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!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper on both sides.

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

Stir in the dry red lentils, curry powder, smoked paprika, and ground turmeric. Cook for 1 minute to toast the spices.

Step 6

Pour in the chicken broth and coconut milk, and bring the mixture to a gentle simmer.

Step 7

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.

Step 8

After 20 minutes, check that the lentils are tender and the chicken is cooked through (internal temperature should reach 165°F).

Step 9

Stir in the baby spinach leaves and cook for 2 more minutes until wilted.

Step 10

Finish the dish with a splash of lemon juice and a sprinkle of freshly chopped cilantro. Serve warm and enjoy!

Nutrition Facts

Serving size	(1655.9g)

Amount per serving	% Daily Value*
Calories	2176.0

Total Fat 109.3g	0%
Saturated Fat 43.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 7008.4mg	0%
Total Carbohydrate 128.5g	0%
Dietary Fiber 26.1g	0%
Total Sugars 17.9g
Protein 176.5g	0%

Vitamin D 54.4IU	0%
Calcium 286.8mg	0%
Iron 30.8mg	0%
Potassium 4469.5mg	0%

*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.

Source of Calories

Fat: 44.6%

Protein: 32.0%

Carbs: 23.3%