I absolutely love sharing this One-Pot Chicken and Lentils Recipe because it’s one of those dishes that feels like a warm hug on a plate. It’s hearty, comforting, and packed with such wonderful layers of flavor thanks to the spices and coconut milk. When I first tried this recipe, I was amazed at how everything cooks beautifully together in just one pot, saving me a ton of time on cleanup — which I know you’ll appreciate as much as I do!
This recipe works perfectly for a cozy weeknight dinner or even when you have friends over and want to impress without spending hours in the kitchen. You’ll find that the tender chicken, creamy lentils, and vibrant Swiss chard create a satisfying meal that also feels special enough to serve for guests. Trust me, my family goes crazy for this, and I know it’ll quickly become a favorite in your rotation too.
Why You’ll Love This Recipe
- One-Pot Convenience: Less mess means more time enjoying your meal and your company.
- Rich, Layered Flavors: The blend of garam masala, turmeric, and cinnamon gives it a comforting depth that’s hard to resist.
- Nutritious and Balanced: You’ll get protein from the chicken and lentils, plus greens and creamy coconut for a perfect balance.
Ingredients You’ll Need
Each ingredient in this One-Pot Chicken and Lentils Recipe plays a key role in layering flavors and building texture. I love how simple pantry staples like lentils and spices come together with fresh ingredients to create something truly special.
- Chicken thighs: I always choose boneless, skinless thighs as they stay juicy and tender when cooked with lentils.
- Kosher salt: Essential for seasoning and enhancing all the flavors.
- Extra-virgin olive oil: Adds a fruity richness that’s perfect for browning the chicken and sautéing aromatics.
- Small onion: Provides sweetness and a base flavor when softened.
- Garlic cloves: Grated garlic gives a subtle, mellow depth without any harshness.
- Fresh ginger: Freshly grated for a bright, zingy contrast to the earthy spices.
- Tomato paste: A little trick I learned — it intensifies the tomato flavor and adds a beautiful color.
- Garam masala: Brings warmth and a fragrant spice blend that’s signature to this recipe.
- Turmeric: Adds earthiness and that lovely golden hue.
- Cinnamon: Just a touch, to round out the spices with sweetness.
- Cumin: Earthy and aromatic, perfect for lentil dishes.
- Chicken or vegetable stock: I prefer homemade or a good quality store-bought stock for richness.
- Crushed tomatoes: Drained to avoid excess liquid, adding fresh acidity.
- Full-fat coconut milk: This makes the dish creamy and balances the spices beautifully.
- Dry red lentils: They cook quickly and break down slightly to create a creamy texture.
- Swiss chard: Adds a pop of color and a mild, earthy bite.
- Plain Greek yogurt: Optional but highly recommended for serving — adds a cooling tang.
- Fresh mint leaves: Provide freshness and a lovely aromatic finish.
- Naan bread: Warm, soft, and perfect for scooping up every last bit.
Variations
I love how flexible this One-Pot Chicken and Lentils Recipe is; I often tweak it to suit whatever I have on hand or to match my mood. Feel free to get creative and make it your own!
- Vegetarian Version: I’ve swapped the chicken for mushrooms or extra chickpeas before — the spices still shine, and it’s hearty.
- Greens Swap: Sometimes I use spinach or kale instead of Swiss chard when I want a different texture or flavor.
- Spice Level: Add a little cayenne or fresh chili if you enjoy a bit of heat; I find a small pinch really wakes up the flavors.
- Make it Gluten-Free: Skip the naan or serve with a gluten-free flatbread to keep the meal friendly for all.
How to Make One-Pot Chicken and Lentils Recipe
Step 1: Season and Brown the Chicken
Start by seasoning the chicken thighs all over with about 1 teaspoon of kosher salt — this step is key to bringing out their flavor. Heat your olive oil in a large braiser or Dutch oven over medium-high heat until it’s shimmering. Add the chicken and let it brown, about 4 to 5 minutes per side, without moving it too much so you get a nice crust. Once golden, transfer the chicken to a plate. This browning builds a foundation of flavor that really elevates the final dish.
