Best Italian Chicken With Chickpeas Recipes

ITALIAN CHICKEN WITH CHICKPEAS

Italian Chicken With Chickpeas image

From Cooking Light. Per 1 1/2 cup serving: 296 calories, 6.1 g fat, 32 g protein, 28.2 g carb, 5.6 g fiber, 66 mg cholesterol.

Provided by ratherbeswimmin

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb chicken breast tenders
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 1/3 cups sliced onions
1 cup green bell pepper, strips
1 teaspoon minced garlic
1 (15 1/2 ounce) can chickpeas, drained
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic (undrained)

Steps:

Sprinkle chicken tenders with salt and pepper.
Let the oil get heated in a large nonstick skillet over med-high heat.
Add in chicken; cook 2 minutes on each side or until browned.
Add in onion and bell pepper; stir/saute 4 minutes.
Lower heat to medium; add in garlic, chickpeas, and tomatoes.
Cover and cook 8 minutes or until thoroughly heated.

Nutrition Facts : Calories 316.6, Fat 6.2, SaturatedFat 1, Cholesterol 65.8, Sodium 550.6, Carbohydrate 32.3, Fiber 6.3, Sugar 3.2, Protein 32.5

CHICKEN WITH CHICKPEA AND TOMATO RAGU

Chicken with Chickpea and Tomato Ragu image

Provided by Giada De Laurentiis

Categories main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/2 onion, sliced into half-moons
2 cloves garlic, peeled and sliced
1 small fennel, trimmed and sliced
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder, plus more to taste (garlic salt would also work here)
One 28-ounce can whole San Marzano tomatoes
1 teaspoon red wine vinegar or apple cider vinegar
One 15-ounce can chickpeas, drained and rinsed
1 to 2 tablespoons unsalted butter
1/3 cup torn basil leaves
Freshly grated Parmesan, if desired

Steps:

Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.