Description
A simple, slow-baked meal featuring chicken and barley.
Ingredients
Scale
- 2 cups pearl barley
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large, oven-safe casserole dish, combine the barley, chicken pieces, chicken broth, carrot, celery, and onion.
- Stir in the thyme, salt, and pepper.
- Cover the casserole dish tightly with a lid or aluminum foil.
- Bake for 1 hour and 45 minutes, or until the barley is tender and the chicken is cooked through.
- Remove the lid or foil for the last 15 minutes of cooking if the mixture seems too liquid.
- Let the dish rest for 10 minutes before serving.
Notes
- You can substitute chicken breasts for thighs, but thighs keep the dish moister.
- For a richer flavor, brown the chicken pieces lightly before adding them to the casserole dish.
- Prep Time: 15 min
- Cook Time: 1 hr 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 8
- Protein: 35
- Cholesterol: 100
Keywords: chicken, barley, slow bake, casserole, homemade dinner, chicken and barley