Pan-Seared Chicken with Spiced Harissa and Chickpea Ragout

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

Pan-seared and served over a warm, smoky harissa-spiced chickpea ragout infused with garlic and cumin. This mediterranean-inspired chicken (mediterranean) ready in about 35 minutes pairs harissa paste, olive oil, medium, finely chopped yellow onion 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: 25 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Spread 2 tbsp harissa paste evenly over the chicken.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken from pan and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and reduce heat to medium. Add 1 finely chopped yellow onion and sauté for 4 minutes until translucent.
  4. Step 4: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
  5. Step 5: Add 1 tbsp tomato paste and cook, stirring, for 2 minutes until the paste darkens slightly.
  6. Step 6: Add 1 can (15 oz) drained chickpeas and 1/2 cup chicken broth, stirring to combine. Simmer for 5-7 minutes until the sauce thickens and coats the chickpeas.
  7. Step 7: Stir in 2 tbsp chopped fresh parsley, adjust seasoning with salt and pepper to taste, then spoon the chickpea ragout onto plates and top with the harissa chicken breasts.

Frequently asked questions

How long does Pan-Seared Chicken with Spiced Harissa and Chickpea Ragout 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 Spiced Harissa and Chickpea Ragout?

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 harissa paste from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Spiced Harissa and Chickpea Ragout?

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 Harissa and Chickpea Ragout 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 Harissa and Chickpea Ragout?

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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