One-Pot Chicken Dinner?


Looking for a one-pot dinner to serve on a cold winter’s night? Braised Chicken Tomato Red Lentils fits the bill. It is a healthy and hearty. And an easy dish to make within 45 mins. Doable on a busy weekday.

Since moving to Newport, Rhode Island, I have been focusing on my business which facilitated me to make sure my pantry and freezer are stocked fully for easy meals. I always have different kinds of onions, lentils, broth, spices, and chicken handy. Chicken defrosts in no time if you put in a bowl of cold water, so it is good to have it in the freezer as well as pork tenderloin, ground turkey, and fish/shrimp. And let us not forget about frozen veg.

What I like about this recipe is its simplicity. While ten ingredients may seem like a lot; it isn’t. Outside of the tomatoes, all are pantry items.

Enjoy this dish, Braised Chicken Tomato Lentils.


Braised Chicken Tomato Red Lentils


  • 4 skinless chicken breasts
  • 1 white onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1½ tablespoons smoked paprika
  • 1 tablespoon cumin
  • 1 cup red lentils
  • 1 cup cherry tomatoes
  • 2 cups low sodium chicken stock
  • 3 bay leaves
  • 1 tsp chili flakes


  • 1. Preheat oven to 400°F.
  • 2. Heat an ovenproof fry pan (or cast iron casserole) over medium/high heat adding a generous splash of olive oil.
  • 3. Dry chicken breasts on both sides to remove excess moisture to ensure proper sear.
  • 4. Season generously with salt and pepper on both sides and add to the pan. Don't overfill the pan or the chicken will steam not sear.
  • 5. Cook for 3 to 4 minutes on both sides or until golden brown. Remove pieces and set aside.
  • 6. Add onions, garlic, smoked paprika, and cumin. Stir for 3 to 5 minutes or until onions become transparent, but not browned.
  • 7. Add lentils, stock, tomatoes, bay leaves, chili flakes, and chicken pieces. Bring to a boil.
  • 8. Put into oven and bake without lid for 25 mins.
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