Tired of juggling multiple pots and pans just to get dinner on the table? This crispy chicken with spiced carrot, orange, and chickpea salad is here to save the day.
With all the prep and cooking done in one skillet, this recipe offers bold Mediterranean-inspired flavors without the mess. Perfectly seared chicken pairs with a zesty, refreshing salad that’s as easy to make as it is to enjoy.
Whether you’re cooking for your family or hosting friends, this one-pot recipe is your go-to solution for a stress-free, delicious meal.
Why This Recipe Shines
This dish combines juicy, golden-brown chicken with a vibrant and refreshing salad made from shredded carrots, sweet orange segments, and hearty chickpeas. The lemon-harissa dressing adds a tangy, slightly spicy kick that ties all the components together beautifully. Here’s why this recipe stands out:
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
- One skillet does it all: From searing the chicken to prepping the salad, everything comes together in a single pan.
- Mediterranean flavors: Ingredients like harissa, chickpeas, and fresh mint bring a taste of the Mediterranean to your kitchen.
- Balanced nutrition: Protein-packed chicken pairs perfectly with fiber-rich vegetables and chickpeas.
- Quick and efficient: Total time is just 45 minutes, making it ideal for busy cooks.
Tips for Getting the Perfect Crisp
The key to achieving that coveted golden-brown, crispy skin lies in the technique. Start the chicken in a cold skillet to allow the fat to render out gradually, creating a flavorful base for the rest of the dish.
Covering the skillet during the initial cooking traps steam, ensuring the chicken cooks evenly without drying out. When you increase the heat later, the skin turns irresistibly crispy, creating a perfect texture contrast with the soft, juicy interior.
Easy Customizations to Suit Your Taste
This one-pot recipe is wonderfully versatile, making it easy to adapt based on dietary preferences or ingredient availability. Here are a few ways to customize:
- Make it vegetarian: Swap the chicken for roasted chickpeas or grilled halloumi.
- Spice level: Adjust the amount of harissa to match your heat preference.
- Add grains: Mix in cooked quinoa, farro, or couscous to turn the salad into a hearty main dish.
- Herbs galore: Try adding parsley, dill, or cilantro for even more layers of flavor.
Perfect for Any Occasion
Whether you’re meal prepping for the week or hosting a cozy dinner, this one-pot recipe is a winner. It’s impressive enough for guests but simple enough to enjoy on a casual evening.
Plus, the minimal cleanup leaves you with more time to savor the meal and less time scrubbing dishes. Once you try this recipe, it’s sure to become a staple in your kitchen rotation.
From crispy, golden chicken to a bright, zesty salad, this one-pot wonder delivers bold flavors and maximum convenience . Why not give it a try tonight?
Best Crispy Chicken with Spiced Carrot, Orange & Chickpea Salad One-Pot Recipe
Equipment
- 12-inch nonstick skillet with a tight-fitting lid
- Fine mesh strainer
- Coarse grater
Ingredients
For the Chicken:
- 4 12-ounce bone-in split chicken breasts, trimmed
- 1 teaspoon table salt divided
- ½ teaspoon pepper
For the Salad:
- 2 oranges
- 2 tablespoons harissa
- 1 tablespoon lemon juice
- 1 pound carrots peeled and shredded
- 1 15-ounce can chickpeas, rinsed
- 3 ounces feta cheese cut into ½-inch pieces (¾ cup)
- 2 tablespoons minced fresh mint
- 2 tablespoons extra-virgin olive oil
Instructions
Prepare Chicken:
- Pound the thicker end of chicken breasts between two sheets of plastic wrap to an even thickness (¾–1 inch).
- Pat chicken dry with paper towels and season with ½ teaspoon salt and pepper.
- Place chicken skin side down in a cold, 12-inch nonstick skillet. Cover and place over medium heat. Cook without moving until the skin is light golden brown, about 15 minutes.
Prepare Salad:
- While chicken cooks, cut away the peel and pith from oranges. Slice between membranes to release segments, and cut each segment in half crosswise. Drain segments in a fine-mesh strainer set over a large bowl, reserving the juice.
- In the bowl, whisk harissa, lemon juice, and remaining ½ teaspoon salt into the reserved orange juice. Add orange segments and shredded carrots, tossing to combine. Set aside.
Finish Chicken:
- Increase the heat to medium-high. Continue cooking the chicken, covered, until the skin is deep golden brown and crispy, and the meat registers 160°F, about 10–15 minutes. Rotate the skillet halfway through cooking.
- Transfer chicken (skin side up) to a serving platter, tent with foil, and rest for 5 minutes.
Assemble Salad:
- Drain the salad in the fine-mesh strainer and return it to the bowl. Stir in chickpeas, feta, mint, and olive oil. Season with salt and pepper to taste.
- Serve the chicken with the salad.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.