Pan-Seared Chicken with Moroccan-Spiced Chickpeas
Pan-seared and served atop a warm bed of chickpeas simmered with aromatic Moroccan spices and tomatoes. This mediterranean-inspired chicken (gluten free) ready in about 35 minutes pairs (6 oz each) chicken breast, olive oil, ground cumin 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) chicken breast
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 3, minced garlic cloves
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 cup diced tomatoes
- 1 medium, finely chopped onion
- 1/4 cup, chopped fresh cilantro
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 2 chicken breasts dry and season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through, then remove and keep warm.
- Step 2: In the same skillet, add 1 tbsp olive oil and sauté 1 medium chopped onion and 3 minced garlic cloves over medium heat for 4-5 minutes until softened and fragrant.
- Step 3: Stir in 1 can (15 oz) drained chickpeas, 1 cup diced tomatoes, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 8-10 minutes until the sauce thickens and the chickpeas absorb the spices.
- Step 4: Remove from heat and stir in 1 tbsp lemon juice and 1/4 cup chopped fresh cilantro. Serve the spiced chickpeas topped with the pan-seared chicken breasts.
Frequently asked questions
How long does Pan-Seared Chicken with Moroccan-Spiced Chickpeas 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 Moroccan-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 (6 oz each) chicken breast from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Moroccan-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 Moroccan-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.
Is Pan-Seared Chicken with Moroccan-Spiced Chickpeas gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
