Chicken breast dinners / Recipe 14 of 50
Smoky tomato and chickpea chicken
Chickpeas make this smoky tomato skillet hearty enough for a relaxed family dinner.
By Kitchenware UK ·
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A closer look
Why this combination works
Chickpeas make this tomato sauce more filling and give it a pleasant bite alongside the chicken. Smoked paprika adds warmth and a smoky note, while onion and garlic supply the base. Simmer until the tomatoes lose their watery appearance.
What you need for smoky tomato and chickpea chicken
Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.
The chicken and seasoning
- Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
- Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
- Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
- Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.
The sauce and finishing touches
- Onion. Onion forms a sweet, savoury base once softened. Chop it small so it cooks evenly; raw, crunchy onion would interrupt the smoothness of the sauce.
- Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
- Smoked paprika. Smoked paprika adds a rounded smoky flavour and warm red colour. Stir it briefly into the aromatics, then add liquid before the spice has a chance to scorch.
- Chopped tomatoes. Tinned tomatoes supply the sauce with acidity, moisture and soft pieces of fruit. Simmer them until the raw, watery taste mellows and the sauce coats the chicken.
- Chickpeas. Cooked chickpeas add a nutty flavour and a firmer bite than the chicken. Drain them first, then simmer them in the sauce so they warm through and absorb some flavour.
- Water. Water gives the sauce enough liquid to simmer and combine without adding extra salt. Use the measured amount first, then add a small splash if the sauce reduces too far.
How to make smoky tomato and chickpea chicken
1. Prepare the chicken
Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
2. Sear until golden
Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
3. Build the sauce
Soften onion for 5 minutes. Add garlic and paprika for 30 seconds. Stir in tomatoes, chickpeas and water and simmer for 8 minutes.
4. Finish gently
Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
Rest for 3 minutes off the heat, then serve with warm flatbreads and cucumber salad.
The recipe
Smoky tomato and chickpea chicken
Serves 4 · Prep 10 min · Cook 35 min · Rest 3 min
Ingredients
- 4 boneless, skinless chicken breasts (about 150 g each)
- 1 tbsp olive oil
- 1/4 tsp fine salt
- 1/4 tsp ground black pepper
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 tsp smoked paprika
- 400 g chopped tinned tomatoes
- 240 g drained cooked chickpeas
- 100 ml water
Method
- Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
- Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
- Soften onion for 5 minutes. Add garlic and paprika for 30 seconds. Stir in tomatoes, chickpeas and water and simmer for 8 minutes.
- Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
- Rest for 3 minutes off the heat, then serve with warm flatbreads and cucumber salad.