Chicken and Lentils with Rosemary

Chicken and Lentils with Rosemary

10 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Kyla
Recipe by  Kyla

“Moist, flavorful chicken breast with a delicious side of lentils. I suggest serving the lentils over a bed of arugula with the chicken breast on the side. Whatever you do, do not leave out the lemon juice.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Season the chicken liberally with seasoned salt. Heat oil in a large skillet over medium-high heat; add chicken and cook until well browned on all sides, about 10 minutes. Remove chicken from pan and set aside.
  2. Lower the heat, add the onion, and cook and stir until translucent, about 5 minutes. Stir in the garlic, carrot, and pimento, and cook and stir an additional 3 minutes. Pour the chicken broth into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  3. Stir in the lentils, rosemary, wine, and vinegar. Return the chicken to the pan; simmer until chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes. Remove from heat; stir the lemon juice into the sauce and serve.

Share It

Reviews (10)

Rate This Recipe
Jane
8

Jane

I was looking for a recipe for chicken breasts with bones in (hard to fine these days), and I found this one. I was delighted with the way it turned out. It got raves from my family. The chicken was unusually tender, savory, and piquant. I didn't have seasoning salt on hand, so I improvised with salt, garlic, parsley, paprika, and pepper. Also, I cooked the lentils for twice as long (approx. 40 minutes) as the recipe called for. There were a LOT of lentils, but we'll eat them as a side dish after all the chicken is gone. Thanks for this great, delicious recipe!

BRITTANY
8

BRITTANY

The chicken was very good and the kids even at it-amazing! But there was way too many lentils for 4 servings. Next time I will cut the lentils in half. But very yummy! Also, I think it would be good with smaller pieces of chicken, like drumsticks and wings, or maybe just chunks of chicken.

Maggie
4

Maggie

Yummyyy... made this on Val. day and left out the pimintos (because I didn't have them)and everyone loved it! Even my 9yo sis who hates lentils loved it.. she actually requested that I make this again!!!

More Reviews

Similar Recipes

Rosemary Ranch Chicken Kabobs
(2,199)

Rosemary Ranch Chicken Kabobs

Chicken and Lentils
(143)

Chicken and Lentils

Beer Butt Rosemary Chicken
(93)

Beer Butt Rosemary Chicken

Rosemary Chicken Couscous Salad
(51)

Rosemary Chicken Couscous Salad

Southern Chicken and Dumplings
(30)

Southern Chicken and Dumplings

Tangy Rosemary Chicken
(13)

Tangy Rosemary Chicken

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 538 cal
  • 27%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 56.7 g
  • 113%
  • Cholesterol
  • 127 mg
  • 42%
  • Sodium
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Rosemary Ranch Chicken Kabobs

>

next recipe:

Tangy Rosemary Chicken