Pan-Seared Chicken with Cumin-Spiced Chickpea Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Serve the pan-seared chicken breasts on a plate topped with the cumin-spiced chickpea stew.

Frequently asked questions

How long does Pan-Seared Chicken with Cumin-Spiced Chickpea Stew take to make?

Total time is about 35 minutes (10 min prep + 25 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 Pan-Seared Chicken with Cumin-Spiced Chickpea Stew?

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 chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Cumin-Spiced Chickpea Stew?

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 Pan-Seared Chicken with Cumin-Spiced Chickpea Stew for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Pan-Seared Chicken with Cumin-Spiced Chickpea Stew?

Middle Eastern new year like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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