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.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium heat.

Step 3

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.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 2-3 minutes until softened.

Step 5

Add the minced garlic, carrots, and celery to the skillet. Cook for an additional 5 minutes, stirring occasionally.

Step 6

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.

Step 7

Pour in the chicken broth and stir to combine. Bring the mixture to a simmer.

Step 8

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.

Step 9

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).

Step 10

Carefully remove the skillet from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1620.8g)

Amount per serving	% Daily Value*
Calories	1944.1

Total Fat 76.4g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 436mg	0%
Sodium 3248.2mg	0%
Total Carbohydrate 181.9g	0%
Dietary Fiber 37.3g	0%
Total Sugars 10.9g
Protein 130.1g	0%

Vitamin D 0IU	0%
Calcium 238.9mg	0%
Iron 10.9mg	0%
Potassium 2270.3mg	0%

*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.

Source of Calories

Fat: 35.5%

Protein: 26.9%

Carbs: 37.6%