This is the one I'd make first when I need something dependable for a weeknight dinner; the leftovers are just as good the next day, and the sauce actually thickens a little overnight. Serve over rice, with naan, or alongside quinoa.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon each of cumin, ground coriander, and garam masala
• ½ teaspoon each of turmeric and smoked paprika
• Salt and pepper to taste
• ½ cup chicken broth (if needed for consistency)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 3 minutes. Stir in garlic, ginger, cumin, coriander, garam masala, turmeric, smoked paprika, and red pepper flakes. Cook for 30 seconds until fragrant.
2. Add the diced chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned.
3. Pour in the diced tomatoes and chickpeas, stirring to combine. Let simmer for 5 minutes.
4. Stir in coconut milk, season with salt and black pepper, and allow to simmer for another 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens. Add chicken broth if needed for consistency.
5. Garnish with fresh cilantro and serve with rice or naan.

Salt and Pepper Chicken with Chickpeas

A takeout-style skillet inspired by Chinese salt-and-pepper seasoning, with bite-sized chicken and chickpeas tossed in garlic, black and white pepper, and a hint of chili. The cornstarch coating is what gives the chicken its crackly crust, and the single most important move is patting the chickpeas completely dry before they hit the oil - wet chickpeas steam instead of crisp. Great over rice, in lettuce wraps, or straight off the pan as a protein-packed snack.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 oz) chickpeas, drained and patted dry
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon white pepper
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes (optional)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small green chili, finely chopped (optional, for heat)
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds (for garnish)

Instructions

1. In a bowl, toss the chicken pieces with cornstarch, salt, black pepper, white pepper, and garlic powder until evenly coated.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chickpeas and cook for 5-7 minutes, stirring occasionally, until they turn crispy. Remove and set aside.
3. Add the remaining tablespoon of oil to the skillet. Cook the chicken for 5-6 minutes, stirring frequently, until golden brown and crispy.
4. Add minced garlic, green chili, and red pepper flakes. Stir-fry for 30 seconds until fragrant. Toss the crispy chickpeas back into the skillet and mix well to combine everything.
5. Remove from heat and stir in sliced green onions. Garnish with toasted sesame seeds and fresh cilantro. Serve hot with lime wedges and enjoy over rice, in lettuce wraps, or as a snack.

Crispy Chicken and Chickpea Fritters

Golden, crisp-edged fritters made from shredded or ground chicken, mashed chickpeas, and warm spices - crunchy outside, tender inside. Two things keep them from falling apart: don't over-process the mixture (you want texture, not paste), and let it rest before frying so it firms up enough to hold a patty shape. The first time I made these, I rushed the mixture, and it was too soft to hold together properly - letting it rest for a few minutes before shaping made a noticeable difference. They work as a snack, a light main with salad, or a lunchbox protein with a yogurt or tahini dip.

Ingredients

• 1 cup cooked, shredded chicken (or ground chicken)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup breadcrumbs (panko or regular)
• 1 egg
• 1 tablespoon flour (or chickpea flour for a gluten-free option)
• 1 teaspoon ground cumin
• ½ teaspoon each of ground coriander and smoked paprika
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons olive oil (for frying)
• 2 tablespoons fresh parsley or cilantro, chopped

Instructions

1. Using a food processor, pulse the chickpeas a few times until they are mostly mashed but still slightly chunky. Add the onion, garlic, breadcrumbs, cumin, coriander, smoked paprika, salt, and black pepper. Pulse a few times until combined.
2. Add the shredded or ground chicken and pulse just enough to mix-don't over-process, as we want some texture.
3. Transfer the mixture to a bowl and stir in the egg, flour, lemon juice, and fresh parsley. Let sit for 5 minutes to firm up.
4. Heat olive oil in a skillet over medium heat. Scoop about two tablespoons of the mixture, form into small patties, and flatten slightly. Fry for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate.
5. Serve warm with tzatziki, tahini sauce, or a yogurt-based dip, and garnish with extra parsley.

Easy Chicken and Chickpea Paprikash

A lighter riff on the Hungarian classic, with chicken and chickpeas in a creamy, paprika-rich sauce finished with sour cream. Ready in under 40 minutes in one pan. One tip that saves the dish: pull the pan off the heat before stirring in the sour cream, and let it cool for a few seconds first - added to a screaming-hot pan, it can split and go grainy. Lovely over egg noodles, rice, or with crusty bread.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1½ teaspoons smoked paprika
• 1 teaspoon sweet paprika
• Salt and pepper to taste
• ¼ teaspoon ground caraway seeds
• 1 can (14 oz) diced tomatoes
• ½ cup chicken broth
• ½ cup sour cream
• 1 teaspoon lemon juice
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes. Stir in the garlic, smoked paprika, sweet paprika, and caraway seeds. Cook for 30 seconds until fragrant.
2. Add the diced chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned.
3. Pour in the diced tomatoes, chickpeas, and chicken broth. Stir to combine and bring to a simmer. Reduce heat to medium-low and let the mixture cook for 15 minutes, allowing the flavors to develop.
4. Stir in the sour cream and lemon juice, mixing well until the sauce is creamy and smooth. Cook for another 2-3 minutes.
5. Garnish with fresh parsley and serve warm over egg noodles, rice, or with crusty bread.

