Pan-Seared Chicken with Spiced Chickpea Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served atop a fragrant spiced chickpea stew simmered with tomatoes and aromatic spices. This mediterranean-inspired chicken ready in about 40 minutes pairs (6 oz each) chicken breasts, 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.

Prep: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 chicken breasts with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin, and 1/2 tsp paprika. Add chicken to the skillet and cook for 5-6 minutes per side until golden brown and cooked through, then remove 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 minutes until translucent and fragrant.
  3. Step 3: Stir in 1 tsp ground coriander, remaining 1/2 tsp ground cumin, and remaining 1/2 tsp paprika, cooking for 1 minute until spices bloom.
  4. Step 4: Add 1 can (15 oz) drained chickpeas, 1 can (14 oz) diced tomatoes with juices, and 1 cup vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered for 10 minutes until the stew thickens and flavors meld.
  5. Step 5: Return chicken to the skillet nestling it into the stew. Cook for 2 more minutes to reheat. Garnish with 2 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

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

Total time is about 40 minutes (15 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 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 (6 oz each) chicken breasts from drying out.

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

Mediterranean chicken 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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