Pan-Seared Chicken with Spiced Harissa Chickpea Ragout

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Juicy pan-seared chicken breasts served atop a warm, spiced chickpea ragout infused with smoky harissa and aromatic cumin. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, harissa paste, canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, 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

• 4 pieces, about 6 oz each boneless skinless chicken breasts
• 2 tbsp harissa paste
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp, divided olive oil
• 1 medium, finely diced onion
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp tomato paste
• 1/2 cup vegetable broth
• 2 tbsp, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges

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Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts 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 until shimmering.
2. Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F); transfer to a plate and tent with foil to keep warm.
3. Step 3: Reduce heat to medium and add 1 tbsp olive oil, then sauté 1 medium finely diced onion and 3 minced garlic cloves for 4-5 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp harissa paste, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1 tbsp tomato paste; cook, stirring, for 1 minute until spices are aromatic.
5. Step 5: Add 1 can (15 oz) drained chickpeas and 1/2 cup vegetable broth; simmer for 5 minutes until the sauce thickens and coats the chickpeas.
6. Step 6: Stir in 2 tbsp chopped fresh cilantro and adjust seasoning with additional salt and pepper if needed.
7. Step 7: Serve the pan-seared chicken breasts over the warm spiced chickpea ragout with lemon wedges on the side for squeezing.