One-Pan Harissa Chicken Thighs with Chickpeas and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs cooked in a spicy harissa sauce with chickpeas and fresh spinach, all simmered together in one pan for a flavorful, hearty meal. This mediterranean-inspired chicken (gluten free) ready in about 50 minutes pairs bone-in chicken thighs, harissa paste, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 6 bone-in chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, then sear chicken thighs skin side down for 5 minutes until golden and crispy.
  2. Step 2: Flip chicken thighs and cook for 3 more minutes, then transfer to a plate. Lower heat to medium and add 1 diced yellow onion and 4 minced garlic cloves to the skillet, sauté for 3 minutes until softened and fragrant.
  3. Step 3: Stir in 3 tbsp harissa paste and 1 tsp ground cumin, cooking for 1 minute to release aromas. Add 1 cup chicken broth and 1 can (15 oz) drained chickpeas, scraping up any browned bits from the skillet bottom.
  4. Step 4: Return chicken thighs to the skillet, skin side up, nestling them into the sauce. Transfer skillet to the oven and bake uncovered for 20 minutes until chicken is cooked through and sauce is bubbling.
  5. Step 5: Remove skillet from oven and stir in 4 cups fresh spinach and 1 tbsp lemon juice. Let spinach wilt in the residual heat for 2 minutes before serving.

Frequently asked questions

How long does One-Pan Harissa Chicken Thighs with Chickpeas and Spinach take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Harissa Chicken Thighs with Chickpeas and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pan Harissa Chicken Thighs with Chickpeas and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Harissa Chicken Thighs with Chickpeas and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pan Harissa Chicken Thighs with Chickpeas and Spinach gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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