Smoky Roasted Chicken Breasts With Tomatoes And Chickpeas Recipe

I paired a roasted chicken breast with pantry chickpeas and bold spices to create a dish that will make you rethink weeknight dinners.

OH MY Goodness. Tonight I made this dish, and it’s INCREDIBLE.

One of the best chicken dishes, I’ve ever prepared & ate.. The smoked paprika brings this weirdly addictive smokiness, and the chickpeas give it a chewy, nutty heart that I kept stealing spoonfuls of.

I cant decide if I liked the aroma more or the way the flavors kept changing as it cooled, but either way I ate way too much messily and still wanted more. If you like bold, slightly surprising dinners that feel fancy but are totally real life, this will make you grin.

Chicken Chickpea

Ingredients

• Lean protein that keeps you full, it’s quick to cook but dries easily.
• Adds warm smoky sweetness, low calories, bright color, makes dish more complex.
• Great plant protein and fiber, hearty texture, soaks up spices and juices.
• And juicy, slightly sweet and tart, add acidity and fresh pop when roasted.
• Pungent warming flavor, small amount goes far, offers antioxidants too.
• Healthy fat that helps brown and carry flavors, use sparingly though.
• Bright acidic lift, cuts richness, adds freshness and subtle tangy zip.
• Sweet when roasted, gives savory depth and tiny bites of crunch.

Ingredient Quantities

• 4 boneless skinless chicken breasts (about 1 1/4 to 1 1/2 lb total)
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large red onion, thinly sliced
• 1 pint cherry tomatoes (about 2 cups), halved
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup low sodium chicken broth
• Juice of 1 lemon (about 2 tablespoons)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley or cilantro

How to Make this

1. Preheat oven to 425°F. Pat chicken breasts dry, if one or two are thicker, butterfly or gently pound them to even thickness so they cook evenly.

2. Mix smoked paprika, cumin, oregano, minced garlic, kosher salt and black pepper in a small bowl. Rub the spice mix all over the chicken, drizzle with 1 tablespoon olive oil and rub again so it sticks.

3. Heat an ovenproof skillet over medium-high heat, add the other 1 tablespoon olive oil. Sear chicken 2 to 3 minutes per side until golden brown, it won’t be cooked through yet. If you don’t have an ovenproof skillet, sear in a regular skillet and transfer chicken to a baking dish later.

4. Remove chicken to a plate, lower heat to medium, add sliced red onion to the hot skillet and cook 3 to 4 minutes until softened and starting to brown.

5. Add the minced garlic, cook about 30 seconds just until fragrant, then stir in halved cherry tomatoes and drained chickpeas. Toss a minute so tomatoes start to soften.

6. Pour in the 1/2 cup low sodium chicken broth and the lemon juice, sprinkle in the crushed red pepper flakes if using. Scrape up browned bits from the pan, simmer 1 to 2 minutes so the liquid loosens and flavors combine.

7. Nestle the seared chicken breasts back into the tomato-chickpea mixture and spoon some of the sauce over the top.

8. Transfer the skillet to the oven (or pour everything into a baking dish if you seared separately) and roast 12 to 18 minutes, until the chicken reaches 165°F at the thickest part and tomatoes are blistered.

9. Remove from oven, let chicken rest 5 minutes so juices redistribute, don’t skip this or it’ll be dry.

10. Sprinkle with chopped fresh parsley or cilantro, taste and adjust salt or lemon if needed, then serve spooning the tomatoes and chickpeas over the chicken.

Equipment Needed

1. Oven, preheat to 425°F
2. Ovenproof skillet or cast iron pan (you can sear in a regular skillet and use a baking dish instead if needed)
3. Baking dish (for transferring if your skillet isnt ovenproof)
4. Cutting board
5. Chef’s knife
6. Meat mallet or rolling pin to pound/butterfly thicker breasts
7. Small bowl plus measuring spoons for the spice mix
8. Tongs or a spatula for turning the chicken
9. Wooden spoon or silicone spatula for stirring the tomatoes and chickpeas
10. Can opener, colander to drain/rinse chickpeas, and an instant read thermometer to check for 165°F

FAQ

Smoky Roasted Chicken Breasts With Tomatoes And Chickpeas Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs (they stay juicier, might need a few more minutes), turkey cutlets (similar cook time), or firm tofu (press well, cube or slice and roast until golden).
• Smoked paprika: use sweet paprika plus a tiny pinch of chipotle powder or 1/8 teaspoon liquid smoke for that smoky note, or ancho chili powder for a milder, earthy flavor.
• Chickpeas: sub with cannellini or navy beans (same can-to-drain method), cooked brown lentils (add toward the end so they don’t turn to mush), or diced roasted sweet potato for a different texture.
• Lemon juice: swap with lime juice, white wine vinegar, or 1 tablespoon red wine vinegar plus 1 tablespoon water; start with less and taste before adding more.

Pro Tips

– Pat the chicken totally dry and make the pieces the same thickness, about 3/4 to 1 inch, so they cook evenly. If you crowd the pan it steams not sears, so do them in batches if needed. A hot pan and a little oil will give you those brown bits that make the sauce taste way better.

– Use an instant-read thermometer and check at the thickest part, don’t guess. Let the chicken rest a full 5 minutes after you take it out so the juices redistribute, otherwise it’ll be dry. If you want extra safe doneness check a couple spots, not just the edge.

– Dry the chickpeas well before adding them, canned ones hold a lot of liquid and it can water down the sauce. Smash a few chickpeas in the pan while simmering to thicken the sauce naturally, and simmer a bit longer if you want a richer concentrated flavor.

– Make the spice rub ahead of time and let the chicken sit with it for at least 30 minutes, overnight if you can, it really penetrates. Finish the dish with fresh lemon zest and a small pat of butter or a drizzle of good olive oil right before serving, that brightens and smooths the sauce.