Name: Chicken with Spicy Chickpeas and Arugula
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breast halves; Salt and freshly ground black pepper, to taste; 1 tablespoon olive oil, plus more for drizzling; 1 small yellow onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1/2 teaspoon crushed red pepper flakes; 1 (15-ounce) can chickpeas, drained and rinsed; 1/2 cup low-sodium chicken broth; 2 tablespoons fresh lemon juice (plus wedges for serving); 4 cups baby arugula; 1 tablespoon unsalted butter

Why You’ll Love Chicken with Spicy Chickpeas and ArugulaRecipe

This recipe combines juicy, oven-roasted chicken with bold, spicy chickpeas and bright arugula, resulting in a satisfying dinner that feels both rustic and refined. The heat from the chili paste complements the peppery arugula, while the slow roasting melds the flavors beautifully. Leftovers taste even better the next day, making it perfect for meal prep or family meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
4 skin-on, bone-in chicken thighs and/or drumsticks
1 small onion, finely chopped
2 garlic cloves, finely minced
1 tablespoon tomato paste
2 tablespoons sambal oelek or other chili paste
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup chicken stock
Handful of oven-roasted tomatoes, chopped
1 tablespoon fresh oregano (or 1 teaspoon dried)
2 cups baby arugula
Kosher salt and freshly ground black pepper to taste

Directions

Preheat your oven to 425°F (220°C).
Heat the olive oil in a large, oven-proof skillet over medium-high heat. Season the chicken with salt and pepper and brown on all sides, about 5 minutes per side. Transfer the chicken to a plate.
Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the garlic and cook for 1 more minute.
Stir in the tomato paste and cook, stirring, for 2–3 minutes.
Add the chickpeas, chicken stock, chili paste, and oregano. Bring to a simmer.
Nestle the browned chicken back into the pan, skin side up. Transfer the skillet to the oven and roast until the chicken is cooked through, about 20–25 minutes.
Remove the pan from the oven. Toss the roasted tomatoes and arugula into the chickpeas, stirring to wilt the arugula slightly. Adjust seasoning with salt and pepper as needed.
Serve the chicken alongside the chickpea mixture.

Servings and timing

Serves about 2 people (can easily be doubled or tripled to feed more).
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

Add more veggies: Stir in sautéed bell peppers or zucchini with the onions.
Swap greens: Use baby spinach instead of arugula for a milder taste.
Alternative heat: Replace sambal oelek with harissa or gochujang for a different spicy profile.
Make it lighter: Use skinless chicken breasts and reduce the amount of oil.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce. You can also microwave individual portions until heated through. This dish reheats well and the flavors continue to develop after resting.

FAQs

How spicy is this dish?

The heat level depends on the chili paste you use. Sambal oelek adds a moderate spice; adjust to taste or use a milder paste if preferred.

Can I use boneless chicken?

Yes, boneless chicken thighs or breasts can be used, though cooking times may vary slightly.

Can I make this in advance?

Yes, the dish tastes even better the next day, so you can prepare it ahead of time and reheat before serving.

What can I serve with this?

This dish pairs well with crusty bread, rice, couscous, or a simple green salad.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your chicken stock and chili paste are gluten-free.

Can I use dried chickpeas?

If using dried chickpeas, soak and cook them before adding to the recipe.

How do I adjust the seasoning?

Taste before serving and add more salt, pepper, or chili paste based on your preference.

What can I substitute for arugula?

Baby spinach or mixed greens work well if you don’t have arugula.

Can I cook this on the stovetop only?

Yes, simmer the chicken covered on the stovetop until cooked through, about 30–35 minutes.

Can I make this dairy-free?

Yes, this recipe is naturally dairy-free.

Conclusion

This Chicken with Spicy Chickpeas and Arugula recipe is a delicious blend of bold flavors and textures, offering a wholesome meal that’s perfect for weeknights or entertaining. With simple ingredients and straightforward steps, it’s a versatile dish that’s sure to become a favorite in your rotation.