Pan-Seared Chicken with Harissa and Roasted Chickpeas

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Pan-seared and glazed with spicy harissa, served alongside crunchy roasted chickpeas for a bold Mediterranean-inspired dish. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 2 (6 oz each) boneless skinless chicken breasts
• 2 tbsp harissa paste
• 3 tbsp, divided olive oil
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 3/4 tsp, divided salt
• 1/2 tsp, divided black pepper
• for serving, optional lemon wedges

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Instructions

1. Step 1: Preheat oven to 400°F. On a baking sheet, toss 1 can (15 oz) drained and rinsed chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Spread chickpeas in a single layer and roast for 25-30 minutes, shaking the pan halfway through, until chickpeas are golden and crispy.
2. Step 2: While chickpeas roast, pat 2 boneless skinless chicken breasts dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5 minutes on the first side without moving until golden brown.
4. Step 4: Flip chicken breasts and spread 2 tbsp harissa paste evenly over the cooked side. Continue cooking for another 5-6 minutes, occasionally spooning pan juices over the chicken, until cooked through and internal temperature reaches 165°F.
5. Step 5: Remove chicken and let rest for 5 minutes. Serve the harissa-glazed chicken breasts with the roasted chickpeas on the side and lemon wedges for squeezing if desired.