Sheet Pan Chicken Breast With Tomatoes and Chickpeas

Sheet Pan Chicken Breast With Tomatoes and Chickpeas

There are one-pan dinners, and there are sheet-pan dinners. They both make sense. By limiting the cooking action to a single pan, there is less to wash up, which is a definite bonus at the end of a long day. But there’s a more important advantage: One-pan cooking ensures that every ingredient mingles together during the cooking process, sharing the spices and flavorings while contributing to the pan juices, which, in turn, promises a very tasty and comforting dish.

I’ve prepared this recipe in various iterations for years. It was originally inspired by a Bon Appetit recipe, and since then I’ve tweaked and improvised it along the way. The key method remains the same — which is that the whole lot is spread on a rimmed baking sheet at once, coated in a spicy garlic-infused oil, and then banished to the oven for just enough time to thoroughly cook the chicken. During the cooking process, the tomatoes cook down to a juicy sludge and melt into the pan juices, while the nubby chickpeas enjoy a bath in the fragrant sauce.

Before you know it, you have a fragrant, saucy chicken dinner, ready in about 40 minutes, while most of that time is hands-off oven time. The flavorful sauce is the best part to this dish, so I serve the chicken over a bed of couscous to capture every drop, and serve the finished dish with a cooling dollop of spiced yogurt.

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Lynda Balslev is the co-author of “Almonds: Recipes, History, Culture” (Gibbs Smith, 2014). Contact her at TasteFood, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106, or send email to Or visit the TasteFood blog at

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