One-Pan Chicken Gallaba Skillet: Flavorful, Colorful & Quick to Make

If you love dishes that are full of color, spice, and soul, this One-Pan Chicken Gallaba Skillet is about to be your new favorite. Inspired by Middle Eastern flavors, Chicken Gallaba is a stir-fry-style meal made with juicy chicken, vibrant vegetables, and aromatic spices — all cooked together in one pan. The first time I made it, it was a busy weeknight and I wanted something fast but different from the usual pasta or soup. I tossed together some chicken, peppers, onions, and warm spices, and by the time it hit the table, the smell alone had everyone asking what was cooking.

Now, this skillet meal sits right next to my Buffalo Chicken Bowls and Creamy Parmesan Pasta Soup as one of our favorite quick weeknight dinners. It’s bold, fresh, and ready in under 30 minutes — proof that fast meals don’t have to be boring.

One-Pan Chicken Gallaba Skillet

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Bold, colorful, and aromatic — this Chicken Gallaba skillet is a quick Middle Eastern–inspired stir-fry with juicy chicken, sautéed peppers, onions, and spices all in one pan.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, Middle Eastern

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1.5 lb boneless, skinless chicken breasts, sliced thin
• 2 tbsp olive oil
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tomato, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp turmeric
• 0.5 tsp black pepper
• 0.5 tsp salt
• 0.25 tsp cayenne pepper (optional)
• 0.5 cup chicken broth or water
• for garnish fresh parsley
• for serving cooked rice, flatbread, or warm pita

Equipment

• Large skillet
• cutting board
• chef’s knife
• measuring spoons

Method

 

1. Slice chicken into thin strips and season lightly with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes until browned. Remove and set aside.
3. In the same skillet, sauté onions and bell peppers for about 5 minutes until softened. Add garlic, tomato paste, cumin, paprika, turmeric, and cayenne. Cook for 1 minute until fragrant.
4. Add chopped tomato and chicken broth. Scrape up browned bits and simmer 5 minutes to thicken slightly.
5. Return chicken to skillet and toss to coat. Simmer for another 5–7 minutes until fully cooked.
6. Garnish with parsley and serve over rice, with flatbread or pita.

Nutrition

Calories: 380kcalCarbohydrates: 10gProtein: 38gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 450mgPotassium: 780mgFiber: 2gSugar: 4gVitamin A: 1350IUVitamin C: 75mgCalcium: 40mgIron: 2.1mg

Notes

For extra richness, finish with a squeeze of lemon or a dollop of Greek yogurt. Serve with flatbread or rice. It’s a great dish for meal prep or quick weeknight dinners.

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Why You’ll Love One-Pan Chicken Gallaba Skillet

This One-Pan Chicken Gallaba Skillet is packed with layers of flavor. Tender chicken cooks with peppers, onions, and tomatoes in a garlicky, spiced sauce that feels like a restaurant meal made at home. It’s naturally gluten-free, full of veggies, and only uses one pan (so cleanup is a breeze).

If you love easy, flavor-forward dinners like my Slow Cooker Mexican Chicken or Marry Me Chicken Soup, you’ll fall in love with this skillet’s mix of simplicity and spice.

Ingredients You’ll Need

For the Chicken Gallaba:

• 1 ½ pounds boneless, skinless chicken breasts, sliced thin
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tomato, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon cayenne (optional for spice)
• ½ cup chicken broth or water
• Fresh parsley for garnish

For Serving:

• Cooked rice, flatbread, or warm pita

If you love recipes that turn simple ingredients into restaurant-quality flavor, this one pairs beautifully with my Beef Lombardi Casserole or Chicken Enchilada Soup for a complete comfort food lineup.

How to Make One-Pan Chicken Gallaba Skillet

Step 1: Prep the Chicken
Slice chicken breasts into thin strips for even cooking. Pat dry with a paper towel and season lightly with salt and pepper.

Step 2: Sauté the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until browned on all sides. Remove from the pan and set aside.

Step 3: Cook the Vegetables
In the same pan, add onions and bell peppers. Sauté for about 5 minutes until softened. Stir in garlic, tomato paste, cumin, paprika, turmeric, and cayenne. Cook for 1 minute until fragrant.

Step 4: Add Tomatoes and Broth
Add chopped tomato and chicken broth. Stir well, scraping any browned bits from the pan. Simmer for 5 minutes to let the sauce thicken slightly.

Step 5: Return Chicken to the Pan
Add the cooked chicken back into the skillet and toss everything together. Simmer for another 5–7 minutes until the chicken is fully cooked and coated in the flavorful sauce.

Step 6: Garnish and Serve
Top with fresh parsley and serve over rice, with warm pita, or alongside Christmas Bread Recipe.

It’s that easy — a restaurant-worthy meal made with pantry staples, just like my Cajun Potato Soup).

Tips for Perfect Chicken Gallaba

• Slice evenly: Thin strips of chicken cook faster and more evenly.
• Use fresh garlic and tomato: It makes the flavor richer and more authentic.
• Don’t rush the sauté: Let the peppers and onions caramelize for natural sweetness.
• Add a squeeze of lemon: It brightens all the spices and balances the richness.

These same flavor-building tips make my Hearty Pasta Fagioli Soup taste so satisfying every time.

How to Store and Reheat

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze for up to 2 months. Thaw overnight and reheat in a skillet with a splash of broth.
Reheating: Warm over medium heat until hot. Add a little olive oil if it looks dry.

If you like recipes that taste even better the next day, this skillet dish will remind you of my Cheesy Beef and Potato Soup) — flavorful, hearty, and perfect for leftovers.

Flavor Variations

1. Beef Gallaba: Swap chicken for thinly sliced beef for a richer taste.
2. Vegetarian Gallaba: Skip the meat and double the vegetables for a plant-based version.
3. Spicy Gallaba: Add chili flakes or hot paprika for extra heat.
4. Creamy Gallaba: Stir in a spoonful of Greek yogurt before serving for a tangy twist.

Like my Buffalo Chicken Bowls, this recipe is endlessly adaptable — bold, colorful, and full of life.

Frequently Asked Questions

1. What is Chicken Gallaba?
It’s a Middle Eastern–style stir-fry made with chicken, peppers, tomatoes, and aromatic spices, often served with rice or bread.

2. Can I use beef or lamb instead of chicken?
Absolutely. The same recipe works beautifully with thinly sliced beef or lamb.

3. Can I make it ahead of time?
Yes — this dish stores and reheats very well, making it perfect for meal prep.

4. What’s the best side dish for Chicken Gallaba?
It’s great with rice, flatbread, or even couscous for a complete meal.

The Final Bite

This One-Pan Chicken Gallaba Skillet brings bold Middle Eastern flavor to your table in under 30 minutes. It’s colorful, aromatic, and easy enough for weeknights but special enough to serve to guests. Every bite bursts with warmth from the spices and freshness from the veggies — it’s comfort food with an exotic flair.

Serve it alongside Garlic Herb Dinner Rolls or a side of rice, and you’ve got a meal that’s fast, flavorful, and unforgettable.