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Braised paprika chicken and lentils

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Keep the family happy with this Braised Paprika Chicken and Lentils recipe. Creamy, tasty and quick to make, it’s the ultimate weeknight dinner option .

  • Serves4
  • Cook time45 minutes
  • Prep time5 minutes


  • 2 tsp sweet paprika
  • 8 Coles Australian RSPCA Approved Chicken Thigh Cutlets
  • 400g can lentils, rinsed, drained
  • 300ml light cooking cream
  • 350g Coles Kaleslaw Kit, salad mix and seed mix only
  • ⅓ cup flat-leaf parsley leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine paprika and chicken in a large bowl and toss to coat. Season.
  2. Step 2

    Heat a large heavy-based non-stick saucepan over high heat. Cook chicken, in 2 batches, for 2 mins each side or until golden. Return chicken to the pan with lentils, cream and ¼ cup (60ml) water. Simmer, covered, for 25 mins or until the chicken is cooked through.
  3. Step 3

    Stir in the kaleslaw mix, reserving the seed mix. Cook, covered, for 5 mins. Cook, uncovered, for a further 5 mins or until the sauce thickens slightly.
  4. Step 4

    Sprinkle with reserved seed mix and parsley.