Tasty Chicken with Tomatoes

This one-pan chicken thigh dish turns basic pantry staples into a mouthwatering Mediterranean-style meal with barely any work. The mix of tender chicken, softened tomatoes, and crunchy chickpeas creates an amazing blend of tastes and textures, all tied together with bright, zesty pesto.

I came up with this when I was swamped one night but still wanted something tasty. Now it's what I cook whenever I need dinner for my family or friends - they always think I've been slaving away in the kitchen all day!

Ingredients

• Boneless chicken thighs: Stay juicier than breasts and won't dry out even if you cook them a bit too long
• Canned chickpeas: Add filling protein and turn wonderfully crunchy when baked
• Cherry tomatoes: Pop open while cooking to make a natural sauce that flavors everything
• Olive oil: Makes both the chicken and veggies turn beautifully golden
• Garlic powder: Gives everything a nice flavor without burning like fresh garlic might
• Dried herbs (oregano and basil): Add those Mediterranean flavors that work so well with pesto
• Paprika: Brings a hint of smoky taste and pretty reddish color
• Kosher salt: Makes all the flavors pop and helps the chicken skin get crispy
• Pesto: Adds that fresh herb kick and creamy texture that pulls everything together

Step-by-Step Instructions

Prepare Oven and Spice Mix:

Heat your oven to 400°F and line a sheet pan with parchment so nothing sticks. Mix your garlic powder, dried oregano, dried basil, paprika, kosher salt, and black pepper in a small bowl. This DIY seasoning gives everything a unified taste.

Season the Vegetables:

Grab a big bowl and mix your drained chickpeas and whole cherry tomatoes with 1 tablespoon olive oil and half your spice blend. Make sure you coat everything well. This way they'll all develop great flavor.

Season the Chicken:

In another bowl, mix chicken thighs with the other tablespoon of olive oil and your remaining spices. Rub the seasonings into each piece of chicken thoroughly. Keeping chicken away from veggies stops any raw chicken issues.

Arrange on Sheet Pan:

Spread your chickpeas and tomatoes out evenly across the pan. They need space to brown properly. Make four little spots among the veggies and put your seasoned chicken thighs in those spots.

Bake to Perfection:

Stick the pan in your hot oven and cook for 30 to 40 minutes. You want the chicken to reach 165°F inside and the veggies to start browning. The tomatoes should get soft and jammy while the chickpeas turn nice and crunchy.

Finish with Pesto:

Take the pan out and right away spoon pesto over the hot chicken and veggies. The heat will wake up all the good smells in the pesto, making everything taste even better.

The pesto really makes this dish special. Store-bought works fine, but sometimes I throw together my own using whatever herbs I've got growing. One time I made it with basil pesto from plants my kid grew, and she couldn't stop telling everyone it was the yummiest dinner ever.

Make-Ahead Options

This pan dinner works great for getting ahead on meals. You can set up the whole thing right until the baking part, wrap the pan tight with plastic, and keep it in your fridge for up to a day. When you're ready to eat, just pull it out while your oven heats up, then cook it about 5 minutes longer than normal.

Customize Your Flavor Profile

The Mediterranean seasonings work amazingly, but you can switch things up easily. Try some Cajun spices with remoulade instead of pesto, or go with Mexican flavors and top it with cilantro lime cream. The basic one-pan cooking stays the same but gives you tons of different meal options.

Serving Suggestions

This meal stands on its own, but you can add a basic green salad or some fresh bread if you want. For hungrier folks, put it over couscous or quinoa to soak up all those yummy tomato and pesto juices. It tastes great with white wines like Pinot Grigio or Sauvignon Blanc.

This one-pan chicken thigh dish always wins everyone over and comes in handy when you need something fast but impressive.

Recipe Q&A

→ Will bone-in thighs work for this recipe?

They sure will, but you'll need extra cooking time. Give them about 10-15 minutes more in the oven, and make sure they hit 165°F inside before you serve them.

→ Which pesto goes well with this meal?

Regular basil pesto and sun-dried tomato versions both taste great here. For something different, try one made with kale or arugula. The stuff from the store works fine, but homemade really takes it up a notch.

→ Can I cook this ahead of time?

Sure thing! Make the whole dish and keep it in your fridge up to 4 days. For best results, keep the chicken apart from the veggies, and save the pesto for when you're ready to eat it after warming everything up.

→ What sides go with this chicken?

This meal stands on its own, but goes great with some crusty bread, a light green salad, or some fluffy quinoa to soak up all the tasty juices. If you want something heartier, throw some potato chunks onto the pan too.

→ Can I swap out the chickpeas?

White beans like cannellini or navy beans work great instead of chickpeas. They'll pick up all the flavors just as well and give you that same soft texture and protein boost.

→ How do I add more kick to this dish?

Toss in some red pepper flakes with your spices or drizzle hot chili oil on top when serving. You can also throw in some jalapeño slices or thin-cut red chilies with your tomatoes for heat throughout the whole dish.