Pan-Seared Chicken with Spiced Tomato-Lentil Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Tender pan-seared chicken breasts served with a warm, spiced tomato and red lentil sauce, perfect for a comforting weeknight dinner. This mediterranean-inspired chicken (gluten free) ready in about 45 minutes pairs boneless skinless chicken breasts, olive oil, red lentils for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (about 6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1/2 cup red lentils
• 1 cup canned diced tomatoes
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp lemon juice

Instructions

1. Step 1: Rinse and drain 1/2 cup red lentils. In a medium saucepan, combine the lentils, 1 cup canned diced tomatoes, 1 1/2 cups vegetable broth, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp salt. Bring to a boil over medium-high heat, then reduce to simmer and cook uncovered for 20 minutes until lentils are tender and sauce thickens.
2. Step 2: While the sauce simmers, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts with 1/2 tsp black pepper and a pinch of salt. Add chicken to the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and let rest.
3. Step 3: In the same skillet, reduce heat to medium and add 1 small finely chopped yellow onion and 3 minced garlic cloves. Sauté for 4 minutes until translucent and fragrant. Stir the onion and garlic into the lentil-tomato sauce and cook together for 5 more minutes.
4. Step 4: Stir 1 tbsp lemon juice and 2 tbsp chopped fresh cilantro into the sauce. Plate the chicken breasts and spoon the spiced tomato-lentil sauce generously over the top before serving.