Chicken Barley Casserole
Cozy up with the comforting flavors of this hearty Chicken Barley Casserole, a one-skillet dinner perfect for busy weeknights or family meals. Tender, golden-seared chicken thighs are nestled in a wholesome medley of pearl barley, sautéed vegetables, and aromatic herbs like thyme and oregano, all simmered to perfection in savory chicken broth. The casserole is baked until the barley is irresistibly tender, soaking up all the rich flavors for a dish that’s both healthy and satisfying. Perfectly balanced with protein, whole grains, and veggies, this recipe promises a deliciously rustic meal that’s easy to prepare and even easier to enjoy. Garnish with fresh parsley for an elegant touch, and serve warm to delight every palate.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 cup pearl barley, rinsed
- 2.5 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large oven-safe skillet or casserole dish over medium-high heat.
Season the chicken thighs with salt, pepper, and paprika. Sear them in the hot skillet for 2-3 minutes on each side until golden brown. Remove the chicken and set it aside.
Add the remaining tablespoon of olive oil to the skillet. Sauté the diced onion, carrots, and celery for 4-5 minutes until softened.
Add the minced garlic to the skillet and cook for an additional minute, stirring frequently.
Stir in the rinsed barley, dried thyme, and dried oregano, ensuring everything is well-combined.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Nestle the seared chicken thighs back into the skillet, making sure they are partially submerged in the barley mixture.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 40-45 minutes, or until the barley is tender and the chicken is cooked through (internal temperature of 165°F/73°C).
Carefully remove the skillet from the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.6 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 276 mg | 21% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2593 mg | 55% | |
*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.
