This easy Sun-Dried Tomato Chicken and Chickpeas recipe is a one-pan Mediterranean dinner bursting with flavor. Juicy chicken thighs roast alongside crispy chickpeas, tangy capers, and sun-dried tomatoes—all coated in garlicky tomato paste, oregano, and fennel. Everything bakes together for a simple, high-protein meal with minimal cleanup. Serve over farro with a dollop of creamy yogurt and fresh arugula for a balanced, satisfying dish that’s perfect for weeknights. Naturally dairy-free and packed with fiber and healthy fats, this wholesome sheet pan chicken recipe delivers bold, savory flavor in just about 30 minutes. Great for meal prep, too!

Hello friends! It has been a second since I have published a recipe on here. I’ve got about 8 weeks left of college and then I graduate (AHHH). In an effort to delay getting a job you will likely be seeing many more recipes from me (YAY). Going into winter, I want to just make a whole bunch of easy, nourishing meals that don’t feel overly heavy but still give you cozy vibes. Soups, one pot dishes, that kind of thing. If you have any recommendation for what you’d like to see, comment or DM me on Instagram!

Anyway, I’ve been making this Sheet Pan Chicken and Chickpeas recipe for months now, it’s so easy and flavorful. Perfect for a weeknight dinner after work or classes. The chickpeas get all caramelized and crispy- they are so addictive. I hope you like it 🙂

Ingredients You’ll Need

1.5 lbs boneless, skinless chicken thighs

1 can chickpeas, drained and rinsed

3 sun-dried tomatoes, finely chopped + 1 tbsp oil from the jar

1 heaping tbsp capers

2 garlic cloves, minced

1 tbsp tomato paste

2 tsp apple cider vinegar

1 ½ tsp dried oregano

1 tsp fennel seed, lightly crushed

½ tsp red pepper flakes

Cooked farro, plain yogurt and arugula, to serve

Step-by-Step Instructions

Preheat the oven to 400°F and line a sheet pan with foil or parchment paper.

Marinate: In a bowl or resealable bag, combine chicken, chickpeas, sun-dried tomatoes, oil, capers, garlic, tomato paste, vinegar, and spices. Let marinate for at least 20 minutes or overnight for deeper flavor.

Bake: Spread evenly on the prepared sheet pan. Roast for 25–30 minutes, or until the chicken is golden brown and the chickpeas are crispy.

Serve: Spoon over cooked farro and top with a dollop of yogurt and a handful of arugula for brightness.

Tips for the Best Sheet Pan Chicken and Chickpeas

• Don’t overcrowd the pan: This helps everything crisp up nicely.
• Use the oil from the sun-dried tomato jar: It’s full of flavor and acts as a natural seasoning.
• Add veggies: Try cherry tomatoes, onion, or zucchini for extra color and nutrients.
• Swap grains: Serve with quinoa, couscous, or rice if farro isn’t your thing. For instructions on how to make farro, consult the back of the package.
• Storage Instructions: Store any leftovers in an airtight container in the fridge for 3-4 days.

More Sheet Pan Recipes to Try

Note on AI use: I never use AI to generate my photos or recipes. I enjoy testing and photographing all of my recipes myself to ensure they will work for you. I do use AI to do keyword research and optimize my posts for search engines but that’s it.

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