Table of Contents
- Why I Love This Honey Mustard Chicken Recipe
- Honey Mustard Chicken with Lentils Ingredients
- How to Make Honey Mustard Chicken with Lentils
- Pro Tips for Success
- Variations and Substitutions
- Serving and Storage
- Frequently Asked Questions
- More Weeknight Meals
- Watch How to Make Honey Mustard Chicken with Lentils
- Have I Convinced You to Make This Recipe?
- Honey Mustard Chicken with Lentils Recipe
This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
For a quick dinner win, this honey mustard chicken with lentils is the answer! A quick marinade packs the chicken with sweet, tangy goodness, while hearty lentils soak up every bit of that savory sauce. Get ready for a flavor-packed weeknight meal!
Why I Love This Honey Mustard Chicken Recipe
When I was in high school, I worked in a kitchen at a nearby camp, and this dish was one of our go-to meals. It was such a fun position, and one in which I learned the art of maximum impact with minimal effort. This recipe was always everyone’s favorite, and it was simple to make but always delivered big flavor.
The combination of honey and Dijon mustard creates the perfect balance of sweetness and tang, while lentils add a bit of heartiness that makes the meal feel complete. Even then, I loved how a few basic ingredients could come together to create something so satisfying, and it was always so rewarding to see the campers’ joy when this was on the menu.
That nostalgia has stayed with me, and I continue to make this dish today. In fact, when I served this to some new friends while hosting them for a dinner party, they raved about how delicious it was. I swore it was so simple to make and an old camp favorite, but they just couldn’t believe it. It’s a meal that feels comforting and familiar but still has a fresh, modern appeal, like something you’d put a little extra care into.
It always reminds me why some recipes stick with you for years: they’re timeless, flavorful, and full of good memories.
Honey Mustard Chicken with Lentils Ingredients
When it comes to a weeknight meal, it’s essential that the ingredients are minimal and easy to find. All of the ingredients for this recipe are likely to be found in your pantry or refrigerator.
- Chicken breast sits in a quick honey Dijon marinade, absorbing flavor that completes in the oven.
- Dijon mustard provides a deep, tangy flavor that infuses into the chicken and soaks into the lentils.
- Honey partners with the Dijon to provide a sweetness that keeps the dish light, caramelizing into a golden color.
- Olive oil provides the final base element for the marinade/sauce, allowing the chicken to roast with extra flavor
- Rosemary adds a fresh herbal flavor to the marinade, giving a slightly woody taste.
- Thyme adds more to the fresh herbal flavor, balancing out the sweet and tanginess of the marinade.
- Lentils are a pantry staple that soak up the flavor of the marinade and provide a boost of protein to complement the chicken.
- Chicken stock is used to cook the lentils, infusing them with additional flavor that complements the chicken.
- Kosher salt and black pepper season the dish, balancing and adding flavor.
- Shallots are optional, becoming soft and tender while roasting with the chicken breast.
How to Make Honey Mustard Chicken with Lentils
There are three super simple steps to creating this honey mustard chicken with lentils recipe:
- Create the marinade
- Cook the chicken
- Assemble the dish
Step 1: Create the marinade. In a medium bowl, add in the honey, Dijon mustard, olive oil, kosher salt, and black pepper. Strip the thyme and rosemary and chop them finely. Add to the bowl. Whisk everything together until evenly emulsified. Place the chicken breast in the baking dish. Coat the breasts in the marinade, evenly covering the meat. Cover and refrigerate for 1 to 3 hours.
Step 2: Cook the chicken. After the chicken has marinated, place it in a 375°F oven for 25 to 35 minutes, until the chicken has registered an internal temperature of 160°F. Let the chicken rest for 10 minutes, during which time the internal temperature will reach 165°F. Meanwhile, add the lentils to a pot of chicken stock and bring to a boil. Cover and reduce to a simmer. Cook for 17 to 20 minutes. Drain well and let rest.
