Best 7 Chicken Baked With Lentils Recipes

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Indulge in the tantalizing aroma and flavors of chicken baked with lentils, a culinary delight that effortlessly blends the richness of chicken with the earthy goodness of lentils. This wholesome dish, often a centerpiece of hearty meals, offers a symphony of textures and a nutritional powerhouse of proteins, fibers, and essential nutrients. As you embark on this culinary journey, let us guide you through the realm of recipes, exploring culinary techniques and ingredient combinations that will elevate your chicken and lentil creation to gastronomic heights. Whether you prefer classic comfort food or seek a more adventurous twist, get ready to uncover the secrets of the perfect chicken baked with lentils, a dish that promises to satisfy taste buds and nourish the body.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND LENTILS



Chicken and Lentils image

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

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

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

BAKED LENTILS WITH CHEESE



Baked Lentils with Cheese image

My mom came up with this recipe when I was a teenage vegetarian, and now it is one of my meat-loving husband's favorite dishes and still one of mine to this day.

Provided by Tiffany

Categories     Side Dish     Casseroles

Time 1h35m

Yield 6

Number Of Ingredients 15

2 cups water
1 ⅔ cups dry lentils
1 bay leaf
2 teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried marjoram
¼ teaspoon dried sage
¼ teaspoon dried thyme
2 large onions, chopped
3 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes
2 large carrots, cut into 1/2 inch pieces
1 stalk celery, chopped
1 green bell pepper, chopped
1 ½ cups shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
  • Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.

Nutrition Facts : Calories 382.6 calories, Carbohydrate 45.4 g, Cholesterol 36.2 mg, Fat 12.3 g, Fiber 19 g, Protein 24.1 g, SaturatedFat 7.4 g, Sodium 1169.3 mg, Sugar 7.5 g

ONE-POT LENTIL CHICKEN



One-pot lentil chicken image

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

1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large bone-in chicken thighs, skin removed
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml dry white wine
200ml chicken stock
50g green lentil
½ tsp dried thyme
85g chestnut mushroom, halved if large
1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large bone-in chicken thighs, skin removed
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml dry white wine
200ml chicken stock
50g green lentil
½ tsp dried thyme
85g chestnut mushroom, halved if large

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 BAKED WITH LENTILS



Chicken Baked With Lentils image

Provided by Florence Fabricant

Categories     dinner, easy, weekday, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1/4 pound pancetta, in one slice, diced
3 pounds chicken thighs, 6 to 8 pieces, patted dry
Salt
freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery, about 1 rib
4 cloves garlic, sliced
2 teaspoons ground cumin
2 cups finely chopped radicchio, about 1/2 head, cored
1 tablespoon red wine vinegar
2 tablespoons minced fresh sage
2 cups lentils
3 cups chicken stock, more if needed

Steps:

  • Heat oil in a 4-quart ovenproof casserole. Add pancetta and cook on medium until golden. Remove. Season chicken with salt and pepper and add, skin side down. Sear until golden on medium-high heat, working in two shifts if necessary. Remove from pan. Heat oven to 300 degrees. Pour off all but 2 tablespoons fat from pan.
  • Add onions, celery and garlic, cook on medium until soft and translucent. Stir in cumin. Add radicchio, vinegar and sage; sauté briefly. Add lentils, stock and cooked pancetta.
  • Return chicken to pan, bring to a simmer, cover and place in oven. Cook about an hour, until lentils are tender and most of the liquid has been absorbed, but not all. Lentils should be saucelike but not soupy. Add a little stock if needed. Check seasoning, adding more salt and pepper if needed, then serve.

Nutrition Facts : @context http, Calories 936, UnsaturatedFat 33 grams, Carbohydrate 55 grams, Fat 52 grams, Fiber 9 grams, Protein 62 grams, SaturatedFat 14 grams, Sodium 1202 milligrams, Sugar 6 grams, TransFat 0 grams

LENTIL-CRUSTED CHICKEN PARMESAN



Lentil-Crusted Chicken Parmesan image

There are some days when I like to make a comforting chicken dish that doesn't require too much cooking time. Chicken Parmesan certainly fits that criteria. I typically bake my chicken, and in this version, in honor of the United Nations' International Year of Pulses, I used red lentils as part of the breading mixture. While you can use regular all-purpose or whole-wheat flour, I chose almond flour to introduce a slight element of nuttiness to the flavor profile.

