Chicken, Chickpea & Artichoke Skillet

Chicken, Chickpea & Artichoke Skillet

Makes about 4 generous servings

Ingredients

• 1–1¼ lb boneless, skinless chicken breast, cut into bite-size pieces
• 1 can chickpeas, drained and rinsed — 🙏 ONE CAN.
• 1 can/jar artichoke hearts packed in water, drained and rinsed, then quartered if they’re large
• 1 medium zucchini, cut into chunks
• 8 oz mushrooms, sliced
• 1–1½ cups cherry or grape tomatoes, halved
• About 3 cups fresh spinach
• 1 tablespoon olive oil
• 2 teaspoons jarred minced garlic OR 2–3 fresh garlic cloves, minced
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• Black pepper to taste
• ½ lemon
• About ¼ cup shredded or grated Parmesan
• 2–3 tablespoons low-sodium chicken broth or water, if needed
• Option - Kale at the end

I wouldn’t add salt initially. Between the chickpeas, artichokes and Parmesan, let’s taste it first.

👩‍🍳 Let’s cook it

1. Prep first.

Drain and thoroughly rinse your chickpeas. Drain and rinse the artichoke hearts. If they’re whole or large quarters, cut them into comfortable bite-size pieces.

Cut your chicken, zucchini, mushrooms and tomatoes.

2. Cook the chicken.

Heat your big skillet over medium-high heat. Add 1 tablespoon olive oil.

Add the chicken and season with:

• oregano
• garlic powder
• onion powder
• black pepper

Cook about 5–7 minutes, stirring occasionally, until the chicken reaches 165°F.

Transfer it to a plate.

3. Cook the sturdy vegetables.

Turn the heat to medium and add your mushrooms and zucchini.

Cook for about 5 minutes, stirring occasionally.

If the skillet gets dry, add a tablespoon or two of low-sodium chicken broth or water. You don’t need another big pour of oil.

4. Add the garlic.

Add your minced garlic and stir for about 30 seconds.

Once you smell that wonderful garlic smell, move on. Don’t give it time to burn.

5. Chickpeas and artichokes go in.

Add your rinsed chickpeas and artichoke hearts.

Gently stir everything together and cook for about 2–3 minutes.

The artichokes are already cooked, so we’re really just warming them.

6. Chicken comes home. 😂

Return your chicken and any juices from the plate to the skillet. Toss everything together.

7. Now the pretty stuff. 🍅🥬

Add your halved cherry tomatoes and spinach.

Cook for another 2–3 minutes, just until the spinach wilts and the tomatoes warm and soften slightly.

Don’t annihilate those tomatoes! 😂 

8. The important finishing step. 

Turn OFF the heat.

Squeeze about half a lemon over everything and toss.

Then sprinkle approximately ¼ cup Parmesan over the skillet.

Taste it.

If you want more brightness, squeeze in a little more lemon. If it needs more savory flavor, add a little more Parmesan or black pepper.

What I expect this one to taste like

The chickpeas are firmer and nuttier, the artichokes are slightly tangy, the lemon makes everything bright, and the garlic/oregano/Parmesan gives it that Mediterranean direction.

And visually you’ll have:

🟡 golden chickpeas

💚 zucchini and spinach

🤍 mushrooms and artichokes

❤️ bright tomatoes

🍗 golden chicken

🧀 Parmesan

And when you plate it:

Make yourself a satisfying first plate. Then wait ten minutes before authorizing reinforcements.

🙏 ONE CAN. ONE PLATE.