One-Pot Chicken and Lentils Recipe

Ah, if you’re anything like me, sometimes you just want a meal that’s hearty, wholesome, and doesn’t bury you in dirty dishes afterward. That’s exactly why I’m excited to share this One-Pot Chicken and Lentils Recipe with you. It’s full of rich flavors, comforting spices, and it all comes together in one pan—making dinner time simpler and way more enjoyable. Plus, it’s a healthy, satisfying dish that fills the house with an irresistible aroma every time I make it.

When I first tried this recipe, I was blown away by how tender the chicken turned out, soaking up the warm spices and creamy coconut milk. The lentils add the perfect texture and earthiness, making it a complete meal in one pot. Whether it’s a busy weeknight or a cozy weekend dinner, this recipe really hits the spot. Trust me, once you try this One-Pot Chicken and Lentils Recipe, it’s going to become a staple in your kitchen too.

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Ingredients You’ll Need

Each ingredient in this One-Pot Chicken and Lentils Recipe plays an important role in creating its rich, layered flavors. When shopping, look for fresh spices and good-quality chicken thighs for the best results.

• Boneless, skinless chicken thighs: They stay juicy and tender during slow cooking—way better than breasts for this recipe.
• Kosher salt: Essential for seasoning; I like to season in two stages to layer flavors.
• Extra-virgin olive oil: Adds a lovely fruitiness and helps brown the chicken beautifully.
• Small onion: Finely chopped to melt into the sauce and bring sweetness.
• Garlic cloves: Grated for maximum flavor release without overpowering bites.
• Fresh ginger: Adds a subtle warmth and zing that balances the spices and coconut milk.
• Tomato paste: Intensifies the sauce’s savory depth.
• Garam masala: A fragrant Indian spice blend that gives the dish its signature aroma.
• Turmeric: For earthiness and vibrant color.
• Cinnamon: Adds a sweet, warm undertone that pairs surprisingly well with the savory elements.
• Cumin: Earthy and nutty, this spice rounds out the flavor profile.
• Chicken or vegetable stock: The cooking liquid that infuses the lentils and chicken with flavor.
• Crushed tomatoes: Adds acidity and body to the sauce.
• Full-fat coconut milk: Gives the sauce its creamy, luscious texture and subtle sweetness.
• Dry red lentils: Cooks quickly and softens perfectly in the pot.
• Swiss chard: Adds a pop of color and green goodness just before serving.
• Plain Greek yogurt: A cooling, tangy garnish that balances the spices.
• Fresh mint leaves: Adds a refreshing herbal note as a finishing touch.
• Naan bread (optional): Perfect for scooping up the saucy lentils and chicken.

Variations

I love that this One-Pot Chicken and Lentils Recipe is so flexible—feel free to tweak it to your taste or dietary needs. Over time, I’ve tried a few variations that keep things interesting and delicious.

• Make it vegetarian: Swap chicken thighs for extra firm tofu or roasted vegetables to create a hearty plant-based version.
• Add heat: I sometimes stir in a chopped green chili or a pinch of cayenne for a little kick that wakes up the flavors.
• Seasonal greens: If Swiss chard isn’t your thing, kale or spinach work beautifully, just add them at the same stage.
• Swap protein: Chicken breasts can be used but watch your cooking time tightly so they don’t dry out.

How to Make One-Pot Chicken and Lentils Recipe

Step 1: Season and Brown the Chicken

Start by seasoning the chicken thighs generously with kosher salt—about one teaspoon. Heat your olive oil in a large braiser or Dutch oven over medium-high heat. Once the oil shimmers, add the chicken pieces and let them brown for about 4 to 5 minutes on each side. Don’t rush this step; browning creates those beautiful caramelized edges and unlocks deep flavor. When done, transfer the chicken to a plate but keep those delicious pan juices in the pot.

Step 2: Build the Flavor Base

Reduce the heat slightly and add the chopped onion to the pot. Stir and cook until the onion softens and turns translucent—about 5 minutes. Then, grate in garlic and fresh ginger, letting them cook for just a minute until fragrant. This layering of aromatics is the secret to a flavorful One-Pot Chicken and Lentils Recipe, so resist the urge to hurry.

Step 3: Add Spices, Tomatoes, and Coconut Milk

Now stir in the tomato paste, garam masala, turmeric, cinnamon, and cumin. These spices release a gorgeous aroma when heated—if you have a moment, take a deep breath and savor it! Pour in the chicken or vegetable stock, crushed tomatoes, and the full-fat coconut milk. Give everything a good stir to combine well.

Step 4: Simmer Lentils and Chicken

Add the dry red lentils and nestle the browned chicken thighs back into the pot, along with any juice collected on the plate. Bring to a boil over high heat, then reduce to low, cover, and let it simmer gently for about 15 minutes. During this time, the lentils will soften and the chicken will finish cooking, absorbing all those wonderful flavors. I always keep an eye on the liquid level—if it starts to look too dry, a splash of extra stock or water helps.

Step 5: Add Swiss Chard and Finish Cooking

Once the lentils and chicken are tender, stir in the roughly chopped Swiss chard and the remaining half teaspoon of salt. Cook uncovered for another 5 minutes or until the greens wilt and soften. This final step keeps the dish fresh, bright, and packed with nutrients.

Step 6: Serve and Garnish

Divide the stew among four bowls and top each serving with a generous dollop of plain Greek yogurt and a sprinkle of fresh mint leaves. If you’re like me, you’ll want some warm naan bread on the side to soak up every last bit of the delicious sauce. Honestly, this is when the meal really comes together—warm, cozy, and utterly satisfying.

How to Serve One-Pot Chicken and Lentils Recipe

Garnishes

I’m a sucker for a fresh touch, so I always top this dish with a dollop of plain Greek yogurt and some bright, fresh mint leaves. The yogurt cools down the spices, while the mint adds a refreshing lift. If you want to get creative, a sprinkle of toasted nuts like cashews or slivered almonds adds a lovely crunch.

Side Dishes

My go-to side for this recipe is warm naan bread—it’s perfect for sopping up all the luscious sauce. Sometimes I’ll serve it alongside a simple cucumber raita or a crisp green salad to balance the richness. Roasted vegetables or steamed rice work beautifully if you want to bulk it up even more.

Creative Ways to Present

For special occasions, I like to serve the One-Pot Chicken and Lentils Recipe in individual rustic bowls with a garnish of mint and a swirl of yogurt right before guests arrive. You could also spoon it over saffron rice for added elegance or plate it alongside roasted baby potatoes and sprinkle with pomegranate seeds for color and a pop of sweetness.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge where they keep nicely for up to three days. The flavors actually deepen overnight, making lunch the next day even more delicious. Just be sure to keep the yogurt separate until serving to avoid curdling.

Freezing

This recipe freezes well! Portion it into freezer-safe containers and it’ll last for up to three months. When freezing, avoid adding the fresh greens and yogurt—add those fresh when you reheat for the best texture and flavor.

Reheating

I reheat leftovers gently on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of water or stock helps loosen things up if it looks too thick. You can also reheat in the microwave, stirring midway. Just remember to add fresh greens or yogurt afterwards!

FAQs

Final Thoughts

This One-Pot Chicken and Lentils Recipe has truly become one of my favorite go-to meals. It’s comforting and nourishing, but also surprisingly quick and fuss-free. I love how it fills my kitchen with warm spices and leaves everyone satisfied without spending hours cooking or cleaning. If you’re after a wholesome dish that feels special yet is easy enough for any night, I really encourage you to give this recipe a try—you might find it becoming a family favorite just like I have!

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