Step 3: Assemble the dish. Remove the chicken from the baking dish and set aside. Add the lentils to the dish and stir in with the remaining sauce, spreading into an even layer to allow the lentils to soak up the flavor. Place the chicken breast back over the lentils. Serve immediately.
Pro Tips for Success
- Use fresh sprigs of the herbs when possible. But if using the dried variety, use half the amount listed for fresh.
- If you don’t have chicken stock on hand, make your own quick version using chicken bouillon. It provides a great level of flavor to complement the chicken and provide additional taste when cooked with the lentils. Chicken stock or chicken broth will both work well.
Variations and Substitutions
There are so many ways to customize this dish to make it work for you:
- Add shallot or cloves of garlic. These aromatics add even more flavor, roasting alongside the chicken to become soft.
- Garnish with any number of additional finishing ingredients. Crumbled feta and chopped parsley are two great options.
- Use the lentils you have on hand in your pantry. This dish is flexible and works great with both black or brown lentils.
Serving and Storage
To serve: This dish can be served however you prefer, but it works best if the lentils are added to the dish where the chicken was roasted. The sauce that was used as a marinade contains so much flavor that shouldn’t go to waste. A simple side salad is a perfect addition to this meal, giving a green element as an apt complement.
To store: Place in an airtight container and refrigerate. These leftovers will last 7 to 10 days in the fridge. When ready to eat the leftovers, the dish can be reheated or eaten cold, as the lentils are delicious either hot or cold.
Frequently Asked Questions
Yes, a normal yellow mustard will also work for this dish, although I think the taste of Dijon gives the meal a richer, more complex flavor.
Of course! The chicken is a great thing to let marinate for over an hour. You can let it marinate for up to 3 hours for even greater flavor. The lentils can also be made ahead of time and reheated.
Watch How to Make Honey Mustard Chicken with Lentils
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Honey Mustard Chicken with Lentils
Ingredients
- ⅓ cup honey
- ⅓ cup Dijon mustard
- ¼ cup olive oil
- 2 shallots peeled and halved (optional)
- 1 tbsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 1 ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 4 boneless, skinless chicken breasts (about 2 lb)
- 1 ⅓ cups black or brown dry lentils
- 4 cups chicken stock
Instructions
- Prepare the marinade. In a bowl, combine the honey, Dijon mustard, olive oil, thyme, and rosemary. Stir to combine and set it aside.⅓ cup honey, ⅓ cup Dijon mustard, ¼ cup olive oil, 1 tbsp chopped fresh thyme, 2 tsp chopped fresh rosemary
- Marinate the chicken. Lay the chicken in a 9 x 13-inch baking dish. Sprinkle with the salt and black pepper on all sides. Pour the honey mustard marinade over the breasts, coating them completely. Cover and marinate in the refrigerator for 1 hour or up to 3 hours.¾ tsp freshly ground black pepper, 4 boneless, skinless chicken breasts (about 2 lb), 1 ½ tsp kosher salt
- Cook the chicken. Preheat the oven to 375°F. Remove the cover from the chicken and add the shallots. Place in the preheated oven. Bake until the thickest part of the breasts registers 160°F, 25-35 minutes. Remove from the oven and allow the chicken to rest for 10 minutes, during which time the carry-over cooking will bring the internal temperature of the breasts up to 165°F.2 shallots
- Meanwhile, prepare the lentils. In a medium pot, combine the lentils and chicken stock. Bring to a boil, cover, and reduce to a simmer. Stir occasionally and cook until the lentils are tender, 17-20 minutes. Drain the excess liquid.1 ⅓ cups black or brown dry lentils, 4 cups chicken stock
- Assemble the dish. Once the chicken has rested, remove the breasts from the baking dish. Add the cooked lentils to the honey mustard sauce in the dish and stir until the lentils are well-coated. Place the chicken on top and serve.
This recipe was delicious and so easy! I used skinless chicken thighs instead because that’s what I had. Lentils could have cooked longer than stated but flavor was spot on!
Delicious! It’s my new favorite lentil dish. Thanks for another great meal!
Made it but with chicken thighs and it came out great. Definitely a keeper recipe!