Lemon Herb Roasted Chicken with Chickpeas (Sheet Pan)

This is the sheet-pan dinner of the bunch - bone-in, skin-on thighs roast alongside chickpeas tossed in garlic, lemon, and dried herbs, so the whole meal cooks on one tray with almost no cleanup. Pat the chickpeas dry and give them room on the pan so they crisp rather than steam, and keep the thighs skin-side up so the skin browns while the fat bastes everything below. Roasted chicken and chickpea dishes like this one are great for meal prep, too - the chickpeas keep soaking up the seasonings as they sit, and I often think they taste even better on day two. Serve with tzatziki, a quick salad, or warm pita.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 can (15 oz) chickpeas, drained and patted dry
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon each of dried parsley, dried oregano, and dried thyme
• Salt and pepper to taste
• ½ teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 425℉. Line a baking sheet with parchment paper or foil.
2. In a small bowl, mix olive oil, garlic, oregano, thyme, salt, black pepper, red pepper flakes, lemon zest, and lemon juice.
3. Pat the chicken thighs dry with paper towels. Rub with the prepared herb mixture, ensuring even coverage.
4. Toss the chickpeas with 1 tablespoon of olive oil and a pinch of the herb mix. Spread them evenly on the baking sheet. Arrange the chicken thighs skin-side up on the baking sheet.
5. Bake for 30-35 minutes, or until the chicken skin is crispy and golden and the chickpeas are crunchy.
6. Remove from the oven, sprinkle with fresh parsley, and serve warm with tzatziki, a fresh salad, or warm pita.

Slow Cooker Chicken and Chickpea Tikka Masala

The set-it-and-forget-it option: chicken and chickpeas cook low and slow in a creamy, spiced tomato sauce until the chicken is tender enough to shred. Stir the cream and yogurt in at the very end and let it warm through gently - adding dairy too early in a long cook is what causes that curdled, separated look. If you like this hands-off style, it sits right alongside the rest of my crockpot chicken recipes. Serve with rice or naan.

Ingredients

• 2 boneless, skinless chicken breasts, cut into chunks
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) diced tomatoes
• ½ cup each of tomato sauce, heavy cream, and chicken broth
• 2 tablespoons each of plain yogurt and tomato paste
• 1 tablespoon olive oil
• 1 teaspoon each of garam masala, ground cumin, and ground coriander
• ½ teaspoon each of turmeric, red pepper flakes, and smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Add the chicken, chickpeas, onion, garlic, ginger, diced tomatoes, tomato sauce, tomato paste, garam masala, cumin, coriander, turmeric, smoked paprika, salt, black pepper, and red pepper flakes to the slow cooker.
2. Pour in the chicken broth and stir to combine. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
3. Stir in the heavy cream and whisked yogurt. Let cook for an additional 15 minutes.
4. Garnish with fresh cilantro and serve warm with rice or naan.

Paprika Chicken with Chickpeas

A fast one-pan dinner - under 30 minutes - with skin-on thighs simmered in a smoky paprika-tomato broth with chickpeas. Sear the thighs skin-side down first and don't rush it; the browned bits left in the pan (the fond) are where most of the flavor in the sauce comes from. Round it out with rice, couscous, or crusty bread.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ teaspoons smoked paprika
• ½ teaspoon each of sweet paprika and ground cumin
• Salt and pepper to taste
• 1 cup canned diced tomatoes with juices
• ½ cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken thighs with salt, black pepper, and half of the smoked paprika.
2. Sear the chicken thighs skin-side down for about 5 minutes until golden brown, then flip and cook for another 3 minutes. Remove and set aside.
3. In the same skillet, add the remaining olive oil and sauté the onions until softened, about 3 minutes. Add garlic, cumin, remaining smoked paprika, and sweet paprika. Stir for 30 seconds until fragrant.
4. Pour in the diced tomatoes and chicken broth, stirring to combine. Add the chickpeas and nestle the chicken thighs back into the skillet.
5. Cover and simmer over medium-low heat for 20-25 minutes, until the chicken is cooked through and tender.
6. Garnish with fresh parsley and serve warm over rice or couscous.

