If you’re searching for a hearty, irresistible dinner that checks all the boxes—flavor-packed, nourishing, and incredibly easy to pull together—let me introduce you to my latest obsession: One Pan Chicken, Red Lentils, and Coconut Curry. This is one of those magical recipes where tender chicken, earthy lentils, and creamy coconut milk meld together in perfect harmony, all in one pan. No complicated steps, minimal cleanup, and every bite bursts with warm spices and vibrant color. You won’t believe something so comforting can also be gluten-free and fresh enough for busy weeknights or relaxed dinner parties alike!

One Pan Chicken, Red Lentils, and Coconut Curry Recipe - Recipe Image

Ingredients You’ll Need

There’s something so satisfying about a dish that relies on humble, everyday ingredients—each one playing a special role. The lineup for One Pan Chicken, Red Lentils, and Coconut Curry is refreshingly simple, yet every component brings a punch of flavor or beautiful texture to the final meal.

Chicken thighs: Tender, juicy, and full of flavor; they stay moist through simmering and infuse the curry with richness.
Red lentils: Quick-cooking and wonderfully creamy once simmered, these legumes soak up all those lovely spices.
Olive oil: For a silky sauté and a whisper of fruitiness—it’s your trusty base for softening onions and blooming spices.
Onion: Sweetens as it cooks, building the essential, aromatic foundation every great curry needs.
Garlic: Just three cloves add a deep, savory edge that perfumes the entire pan.
Fresh ginger: Brings a gentle zing and freshness that brightens up the coconut curry.
Red curry paste: Think of it as instant complexity! It’s loaded with chili and spice—just the kick our One Pan Chicken, Red Lentils, and Coconut Curry craves.
Turmeric: For golden color and earthy undertones with a hint of warmth.
Cumin: Lends a smoky, slightly citrusy depth that tethers all the aromatics together.
Coconut milk: The heart of our sauce; lush, creamy, and soothing, it balances out the spices and makes everything craveable.
Chicken broth: Thins the sauce and lets all the other flavors shine; go for low-sodium if you want more control over seasoning.
Diced tomatoes: Adds acidity and natural sweetness, creating a lovely, saucy backdrop.
Fresh spinach: A handful of greens for a pop of color and an extra boost of nutrients.
Salt and pepper: Essential finishing touches to perfectly season your curry.
Fresh cilantro: For bright, herbal notes and a beautiful garnish.
Lime wedges: A spritz of lime right before serving brings all the flavors to life.

How to Make One Pan Chicken, Red Lentils, and Coconut Curry

Step 1: Sauté the Aromatics

Heat the olive oil in a deep skillet or Dutch oven over medium-high heat. Add the onion and let it soften for 3 to 4 minutes—you’ll know you’re on track when you catch that irresistible sweet aroma. Next up: toss in the garlic and fresh ginger. Let everything sizzle for another minute, just until the kitchen smells bright and bold, signaling your flavor base is ready.

Step 2: Toast the Spices

Add the red curry paste, ground turmeric, and ground cumin to the pan. Stir continuously for about a minute, letting the spices bloom in the hot oil. This quick step wakes up their flavors and builds that signature warmth you’ll taste in every bite of One Pan Chicken, Red Lentils, and Coconut Curry.

Step 3: Brown the Chicken

Add your diced chicken thighs to the pan and stir well to coat every piece with the aromatic mixture. Cook for 5 to 6 minutes, turning as needed, until the chicken is just starting to brown on all sides. This helps lock in those meaty juices and sets the stage for juicy, tender bites in the curry.

Step 4: Simmer the Curry

Stir in the rinsed red lentils, luscious coconut milk, chicken broth, and diced tomatoes. Sprinkle in a little salt and pepper, then bring the whole bubbling cauldron to a boil. Reduce the heat to a gentle simmer and let it cook uncovered for 20 to 25 minutes. Give it an occasional stir, ensuring nothing sticks, until the lentils go silky soft and the chicken is perfectly cooked through.

Step 5: Add Greens and Finish

Toss in your chopped spinach and stir for 2 to 3 minutes until it’s just wilted and vividly green. Now’s the time for those final flourishes: a handful of fresh cilantro and a generous squeeze of lime. That’s it—you’ve just crafted One Pan Chicken, Red Lentils, and Coconut Curry that looks and smells utterly irresistible!

