Creamy Tomato Chicken with Chickpeas and Spinach
Ingredients
- 1½ poundschicken breast (boneless, skinless)
- 1 can (15 oz)canned chickpeas
- 1 can (14.5 oz)canned crushed tomatoes
- 3 cupsfresh spinach
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 tablespoonsolive oil
- ½ cupchicken broth
- ¼ cupheavy cream
- 1 teaspoondried oregano
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Drain 1 can of chickpeas (about 1.5 cups).
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Season the chicken with salt and pepper. When the oil is hot, add the chicken and cook for 5–6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
In the same skillet, add the diced onion and cook over medium heat for 3–4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- 04
Stir in 1 teaspoon dried oregano, then add the crushed tomatoes, drained chickpeas, and 1/2 cup chicken broth. Bring to a simmer.
- 05
Return the chicken to the skillet, nestling it into the sauce. Simmer for 5 minutes.
- 06
Stir in 1/4 cup heavy cream and 3 cups fresh spinach. Cook for 2–3 minutes, stirring occasionally, until the spinach is wilted.
- 07
Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired. Serve over pasta, rice, or crusty bread.
Spice Tips
For deeper warmth, add 1/2 teaspoon smoked paprika with the oregano. A pinch of cayenne or red pepper flakes brings a subtle kick. Fresh basil stirred in at the end adds bright, herbaceous balance.