Chicken and Barley Bake
Indulge in the comforting flavors of a hearty Chicken and Barley Bake, a one-pot wonder that combines tender, golden-seared chicken thighs with nutty pearl barley and a medley of wholesome vegetables. Infused with aromatic herbs like thyme and rosemary, this dish is slow-baked in savory low-sodium chicken broth, allowing the barley to soak up all the rich, savory goodness. Perfect for cozy weeknight dinners or meal prepping, this recipe emphasizes simplicity while packing a punch of nutrition. With a garnish of fresh parsley for a vibrant finish, this oven-baked masterpiece delivers on both flavor and convenience. Keywords: chicken and barley bake, one-pot recipe, hearty dinner, pearl barley, baked chicken, healthy comfort food.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 medium carrots (sliced into rounds)
- 2 stalks celery stalks (chopped)
- 1 cup pearl barley
- 3 cups chicken broth (low sodium)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Season the chicken thighs with half of the salt and pepper, then sear them in the skillet for 3-4 minutes on each side until golden brown. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 2-3 minutes until softened.
Add the minced garlic, carrots, and celery to the skillet. Cook for an additional 5 minutes, stirring occasionally.
Stir in the pearl barley, dried thyme, dried rosemary, and the remaining salt and pepper. Cook for 1-2 minutes to lightly toast the barley and enhance its flavor.
Pour in the chicken broth and stir to combine. Bring the mixture to a simmer.
Place the seared chicken thighs on top of the barley and vegetable mixture. Cover the skillet with an oven-safe lid or tightly with aluminum foil.
Transfer the skillet to the preheated oven and bake for 40-45 minutes, or until the barley is tender and the chicken is cooked through to an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.9 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