How to Serve One Pan Chicken, Red Lentils, and Coconut Curry

Garnishes

Top your steaming bowl with a shower of fresh cilantro, a juicy wedge of lime, and perhaps a few chili flakes if you love some extra kick. These finishing touches don’t just look stunning—they dial up the freshness and aromatics, taking every mouthful to the next level.

Side Dishes

I love serving this curry with fluffy basmati rice, but pillowy naan bread is just as dreamy for scooping up every last bit of sauce. For something light, try a crisp cucumber salad or quick yogurt raita—the coolness balances the warmth of the spices perfectly.

Creative Ways to Present

If you’re cooking for a crowd, ladle One Pan Chicken, Red Lentils, and Coconut Curry into a big, family-style serving dish and let everyone dig in. For something a bit fancy, serve it in wide, shallow bowls with a swirl of coconut milk and a sprinkle of toasted sesame seeds for crunch. Leftovers also make a drool-worthy filling for wraps or stuffed baked sweet potatoes—just another way to enjoy those punchy flavors all over again!

Make Ahead and Storage

Storing Leftovers

Store any extra One Pan Chicken, Red Lentils, and Coconut Curry in an airtight container in the refrigerator. It keeps beautifully for up to four days, and honestly, the flavors just get deeper and more robust as it rests. This is meal prep at its most delicious!

Freezing

You can absolutely freeze this curry for longer storage. Once fully cooled, spoon it into freezer-safe containers in individual portions or batch quantities. It will keep its texture and taste for up to three months. When you’re ready to enjoy, just thaw in the fridge overnight.

Reheating

To reheat, gently warm the curry in a saucepan over medium-low heat, stirring occasionally. If it’s a little thick, add a splash of broth or water to loosen it up. For a quick meal, microwaving individual portions will do the trick—just be sure to stir halfway through for even heating.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well if you prefer leaner meat, though thighs give a little extra tenderness and richer flavor. Just be careful not to overcook the breast pieces so they stay juicy.

Is it possible to make this recipe vegetarian?

You sure can! Swap the chicken for hearty veggies like cauliflower or sweet potato, and use vegetable broth instead of chicken broth. The One Pan Chicken, Red Lentils, and Coconut Curry turns into a delicious plant-based feast with just a couple quick substitutions.

How can I make the curry spicier?

Dial up the heat by adding a chopped fresh chili, a pinch of cayenne pepper, or an extra spoonful of red curry paste. Start small and taste as you go—it’s easy to add more, but tricky to take it away if you go overboard!

What type Main Course

Thai-style red curry paste is traditional and easy to find in most grocery stores, but brands can vary in spiciness and flavor. Look for one with chili, lemongrass, and garlic in the ingredient list for the best results in your One Pan Chicken, Red Lentils, and Coconut Curry.

Do I have to use spinach?

Not at all! If you don’t have spinach on hand, kale, Swiss chard, or even a handful of frozen peas will work. The beauty of this curry is how adaptable it is while still being delicious every single time.

Final Thoughts

There you have it—an easy, vibrant meal that really delivers on both comfort and flavor. I hope you’ll give this One Pan Chicken, Red Lentils, and Coconut Curry a try soon; it’s the kind of dish that brings people running to the table and makes weeknight dinner feel truly special. Happy cooking!

One Pan Chicken, Red Lentils, and Coconut Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 30 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This One Pan Chicken, Red Lentils, and Coconut Curry is a flavorful and comforting dish that’s perfect for a cozy night in. The combination of tender chicken, hearty red lentils, and creamy coconut curry sauce makes for a satisfying meal that’s easy to prepare.

Ingredients

Scale

Chicken Curry:

4 boneless skinless chicken thighs, cut into bite-sized pieces
1 cup red lentils, rinsed
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 can (14 oz) coconut milk
2 cups chicken broth
1 cup diced tomatoes (canned or fresh)
2 cups fresh spinach, chopped
Salt and pepper to taste

Garnish:

Fresh cilantro, chopped
Lime wedges for serving

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Instructions

Prepare the Curry: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add diced onion and sauté until softened. Stir in garlic and ginger, then add red curry paste, turmeric, and cumin. Cook for another minute.
Cook the Chicken: Add chicken pieces and cook until browned on all sides. Stir in rinsed red lentils, coconut milk, chicken broth, and diced tomatoes. Season with salt and pepper. Simmer for 20-25 minutes.
Finish and Serve: Stir in chopped spinach and cook until wilted. Garnish with fresh cilantro. Serve hot with lime wedges and your choice of naan or rice.