Italian Chicken and Chickpeas

Italian Chicken and Chickpeas

Kristin 2

"Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!"

Ingredients 40 m {{adjustedServings}} servings 330 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
  2. Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
  3. Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
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Reviews 110

  1. 156 Ratings


Italian Chickn'pea Haiku: "Chickpea explosions! My mouth loves all the flavors! Just needs more veggies." In other words, wonderful dinner, and one in which chickpeas can certainly stand proudly in pasta's place. I cooked the chicken in 1" pieces, went a smidge less on the rosemary, added 1/2 med. onion to the garlic saute, and also tossed in a half-bag of frozen (thawed, drained) spinach, and Italian parsley for a bit more color. It definitely has a kick, but it all comes together quite nicely for a marvelous meal. Next go-around (yup, I will gladly make this again), I may, along w/ my inclusions from above, add some diced tomatoes, zucchini, and mushrooms as well, and go lighter on the cayenne & crushed red peppers.


Ok, i am not sure how I am the only one who is mentioning that yes this recipe is good but it is WAYYYY TOO SPICY! I followed the recipe to a "t" and my 8, 6 & 4 year olds mouths were burning. So were my husband and I's and we like spicy food. My bottle says "crushed red pepper" and there are a lot of seeds mixed in with the flakes. I am not sure if it is just my kind of red pepper, but WOW, this was almost not edible because of the heat. THe flavor was good though and I WILL make again as my kids love garbanzo beans, but I will omit the red pepper next time.

Pam Ziegler Lutz

We really enjoyed this. My husband insisted on having his chicken over pasta, but I didn't think anything was necessary beyond the chickpeas. I only had two chicken breasts which I cut into pieces. I do question whether the sauce would be enough for four. I halved the cayenne pepper but otherwise followed the recipe. It still had plenty of kick. I will make this again, but I think I will cut the chicken into bite-sized pieces the next time. Thanks for a tasty recipe!