Sautéed Harissa Chicken with Chickpeas and Roasted Red Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Spiced chicken breasts seared and simmered with chickpeas and smoky roasted red peppers in a vibrant harissa sauce for a bold Mediterranean dish. This mediterranean-inspired chicken (mediterranean) ready in about 35 minutes pairs harissa paste, olive oil, sliced roasted red peppers 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 380 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 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Add chicken to skillet and sear for 4-5 minutes per side until golden brown but not fully cooked. Remove and set aside.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and sauté 1 medium diced onion and 3 minced garlic cloves for 3-4 minutes until softened and fragrant.
  3. Step 3: Stir in 3 tbsp harissa paste, then add 1 can (15 oz) drained chickpeas and 1 cup sliced roasted red peppers. Cook for 2 minutes to combine flavors.
  4. Step 4: Pour in 1/2 cup chicken broth and return chicken breasts to skillet. Cover and simmer over medium-low heat for 8-10 minutes until chicken is cooked through and sauce thickens slightly.
  5. Step 5: Remove from heat, drizzle 1 tbsp lemon juice over the dish, and sprinkle 1/4 cup chopped fresh parsley before serving.

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Frequently asked questions

How long does Sautéed Harissa Chicken with Chickpeas and Roasted Red Peppers take to make?

Total time is about 35 minutes (15 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 Sautéed Harissa Chicken with Chickpeas and Roasted Red Peppers?

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 Sautéed Harissa Chicken with Chickpeas and Roasted Red Peppers?

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 Harissa Chicken with Chickpeas and Roasted Red Peppers 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 Sautéed Harissa Chicken with Chickpeas and Roasted Red Peppers?

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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