One Pot Lentil Chicken
Warm, hearty, and packed with flavor, this One Pot Lentil Chicken recipe is a wholesome, protein-packed meal that's perfect for busy weeknights. Featuring tender, seared chicken thighs nestled in a rich and aromatic stew of earthy lentils, vibrant vegetables, and fragrant spices like cumin, paprika, and thyme, this dish is a symphony of comforting textures and bold flavors. Made entirely in one pot, it’s a fuss-free recipe that combines convenience with nutrition. Simmered with chicken broth and sweet, tangy diced tomatoes, this hearty meal comes together in just under an hour with minimal cleanup. Garnished with fresh parsley for a pop of color and brightness, it’s a complete meal that’s as visually stunning as it is delicious. Perfect for feeding a family of four, this nutritious recipe is gluten-free and an excellent source of fiber and lean protein.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 cup dry green or brown lentils, rinsed
- 4 cups chicken broth
- 1 14.5 oz can canned diced tomatoes (with juices)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with a pinch of salt and black pepper on both sides.
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken thighs to the pot and sear for 3-4 minutes per side until golden brown. Remove and set aside.
In the same pot, add the diced onion and sauté for 3 minutes, stirring frequently.
Add the minced garlic, carrots, and celery, and cook for an additional 5 minutes until softened.
Stir in the ground cumin, paprika, and dried thyme. Cook for 1 minute to toast the spices.
Pour in the chicken broth, canned diced tomatoes, and lentils. Stir well to combine.
Add the bay leaf, salt, and black pepper to the pot.
Return the seared chicken thighs to the pot, nestling them into the lentil mixture.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for 30-35 minutes, or until the lentils are tender and the chicken is cooked through (internal temperature of 165°F).
Remove the bay leaf and adjust salt and pepper to taste.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 7.9 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1138 mg | 24% | |
*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.
