One-pot lentil chicken

One-pot lentil chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(105 ratings)

Ready in 40 minutes


Serves 2

This all-in-one, 40-minute meal makes a brilliant, fuss-free supper, and saves on the washing up too. Pair with potatoes or rice for a hearty dinner

Nutrition and extra info

  • Healthy


  • kcal360
  • fat10g
  • saturates3g
  • carbs14g
  • sugars0g
  • fibre2.5g
  • protein41g
  • salt2.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tsp vegetable oil
  • 2 rasher lean dry-cure back bacon, trimmed and chopped
  • 2 large bone-in chicken thighs, skin removed
  • 1 medium onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, thinly sliced
  • 2 tsp plain flour
  • 2 tsp tomato purée
  • 150ml dry white wine
  • 200ml chicken stock
  • 50g green lentil



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • ½ tsp dried thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 85g chestnut mushroom, halved if large


  1. Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.

  2. Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Anna Tersánszky's picture
Anna Tersánszky
18th Jun, 2019
It was really easy to make. I doubled the amount of everything and the lentils were more then enough so I didn't need to cook any potatoes or rice. It was lush.
10th Jan, 2019
I made this using red lentils, chicken drumsticks and diced ham instead of bacon as that's what I had. I doubled the amount of lentils. Very tasty, would defs recommend.
20th Sep, 2018
Great recipe so tasty and easy to do
11th May, 2018
I don't know what I did wrong here but I followed the recipe to the letter and it was literally inedible, I am an experienced cook but this was just awful, bitter (I didn't burn anything), over salty (and it must have been bad as I am liberal with my seasoning after cooking), I was so disappointed and dinner was a write off
24th Aug, 2017
Not a looker, but delicious all the same. No need for the potatoes
1st Mar, 2017
Delicious. Used shallots instead of onions. Very quick and easy.
peter carrick
30th Jan, 2017
easy and tasty. nice one .go on try it
19th Apr, 2016
How could this be adjusted to be made in a slow cooker? Thank you
11th Nov, 2015
Very simple and tasty. Filling but low fat. We used chicken breast fillets as that was what we had, but I think thighs or drumsticks would have been tastier.
11th Nov, 2015
Very simple and tasty. Filling but low fat. We used chicken breast fillets as that was what we had, but I think thighs or drumsticks would have been tastier.


KRIZZI's picture
6th Oct, 2019
what can I use instead of wine?
goodfoodteam's picture
6th Oct, 2019
Thanks for your question. You can replace the wine with extra stock.
john richardson
31st Oct, 2015
What can I use instead of wine?
6th Mar, 2015
Hi, could you please tell me if I could use red lentils for this recipe?
goodfoodteam's picture
13th Mar, 2015
Hi nanapatsy, thanks for your question. We haven't tested this recipe using red lentils so cannot guarantee perfect results. You might be better trying chickpeas or butter beans instead though if you're wanting to find a substitute as red lentils tend not to hold their shape once cooked. Let us know how you get on. 
8th Jan, 2015
Have people used dried lentils and soaked them before hand? or tinned? or put them in dry?
goodfoodteam's picture
16th Jan, 2015
Hi boombap, thanks for your question. This recipe uses dried green lentils which have not been soaked beforehand but you could use tinned if you want to and just add them at the end after the chicken has cooked through and let them warm in the stew for 5 - 10 mins. Hope this helps. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?