Chicken in Tomato Sauce With Chickpeas and Kale Recipe

Chicken breasts simmered in a tomato sauce with kale and chickpeas make a delicious and easy one-pot dinner. . Yasmin Fahr

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.

Recipe Details

Chicken in Tomato Sauce With Chickpeas and Kale Recipe

Active 45 mins
Total 45 mins
Serves 4 servings


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)