Chicken in Tomato Sauce With Chickpeas and Kale Recipe

Name: Chicken in Tomato Sauce With Chickpeas and Kale Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup breadcrumbs; 1 tablespoon plus 1 teaspoon dried oregano, divided; 1 tablespoon plus 1 teaspoon dried thyme, divided; 1 medium garlic clove, minced or grated with a Microplane; 4 skinless boneless chicken breasts (about 1 1/2 pounds); Kosher salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil, divided; 1 shallot, thinly sliced; Pinch of dried red chili flakes; 1 (28-ounce) can whole peeled tomatoes; 1 cup homemade chicken stock or store-bought, low-sodium chicken broth; 1 (14-ounce) can chickpeas, drained and rinsed; 2 cups lacinato (Tuscan) kale, stems removed and leaves cut into 2-inch ribbons

In this quick, easy, and delicious one-pot dinner, chicken breasts are seared, then gently cooked in an herb-filled tomato sauce with chickpeas and hearty kale. Topped with crunchy, seasoned breadcrumbs, this rustic meal comes together in 45 minutes.

Why this recipe works:

Browning the chicken first adds both color and flavor to the outside
Stirring in the kale and chickpeas at the end prevents them from becoming too soft
Toasting the breadcrumbs in the pan before searing the chicken avoids the need to dirty other pots.

Chicken in Tomato Sauce With Chickpeas and Kale Recipe

Prep 5 mins

Cook 40 mins

Active 45 mins

Total 45 mins

Serves 4 servings

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1 cup breadcrumbs
1 tablespoon plus 1 teaspoon dried oregano, divided
1 tablespoon plus 1 teaspoon dried thyme, divided
1 medium garlic clove, minced or grated with a Microplane
4 skinless boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 shallot, thinly sliced
Pinch of dried red chile flakes
1 (28-ounce) can whole peeled tomatoes
1 cup homemade chicken stock or store-bought low-sodium chicken broth
1 (14-ounce) can chickpeas, drained and rinsed
2 cups lacinato (Tuscan) kale, stems removed and leaves cut into 2-inch ribbons

Heat a 12-inch skillet over medium heat until hot. Add the breadcrumbs and toast them, stirring occasionally, until lightly browned, 2 to 3 minutes. Stir in 1 teaspoon oregano, 1 teaspoon thyme, and the garlic, and cook until fragrant, about 1 minute longer. Transfer breadcrumbs to plate and set aside.
Season chicken breasts with salt and pepper. In the same skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add chicken and sear on both sides until golden-brown, 5 to 6 minutes per side. Transfer chicken to a plate and set aside.
Add the remaining 1 tablespoon oil to the skillet and heat over medium-high heat until shimmering. Add shallot and a pinch of salt and cook until softened, about 2 minutes. Add chili flakes and remaining 1 tablespoon each oregano and thyme and cook until fragrant, about 30 seconds. Add tomatoes, their liquid and the stock and bring to a simmer, breaking up the tomatoes with a wooden spoon. Simmer until sauce has thicken slightly, about 10 minutes. Add chicken and simmer until cooked through, about 5 minutes.
Stir in chickpeas and kale and cook until chickpeas are warmed through and kale is wilted, about 2 minutes. Top with the breadcrumbs and serve immediately.

Nutrition Facts (per serving)
541	Calories
18g	Fat
53g	Carbs
44g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	541
% Daily Value*
Total Fat 18g	23%
Saturated Fat 3g	16%
Cholesterol 81mg	27%
Sodium 897mg	39%
Total Carbohydrate 53g	19%
Dietary Fiber 11g	40%
Total Sugars 12g
Protein 44g
Vitamin C 57mg	284%
Calcium 216mg	17%
Iron 8mg	42%
Potassium 1234mg	26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.