Pan-Seared Chicken with Turmeric and Cumin-Spiced Lentils

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared to golden perfection served with aromatic lentils infused with turmeric and cumin. This indian-inspired chicken (gluten free, high protein) ready in about 35 minutes pairs (6 oz each) chicken breasts, olive oil, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 25 min Serves 2 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear, then drain.
  2. Step 2: In a medium saucepan, combine the rinsed lentils with 2 cups water, 1 tsp ground turmeric, 1 tsp ground cumin, and 1 tsp salt; bring to a boil over high heat, then reduce to a simmer and cook uncovered for 15 minutes until lentils are tender and liquid mostly absorbed.
  3. Step 3: While lentils cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat dry 2 chicken breasts and season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Place chicken in the skillet and sear for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F; remove and rest.
  4. Step 4: In the same skillet, add 1 tbsp olive oil and sauté 3 minced garlic cloves for 30 seconds until fragrant.
  5. Step 5: Stir cooked lentils into the garlic oil in the skillet, adding 1 tbsp lemon juice and 2 tbsp chopped fresh cilantro; cook together for 2 minutes until heated through and aromatic.
  6. Step 6: Slice the rested chicken breasts and serve over the turmeric and cumin lentils, garnished with extra cilantro if desired.

Frequently asked questions

How long does Pan-Seared Chicken with Turmeric and Cumin-Spiced Lentils take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Turmeric and Cumin-Spiced Lentils?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Turmeric and Cumin-Spiced Lentils?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Turmeric and Cumin-Spiced Lentils for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Turmeric and Cumin-Spiced Lentils gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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