One-Pot Lemon Herb Chicken with Chickpeas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant one-pot chicken dish simmered with chickpeas and fresh lemon, infused with aromatic herbs for a wholesome meal. This Mediterranean-inspired one-pot recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb boneless skinless chicken thighs seasoned with 1 tsp salt and 1/2 tsp black pepper, cooking for 5-6 minutes per side until golden brown and cooked through.
  2. Step 2: Remove the chicken and set aside. In the same skillet, add 4 minced garlic cloves and 1/4 tsp red pepper flakes; sauté for 30 seconds until fragrant.
  3. Step 3: Stir in 1 can (15 oz) drained and rinsed chickpeas, 1 cup chicken broth, 1/4 cup freshly squeezed lemon juice, 1 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly.
  4. Step 4: Return the chicken to the skillet, spooning sauce over it, and simmer for another 3 minutes to meld flavors before serving warm.

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