One Pan Greek Sun Dried Tomato Chicken and Lentils
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
281 kcal
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Course
Main Course
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Cuisine
Mediterranean
One Pan Greek Sun Dried Tomato Chicken and Lentils
Description
One Pan Greek Sun Dried Tomato Chicken and Lentils brings together chicken, red lentils, and sun dried tomatoes into a single oven dish. The recipe starts by seasoning chicken with a dried herb blend that may include basil, oregano, thyme, and parsley, combined with garlic powder, coriander, smoked paprika, salt, and pepper. The chicken is browned in oil from the sun dried tomato jar to retain flavor. Onion, minced garlic, diced tomatoes, chicken broth, and lentils are then added to the pan, followed by the browned chicken placed on top. Baking in the oven allows the lentils to cook through and the chicken to finish tender and juicy. The dish is finished with crumbled feta cheese and chopped oregano or parsley for a slightly salty and fresh contrast.
The flavor profile balances the earthiness of lentils with the tang and richness of sun dried tomatoes, enhanced by the herbs and spices. The texture features tender chicken with soft lentils that absorb the tomato broth. The method is straightforward, utilizing direct stovetop browning and oven baking to achieve even cooking.
This one-pan meal can serve as a complete dinner, offering protein and legumes together. It works well plated alone or alongside a fresh green salad. The recipe’s allowance to use either chicken breasts or thighs and versatile herb blends makes it easy to adapt to available ingredients.
For the herb blend, an Italian mix or herbs de Provence is recommended, or you can create your own with equal parts dried basil, oregano, thyme, and parsley. This dish benefits from using the oil from sun dried tomatoes for cooking, as it carries extra flavor. Leftovers can be stored refrigerated and reheated gently to maintain moisture.
Ingredients
- 1 sun dried tomatoes julienned, packed in oil
- 3-4 chicken breast or 4-6 bone-in chicken thighs, boneless skinless
- 2 teaspoons dried herbs see note, herb blend
- 1 teaspoon garlic powder
- ½ teaspoon Coriander
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ white onion diced
- 1 teaspoon garlic minced
- 2 diced tomatoes 15-ounce cans
- 2 cups chicken broth
- 1 cup red lentils split
- 1 tablespoon feta cheese crumbled
- oregano finely chopped, or parsley for garnish
Instructions
- Preheat oven to 400 degrees. Stir together dried herb blend, garlic powder, coriander, smoked paprika, salt and pepper. Use half to season the chicken on both sides.
- Add 2 tablespoons of the oil from the jar of sun dried tomatoes to an oven-safe skillet. Cook chicken in the pan over medium-high heat for 2-3 minutes on each side until browned (but not cooked through). Transfer to a plate and cover to keep warm.
- Add onions and garlic to the pan and saute until fragrant, 1-2 minutes. Add the sun dried tomatoes (drain the remaining oil first), diced tomatoes, chicken broth, lentils and second half of seasonings and stir to combine. Transfer chicken back to the pan. Spoon some of the juices from the pan over the chicken. The pan will be very full.
- Transfer pan to preheated oven and bake for 25-30 minutes until chicken is cooked through and lentils are tender. Garnish with feta cheese and herbs and serve.
Notes
- The dried herb blend can be an Italian mix, herbs de Provence, or a homemade combination of dried basil, oregano, thyme, and parsley.
- Use the oil packed with the sun dried tomatoes for browning the chicken to add flavor.
- You may substitute chicken breasts with bone-in thighs if preferred, adjusting cooking time as necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 31g | 62% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 858mg | 36% |
| Potassium | 895mg | 19% |
| Fiber | 14g | 56% |
| Sugar | 2g | 4% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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