Chicken Barley Stew Recipe

This Chicken Barley Stew Recipe is a hearty and healthy recipe, which is made with chicken breast and pearl barley. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.

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Chicken Barley Stew Recipe Ingredients

• 4 tsp. Olive Oil, Divided
• 1 lb. Boneless, Skinless Chicken Breast, Cut Into ¾-inch Pieces
• 1 tsp. Salt, Divided
• 1 tsp. Ground Pepper, Divided
• 1 Yellow Onion, Chopped
• 2 Medium Carrots, Cut Into ½-circles
• 1 stalk Celery, Cut Into ½-inch Dice
• 3 cloves Garlic, Minced
• 1 tsp. Dried Thyme
• 1 cup Pearl Barley
• 4 cups Chicken Broth
• 1 can (14 Oz. Size) Petite Diced Tomatoes
• 1/4 cup Minced Flat-leaf Parsley

How To Make Chicken Barley Stew

1. Cook the Chicken: Heat 2 teaspoons of olive oil in a large saucepan or Dutch oven over medium-high heat. Add the chicken pieces, ½ teaspoon of salt, and ½ teaspoon of ground pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Transfer the cooked chicken to a plate and set it aside.
2. Sauté the Vegetables: Heat the remaining 2 teaspoons of olive oil in the same saucepan. Add the onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.
3. Simmer the Stew: Add the minced garlic, dried thyme, and the remaining ½ teaspoon of salt and ½ teaspoon of pepper to the pot and cook for 1 minute until fragrant. Stir in the pearl barley, chicken broth, and diced tomatoes. Bring the mixture to a boil.
4. Combine and Serve: Reduce the heat to medium-low, cover the pot, and let the stew simmer for 50–60 minutes, or until the barley is tender. Stir the cooked chicken and fresh parsley back into the pot. Serve hot.

Recipe Tips

• Why cook the chicken separately? Cooking the chicken first and setting it aside prevents it from overcooking and becoming tough during the long simmer time required for the barley. You stir it back in at the end to ensure it’s perfectly tender.
• Can I use a different grain? Yes. If you don’t have pearl barley, farro is an excellent substitute with a similar chewy texture. You could also use brown rice, but you may need to adjust the cooking time.
• Can I make this in a slow cooker? Absolutely. Sauté the vegetables as directed, then add all ingredients (except the chicken and parsley) to a slow cooker. Cook on low for 5-6 hours or on high for 3-4 hours, until the barley is tender. Stir in the cooked chicken and parsley during the last 15 minutes.
• How to add more flavor? For a deeper, richer flavor, you can deglaze the pan with a splash of dry white wine after cooking the garlic and before adding the broth.

What To Serve With Chicken Barley Stew

This hearty stew is a complete one-pot meal, but it pairs wonderfully with:

• A slice of crusty, rustic bread for dipping
• Fluffy dinner rolls or cornbread
• A simple green salad with a light vinaigrette

How To Store Chicken Barley Stew

• Refrigerate: Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The barley will continue to absorb liquid, so the stew will thicken as it sits.
• Reheating: Reheat gently on the stove. You will likely need to add a splash of chicken broth or water to thin it back out to your desired consistency.
• Freeze: This stew freezes very well. Let it cool completely and portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Chicken Barley Stew Nutrition Facts

• Calories: 350-450 kcal
• Fat: 8g
• Carbohydrates: 40g
• Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Corn & Cheese Chowder Recipe
• Homemade Chicken and Noodles Recipe
• Posole Recipe