Dinner

Schmaltzy Lentils with Chicken, Olives & Lemon Recipe

ByCleo Brixton November 5, 2025November 5, 2025

Introduction

This schmaltzy lentils dish with chicken, olives, and lemon is a comforting and flavorful meal perfect for any night of the week. The tender chicken pairs beautifully with the tangy olives and bright lemon, all infused with warm spices for a hearty, satisfying dish.

A white pan filled with three pieces of golden brown cooked chicken breasts, each topped with fresh chopped green herbs. The chicken rests on a base of dark green kale mixed with small brown lentils and thin slices of cooked yellow onions, all coated lightly in a sauce with a warm reddish-brown color. In the back left, a white plate holds sliced chicken breast placed on a similar kale and lentil mix. The setting includes a wooden pepper grinder, a glass of water, and a small white plate with coarse salt, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
4 skin-on chicken breasts
1 red onion, finely sliced
2 garlic cloves, finely chopped
1 tsp sumac
1 tsp ground turmeric
500ml low-salt chicken stock
500g cooked lentils, tomato flavoured if available
125g kale, finely chopped
1 lemon, half sliced and half juiced
50g green olives, pitted and roughly chopped
Small handful of parsley, finely chopped, to serve

Instructions

Step 1: Heat the olive oil in a casserole dish or deep frying pan over medium-high heat. Season the chicken breasts all over and add them to the pan, skin-side down. Cook for 6-8 minutes until the skin is well browned and golden, then flip and cook for another 2-3 minutes until just golden. The chicken does not need to be fully cooked at this point. Remove the chicken to a plate.
Step 2: Add the sliced onion and chopped garlic to the same pan. Cook for 2-3 minutes until softened, then stir in the sumac and turmeric. Cook for another 1-2 minutes until fragrant.
Step 3: Pour in the chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in the cooked lentils, chopped kale, lemon slices, and chopped olives. Bring the mixture to a simmer.
Step 4: Nestle the chicken breasts back into the pan, skin-side up. Cook for 8-10 minutes until the liquid has reduced slightly and the chicken is thoroughly cooked.
Step 5: Season the dish with the lemon juice and a good grind of black pepper. Garnish with the chopped parsley and serve immediately.

Tips & Variations

Use tomato-flavored lentils if possible for an extra hint of acidity and depth.
If kale isn’t available, spinach or Swiss chard can be substituted.
For a vegetarian version, omit the chicken and use vegetable stock instead.
Adding a pinch of chili flakes with the spices will give a gentle heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until steaming hot, adding a splash of water or stock if needed to loosen the sauce.

How to Serve

A white skillet filled with three golden brown cooked chicken breasts placed on top of a base layer of cooked green kale, sliced yellow onions, and dark brown lentils mixed in a light sauce. The chicken breasts are sprinkled with finely chopped green parsley. In the background, there is a white plate with sliced chicken breast served over the same kale, lentils, and onion mixture. The set is on a white marbled surface with a beige cloth and a wooden pepper grinder next to the skillet. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken breasts for this recipe?

Yes, boneless chicken breasts can be used, but cooking time may be shorter, so keep an eye to avoid drying out the meat.

Are the lentils supposed to be cooked before adding?

Yes, this recipe calls for cooked lentils. Using pre-cooked lentils helps them absorb the flavors without becoming mushy during cooking.

Cleo Brixton