Dinner

Schmaltzy Lentils with Chicken, Olives & Lemon Recipe

BySophie Carsel January 16, 2026January 16, 2026

Introduction

This schmaltzy lentils dish with chicken, olives, and lemon offers a comforting, flavorful meal that’s packed with nutritious ingredients. Tender chicken breasts cook with spiced lentils and bright citrus notes, making it a perfect weeknight dinner with a Mediterranean twist.

A white pan filled with three large, golden-brown cooked chicken breasts placed on a bed of green kale mixed with small brown lentils and slices of cooked yellow onion. The chicken breasts are garnished with small green herb leaves. Behind the pan, there is a white plate with three cut pieces of chicken breast sitting on a similar mix of kale and lentils. The scene is set on a white marbled texture with a light beige cloth under the pan, and a wooden pepper grinder is seen in the background next to some glasses. 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. Add them to the pan skin-side down and cook for 6-8 minutes until well browned and golden. Flip and cook for another 2-3 minutes until the other side is just golden. Remove the chicken to a plate.
Step 2: In the same pan, stir in the sliced onion and chopped garlic. Cook for 2-3 minutes until softened. Add the sumac and turmeric, cooking for 1-2 minutes until fragrant.
Step 3: Pour in the chicken stock and scrape the bottom of the pan to loosen any browned bits. Stir in the cooked lentils, chopped kale, lemon slices, and chopped olives.
Step 4: Bring the mixture to a gentle simmer. Nestle the chicken breasts back into the pan skin-side up. Cook for 8-10 minutes until the liquid reduces slightly and the chicken is cooked through.
Step 5: Remove from heat and season with the lemon juice and black pepper to taste. Garnish with the chopped parsley and serve warm.

Tips & Variations

Use bone-in chicken thighs instead of breasts for a juicier result with richer flavor.
Substitute kale with spinach or Swiss chard if you prefer a softer green.
Add a pinch of chili flakes when cooking the onions and garlic for a subtle heat.
Use homemade chicken stock or vegetable stock for a deeper taste.
Tomato-flavored lentils are ideal, but plain cooked lentils work well too.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. To preserve the texture, avoid overcooking when reheating.

How to Serve

A white pan filled with three golden-brown cooked chicken breasts placed on top of a bed of dark green kale and small lentils mixed with thinly sliced yellow onions, all garnished with chopped fresh green herbs. Behind the pan, on the left, a white plate holds a few slices of the chicken breast over the same kale and lentil mix. The scene is set on a white marbled surface with a wooden pepper grinder and a clear glass of water with lemon in the background, creating a warm and inviting meal setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish without skin-on chicken breasts?

Yes, you can use skinless chicken breasts, though the dish may be less rich and flavorful. Cooking times may also be shorter, so keep an eye on the chicken to avoid drying out.

Is it possible to make this recipe vegetarian?

To make a vegetarian version, omit the chicken and use vegetable stock instead of chicken stock. Consider adding sautéed mushrooms or smoked tofu for extra protein and umami flavor.