By: Amie Pagan
Cozy, hearty and packed with protein, this French Countryside Chicken & Lentils is exactly the kind of meal I want to eat as we head into fall. Tender Dijon-and-herb seasoned chicken thighs are nestled into earthy lentils with leeks, carrots, celery and garlic, then finished with fresh spinach, herbs and a splash of red wine vinegar to brighten everything up.
This recipe is the first in my Hearty & High Protein series—a collection built around whole ingredients, plenty of protein and the kind of comforting food that still makes you excited about dinner. With approximately 42 grams of protein and 8 grams of fiber per serving, this one is satisfying, nourishing and, most importantly, absolutely delicious.
No diet food here. Just real comfort food made a little more intentionally. 🍂
WHAT YOU’LL NEED
- BONELESS, SKINLESS CHICKEN THIGHS: Juicy, flavorful and naturally protein-rich, chicken thighs stay tender as they finish cooking with the lentils.
- BROWN LENTILS: Earthy and hearty, lentils add plant-based protein, fiber and plenty of staying power to this dish.
- LEEK, CARROTS, & CELERY: The aromatic foundation of the recipe, adding sweetness, texture and lots of savory flavor.
- FRESH GARLIC: Because a few cloves of garlic make almost everything better.
- BABY SPINACH: Stirred in at the very end so it just wilts into the warm lentils while adding color and extra greens.
- CHICKEN STOCK: I used my homemade chicken stock for extra depth of flavor, but a good-quality store-bought chicken stock works perfectly here too. Choose a low-sodium version if possible so you have more control over the seasoning.
- DIJON MUSTARD: Used both on the chicken and in the lentils for a subtle tang and classic French-inspired flavor.
- FRENCH COUNTRYSIDE SEASONING BLEND: My herbaceous blend gives the chicken its savory French-inspired flavor. We’ll include an easy substitution in the full recipe for anyone who doesn’t have it.
- PARMESAN CHEESE: Adds salty, nutty depth and helps bring the mascarpone and pasta water together into a glossy sauce.
- RED WINE VINEGAR: Just a splash at the end brightens all those rich, earthy flavors.
- FRESH THYME & PARSLEY: Fresh herbs bring everything together and give the finished dish a fresh, aromatic finish.
- BAY LEAF: Adds a subtle earthy, aromatic depth as the lentils simmer. It quietly works in the background to round out the broth—just remember to remove it before serving.
- EXTRA VIRGIN OLIVE OIL: Just enough for searing the chicken and sautéing the vegetables.
Jump to printable recipe for precise measurements
STEP-BY-STEP INSTRUCTIONS
Step 1- Season the Chicken: Pat the chicken thighs dry. Rub each thigh with a thin layer of Dijon mustard, then season generously on both sides with French Countryside seasoning and freshly cracked black pepper. Gently press the seasoning into the chicken so it adheres well.
Step 2 – Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for about 4 minutes on the first side and 2–3 minutes on the second, until beautifully golden. The chicken will finish cooking later with the lentils. Transfer to a plate and set aside.
Step 3 – Sauté the Vegetables: Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the leek, carrots and celery and cook for 4–5 minutes, stirring occasionally and scraping up the flavorful browned bits from the bottom of the pan. Add the garlic and cook for another 30 seconds, just until fragrant.
Step 4 – Add the Lentils & Stock: Stir in the rinsed lentils, then pour in the chicken stock. Add the bay leaf and fresh thyme and bring everything to a gentle simmer, stirring to combine and loosen any remaining browned bits from the bottom of the pan.
Step 5 – Add the Chicken & Simmer: Nestle the seared chicken thighs back into the lentils, leaving the tops exposed. Partially cover and simmer gently for 20–25 minutes, or until the lentils are tender and the chicken reaches 165°F. If the lentils begin to look dry before they’re tender, add a splash more stock as needed.