Chicken and Chickpea Soup with Spinach

A light but filling one-pot soup with shredded chicken, chickpeas, and spinach in a lightly spiced broth, on the table in under 40 minutes. Stir the spinach in only at the very end and cook it just until it wilts - a minute or two - so it stays green and fresh instead of going dull and slimy. A squeeze of lemon at the finish wakes the whole pot up. Serve with crusty bread or a side salad.

Ingredients

• 2 boneless, skinless chicken breasts, shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, diced
• 1 celery stalk, diced
• ½ teaspoon each of ground cumin, ground coriander, and smoked paprika
• Salt and pepper to taste
• ¼ teaspoon red pepper flakes (optional)
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• ¼ cup fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for about 5 minutes until softened.
2. Stir in garlic, cumin, coriander, smoked paprika, salt, black pepper, and red pepper flakes. Cook for 30 seconds until fragrant. Pour in the chicken broth and chickpeas, then bring to a simmer.
3. Add the shredded chicken and let simmer for 15 minutes, allowing the flavors to develop. Stir in the spinach and cook for another 2 minutes until wilted.
4. Add the lemon juice, stir, and adjust the seasoning if needed.
5. Serve warm, garnished with fresh parsley, and paired with crusty bread.

Herby Chopped Chicken and Chickpea Salad

A fresh, Mediterranean-leaning chopped salad with chicken, chickpeas, cucumber, tomato, feta, olives, and a zesty herb dressing - the most make-ahead-friendly recipe here. I usually make the dressing first and let everything sit for 15 to 20 minutes before serving; the flavors come together much better that way. If you're prepping further ahead, store the dressing separately and toss just before eating so nothing goes soggy - it keeps about 3 days in the fridge. Good on its own, stuffed into pita, or piled over greens. For a no-chicken variation, there's also this tuna and chickpea salad.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) chickpeas, drained and rinsed
• ½ small red onion, finely diced
• 1 small cucumber, diced
• ½ cup cherry tomatoes, halved
• ½ cup fresh parsley and mint
• ½ cup feta cheese, crumbled
• ½ cup kalamata olives
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Heat one tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt and black pepper, then cook for 5-6 minutes per side until golden brown and fully cooked. Let rest for 5 minutes, then chop into bite-sized pieces.
2. In a large bowl, combine the chopped chicken, chickpeas, red onion, cucumber, cherry tomatoes, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Pour the dressing over the salad and toss to coat evenly.
4. Add the crumbled feta and olives and gently mix.
5. Serve immediately or refrigerate for up to 3 days. Enjoy on its own or in pita.

Creamy Lemon Chicken Thighs with Kale and Chickpeas

A cozy one-pan dinner: seared skin-on thighs in a Parmesan-cream sauce brightened with lemon, with chickpeas and kale stirred through. Add the lemon juice off the heat at the end rather than into the simmering cream - acid added to hot cream can make it break. The kale only needs a couple of minutes to wilt. Serve with rice, quinoa, or crusty bread to catch the sauce.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon each of dried oregano and red pepper flakes
• Salt and pepper to taste
• ½ cup chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• Zest and juice of 1 lemon
• 2 cups fresh kale, chopped
• 1 tablespoon unsalted butter
• Fresh parsley or basil, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken thighs with salt and black pepper.
2. Sear the chicken skin-side down for 5-6 minutes until golden brown. Flip and cook for another 4 minutes, then transfer to a plate.
3. In the same skillet, add the remaining olive oil. Sauté the onions until softened, about 3 minutes, then add the garlic, oregano, and red pepper flakes. Stir for 30 seconds until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the Dijon mustard, lemon zest, and chickpeas.
5. Reduce heat to low, then add the heavy cream and Parmesan cheese. Stir until smooth. Return the chicken to the skillet, cover, and simmer for 15 minutes until cooked through.
6. Stir in the kale and cook for another 2 minutes until wilted. Finish with lemon juice and butter. Garnish with fresh parsley or basil. Serve warm with rice, quinoa, or crusty bread.

