Smothered Barley with Chicken
Cozy up with a hearty and wholesome dish of Smothered Barley with Chicken, a one-pot wonder that’s bursting with comforting flavors. Tender, golden-seared chicken thighs are nestled into a fragrant medley of sautéed onions, garlic, carrots, and celery, all simmered with nutty pearl barley in rich chicken stock. The dish is elevated with a touch of heavy cream for a luxuriously creamy finish and a sprinkle of fresh parsley for a pop of color and freshness. Perfectly seasoned with paprika and thyme, this meal is the ultimate comfort food, combining nourishing ingredients with a creamy texture that warms from the inside out. Ideal for weeknight dinners or family gatherings, this recipe is easy to prepare, requires just one pot for minimal cleanup, and serves up a deeply satisfying, earthy flavor in every bite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely diced
- 3 pieces garlic cloves, minced
- 1 medium carrot, peeled and chopped
- 1 medium celery stalk, chopped
- 1 cup pearl barley
- 3 cups chicken stock
- 0.25 cup heavy cream
- 1 teaspoon thyme, fresh or dried
- 2 tablespoons fresh parsley for garnish
Instructions
Season the chicken thighs on both sides with salt, pepper, and paprika.
Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the olive oil and 1 tablespoon of butter.
Once the butter has melted and the pan is hot, add the chicken thighs. Sear them on each side for about 3-4 minutes until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the remaining butter. Lower the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic, chopped carrot, and celery. Cook for another 3 minutes until the vegetables are fragrant and slightly softened.
Stir in the pearl barley and toast it for 1-2 minutes, ensuring it is well-coated with the vegetable mixture.
Pour in the chicken stock and stir well, scraping up any browned bits from the bottom of the pan.
Nestle the seared chicken thighs back into the pan. Sprinkle the thyme over the top.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet or Dutch oven and let it cook for 30-35 minutes, stirring occasionally, until the barley is tender and the chicken is cooked through.
Once cooked, stir in the heavy cream to create a rich and creamy texture. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve the smothered barley and chicken warm, straight from the skillet.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 486 mg | 10% | |
*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.
