Hearty Barley and Chicken Casserole
Cozy up with this Hearty Barley and Chicken Casserole, the ultimate comfort food packed with wholesome ingredients and robust flavors. Combining tender, bite-sized chicken, nutty pearl barley, and a medley of sautéed vegetables—including carrots, celery, and onion—this casserole is elevated by aromatic thyme, rosemary, and a touch of garlic. Simmered in savory chicken broth and finished with a golden layer of Parmesan cheese, this recipe offers a satisfying balance of creamy texture and herbaceous depth. Perfect for a weeknight dinner or meal prep, this one-dish wonder is easy to prepare and bakes to perfection in just over an hour. Garnish with fresh parsley for a pop of color and serve warm for a nourishing family meal that’s as hearty as it is delicious.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup pearl barley
- 3 cups chicken broth
- 1 medium onion
- 2 medium carrots
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 2 tablespoons parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
Dice the onion, carrots, and celery stalks, and mince the garlic.
Cut the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
Stir in the pearl barley, dried thyme, and dried rosemary, cooking for 2 minutes to toast the barley slightly.
Add the chicken broth, salt, and black pepper to the skillet. Bring the mixture to a boil, then reduce the heat to simmer for 5 minutes.
Transfer the barley mixture to a greased 9x13-inch casserole dish. Arrange the browned chicken pieces evenly on top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the barley is tender and the chicken is cooked through.
Remove the foil and sprinkle the grated Parmesan cheese over the top. Return the casserole to the oven uncovered and bake for an additional 5-10 minutes, until the cheese is melted and slightly golden.
Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 5144 mg | 224% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 18.0 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2121 mg | 45% | |
*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.
