One-Pan Spiced Chicken with Tomato and Chickpea Stew
A comforting, one-pan dish featuring spiced chicken thighs simmered with tomatoes and chickpeas in a fragrant stew. This mediterranean-inspired one pot (mediterranean) ready in about 55 minutes pairs bone-in chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 4 minced garlic cloves
- 1 large, diced yellow onion
- 14 oz canned diced tomatoes
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium-high heat. Pat dry 6 bone-in chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper. Add chicken thighs skin-side down and sear for 5-6 minutes until golden brown and crispy, then flip and cook another 4 minutes. Remove chicken and set aside.
- Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves, sauté over medium heat for 4 minutes until softened and fragrant.
- Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp paprika, cooking for 1 minute until spices bloom.
- Step 4: Add 14 oz canned diced tomatoes, 1 can (15 oz) drained chickpeas, and 1 cup chicken broth. Stir well and bring to a simmer.
- Step 5: Return the chicken thighs to the skillet, nestling them into the stew. Cover and reduce heat to low. Simmer gently for 25 minutes until chicken is cooked through and sauce thickens.
- Step 6: Sprinkle 1/4 cup chopped fresh cilantro over the dish before serving warm.
Frequently asked questions
How long does One-Pan Spiced Chicken with Tomato and Chickpea Stew take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Spiced Chicken with Tomato and Chickpea Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in One-Pan Spiced Chicken with Tomato and Chickpea Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Spiced Chicken with Tomato and Chickpea Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Spiced Chicken with Tomato and Chickpea Stew?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
