Pan-Seared Harissa Chicken with Chickpeas and Spinach
Juicy pan-seared chicken breasts glazed with smoky harissa spice, served atop a warm bed of sautéed chickpeas and spinach. This mediterranean-inspired chicken ready in about 25 minutes pairs harissa paste, olive oil, canned chickpeas, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 breasts (5 oz each) boneless skinless chicken breasts
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 1 1/2 cups canned chickpeas, drained and rinsed
- 4 cups fresh baby spinach
- 3 cloves, minced garlic cloves
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat dry 4 boneless skinless chicken breasts (5 oz each). Rub each breast evenly with 3 tbsp harissa paste.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes on each side until cooked through and nicely charred; internal temperature should reach 165°F.
- Step 3: Remove chicken from skillet and tent with foil to rest. In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 4: Add 1 1/2 cups drained chickpeas and 4 cups fresh baby spinach to the skillet. Cook, stirring frequently, for 3-4 minutes until spinach wilts and chickpeas are heated through.
- Step 5: Stir in 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Serve the harissa chicken breasts on top of the chickpea and spinach mixture.
Frequently asked questions
How long does Pan-Seared Harissa Chicken with Chickpeas and Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 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 Harissa Chicken with Chickpeas and Spinach?
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 harissa paste from drying out.
Can I substitute ingredients in Pan-Seared Harissa Chicken with Chickpeas and Spinach?
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 Harissa Chicken with Chickpeas and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Pan-Seared Harissa Chicken with Chickpeas and Spinach?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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