One Pan Chicken Thighs & Lentils

This simple one-pot meal is a crowd-pleaser. It's versatile to change with seasonal produce, protein, or other starches.
Course Main Course


  • 1.5-2 Lbs boneless chicken thighs roughly 5-6 thighs
  • 1 tbsp avocado oil
  • 1 cup leeks, chopped
  • 6 cloves garlic, minced
  • 14oz can roasted or diced tomato
  • 1 cup red split lentils
  • 2 cups broth or stock
  • 2 large yellow squash, diced
  • 1 tsp all seasons salt
  • 1 tsp red chili flakes
  • 1 tbsp smoked paprika
  • 1 tbsp cholula's hot sauce tabasco works well too
  • 3/4 cup white wine
  • salt to taste
  • pepper to taste


  • In a dutch oven or enamel baking dish, add oil and warm through on medium heat until it shimmers.
  • Season thighs with all season's salt, chili flakes, and brown on all sides and remove and set aside. (it will not be cooked through, don't worry – it will get cooked later on.)
  • Turn heat to medium and saute leeks and garlic together. Add a touch more oil if needed.
  • Once they are translucent and soft, add smoked paprika, lentils, tomatoes, and white wine. stir together.
  • Stir in broth/stock and allow lentils to cook for about 5-10 minutes.
  • While you are cooking the lentils, Preheat oven to 375 F
  • Add in squash and chicken back to the pan. Add in a touch more broth if it looks like it needs a bit more moisture.
  • Place in the oven (uncovered) and pull out when lentils are cooked through.
    ( ~ 40-60 minutes).
  • Serve hot and add a dash of hot sauce, salt, or pepper as needed.

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