Pan-Seared Chicken with Warm Chickpea and Harissa Ragout

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

Juicy chicken breasts pan-seared to golden perfection, served atop a fragrant warm ragout of chickpeas simmered with smoky harissa and sweet tomatoes. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes pairs olive oil, harissa paste, halved cherry tomatoes 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 boneless skinless chicken breasts (6 oz each) and season both sides with salt and black pepper to taste. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 5-6 minutes on each side until golden brown and cooked through, with an internal temperature of 165°F. Remove chicken and set aside to rest.
  2. Step 2: In the same skillet, reduce heat to medium and add 1 tbsp olive oil, then sauté 3 minced garlic cloves for 30 seconds until fragrant but not browned. Stir in 2 tbsp harissa paste, 1 tsp ground cumin, and 1/2 tsp smoked paprika, cooking for 1 minute until spices bloom and become aromatic.
  3. Step 3: Add 1 can (15 oz) drained and rinsed chickpeas, 1 cup halved cherry tomatoes, and 1/2 cup vegetable broth to the skillet. Stir to combine, simmering gently for 5 minutes until tomatoes soften and the sauce thickens slightly.
  4. Step 4: Return the chicken to the skillet nestling it into the ragout. Cook for an additional 2 minutes to meld flavors. Sprinkle 2 tbsp chopped fresh cilantro over the dish and adjust seasoning with salt and black pepper to taste before serving warm.

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Frequently asked questions

How long does Pan-Seared Chicken with Warm Chickpea and Harissa Ragout 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 Warm Chickpea and Harissa Ragout?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Warm Chickpea and Harissa Ragout?

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 Warm Chickpea and Harissa Ragout 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 Warm Chickpea and Harissa Ragout 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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