top of page

One-Pot Chicken and Chickpeas with Broccolini, gluten-free

Full of bright fresh flavours, this rustic Chicken and Chickpeas with Broccolini, is a one-pot, gluten-free clever recipe that allows each flavour to shine. It is a great meal all year round that gives you true food comfort in less than 45 minutes. Flavourful chicken, nutty chickpeas, nutritious vegetables and a pop of pesto flavour is what it's all about. Let's begin!


One-Pot Chicken and Chickpeas with Broccolini, gluten-free
One-Pot Chicken and Chickpeas with Broccolini, gluten-free

Marrying together chicken, chickpeas, broccolini, potatoes and peas is not only delicious but also a hearty, nutritious, gluten-free and fuss-free meal. It's a perfect one-pot mid-week dinner and simple enough to make as part of your weekly meal prep.


Watch How to Make It

Helpful Tips

Chicken - Leaner chicken pieces can be used including chicken breast or for bone-in pieces, drumsticks work well also. Keep in mind, that drumsticks will need a longer cooking time.


Beans - Swap the chickpeas for any white beans including black-eyed beans or cannellini beans.


Vegetables - Swap broccolini for broccoli florets or even cauliflower florets. Though the flavour will change, it will still be delicious.



What to Serve it With?

This One-Pot Chicken and Chickpeas with Broccolini can be served as it is and does not need any side dish, however, it pairs perfectly with bread to mop up the juices, my Stovetop Rice or with my Quinoa.


One-Pot Chicken and Chickpeas with Broccolini, gluten-free
One-Pot Chicken and Chickpeas with Broccolini, gluten-free

Other Chicken or One-Pot Recipes






One-Pot Chicken and Chickpeas with Broccolini, gluten-free
One-Pot Chicken and Chickpeas with Broccolini, gluten-free

One-Pot Chicken and Chickpeas with Broccolini, gluten-free

Serves 4

Prep Time: 10 minutes

Cooking Time: 40-45 minutes


INGREDIENTS


8 Chicken Thighs (If you're in Australia, try The Bare Bird)

½ cup gluten-free plain all-purpose flour

1 leek, finely sliced

6-8 baby white potatoes, cut in half

4 tablespoons extra virgin olive oil

450ml chicken broth or stock

150ml white wine

400g can organic chickpeas, drained

150g baby peas

100g English spinach or mustard greens, finely cut

200g broccolini, cut into segments

2 tablespoons Basil Pesto

1/4 cup of fresh mint leaves, finely chopped

Sea salt and freshly ground pepper


INSTRUCTIONS


1. Prepare the chicken: Pat dry, then season the chicken with sea salt and pepper, and then toss it in the flour. Set aside.


2. Fry the chicken: Heat the oil in a large and wide pot and over medium heat sauté the leek until soft. Add the chicken and cook until golden on all sides. Pour in the wine and bring to a gentle boil.


3. Add the potatoes and chickpeas and cook: Next add in the chicken broth, potatoes, and chickpeas, cover, and bring to a gentle simmer. Cook for 15 minutes.


4. Add the remaining ingredients and cook: Add the pesto and peas in and among the chicken, and place over the top the greens and broccolini. Season well, cover with the pot lid and simmer for a further 7-10 minutes.


5. Serve: Distribute between shallow bowls and garnish with mint leaves. Serve with warm bread, rice, quinoa or simple on its own. Enjoy!

Have you tried this recipe?

Share it with me at @createcookshare on

One-Pot Chicken and Chickpeas with Broccolini, gluten-free
One-Pot Chicken and Chickpeas with Broccolini, gluten-free

Recipe and Photography by Margaret Pahos for @CreateCookShare


me straight hair.jpg

Meet Margaret

Browse

Archive

FREE

eBook

My Go-To Gluten Free Bread Recipes!
Create Cook Share - Free Recipe eBook.png

Recent

Recipes