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Blackened Chicken and Creole Lentils


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Rate this recipe 4.5/5 (118 Votes)


  • For the lentils:
  • 8 skinless chicken breasts or thighs
  • 1/4 cup Cajun spice blend (or make blend below)
  • 2 Tbsp. canola oil
  • 2 Tbsp. canola oil
  • 1 cup thinly sliced onion
  • 2 cups thinly sliced mushrooms
  • 1 Tbsp. tomato paste
  • 2 tsp. Cajun spice blend (or use blend below)
  • 1 cup chicken stock
  • 2 cups cooked or canned green lentils, drained and rinsed
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. lemon juice
  • 3 Tbsp. chopped parsley
  • Salt and ground black pepper, to taste
  • Cajun Spice mix:
  • 4 tsp. dried oregano
  • 4 tsp. dried thyme
  • 4 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. ground black pepper
  • 2 tsp. ground white pepper
  • 2 tsp. ground paprika
  • 1 tsp. kosher or coarse salt
  • 1/2 tsp. ground cayenne pepper


Servings 8


Step 1

1. reheat oven to 350 degrees F.

2. Sprinkle chicken evenly on both sides with Cajun spice.

3. Add canola oil in a large ovenproof saute pan, over medium high heat and sear chicken on each side until spices turn dark but are not burnt.

4. Finish chicken in the oven. Cook until chicken reaches an internal temperature of 165 degrees F.

5. Meanwhile, prepare the lentils: In a large saucepan, heat canola oil. Saute onions until golden. Add mushrooms and cook until golden, then add tomato paste with spice blend. Cook for 3 minutes.

6. Mix in stock, being sure to scrape pan with wooden spoon. Add lentils and simmer for 5 - 10 minutes or until excess liquid is absorbed.

7. Add butter, lemon juice, and parsley. Season with salt and pepper. Serve immediately with blackened chicken.


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