One Pot Chicken Barley (Printer-Friendly)
A nourishing meal with tender chicken, barley, carrots, celery, and herbs all cooked in one pot.
# The Ingredients You'll Need:
→ Main Ingredients
01 -
4 bone-in or boneless chicken thighs
02 -
1 cup pearled barley
03 -
2 medium carrots, sliced or diced
04 -
2 stalks celery, chopped
05 -
1 medium onion, finely chopped
06 -
3 cloves garlic, minced
07 -
4 cups low-sodium chicken broth
→ Seasoning and Garnish
08 -
1 tablespoon fresh thyme or rosemary
09 -
1 teaspoon salt
10 -
1 teaspoon black pepper
11 -
1 tablespoon olive oil for sautéing
12 -
¼ cup fresh parsley, chopped
# Step-by-Step Instructions:
01 -
Heat 1 tablespoon olive oil in a Dutch oven over medium heat until shimmering, about 2–3 minutes.
02 -
Add chopped onion, garlic, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until softened and edges turn golden.
03 -
Season chicken thighs with salt and pepper. Place skin-side down; cook 4 minutes until golden, then flip and brown the other side for 3 minutes.
04 -
Stir in ¾ cup pearled barley. Pour in 4 cups of low-sodium chicken broth and scrape the bottom to deglaze, incorporating browned bits.
05 -
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes until barley is tender and chicken reaches 165°F internal temperature.
06 -
Remove lid, add fresh thyme sprigs, and simmer uncovered for 5 minutes to thicken. Sprinkle with chopped parsley before serving.
# Extra Tips:
01 -
For a bright, zesty flavor, optionally drizzle a squeeze of lemon juice before serving.