Pan-Seared Chicken with Middle Eastern Spiced Chickpeas

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

Tender pan-seared chicken breasts served atop aromatic chickpeas seasoned with warm Middle Eastern spices for a hearty, flavor-packed meal. This middle eastern 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.

Prep: 10 min Cook: 20 min Serves 2 Middle Eastern cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Chicken with Middle Eastern Spiced Chickpeas take to make?

Total time is about 30 minutes (10 min prep + 20 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 Middle Eastern Spiced Chickpeas?

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 cooked chickpeas from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Middle Eastern Spiced Chickpeas?

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 Middle Eastern Spiced Chickpeas 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 Middle Eastern Spiced Chickpeas?

Middle Eastern middle eastern 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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