Chicken and Barley Bake

A comforting one-dish meal featuring tender chicken pieces baked with pearl barley, carrots, and peas in a savory herb broth.

• Prep: 15 min
• Cook: 45 min
• Total: 1 hr
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.24/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• bake
• comfort food
• savory
• healthy
• crowd-pleaser

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 cup pearl barley (rinsed)
• 4 cup chicken broth
• 1 package frozen peas and carrots
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Add diced yellow onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
3. Return chicken to the skillet. Stir in rinsed pearl barley, chicken broth, frozen peas and carrots, dried Italian seasoning, salt, and black pepper.
4. Bring to a boil, then cover and transfer the skillet to the preheated oven. Bake for 30-35 minutes, or until barley is tender and most of the liquid has been absorbed.
5. Fluff with a fork and serve directly from the skillet.

Notes

For best results, let the bake rest for a few minutes after removing it from the oven to allow the liquids to fully absorb. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 485
• Protein: 37.1 g
• Carbohydrates: 65.2 g
• Fat: 7.3 g
• Fiber: 10.5 g
• Sodium: 880 mg
• Saturated Fat: 1.2 g
• Sugar: 5.8 g
• Cholesterol: 85 mg