Step 2: Sauté Aromatics and Build the Flavor Base
Into the same pot, toss in the chopped onion and cook it stirring occasionally until it’s soft and translucent, about 5 minutes. Next, add the grated garlic and fresh ginger, cooking for just another minute until fragrant. This step is where your kitchen starts to smell amazing — trust me, the aroma alone will make you hungry!
Step 3: Add Spices, Liquids, Lentils, and Chicken
Now stir in the tomato paste and all your spices: garam masala, turmeric, cinnamon, and cumin. Let them toast gently with the aromatics for about a minute to release their essential oils. Pour in the stock, crushed tomatoes, and coconut milk, stirring to combine everything. Add the dry lentils along with the browned chicken pieces and any juices that collected on the plate. Crank up the heat and bring it all to a boil — this is when everything starts melding together into a soulful stew.
Step 4: Simmer and Add Greens
Once boiling, reduce the heat to low, cover the pot, and let everything simmer for about 15 minutes, or until the lentils are tender and the chicken is fully cooked through. Then, stir in the roughly chopped Swiss chard and the remaining ½ teaspoon of salt. Cook uncovered for an additional 5 minutes until the chard has wilted down, brightening the dish with freshness and color.
Step 5: Serve and Enjoy
Divide the fragrant chicken and lentils between bowls. I like to add a generous dollop of plain Greek yogurt and a sprinkle of fresh mint leaves on top — they add creaminess and brightness that balance the spices so nicely. If you have naan bread on hand, warm it up and use it to scoop up every last bite. You’ll find this one-pot meal not only satisfies your hunger but also warms your soul.
Pro Tips for Making One-Pot Chicken and Lentils Recipe
- Brown Chicken Properly: Don’t rush the searing — a good crust adds flavor and texture to the dish.
- Drain Crushed Tomatoes: I learned this trick after ending up with a watery stew; draining helps control the consistency perfectly.
- Use Fresh Spices: If possible, use freshly ground garam masala and cumin for the most vibrant flavors.
- Don’t Overcook Lentils: Keep an eye on simmer time as lentils break down quickly, so you want creamy texture, not mushy.
How to Serve One-Pot Chicken and Lentils Recipe
Garnishes
I always garnish this dish with a dollop of plain Greek yogurt and fresh mint leaves — these two simple additions balance the warming spices and add a cooling, fresh contrast that makes each bite even better. Sometimes I sprinkle a little extra cinnamon or a squeeze of lemon on top for a bit of brightness.
Side Dishes
My go-to sides are warmed naan bread to soak up the sauce or a simple cucumber and tomato salad dressed with lemon and olive oil. Both sides complement the hearty flavors without overpowering the dish.
Creative Ways to Present
For a dinner party, I like to serve this dish in shallow bowls and scatter toasted slivered almonds or chopped pistachios on top for added texture and a little surprise crunch. Fresh herbs like cilantro or parsley can also add a bright touch and make it look extra inviting.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they usually keep well for up to 3 days. The flavors actually deepen overnight, making it an even better lunch the next day!
Freezing
I’ve frozen this dish successfully by portioning it before freezing. Just thaw overnight in the fridge and reheat gently on the stove or in the microwave. The texture holds up surprisingly well thanks to the coconut milk and lentils.
Reheating
When reheating, I recommend warming it slowly on the stove over low heat with a splash of water or stock to revive the sauce’s creaminess. Stir occasionally until heated through, and add fresh herbs and yogurt when serving to freshen it up.
FAQs
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Can I use chicken breasts instead of thighs in the One-Pot Chicken and Lentils Recipe?
Yes, you can substitute chicken breasts, but they tend to be leaner and can dry out faster. To keep them tender, brown them quickly and avoid overcooking during the simmer phase. Alternatively, cut them into larger chunks to retain moisture.
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What type of lentils works best for this recipe?
Dry red lentils work best here because they cook quickly and break down nicely to create a creamy texture. If you prefer firmer lentils, you can experiment with green or brown lentils, but they will take longer to cook and might change the dish’s consistency.
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Is it possible to make the recipe vegan?
