Pan-Seared Chicken with Cumin-Spiced Chickpea Stew

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts pan-seared and served atop a warm stew of cumin-spiced chickpeas and tomatoes, creating a hearty and comforting meal. This Middle Eastern-inspired New Year's recipe, ready in about 35 minutes, pairs chicken breasts, ground cumin, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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: 10 min Cook: 25 min Serves 2 Middle Eastern cuisine 450 cal/serving

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Ingredients

2 pieces (about 6 oz each) chicken breasts
1 tsp ground cumin
3 tbsp olive oil
1 can (15 oz), drained and rinsed canned chickpeas
1 cup diced tomatoes
3, minced garlic cloves
1 medium, diced onion
1/4 cup, chopped fresh cilantro
1 tsp salt
1/2 tsp black pepper
1/2 cup water

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Instructions

Step 1: In a small bowl, combine 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this spice mix evenly over 2 chicken breasts. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken and set aside.
Step 2: In the same skillet, add 1 tbsp olive oil and sauté 1 diced medium onion and 3 minced garlic cloves over medium heat for 4-5 minutes until translucent and fragrant. Stir in 1 cup diced tomatoes, 1 can (15 oz) drained and rinsed chickpeas, and 1/2 cup water. Season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Simmer the chickpea stew over low heat for 10 minutes until the sauce thickens and flavors meld. Stir in 1/4 cup chopped fresh cilantro just before serving.
Step 4: Serve the pan-seared chicken breasts on a plate topped with the cumin-spiced chickpea stew.