Sensational 1-Pan Baked Chicken with Chard

Listen, if you are tired of scrubbing three different pots after dinner, you absolutely need this Baked chicken with chard and lentils recipe in your life! Hi, I’m Anna, and I’m a total food lover. My mission is simple: share incredibly flavorful chicken recipes that make your everyday cooking feel easier and, honestly, way more joyful. I’ve spent years perfecting meals that taste like they took hours but actually come together in one pan.

This isn’t just a convenient dinner; it’s a powerhouse! We’re packing in protein and fiber, which means you feel satisfied without feeling weighed down. You get tender chicken thighs nestled right into earthy green lentils and colorful rainbow chard. Trust me, once you see how little cleanup this Baked chicken with chard and lentils creates, you’ll be making it every week. It’s hearty, it’s healthy, and it’s ready before you know it!

Gathering Ingredients for Baked chicken with chard and lentils

Before we get that gorgeous sear on the chicken, let’s make sure you have everything ready to go. Since this is a one-pan wonder, organization is key! Having your ingredients prepped—what we call *mise en place*—makes the whole process flow beautifully. Don’t skip rinsing those lentils; we want them clean and ready to soak up all that savory broth.

Essential Components List

• 6 bone-in skinless chicken thighs, about 1.5 pounds
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup green lentils, rinsed
• 1 can 14.5 ounces diced tomatoes with their juices
• 2 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 bunch rainbow chard (about 8 ounces), stems diced and leaves chopped separately
• 1 tablespoon lemon juice

Clarifying Ingredient Choices and Substitutions

Bone-in, skinless chicken thighs are my favorite here because they stay juicy, but if you only have boneless, just pull them out about 10 minutes sooner from the oven. If you can’t find rainbow chard, regular green Swiss chard works just fine—don’t worry about swapping the colors! Also, if you don’t have dried thyme on hand, use about a teaspoon of fresh thyme leaves instead. We are keeping this Baked chicken with chard and lentils sturdy and flavorful!

Preparing for Your Baked chicken with chard and lentils

Okay, setup time! This is where we set ourselves up for success before the heat even hits the stove. First things first: get that oven preheated to 375°F. You want it ready to go the second those thighs are perfectly seared. Now, about the chicken seasoning—this is crucial! Don’t just season it once it’s already in the pan.

I like to take five minutes to season the chicken thighs generously on both sides with the garlic powder, paprika, salt, and pepper. This early seasoning lets the salt start working its magic, drawing flavor deep into the meat. Trust me, seasoning early is the secret to making sure this Baked chicken with chard and lentils tastes incredible, not just bland on the surface.

Equipment Needed for One-Pan Cooking

• Large oven-safe skillet or a Dutch oven (this is non-negotiable for the one-pan method!)
• Cutting board and sharp knife
• Measuring cups and spoons
• Meat thermometer (for safety!)
• Tongs

Step-by-Step Instructions for Baked chicken with chard and lentils

Now for the fun part—actually cooking! We’re moving fast here, so keep your prepped ingredients close by. Remember, we are building layers of flavor right in this one skillet, so don’t rush the steps, especially that initial sear!

Searing the Chicken for Maximum Flavor

Get your oven-safe skillet nice and hot over medium-high heat, and pour in that olive oil. Once the oil is shimmering—but not smoking, watch it closely—carefully lay in those seasoned chicken thighs. They should sizzle immediately! You need to let them sear undisturbed for exactly 3 minutes per side. This creates that gorgeous golden crust that locks in all the juices. Once they look nicely browned, transfer them out onto a clean plate and set them aside for just a moment.

Building the Lentil Base in the Skillet

Don’t wipe out that skillet! Those browned bits are pure gold for flavor. Toss in your diced onion, minced garlic, carrots, and those diced chard stems. Sauté them for about 4 minutes until you can smell the garlic and the vegetables start to soften up a bit. Next, stir in your rinsed green lentils, the can of diced tomatoes (don’t drain them!), the chicken broth, thyme, bay leaf, and the rest of your salt and pepper. Bring this whole mixture up to a gentle simmer right there on the stovetop.

The Baking Process and Temperature Check

Once it’s simmering nicely, it’s time to nestle those seared chicken thighs right back into the lentil mixture. Make sure you press them down gently so the liquid comes about halfway up the sides of the chicken—we want them to steam and bake, not just sit on top drying out. Cover that skillet tightly with a lid or a layer of foil and pop it straight into your preheated 375°F oven. Let it bake, completely covered, for 30 minutes. After that time, take the lid off! Scatter those chopped chard leaves right over the top, and bake for 10 more minutes uncovered. This last stretch is important: use your thermometer to check that the thickest part of the chicken hits 165°F. Safety first, always!

Finishing Touches for Baked chicken with chard and lentils

Once the chicken is cooked through and the lentils are tender, pull the skillet out carefully—it will be scorching hot! First thing: fish out that bay leaf and toss it; we don’t want anyone biting into that. Then, drizzle that tablespoon of fresh lemon juice all over everything. That little bit of acid brightens up all those earthy flavors beautifully. Now, here’s the hardest part: let the whole dish rest right there in the pan for 5 minutes before you serve it up. This lets the juices redistribute in the chicken and the lentils settle slightly. Enjoy your easy one-pan chicken dinner! Enjoy your easy one-pan chicken dinner!

