Sautéed Chicken with Spiced Chickpeas and Harissa Sauce

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

Tender chicken breasts seared and served atop chickpeas simmered in a smoky harissa sauce, creating a flavorful one-pan meal. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes blends olive oil, harissa paste, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet and sauté for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves, sautéing for 30 seconds until fragrant but not browned. Stir in 2 tbsp harissa paste, 1 tsp ground cumin, and 1/2 tsp ground coriander, cooking for 1 minute to release the spices' aroma.
  3. Step 3: Add 1 can (15 oz) drained and rinsed chickpeas, stirring to coat them with the spiced harissa mixture. Cook for 4-5 minutes, stirring occasionally, until chickpeas are heated through and the sauce thickens slightly.
  4. Step 4: Stir in 1 tbsp fresh lemon juice, 1/2 tsp black pepper, and adjust salt to 1/2 tsp if needed. Return the chicken to the pan to warm for 1 minute.
  5. Step 5: Sprinkle 2 tbsp chopped fresh cilantro over the dish before serving, transferring to plates with chicken atop the chickpeas.

Frequently asked questions

How long does Sautéed Chicken with Spiced Chickpeas and Harissa Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chicken with Spiced Chickpeas and Harissa Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Chicken with Spiced Chickpeas and Harissa Sauce?

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 Sautéed Chicken with Spiced Chickpeas and Harissa Sauce 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 Sautéed Chicken with Spiced Chickpeas and Harissa Sauce 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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