Pan-Seared Chicken with Spicy Harissa and Chickpea Stew

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

Juicy pan-seared chicken breasts served over a fragrant harissa-spiced chickpea and tomato stew, delivering bold North African flavors in every bite. This north african-inspired chicken (gluten free) ready in about 35 minutes pairs divided salt, divided black pepper, olive oil 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 North African cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 boneless skinless chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F. Remove chicken and keep warm.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and sauté 1 diced small red onion over medium heat for 4 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Step 3: Stir in 2 tbsp harissa paste, 1 tsp ground cumin, 1 can (14.5 oz) diced tomatoes with juices, 1 can (15 oz) drained and rinsed chickpeas, 1 cup vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 10 minutes until sauce thickens slightly.
  4. Step 4: Return chicken to skillet nestling into the stew and cook for 2 more minutes to meld flavors. Sprinkle 2 tbsp chopped fresh cilantro on top.
  5. Step 5: Serve hot with lemon wedges for squeezing over the chicken and stew.

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Frequently asked questions

How long does Pan-Seared Chicken with Spicy Harissa and Chickpea Stew 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 Spicy Harissa and 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 divided salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Spicy Harissa and 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 Spicy Harissa and 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.

Is Pan-Seared Chicken with Spicy Harissa and Chickpea Stew 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.

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