Chicken with Puy lentils, lemon and herbs

Name: Chicken with Puy lentils, lemon and herbs
Yield: 2 servings
Cuisine: italian
Ingredients: 650 ml chicken stock; 100 g Puy lentils; 15 g olive oil; 2 piece chicken breasts; 2 clove garlic; 1 piece lemon; 1 small bunch parsley

Pan-seared skin-on chicken served over lemony, herb-flecked Puy lentils with a bright pan sauce. A fast, wholesome, high-protein one-plate dinner.

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Nonna Maria's Tips

Traditional Italian chicken and lentils is a rustic, slow-simmered stew where bone-in chicken and local lentils meld with soffritto and simple herbs.

Replace Puy lentils with Italian dried lentils or good-quality brown lentils, ideally from regions like Castelluccio or Colfiorito, and soak them before cooking.
Switch from chicken breasts to bone-in, skin-on chicken pieces and brown them thoroughly in olive oil before simmering with lentils.

Avoid

⚠
Using Puy lentils instead of Italian or generic brown lentils, as it shifts the dish away from local tradition.
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Cooking only quick versions that leave lentils slightly underdone and chicken less tender.

Ingredients

0/7 gathered

Serves 2

3 cups chicken stock

4 oz Puy lentils

½ oz olive oil

2 piece chicken breasts

2 clove garlic

1 piece lemon

1 small bunch parsley

Preparation

0/4 steps

Pour 500ml chicken stock into a saucepan, add the Puy lentils and simmer gently for about 20 minutes until tender.

Heat 1 tbsp olive oil in a non-stick pan. Lay the chicken breasts in skin-side down and cook undisturbed until the skin is deep golden (5-6 minutes), then flip and cook another 5-6 minutes until cooked through.

Add the garlic and stir for 1 minute until fragrant, then pour in the remaining 150ml stock with the lemon juice and zest and simmer 2 minutes to make a light pan sauce.

Drain the lentils and toss through the chopped parsley. Slice the chicken, set it on a bed of lentils and spoon the lemony pan juices over the top.