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chicken breast with golden crust

Seared Chicken Breast with Lentils

This cozy seared chicken breast with lentils is hearty, fresh, and full of flavor. Juicy pan-seared chicken meets tender, garlicky lentils with a bright touch of lemon for an easy, feel-good dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 people
Course: Main Course
Cuisine: Mediterranean-inspired
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly cracked black pepper to taste
  • Zest of 1 lemon plus wedges for serving
For the Lentils
  • 1 cup green or brown lentils rinsed
  • 1 tablespoon olive oil
  • ½ onion finely diced
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 2 garlic cloves minced
  • 3 cups low-sodium chicken broth or water
  • 1 teaspoon fresh thyme or ½ teaspoon dried
  • Salt and pepper to taste
  • 1 tablespoon butter optional, for richness
  • Fresh parsley chopped (for garnish)

Method
 

Step 1: Prepare the Chicken
  1. Pat the chicken breasts dry with paper towels. Rub them with olive oil, smoked paprika, garlic powder, salt, and pepper. Add lemon zest for a hint of brightness.
Step 2: Sear the Chicken
  1. Heat a large skillet (preferably cast iron) over medium-high heat. Add a drizzle of olive oil and place the chicken in once the pan is hot.
  2. Cook for about 5–6 minutes per side, until golden brown and cooked through (165°F internal temperature).
  3. Transfer to a plate, cover lightly with foil, and let it rest.
Step 3: Start the Lentils
  1. In the same pan, add olive oil and sauté the onion, carrot, and celery for about 4–5 minutes until they soften.
  2. Add minced garlic and thyme, stirring for 30 seconds until fragrant.
Step 4: Simmer the Lentils
  1. Stir in the rinsed lentils and pour in the chicken broth. Bring to a simmer, then reduce heat to low.
  2. Cover and cook for 25–30 minutes, stirring occasionally, until the lentils are tender but not mushy. Add more broth if needed.
Step 5: Finish and Serve
  1. Once the lentils are cooked, stir in butter (if using) for a rich finish. Taste and adjust seasoning with salt, pepper, and a little lemon juice.
  2. Slice the chicken and place it on top of the lentils. Garnish with parsley and a sprinkle of lemon zest. Serve warm.

Notes

 

  • Green or brown lentils hold their shape best. Avoid red lentils since they get too soft.
  • You can swap chicken for thighs if you prefer a richer flavor.
  • For a vegetarian twist, skip the chicken and add roasted vegetables or tofu on top.
  • Leftovers taste even better the next day — the lentils soak up all the flavor.