Fifteen-Minute Spicy Chickpeas and Chicken

This quick and flavorful dish brings together tender chicken, hearty chickpeas, and bold spices to create a satisfying meal in just 15 minutes. It’s the perfect solution for busy weeknights when you need something wholesome and delicious on the table fast.

Why You’ll Love This Recipe

• Quick and easy to prepare with minimal ingredients

• High in protein from both chicken and chickpeas

• Packed with bold, spicy flavor

• Easily adjustable to suit different spice levels

• Great for meal prep and weeknight dinners

• Can be made in one pan for less cleanup

• Adaptable with different proteins or vegetables

• Naturally gluten-free and dairy-free

• Budget-friendly ingredients

• Delicious served on its own or with a side of rice or bread

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken breast or boneless, skinless chicken thighs

• Canned chickpeas, drained and rinsed

• Garlic cloves, minced

• Olive oil

• Fresh lemon juice

• Scallions, chopped

• Fresh parsley, chopped

• Crushed red pepper or chili flakes

• Ground black pepper

• Salt

Directions

1. Cut the chicken into bite-sized pieces.

2. Heat olive oil in a skillet over medium-high heat.

3. Add chicken to the skillet along with crushed red pepper, black pepper, and a pinch of salt. Sauté for 3–4 minutes until lightly browned.

4. Add chickpeas and continue cooking for another 3–4 minutes, stirring occasionally.

5. Add minced garlic and cook for another 1–2 minutes until fragrant.

6. Stir in the chopped scallions and cook for an additional 2 minutes, or until the chicken is fully cooked and the chickpeas are lightly crisped.

7. Remove from heat, drizzle with lemon juice, and sprinkle with chopped parsley.

8. Serve hot, optionally with rice, flatbread, or salad.

Servings and Timing

• Servings: 3–4

• Prep Time: 3 minutes

• Cook Time: 12 minutes

• Total Time: 15 minutes

Variations

• Substitute chicken with shrimp, turkey, or tofu

• Add spinach, kale, or bell peppers for extra veggies

• Use smoked paprika or cumin for added depth

• Swap parsley for cilantro or dill

• Serve over couscous, rice, or quinoa for a heartier meal

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat until warmed through, or microwave in short intervals, stirring in between.

FAQs

How can I reduce the spiciness?

Use less crushed red pepper or omit it entirely for a milder dish.

Can I use dried chickpeas?

Yes, but they must be cooked beforehand. Canned chickpeas are recommended for speed.

Can I freeze this dish?

Freezing is possible, though the texture of the chickpeas may change slightly upon thawing.

What sides go well with this?

Rice, quinoa, flatbread, or a simple salad pair nicely with this dish.

Can I make it vegetarian?

Yes, omit the chicken and double the chickpeas or add tofu instead.

Is this recipe gluten-free?

Yes, as long as all packaged ingredients are certified gluten-free.

Can I use rotisserie chicken?

Yes, just add it after sautéing the chickpeas and heat through.

What other herbs work in this dish?

Cilantro, mint, or dill can be used in place of parsley.

How do I know the chicken is fully cooked?

The chicken should be firm, no longer pink inside, and reach an internal temperature of 165°F (74°C).

Can I meal prep this?

Yes, it holds up well in the fridge and is perfect for reheating throughout the week.

Conclusion

Fifteen-Minute Spicy Chickpeas and Chicken is a go-to recipe for those looking for a quick, nutritious, and flavorful meal. Whether you’re short on time or just want something easy and satisfying, this dish delivers every time. With its adaptable ingredients and bold flavor, it’s sure to become a staple in your weekly rotation.