Oregano Chicken with Garlicky Broccoli Rabe

Oregano Chicken with Garlicky Broccoli Rabe
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/2 cup olive oil
  • 2 boneless, skinless chicken breasts (8 oz. each), halved horizontally to form 4 cutlets
  • 6 sprigs fresh oregano
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1 small red onion, finely chopped
  • 1 can (15 to 16 oz.) chickpeas, rinsed
  • 1/3 cup chicken or vegetable stock
  • 1 large bunch broccoli rabe, trimmed and cut into 2-inch pieces
  • 1/4 teaspoon crushed red pepper


Bring a large pot of water to a boil. In a large skillet, heat 2 tbsp. olive oil over medium. Season the chicken with salt and pepper. Cook until golden on the bottom, about 4 minutes. Turn; add the oregano, butter and half the garlic. Cook, basting with the butter, until cooked through, about 3 minutes. Transfer to a plate.

In the same skillet, cook the onion over medium, stirring often, until softened, 5 to 6 minutes. Discard the oregano; transfer to a food processor. Add the chickpeas, stock and 1/4 cup oil. Puree and season.

Salt the boiling water. Add the broccoli rabe. Cook 1 minute; drain. In the same skillet, heat the remaining 2 tbsp. oil over medium; add the broccoli rabe, crushed red pepper and remaining garlic. Cook, stirring, about 2 minutes; season. Divide the chickpea mixture among plates; top with broccoli rabe and chicken.