Curried Chicken Lentil Mushroom Skillet
Elevate your weeknight dinner game with this Curried Chicken Lentil Mushroom Skillet—a hearty, one-pan wonder packed with bold flavors and nourishing ingredients. Juicy, golden-seared chicken thighs are nestled into a fragrant, creamy curry base infused with aromatic spices like turmeric, smoked paprika, and curry powder. Paired with tender red lentils, earthy mushrooms, and a pop of fresh baby spinach, this comforting dish balances richness from coconut milk with a bright finish of lemon juice and cilantro. Ready in just 50 minutes, this gluten-free and protein-packed meal is perfect for busy evenings when you crave something wholesome yet indulgent. Serve it warm and let the delicious aromas transform your kitchen into a culinary paradise!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 8 ounces white button mushrooms, sliced
- 0.75 cup dry red lentils
- 2 cups chicken broth
- 0.5 cup full-fat coconut milk
- 1.5 tablespoons curry powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground turmeric
- 2 cups baby spinach leaves
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside (it will finish cooking later).
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Stir in the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly.
Stir in the dry red lentils, curry powder, smoked paprika, and ground turmeric. Cook for 1 minute to toast the spices.
Pour in the chicken broth and coconut milk, and bring the mixture to a gentle simmer.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid. Cover the skillet with a lid and let it cook for 20 minutes, stirring occasionally to prevent sticking.
After 20 minutes, check that the lentils are tender and the chicken is cooked through (internal temperature should reach 165°F).
Stir in the baby spinach leaves and cook for 2 more minutes until wilted.
Finish the dish with a splash of lemon juice and a sprinkle of freshly chopped cilantro. Serve warm and enjoy!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1632 mg | 71% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 4.7 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