Tips for Perfect Baked chicken with chard and lentils

This recipe is super forgiving, but there are two little secrets to making sure it goes from great to absolutely spectacular. Most issues come from rushing the temperature checks or not letting the lentils get enough time to soak up that delicious broth. Don’t stress if yours looks a little different than mine on the first try; cooking is all about learning your oven!

Achieving Tender Chicken Every Time

I cannot stress this enough: you must use a meat thermometer. Guessing leads to dry chicken, and nobody wants that! Push that thermometer into the thickest part of the thigh, avoiding the bone, and wait until it reads 165°F. Once it hits that magic number, pull the whole dish immediately. Then, let it rest, covered, for 5 minutes. This resting period is non-negotiable; it keeps the juices locked in, guaranteeing tender chicken every single time you make this Baked chicken with chard and lentils.

Managing Lentil Absorption Rates

Lentils can be a bit unpredictable depending on the humidity that day or how hot your oven runs. If, after the initial 30-minute covered bake, your lentils still look very soupy and haven’t absorbed much liquid, just put the lid back on and give it another 5 to 7 minutes before you uncover it for the final bake. If, conversely, your liquid is totally gone but the chicken isn’t quite done, add about a quarter cup of extra hot broth right around the edges of the chicken. This prevents the bottom from scorching while the chicken finishes cooking.

Serving Suggestions for Your One-Pan Chicken Dinner

Since this Baked chicken with chard and lentils is already so hearty—it has protein, veggies, and complex carbs all in one dish—you don’t need much on the side! If you want to bulk it up just a touch, I love serving it over a small scoop of fluffy brown rice or quinoa. That way, you have something extra to soak up any extra broth left at the bottom of the pan. If you want to bulk it up just a touch, I love serving it over a small scoop of fluffy brown rice or quinoa.

For a bit of freshness, a simple side salad dressed with red wine vinegar would be fantastic. You really don’t need anything heavy, though. The lemon drizzle at the end gives it enough brightness to stand on its own as a complete, satisfying meal!

Storing and Reheating Leftover Baked chicken with chard and lentils

One of the best things about this recipe is that it tastes just as good the next day, making it perfect for packing lunches! You have to handle the leftovers right, though, especially with the lentils and chicken together. Make sure the dish cools down completely on the counter after resting—don’t put a scorching hot pan directly into the fridge, that’s a big nope!

Once it’s room temperature, transfer the Baked chicken with chard and lentils mixture into airtight containers. I prefer glass containers because they reheat evenly. You can keep this delicious meal safely in the refrigerator for up to four days. When you’re ready to eat, the microwave is usually the easiest way to reheat it quickly. When you’re ready to eat, the microwave is usually the easiest way to reheat it quickly.

If you’re reheating in the microwave, add just a tiny splash of water or broth to the container before covering it loosely with a paper towel. This reintroduces a little steam, which stops the lentils from drying out and keeps the chicken nice and tender. Heat it in 60-second bursts until it’s steaming hot all the way through.

Storage Component	Guidance	Maximum Time
Cooling	Must cool to room temperature first	Not applicable
Container Type	Airtight, shallow containers recommended	N/A
Refrigeration	Store in the main compartment of the fridge	4 Days
Freezing	Not recommended due to texture changes in lentils	N/A

Frequently Asked Questions about Baked chicken with chard and lentils

I get so many great questions about this recipe! It’s one of those dishes people want to customize, and that’s totally fine. Here are a few things I hear most often about making this one-pan chicken dinner.

Can I use boneless chicken instead of bone-in thighs?

Yes, you absolutely can swap in boneless, skinless chicken thighs or even breasts! Since they don’t have the bone to protect them, they cook faster. If you use boneless thighs, check the temperature starting at the 20-minute mark in the oven. Chicken breasts will cook even quicker, so keep a close eye on them to ensure they don’t dry out before the lentils are done!

How much fiber is typically in this Baked chicken with chard and lentils recipe?

This is why I love this meal so much—it’s packed with goodness! Each serving of this healthy chicken thighs recipe delivers about 12 grams of fiber. That boost comes primarily from the hearty green lentils and all that colorful rainbow chard we load in there. It really helps keep you feeling full and satisfied! That boost comes primarily from the hearty green lentils and all that colorful rainbow chard we load in there.

Can I prepare the lentils ahead of time?

You certainly can prep ahead, which is fantastic for busy weeknights! You can rinse your lentils and even chop all your vegetables (onions, carrots, chard stems) a day in advance and keep them sealed up in the fridge. However, I wouldn’t pre-cook the lentils or mix them with the broth, because that liquid needs to be absorbed during the baking process to properly flavor the chicken and cook the vegetables evenly.

Nutritional Estimates for Baked chicken with chard and lentils

Just a friendly heads-up: these numbers are based on my best calculations using standard pantry ingredients. Since brands vary and we all cook a little differently, consider these great guidelines rather than strict medical facts for your Baked chicken with chard and lentils!

Nutrient	Amount (per serving)
Calories	385
Protein	35g
Fiber	12g
Fat	12g
Carbohydrates	32g

Print