Community recipe
Crispy Garlic Chicken with Warm Tomato Chickpeas and Feta
Golden pan-crisp chicken cutlets nestle into saucy tomato chickpeas with wilted greens, lemon, and salty feta. It is a one-skillet dinner with familiar Mediterranean flavors, a bright finish, and enough sauce to make every bite satisfying.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 680 g chicken breasts, sliced into 4 cutlets and pounded to 1.5 cm thick
- 60 g all-purpose flour
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 3 tbsp olive oils
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 chickpeas, drained and rinsed
- 400 g canned crushed tomatoes
- 240 ml low-sodium chicken stock
- 0.5 tsp red pepper flake
- 120 g baby spinaches, washed and dried
- 1 lemon, juiced
- 80 g feta cheeses, crumbled
- 15 g fresh parsleies, chopped
Make it
Instructions
- 01
Prepare and season the chicken
Set a large oven-safe skillet, a shallow bowl, a cutting board, a chef’s knife, paper towels, and tongs on the counter. Pat 680 g chicken breast dry, slice each breast horizontally into two even cutlets, and gently pound any thick portions to about 1.5 cm. Wash and dry the cutting board and knife after handling the raw poultry. In the shallow bowl, combine 60 g all-purpose flour, 1 tsp smoked paprika, 1 tsp kosher salt, and 0.5 tsp black pepper. Dredge the cutlets in the seasoned flour, turning to coat lightly and shaking off excess. Set them on a clean plate. | Why: Even cutlets cook at the same rate, while a light flour coating creates a crisp surface and helps the pan sauce cling.
- 02
Sear the cutlets
Place the oven rack in the center position and heat the oven to 200°C. Set the large oven-safe skillet over medium-high heat for 2 minutes, then add 3 tbsp olive oil. When the oil shimmers, lay in the floured cutlets without crowding; work in two batches if needed. Cook for 3–4 minutes per side, turning once, until deeply golden and the thickest part reaches 74°C. Transfer the cooked cutlets to a clean plate and tent loosely with foil. | Why: A fully heated skillet gives the coating immediate contact with hot oil, producing browning without overcooking the chicken.
- 03
Build the tomato-chickpea sauce
Reduce the skillet heat to medium. Add 1 yellow onion, finely chopped, and cook for 4 minutes, stirring and scraping up browned bits, until softened. Add 3 garlic cloves, minced, and stir for 30 seconds until fragrant. Drain and rinse 2 cans chickpeas, then add them with 400 g canned crushed tomatoes, 240 ml low-sodium chicken stock, and 0.5 tsp red pepper flakes. Stir, bring to a gentle simmer, and cook uncovered for 8 minutes; the sauce should look slightly thickened and the chickpeas should be hot. | Why: Sweating the aromatics in the browned pan residue builds a savory base, while simmering concentrates the tomato sauce.
- 04
Wilt the greens and finish the skillet
Stir in 120 g baby spinach and cook for 1–2 minutes until wilted. Turn off the heat. Stir in the juice of 1 lemon, then taste and adjust the seasoning only if needed. Nestle the seared cutlets into the sauce and sprinkle over 80 g feta cheese, crumbled. Transfer the skillet to the 200°C oven for 5 minutes, just until the chicken is hot and the feta is softened. Rest for 3 minutes before serving. | Why: The greens add freshness and body, while a brief oven finish reheats the chicken gently and softens the feta without drying the sauce.
- 05
Garnish and serve
Spoon the warm chickpea sauce onto four plates, place one chicken cutlet on each, and scatter over 15 g fresh parsley, chopped. Serve immediately while the crust is crisp and the sauce is bubbling hot. | Why: Fresh parsley supplies a clean herbal contrast to the rich pan sauce and makes the finished skillet brighter.
