Best 5 Chicken Baked With Lentils Recipes
Indulge in a culinary journey with our exquisite Chicken Baked with Lentils, a symphony of flavors that will tantalize your taste buds. This wholesome dish combines tender chicken, earthy lentils, aromatic spices, and a medley of vegetables, creating a hearty and nutritious meal.
Our collection of recipes offers variations to suit every palate. From the classic Chicken and Lentil Bake, where succulent chicken pieces and plump lentils are enveloped in a rich tomato sauce, to the vibrant Mediterranean Chicken and Lentil Skillet, which bursts with flavors of sun-dried tomatoes, olives, and feta cheese.
For a lighter option, try our Chicken and Lentil Soup, a comforting broth filled with tender chicken, lentils, and an array of vegetables, promising warmth and nourishment in every spoonful. And for a unique twist, explore our Moroccan Chicken and Lentil Tagine, where succulent chicken and lentils are slow-cooked in a fragrant blend of Moroccan spices, creating a dish that transports you to the souks of Marrakech.
Each recipe is accompanied by detailed instructions and helpful tips to ensure your culinary success. So, whether you're a seasoned home cook or just starting your culinary adventures, let our Chicken Baked with Lentils recipes guide you towards creating a memorable dining experience.
THE ONE-POT CHICKEN AND LENTIL DISH YOU CAN EAT ALL WEEK LONG
This creamy curried chicken and lentil dish is brimming with flavor, and it's even better the next day. Make it on Sunday and eat it for lunches and dinners all week.
Provided by Joanne Lusted
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. In a large saucepan or Dutch oven, heat oil on medium-high. Add chicken and cook, turning occasionally, for 7 to 8 minutes, or until lightly browned and just cooked through. Remove to a plate. To saucepan, add curry powder and garlic and cook, stirring, for about 1 minute, or until fragrant. Add lentils to saucepan and stir to coat. Stir in broth and water; bring to a boil. Reduce heat to medium and cook, stirring occasionally, for about 15 minutes. Return chicken to pan along with any accumulated juices and continue to cook until lentils are tender and most liquid is absorbed, 10 to 15 minutes more. Divide evenly among serving bowls, season to taste with salt and pepper, and garnish each with yogurt and cilantro. (NOTE: If lentils are still not tender after cook time is complete, add ½ cup more water and continue to cook until softened.) Thought this chicken and lentils recipe was easy? Find one-skillet supper recipes here. We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.
Nutrition Facts : Calories 389 calories
CHICKEN AND LENTILS
This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.
Provided by Lorraine Friberg
Categories Meat and Poultry Recipes Chicken
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
- Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
- Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
- Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g
MOROCCAN CHICKEN AND LENTILS
Categories Chicken Garlic Onion Poultry Appetizer Side Sauté Vinegar Lentil Winter Cinnamon Potluck Parsley Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
- Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
- Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
- Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)
ONE-POT LENTIL CHICKEN
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
Provided by Sarah Randell
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 24
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 360 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2.5 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium
CHICKEN WITH MUSTARD LENTILS
Chicken thighs and drumsticks go a long way when teamed with healthy pulses flavoured with Dijon, cream and parsley
Provided by Cassie Best
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large flameproof casserole. Season the chicken pieces, then brown in the hot oil for 3 mins each side, until golden on all sides. Remove and set aside. Pour away all but 1 tbsp oil.
- Add the onion to the pan and cook for 5 mins, then add the garlic and cook for 1 min more. Add the lentils and stock and stir well. Put the chicken on top, put the lid on and leave to simmer over a medium heat for 30 mins. Remove the lid and increase the heat. Bubble for another 20 mins until the lentils are tender, most of the stock has been absorbed, and the chicken is cooked through.
- Stir in the crème fraîche, lemon zest and juice, mustard, parsley and seasoning. Serve with green veg, if you like.
Nutrition Facts : Calories 538 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1 milligram of sodium
Tips:
- Use high-quality ingredients: Fresh, organic ingredients will make a big difference in the flavor of your dish.
- Soak the lentils before cooking: This will help them to cook more evenly and reduce the cooking time.
- Use a variety of spices and herbs: Don't be afraid to experiment with different flavors. This recipe is a great starting point, but you can add or omit ingredients to suit your taste.
- Don't overcook the chicken or lentils: Both should be cooked through, but not so much that they become dry or mushy.
- Serve the dish with your favorite sides: Rice, quinoa, or roasted vegetables are all great options.
Conclusion:
This chicken and lentils recipe is a healthy, hearty, and flavorful meal that is perfect for a weeknight dinner. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can easily create a delicious and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give this chicken and lentils recipe a try. You won't be disappointed!
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