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 10

Nonstick olive oil cooking spray
1 cup red lentils
1/2 cup almond flour
2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper
Four 6-ounce skinless, boneless chicken breasts, sliced in half horizontally to make 8 thin pieces
1 1/2 cups marinara sauce
1/2 cup shredded part-skim mozzarella
1/4 cup shredded Parmesan
Freshly chopped basil leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Spray a large baking sheet lightly with olive oil spray. Put the lentils in a food processor and pulse until finely ground. Add the flour, Italian seasoning and 1/2 teaspoon each salt and pepper and pulse until blended.
  • Transfer the flour mixture to a shallow bowl. Dip each piece of chicken in the mixture, shaking off the excess.
  • Put the chicken on the prepared baking sheet. Lightly spray a little more oil on top of the pieces and bake until cooked through, 20 to 25 minutes. Top with marinara sauce, mozzarella and Parmesan and return to the oven until the cheese is bubbling, an additional 5 to 10 minutes. Sprinkle with fresh basil and serve.

Nutrition Facts : Calories 250, Fat 10 grams, SaturatedFat 2 grams, Sodium 450 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 27 grams, Sugar 5 grams

BAKED EGGS WITH LENTILS



Baked Eggs With Lentils image

A dish inspired by Spain that is ideal for supper or brunch. Sometimes I make it as a dip and served with pita without the eggs.

Provided by Scandigirl

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup green lentil
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 green pepper, seeded and diced
1 red pepper, seeded and diced
1 lb tomatoes, peeled and chopped
2 tablespoons parsley, finely chopped
1 bay leaf
4 tablespoons water
salt and pepper
4 eggs
2 tablespoons sherry wine, pale dry
fresh parsley sprig

Steps:

  • Bring the lentils to the boil in a large kettle of water and simmer, covered, for 35-40 minutes until soft. Drain.
  • Heat the oil in a large, heavy-bottomed saucepan and fry the onion, garlic and peppers gently until soft, about 5 minutes.
  • Mix in the cooked lentils and the tomatoes, parsley, bay leaf and water. Season well. Cook over moderate heat, stirring, for 10-15 minutes, or until most of the liquid has evaporated and the mixture is fairly thick.
  • Preheat oven to 400 degrees.
  • Spoon the mixture into a lightly greased ovenproof dish, removing the bay leaf. Make four slight hollows with the back of a spoon. Break in the eggs. Sprinkle with the sherry, cover and bake for 20 minutes, or until the egg whites are firm.
  • Serve at once, garnished with the parsley sprigs.

CHICKEN WITH GREEN LENTILS



Chicken With Green Lentils image

If you read through my recipes you will find a number of recipes using lentils. Over the past year or so of eating a healthier diet I have come to know and enjoy lentils a great deal. So, when I see a new recipe involving lentils I like to add it to my collection. This one I found in the Winter 2008 version of the BBC Easy Cook magazine. The recipe says that it is able to be frozen.

Provided by Sarah_Jayne

Categories     Chicken Thigh & Leg

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

2 slices bacon, chopped
1 teaspoon vegetable oil
2 large skinless chicken thighs, skin removed
1 medium onion, sliced
1 garlic clove, sliced
2 teaspoons flour
2 teaspoons tomato paste
5 fluid ounces dry white wine
6 2/3 fluid ounces chicken stock
1 2/3 ounces green lentils
1/2 teaspoon dried thyme
3 ounces brown button mushrooms, halved

Steps:

  • Fry the bacon quickly in the oil, then lift onto a plate.
  • Add the chicken and brown on each side. Set aside with the bacon.
  • Tip the onion and garlic into the pan and cook for 5 minutes.
  • Stir in the flour and tomato paste, then stir over a low heat for 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, bacon and chicken.
  • Cover and simmer for 25 minutes, until the lentils are tender and the chicken cooked.
  • Season and serve.

Nutrition Facts : Calories 454.1, Fat 17.4, SaturatedFat 4.9, Cholesterol 87.2, Sodium 455.6, Carbohydrate 30.8, Fiber 9, Sugar 6.5, Protein 30.2

Tips:

  • Soak the lentils: Soaking the lentils for at least 30 minutes before cooking will help them cook more evenly and reduce the cooking time.
  • Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add or substitute any vegetables you like.
  • Use a flavorful broth: The broth you use will add a lot of flavor to the dish. Use a broth that you enjoy the taste of.
  • Season the chicken and lentils well: Don't be afraid to season the chicken and lentils generously. This will help them develop a delicious flavor.
  • Cook the chicken and lentils until they are tender: The chicken should be cooked through and the lentils should be soft but still hold their shape.
  • Serve the chicken and lentils with your favorite sides: This dish can be served with a variety of sides, such as rice, pasta, or vegetables.

Conclusion:

This chicken and lentils recipe is a delicious and easy-to-make one-pot meal. It's perfect for a weeknight dinner or a casual lunch. The combination of chicken, lentils, and vegetables is hearty and satisfying, and the flavorful broth adds a lot of depth to the dish. So next time you're looking for a quick and easy meal, give this chicken and lentils recipe a try.

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