Harissa Chicken With Chickpea and Spinach

Bolder and smokier than the tomato-based skillets - here harissa paste does the heavy lifting, so the chicken builds a golden, slightly charred crust instead of swimming in sauce. If you have time, marinate the thighs ahead (even overnight); the harissa needs a little time to sink in, and the flavor is noticeably deeper for it. Chickpeas and wilted spinach balance the heat. Serve with couscous, rice, or warm flatbread.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons harissa paste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon each of ground cumin and ground coriander
• ½ teaspoon each of smoked paprika and ground turmeric
• Salt and pepper to taste
• ½ teaspoon red pepper flakes (optional, for extra heat)
• 2 tablespoons olive oil
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon fresh lemon juice
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. In a small bowl, mix the harissa paste, tomato paste, cumin, coriander, smoked paprika, turmeric, salt, and black pepper with one tablespoon of olive oil to form a thick marinade.
2. Rub the mixture onto the chicken thighs and let marinate for 10 minutes (or overnight for deeper flavor).
3. Heat one tablespoon of olive oil in a large skillet over medium heat. Sear the chicken skin-side down for 5-6 minutes until golden brown and slightly charred. Flip and cook for another 4 minutes, then remove and set aside.
4. In the same skillet, add the remaining olive oil and sauté the onion for 3 minutes. Stir in the garlic and red pepper flakes, cooking for 30 seconds. Add the chickpeas and pour in the chicken broth. Stir well and let simmer for 5 minutes.
5. Stir in the spinach and cook until wilted, about 2 minutes. Return the chicken to the skillet, letting it absorb the flavors for another 5 minutes.
6. Finish with fresh lemon juice and garnish with parsley or cilantro. Serve warm with couscous, rice, or flatbread.

Creamy Chicken and Chickpeas Stew

A hearty, brothy stew with chicken, chickpeas, carrots, and potatoes in a creamy, herb-flecked base - the kind of one-pot meal you want on a cold night. After you add the flour, cook it for a full minute or two before pouring in the broth; that cooks off the raw-flour taste and lets it thicken cleanly instead of going gluey. I also try not to overcook the chickpeas here - keeping a bit of texture makes the finished stew much more satisfying than letting them go mushy. Serve with crusty bread for dipping.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1 medium potato, diced
• 4 cups chicken broth
• ½ cup heavy cream or coconut milk
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon each of dried thyme and dried parsley
• ½ teaspoon each of smoked paprika and red pepper flakes
• Salt and pepper to taste
• 1 tablespoon all-purpose flour (for thickening)
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and carrots, and sauté for 5 minutes until softened. Stir in garlic, thyme, parsley, smoked paprika, salt, black pepper, and red pepper flakes. Cook for 30 seconds until fragrant.
2. Add the chicken pieces and cook for 5 minutes, stirring occasionally, until lightly browned. Sprinkle the flour over the mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
3. Pour in the chicken broth, stirring to combine. Add the potatoes and chickpeas.
4. Bring to a gentle simmer and cook for 20 minutes, allowing the vegetables to soften.
5. Stir in the heavy cream and let cook on low heat for another 5 minutes.
6. Finish with fresh lemon juice and garnish with chopped parsley. Serve warm with crusty bread for dipping.

Moroccan Chicken and Chickpeas

A fragrant one-pot skillet of skin-on thighs and chickpeas in a warmly spiced tomato sauce - cumin, coriander, cinnamon, and a little turmeric. Don't skip the optional dried apricots or golden raisins if you can help it: that hit of sweetness against the warm spice is what makes this taste distinctly Moroccan rather than just "spiced chicken." Serve over couscous, rice, or with crusty bread.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) diced tomatoes
• ½ cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon each of ground cumin, ground coriander, and smoked paprika
• ½ teaspoon each of ground cinnamon and ground turmeric
• Salt and pepper to taste
• ¼ teaspoon cayenne pepper (optional)
• ¼ cup chopped dried apricots or golden raisins (optional)
• 1 tablespoon fresh lemon juice
• Fresh cilantro or parsley, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken thighs with salt and black pepper, then sear skin-side down for about 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
2. Add the remaining olive oil to the skillet. Sauté the onion until softened, about 3 minutes. Stir in the garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric, and cayenne pepper. Cook for 30 seconds until fragrant.
3. Pour in the diced tomatoes and chicken broth, stirring to combine. If using, add the chopped dried apricots or raisins for a touch of sweetness.
4. Nestle the chicken thighs back into the skillet, covering them partially with the sauce. Cover and simmer over medium-low heat for 25 minutes, or until the chicken is cooked through and tender.
5. Stir in the fresh lemon juice and garnish with chopped cilantro or parsley. Serve warm over couscous, rice, or with crusty bread.

Quick Chicken Chickpea Stir Fry

A fast, takeout-style stir fry that comes together in minutes and meal-preps well - a satisfying way to get restaurant-style flavor at home on a busy night. It's one of those dinners that comes together faster than you expect, so it's a handy one to keep in mind when the evening gets away from you.
Get the recipe: Chicken and Chickpea Stir Fry.

Chicken Chickpea Udon Noodle Bowl

Chewy udon noodles, colorful veggies, and chicken and chickpeas in a glossy sauce - the most fun, slurpable dish of the lineup. For another noodle option, there's also this chicken chickpea pasta.
Get the recipe: Chicken and Chickpea Udon Noodle Bowl.

FAQs

Fresh flavors, simple prep, and endless ways to cook, these easy chicken marinades help you pull together quick, satisfying meals any day of the week.