chicken and garbanzo beans recipe

Written ByJenny Smyth Posted on
chicken and garbanzo beans recipe
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The Best chicken and garbanzo beans recipe

I’m so excited to share this chicken and garbanzo beans recipe with you all. I’ve been making it for years, and it’s always a hit with my family. The combination of the tender chicken, the creamy garbanzo beans, and the rich flavors is just perfect.

It’s a dish that’s easy to make and feeds a crowd, making it perfect for potlucks or family gatherings. This recipe originated from the Middle East, where garbanzo beans are a staple ingredient. The dish is often served as a main course or side dish, and it’s commonly made with chicken or beef.

I love that this recipe is versatile and can be adapted to suit different tastes and dietary needs. The key to this recipe is cooking the garbanzo beans until they’re tender and creamy. I like to use canned garbanzo beans for convenience, but you can also use dried beans that have been soaked overnight.

The slow cooker is also a great way to cook the beans, especially if you’re short on time. When it comes to cooking the chicken, I like to use boneless, skinless chicken breasts for ease of preparation. You can also use thighs or drumsticks if you prefer.

The important thing is to cook the chicken until it’s tender and juicy, without overcooking it. This recipe is not only delicious but also packed with nutrients. Garbanzo beans are high in protein, fiber, and vitamins, making them a great addition to any meal.

Chicken is also a good source of protein and lean meat, making this recipe a healthy option for families. I hope you enjoy this recipe as much as we do! It’s perfect for busy weeknights or special occasions alike.

One-Pan Chicken and Garbanzo Beans

One-Pan Chicken and Garbanzo Beans

4.6 from 1774 votes

A hearty and flavorful dish featuring tender chicken thighs and creamy garbanzo beans simmered in a spiced tomato sauce. This one-pan meal is perfect for a quick weeknight dinner and is packed with protein and fiber.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

Main Ingredients

1.5 lbs boneless skinless chicken thighs
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground turmeric
1/4 tsp cayenne pepper (optional)
1 can (15 oz) diced tomatoes, undrained
1 can (15 oz) garbanzo beans, drained and rinsed
1/2 cup chicken broth
Salt and black pepper to taste
2 tbsp fresh cilantro, chopped (for garnish)

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
2Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3Place the chicken thighs in the hot skillet in a single layer, being careful not to overcrowd.
4Cook for 5 to 6 minutes per side until the chicken is golden brown and releases easily from the pan.
5Transfer the browned chicken to a plate and set aside.
6Reduce the heat to medium and add the diced onion to the skillet.
7Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
8Add the minced garlic, cumin, smoked paprika, turmeric, and cayenne pepper if using, and cook for 1 minute until fragrant.
9Pour in the diced tomatoes with their juices, the drained garbanzo beans, and the chicken broth.
10Stir well to combine, scraping up any browned bits from the bottom of the pan.
11Bring the mixture to a simmer over medium heat.
12Return the browned chicken thighs to the skillet, nestling them into the sauce.
13Cover the skillet with a lid, reduce the heat to low, and let it simmer for 20 minutes.
14The chicken should be cooked through and tender, and the sauce will have thickened slightly.
15Remove the lid and taste the sauce, adjusting salt and pepper as needed.
16Garnish with fresh chopped cilantro and serve hot over rice, quinoa, or with crusty bread.

🔧Equipment

Large skillet or Dutch oven with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 140mg🧂Sodium: 720mg🌾Total Carbs: 30g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 38g

📝Notes

For a leaner option, use boneless skinless chicken breasts and reduce cooking time by 5 minutes. You can also add a handful of spinach or kale during the last 5 minutes of simmering for extra greens.

Watch Video Of How One-Pan Chicken and Garbanzo Beans Works

Leftovers of this chicken and garbanzo beans recipe store beautifully in the fridge for up to four days. Just put them in a sealed container and reheat on the stove with a little broth or water to bring back the moisture. The flavors actually deepen overnight, making it even better for lunch the next day.

You can also freeze portions for up to three months, which is perfect for busy weeks when you need a quick meal. For serving, I like to spoon the dish over fluffy rice or scoop it up with warm pita bread. A squeeze of lemon juice right before eating adds a bright finish.

This recipe works for casual family dinners and also for potlucks or gatherings because it is easy to double. Everyone always asks for the recipe, and I am happy to share it. It is a reliable, comforting meal that fits any occasion.

❓ Frequently Asked Questions About One-Pan Chicken and Garbanzo Beans

Q: What is the difference between garbanzo beans and chickpeas?

A: Garbanzo beans and chickpeas are actually the same thing! They’re both derived from the Cicer arietinum plant and are commonly used in Mediterranean cuisine. The terms ‘garbanzo’ and ‘chickpea’ are often used interchangeably.

Q: Can I use dried garbanzo beans instead of canned?

A: Yes, you can use dried garbanzo beans instead of canned. Simply soak them overnight in water and then cook them according to your recipe’s instructions.

Q: How do I store leftover chicken and garbanzo beans?

A: You can store leftover chicken and garbanzo beans in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe in advance! Simply prepare all the ingredients according to your recipe’s instructions and then refrigerate or freeze them until you’re ready to cook.

Q: Is this recipe suitable for vegetarians?

A: No, this recipe is not suitable for vegetarians because it contains chicken.

Q: Can I add other spices or herbs to this recipe?

A: Yes, you can add other spices or herbs to this recipe! Some popular options include cumin, paprika, garlic powder, or dried oregano.

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