Absolutely! Replace the chicken with hearty veggies like mushrooms or extra lentils, and use vegetable stock instead of chicken stock. Skip the yogurt or use a plant-based alternative and enjoy a vegan-friendly version that retains the same cozy flavors.
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Can I prepare parts of this recipe ahead of time?
You can chop the onions, grate the garlic and ginger, and measure out your spices ahead of time to save effort on the day you cook. However, I recommend cooking everything fresh for the best texture and flavor.
Final Thoughts
This One-Pot Chicken and Lentils Recipe has become such a comforting go-to in my kitchen, partly because it’s rich in flavor and partly because it’s so simple to pull together. I love how everything cooks in one pot, making both the cooking process and cleanup easy. Give it a try—you’ll enjoy the warm spices, tender chicken, and creamy lentils as much as I do, and it’s sure to earn a permanent spot in your dinner routine.
Print
One-Pot Chicken and Lentils Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Halal
Description
A hearty and flavorful one-pot chicken and lentils dish featuring tender chicken thighs simmered with aromatic spices, red lentils, Swiss chard, and creamy coconut milk, served with a refreshing dollop of Greek yogurt and fresh mint. Perfect for a comforting dinner with optional naan bread on the side.
Ingredients
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 ½ teaspoons kosher salt (divided)
- 2 tablespoons extra-virgin olive oil
Aromatics and Spices
- 1 small onion, finely chopped
- 2 garlic cloves, grated
- 1 tablespoon grated peeled fresh ginger
- 2 tablespoons tomato paste
- 1 ½ teaspoons garam masala
- 2 teaspoons turmeric
- 1 teaspoon cinnamon
- 2 teaspoons cumin
Liquids and Lentils
- 2 cups chicken or vegetable stock
- 1 (14-ounce) can crushed tomatoes, drained
- 1 (13.5-ounce) can full-fat coconut milk, shaken
- 1 ½ cups dry red lentils
Vegetables and Garnishes
- 2 cups roughly chopped Swiss chard
- Plain Greek yogurt, for serving
- Fresh mint leaves, for serving
- Naan bread, warmed, for serving (optional)
Instructions
- Season the chicken: Sprinkle 1 teaspoon of kosher salt evenly over the chicken thighs to season them well.
- Prepare ingredients: Have the chicken, onion, garlic, ginger, tomato paste, spices, stock, crushed tomatoes, coconut milk, lentils, and Swiss chard measured and ready in separate bowls for easy cooking.
- Brown the chicken: Heat the olive oil in a large braiser or Dutch oven over medium-high heat until shimmering. Add the seasoned chicken pieces and cook for 4 to 5 minutes per side until nicely browned. Remove the chicken and set aside on a plate.
- Sauté aromatics: In the same braiser, add the chopped onion and cook, stirring occasionally, for about 5 minutes until softened and translucent. Add grated garlic and ginger, cooking for another minute until fragrant.
- Add spices and liquids: Stir in the tomato paste, garam masala, turmeric, cinnamon, cumin, chicken stock, drained crushed tomatoes, and full-fat coconut milk. Mix everything thoroughly.
- Simmer with lentils and chicken: Return the browned chicken with any juices to the pot along with the red lentils. Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for about 15 minutes until the lentils are tender and the chicken is fully cooked.
- Wilt the Swiss chard: Stir in the chopped Swiss chard and the remaining ½ teaspoon salt. Cook uncovered for about 5 more minutes until the greens are wilted and tender.
- Serve: Divide the chicken and lentil stew among four bowls. Top each serving with a dollop of Greek yogurt and fresh mint leaves. Serve with warm naan bread on the side if desired.
Notes
- Use red lentils as they cook quickly and break down to create a creamy texture.
- Adjust spices according to your heat preference; add chili if you like it spicy.
- For a vegetarian version, replace chicken with hearty vegetables or tofu and use vegetable stock.
- Leftovers keep well refrigerated for up to 3 days and reheat on the stove or microwave.
- Full-fat coconut milk adds richness, but light coconut milk can be used for a lighter dish.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 90 mg
