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–+ servings

Best Crispy Chicken with Spiced Carrot, Orange & Chickpea Salad One-Pot Recipe

This one-pot recipe combines crispy chicken with a vibrant salad of spiced carrots, oranges, chickpeas, and feta, all balanced with a tangy lemon-harissa dressing.
Perfect for a quick yet flavorful meal, it’s a satisfying dish that minimizes cleanup and maximizes taste.
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Total Time 45 minutes
Course Main Dish, Salad
Cuisine Mediterranean, North African-inspired
Servings 4

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.
Keyword Crispy chicken skillet meal, Easy skillet chicken dish, Harissa chicken with salad, one-pot chicken recipes, Quick Mediterranean dinner ideas
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