Pan-Seared Chicken with Middle Eastern Spiced Chickpeas

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender pan-seared chicken breasts served atop aromatic chickpeas seasoned with warm Middle Eastern spices for a hearty, flavor-packed meal. This Middle Eastern recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, cooked chickpeas, 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 cup cooked chickpeas
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 3, minced garlic cloves
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden and cooked through, reaching 165°F internal temperature. Remove from skillet and set aside.
2. Step 2: In the same skillet, add 1 tbsp olive oil and sauté 3 minced garlic cloves for 30 seconds until fragrant. Add 1 cup cooked chickpeas, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp paprika. Stir and cook for 4 minutes until the chickpeas absorb the spices and are warmed through.
3. Step 3: Stir in 2 tbsp lemon juice and 2 tbsp chopped fresh parsley to the chickpeas. Plate the chickpeas and place the sliced chicken breasts on top. Serve immediately with extra parsley for garnish.