Sautéed Chicken with Spiced Chickpeas and Harissa Sauce

By AislePrompt Test Kitchen · 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

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.

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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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