Pan-Seared Chicken with Spicy Harissa and Chickpea Stew

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 recipe (gluten free), ready in about 35 minutes, pairs boneless skinless chicken breasts, salt, black pepper 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 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

• 2 (6 oz each) boneless skinless chicken breasts
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp olive oil
• 1 small, diced red onion
• 3, minced garlic cloves
• 2 tbsp harissa paste
• 1 can (14.5 oz) canned diced tomatoes
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 cup vegetable broth
• 1 tsp ground cumin
• 2 tbsp, chopped fresh cilantro
• for serving lemon wedges

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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.