Pan-Seared Chicken with Spicy Harissa and Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared to golden perfection and served with a spicy harissa chickpea stew that’s rich and vibrant. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes pairs (6 oz each) chicken breasts, harissa paste, 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: 20 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 chicken breasts and season with salt and black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken breasts into the skillet and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then remove and rest.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and sauté 3 minced garlic cloves for 30 seconds until fragrant. Stir in 2 tbsp harissa paste, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute to bloom the spices.
  3. Step 3: Add 1 can (15 oz) drained and rinsed chickpeas to the skillet and stir to coat in spices. Cook for 5 minutes, letting the flavors meld and the chickpeas warm through.
  4. Step 4: Remove from heat and stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro for brightness.
  5. Step 5: Serve the harissa chickpeas alongside the seared chicken breasts, spooning some of the sauce over the top.

Frequently asked questions

How long does Pan-Seared Chicken with Spicy Harissa and Chickpeas take to make?

Total time is about 30 minutes (10 min prep + 20 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 Chickpeas?

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 (6 oz each) chicken breasts from drying out.

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

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 Chickpeas 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 Chickpeas 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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