Italian Chicken and Chickpeas Recipe -
Italian Chicken and Chickpeas Recipe
  • READY IN 40 mins

Italian Chicken and Chickpeas

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2011

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.

Most Helpful Critical Review
Nov 27, 2011

Not much flavor. I did add an extra can od diced organic tomatoes with double the seasoning but not much flavor still

Jan 18, 2011

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.

Jan 10, 2011

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!

May 10, 2010

I made this recipe for my one year old using all organic ingredients. The only changes I made were to sub the can of tomato sause, italian seasonings and cayenne with about 3/4 of a jar of prepared pasta sauce (which already included seasonings). It was fantastic! Because it was for my one year old, I lightly chopped the chicken and chickpeas in the processor then added some cooked quinoa for added nutrition. It tasted so good. My baby loves it!

Jan 21, 2011

LOVED THIS! Made this last night w/ 4 smallish blsl chicken breasts, and they were GREAT! I didn't have red pepper flakes, so I left that out, that was the only change I made, and we thought it was delish! My son liked the "chicken peas" lol

Feb 01, 2011

This was easy and amazing. I am completely new to Italian food; never having liked the Olive Garden except for the soup and salad. After reading other reviews I did cut up my chicken, and rather than reduce the cayenne pepper and red pepper flakes, I simply added another can of tomato sauce. This did not dilute the flavor in my opinion, it all still tasted great and my kids didn't complain too much about the spice. Thanks for a great 'real Italian' recipe I will definitely make this again! Oh and I added half a package of frozen spinach; it was great!

Aug 09, 2010

It was delicious! Both me and my husband loved this so it's going into the weekly rotation I think! I added a green bell pepper cut into bite size pieces and some dehydrated onion. I had 2 bone in chicken thighs so I used those. If you decide to use bone in chicken adjust the cooking times to get them done all the way through. I halved the recipe and there was more than enough for 2 people. Good stuff!


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  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 27.2 g
  • 54%
  • Sodium
  • 809 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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