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For quick and easy protein, chicken breast is the first ingredient we all seem to gravitate towards. I love chicken breast but sometimes the flavor is lacking, and in certain recipes, the breast can dry out.
This recipe is a love letter to the chicken thigh. A chicken thigh is from the upper part of the leg and is composed of dark meat, unlike the breast. Dark meat has more flavor and is able to stay moist during roasting. The fat that’s inherent in the dark meat provides added flavor.
This recipe is two things: 1) quick and 2) easy. The meat roasts with chickpeas and broccoli to create a meal, all in under an hour! Plus, a quick Greek yogurt and dill sauce is the perfect accompaniment to the dish.
The ingredients in this one pan chicken dish
- Chicken thighs are the star of the show in this recipe. If thighs are a new cut for you, do not worry! These will give so much flavor that you’ll be using them often.
- Chickpeas are a pantry staple and usually used in hummus. What I love is the added protein, fiber, and nutrients they offer. While they roast, they soak in the bright flavors of the recipe and stay creamy on the inside.
- Garlic is warmed in the hot oil, which enriches the flavor of the chickpeas while they roast. Warming the garlic in oil as opposed to browning it keeps the flavor sweet and light.
- Fresh dill is a great way to feel like warmer weather is coming. It has the ability to stay bright while cooking and is a perfect addition to both the chickpeas and the yogurt sauce.
- Dried oregano is not just for pizza. I find this herb harder to find than the fresh variety, but thankfully I always have dried oregano in my kitchen.
- Lemon juice and lemon slices provide a fresh acidic punch to all the flavors. Lemon has the unique ability to help our tastebuds wake up and notice all the flavors within a recipe.
- Broccoli will always be one of the top vegetables I love to roast. I like to keep these crisp and tender so they retain texture with a little roasting.
- Greek yogurt is the base for a perfect finishing sauce. Use a full fat Greek yogurt for the most flavor.
A one pan recipe should not be missing out on flavor simply because it’s easy. This recipe can all be made in a skillet and is full of wholesome, healthy ingredients. The meal is hearty, but what everyone else will notice is that the meal is utterly delicious!
Watch how to make this one pan chicken dish
One Pan Chicken, Chickpeas & Broccoli
For the chicken
- 4 chicken thighs (about 1 ½ lbs)
- 1 ½ tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
For the chickpeas & broccoli
- 5 cloves garlic
- 2 15-oz cans chickpeas drained and rinsed
- ½ tsp salt
- 2 tbsp chopped fresh dill
- 1 tsp dried oregano
- 1 ½ tbsp lemon juice
- ½ lemon sliced
- 2 cups broccoli florets
For the yogurt sauce
- ¾ cup plain Greek yogurt
- 1 tbsp chopped fresh dill
- ½ tsp salt
- 1 tbsp lemon juice
- 1 clove garlic minced
For the chicken
- Preheat oven to 375°F.
- Heat oil over medium heat until it's shimmering, 2 minutes. Season the chicken on both sides with salt and pepper. Add the chicken to the hot skillet, skin side down. Sear until a golden crust is formed, 2-3 minutes. Remove the chicken thighs from the skillet and set them aside.4 chicken thighs (about 1 ½ lbs), 1 ½ tsp salt, 1 tbsp olive oil, 1 tsp pepper
- Discard any excess oil in the skillet, leaving 2 tbsp. Place the skillet over medium-low heat. Add the garlic and warm for 30 seconds. Add the prepared chickpeas, salt, dill, oregano, lemon juice, and lemon slice. Cook to warm the chickpeas, 4 minutes.5 cloves garlic, 2 15-oz cans chickpeas, 2 tbsp chopped fresh dill, 1 tsp dried oregano, 1 ½ tbsp lemon juice, ½ lemon, ½ tsp salt
- Add the chicken and any residual juices on top of the chickpeas with the skin facing up. Place in the preheated oven and cook until the chicken is partway done, with an interval of about 145°F, 15-17 minutes.
- Once the chicken thighs are almost finished, remove them from the oven. Add the broccoli to the chickpeas. Stir the broccoli into the chickpeas and drizzle with oil and salt. Return the chicken to the top and place it in the oven. Roast until the chicken registers 165°F and the broccoli is slightly tender, 10 minutes. Remove the skillet from the oven and cool 10 minutes before serving with sauce.2 cups broccoli florets
For the sauce
- While the chicken is roasting, combine the yogurt, chopped dill, salt, lemon juice, and garlic. Stir and set aside until the chicken is ready to serve. This sauce can be made up to 1 week in advance. Store in an airtight container in the refrigerator.¾ cup plain Greek yogurt, 1 tbsp chopped fresh dill, ½ tsp salt, 1 tbsp lemon juice, 1 clove garlic