Italian chicken skillet with chickpeas, tomatoes and peppers

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Serves 3-4 servings     adjust servings

This 30-minute one-pot Italian chicken skillet makes a great weeknight dinner!


  • 2 teaspoons extra virgin olive oil
  • 1 lb. boneless, skinless chicken breasts, sliced into long strips, seasoned with salt, pepper
  • 1 small onion, sliced
  • 1 medium green pepper, sliced
  • 2 cloves garlic, minced
  • 1 (14.5 oz.) can diced tomatoes, undrained
  • 1 (15 oz.) can chickpeas, drained and rinsed (or 1 1/2 cups homemade crock pot chickpeas)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil (or 1/4 cup chopped fresh basil)
  • Parmesan cheese, for serving (optional)


  1. Heat olive oil in a large skillet over medium heat. Add onion and peppers and saute for 3-4 minutes, until softened. Add garlic and sauté another 30 seconds, until fragrant.
  2. Add seasoned chicken breast strips to the middle of the pan. Brown on both sides (about 3-4 minutes on each side).
  3. Add the tomatoes, chickpeas, oregano and dried basil, if using. Stir to combine and simmer for 5 minutes, until chicken is cooked through.
  4. Serve hot (sprinkle with fresh basil, if using) and pass Parmesan cheese at the table.

Recipe Notes

Leftovers are great reheated for lunch the next day!

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