Pan-Seared Chicken with Spiced Harissa and Chickpea Stew

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender pan-seared chicken breasts served atop a smoky, spiced harissa chickpea stew bursting with North African flavors. This Mediterranean-inspired chicken recipe (gluten free), ready in about 40 minutes, pairs chicken breasts, olive oil, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 4 boneless, skinless, about 6 oz each chicken breasts
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 2 cups, drained and rinsed canned chickpeas
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 cup canned diced tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 cup vegetable broth
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• for garnish lemon wedges

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 4 boneless, skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Add chicken and sear for 5-6 minutes per side until golden brown and cooked through. Remove and keep warm.
2. Step 2: In the same skillet, add 2 tbsp olive oil, then sauté 1 medium diced yellow onion and 3 minced garlic cloves over medium heat for 4 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp harissa paste, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute to toast the spices. Add 2 cups drained chickpeas, 1 cup canned diced tomatoes, and 1 cup vegetable broth. Simmer for 10 minutes until the stew thickens and flavors meld.
4. Step 4: Stir in 1/4 cup chopped fresh cilantro, then plate the harissa chickpea stew and top with the seared chicken breasts. Garnish with lemon wedges and serve.