Roasted Chicken Breasts on a Spicy Tomato Chickpeas Bed
A bold and flavorful one-pan meal featuring juicy roasted chicken breasts atop a smoky, spiced tomato chickpea mixture. Perfect for an easy yet gourmet dinner!
Equipment
- Large oven-safe skillet or cast-iron pan
- Mixing bowl
- Tongs
- Measuring spoons and cups
- Sharp knife and cutting board
Ingredients
For the Chicken:
- 2 large boneless skin-on chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Spicy Tomato Chickpeas:
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup cherry tomatoes halved
- 1/2 red onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1/2 cup chicken broth or water
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- 2 tablespoons fresh parsley chopped
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry and season with smoked paprika, cumin, garlic powder, salt, and pepper. Drizzle with olive oil and rub to coat evenly.
- Tip: Drying the chicken helps create a beautifully crispy skin when roasting.
Step 2: Sear the Chicken
- In a large oven-safe skillet, heat olive oil over medium-high heat. Place the chicken breasts skin-side down and sear for 3-4 minutes until golden brown. Flip and cook for another 2 minutes.
- Tip: A good sear locks in the juices and enhances the flavor of the meat.
Step 3: Sauté the Chickpeas
- Remove the chicken from the pan and set aside. In the same skillet, add red onion and garlic, cooking for 2 minutes until fragrant. Stir in cumin, red pepper flakes, smoked paprika, and tomato paste, cooking for another minute.
- Tip: Toasting the spices for a minute deepens their flavor and aroma.
Step 4: Roast to Perfection
- Add the chickpeas, cherry tomatoes, and chicken broth to the skillet. Stir to combine, then nestle the chicken breasts on top. Transfer the skillet to the oven and roast for 20-25 minutes until the chicken is cooked through (internal temp: 165°F/75°C).
- Tip: Letting the chicken rest for 5 minutes before slicing ensures maximum juiciness.
Notes
For extra juiciness, use bone-in chicken breasts and increase roasting time by 5-10 minutes.
Adjust spice levels by adding or reducing red pepper flakes.
Store leftovers in an airtight container for up to 3 days.
Adjust spice levels by adding or reducing red pepper flakes.
Store leftovers in an airtight container for up to 3 days.