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Top down view of metal skillet sitting on white countertop with three chicken thighs sitting on top of chickpeas and broccoli
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One Pan Chicken, Chickpeas & Broccoli

This one pan chicken thighs recipe is the perfect weeknight meal, all in one! The chicken thighs are much more tender and juicy than the traditional chicken breast. And when paired with chickpeas and broccoli, it's a great combination, all in one easy-to-prepare pan!
Course Dinner
Cuisine American
Difficulty Intermediate
Method Cooking
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 335kcal
Author Kaleb

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.
  • 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.
  • 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.

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.

Video

Nutrition

Serving: 1serving | Calories: 335kcal

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