Step 6 – Finish the Lentils: Once the chicken is cooked and the lentils are tender, transfer the chicken to a plate. Remove the bay leaf and thyme stems, then stir in the Dijon mustard and red wine vinegar. Add the baby spinach and gently stir until just wilted. Finish with fresh parsley and season to taste with salt and freshly cracked black pepper.
SERVING SUGGESTION:
Spoon the warm lentils and vegetables into shallow bowls and nestle a chicken thigh over the top. Finish with fresh parsley and freshly cracked black pepper and serve immediately while everything is warm and saucy.
🍷 WINE PAIRING:
Pair this with a crisp, mineral-driven Chardonnay or Chablis. The bright acidity cuts through the richness of the chicken and earthy lentils, while the subtle citrus and mineral notes complement the Dijon, herbs and vegetables beautifully.
A Chablis would be my first choice for this one—it keeps the whole meal feeling fresh and elegant rather than heavy.
Hearty & High Protein – Episode 1
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
490 CALORIES | 42g PROTEIN | 8g FIBER
Note: Nutritional information is an estimate and will vary based on the specific ingredients and brands used.
French Countryside Chicken & Lentils
Ingredients
- For the Chicken
- 20 oz boneless, skinless chicken thighs
- 1 teaspoon Dijon mustard
- 1½ tablespoons TBWC French Countryside Seasoning
- Freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
- 1 cup dry brown or green lentils, rinsed and picked over
- 1 medium leek, white and light green parts only, thinly sliced and thoroughly washed
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- 2½ cups chicken stock, plus more as needed
- 1 bay leaf
- 2–3 sprigs fresh thyme
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 generous handfuls baby spinach
- 2 tablespoons chopped fresh parsley
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ¾ teaspoon dried tarragon
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground coriander
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
For the Lentils
French Countryside Seasoning Substitute If you don’t have TBWC French Countryside Seasoning, combine:
Directions
- Season the Chicken Pat the chicken thighs dry. Rub each thigh with a thin layer of Dijon mustard, then season generously on both sides with French Countryside Seasoning and freshly cracked black pepper. Gently press the seasoning into the chicken so it adheres.
- Sear the Chicken Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for about 4 minutes on the first side and 2–3 minutes on the second, until beautifully golden. The chicken does not need to be cooked through at this point. Transfer to a plate and set aside.
- Sauté the Vegetables Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the leek, carrots and celery and cook for 4–5 minutes, stirring occasionally and scraping up the flavorful browned bits from the bottom of the pan. Add the garlic and cook for another 30 seconds, just until fragrant.
- Add the Lentils & Stock Stir in the rinsed lentils, then pour in 2½ cups chicken stock. Add the bay leaf and fresh thyme and bring everything to a gentle simmer, stirring to combine and loosen any remaining browned bits from the bottom of the pan.
- Add the Chicken & Simmer Nestle the seared chicken thighs back into the lentils, leaving the tops exposed. Partially cover and simmer gently for 20–25 minutes, or until the lentils are tender and the chicken reaches an internal temperature of 165°F. Check the lentils toward the end of cooking. They should be tender all the way through but still hold their shape. If the pan becomes dry before the lentils are tender, add additional chicken stock about ¼ cup at a time.
- Finish the Lentils Transfer the cooked chicken to a plate. Remove and discard the bay leaf and thyme stems. Stir 1 tablespoon Dijon mustard and the red wine vinegar into the lentils. Add the baby spinach and gently stir until just wilted. Fold in the fresh parsley, then taste and season with kosher salt and freshly cracked black pepper as needed. The finished lentils should be saucy and spoonable rather than dry or soupy.
- Serve Spoon the warm lentils and vegetables into shallow bowls and nestle a chicken thigh over the top. Finish with fresh parsley and freshly cracked black pepper and serve immediately.
Nutrition Per serving: 490 calories | 42g protein | 38g carbohydrates | 8g fiber | 16g fat | 3g saturated fat
Nutritional information is an estimate and may vary depending on the specific ingredients and brands used.
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