Honey Mustard Chicken with Lentils
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!
Servings: 8 servings
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.
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 386kcal