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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!
One pan meals
Chicken Rice Pilaf
Chili con Carne
Pork Pot Roast
Sausage Lentil Soup
Watch how to make this one pan chicken dish
One Pan Chicken, Chickpeas & Broccoli
Ingredients
For the chicken
- 4 chicken thighs (about 1 ½ lbs)
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
For the chickpeas & broccoli
- 5 cloves garlic
- 2 15-oz cans chickpeas drained and rinsed
- ½ tsp kosher salt
- 2 tbsp chopped fresh dill
- 1 tsp dried oregano
- 1 ½ tbsp fresh 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 kosher salt
- 1 tbsp fresh lemon juice
- 1 clove garlic minced
Instructions
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 kosher salt, 1 tbsp olive oil, 1 tsp freshly ground black 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 fresh lemon juice, ½ lemon, ½ tsp kosher 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 kosher salt, 1 tbsp fresh lemon juice, 1 clove garlic
Kaleb, this looks and sounds delicious. I’m looking forward to making this soon !!!!
I mde this for dinner tonight — so very good! Thank you.
My Dear Mr. Kaleb, Sir!
I made this for supper tonight and my husband absolutely liked this – especially the tasty chick peas. I heard many “yummy sounds” coming from across the table and he even said he might have to lick his plate clean! Wow! High praise, indeed. This recipe is a definite keeper! Please keep the recipes coming. I really enjoy watching all your videos and haved learned so much from them. Thank you!
Made this last night and it was a big hit! Yummy pan fried/oven roasted succulent chicken thighs with the tastiest chickpea and broccoli accompaniment, all in ONE pan! My son-in-law noted how it made the house smell….and the dish itself is lovely with vibrant green, toasted gold goodness and that amazing, crusted chicken.
Life is GOOD! Thank you for creating an updated recipe for todays palate.
Excellent!!! A real crowd pleaser!!!
I will make this again and again!!!
This was so darn delicious!!!
Definitely a keeper yummy
can I use a cast iron pan?
I was looking for a recipe to use up some chicken thighs I had in my fridge. and I just so happened to also have a couple cans of garbanzo beans in my pantry that have been staring at me. so I hopped on wyseguide.com and I found this recipe!
I didn’t have everything on hand so I made some substitutions and it was still good! I used freeze dried dill instead of fresh, I use sour cream instead of Greek yogurt, minced garlic from my refrigerator instead of fresh, and they only had one lemon that was tiny so I also had to use a little lemon juice from a bottle.
I did a baked potato on the side and it made it more hardy and filling!
I will definitely be making this again, thank you!!!
We loved it! Very filling and yet refreshing with the touch of lemon. Quick and easy to make. Will definitely make it again!