JUMP TO RECIPE
I have no idea why it has taken me so long to share this White Wine Chicken & Barley recipe with all of you. We made it for the first time back in April, and since then, I can’t stop thinking about it. The inspiration for this started with a recipe I found in Martha Stewart’s One Pot Cookbook.
Here, I’ve simplified the recipe by using chicken breasts instead of a whole chicken, and I have changed up the seasonings and herbs used. This recipe has everything you could ever ask for in a weeknight meal:
Minimal ingredients.
Made in one-pan so there’s less to clean up.
On the table in 30 minutes.
What more could you ask for?
We served this simply with some steamed broccoli, but, really, any vegetable side dish or salad would work well. Or even my shredded carrot apple salad. I think the sweetness from the apple would pair well with the earthiness of the barley.
White Wine Chicken & Barley Recipe
Servings: 2
Active Time: 15 minutes
Total Time: 30 minutes
1/2 lb. chicken breast
1/4 teaspoon paprika
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 garlic cloves, sliced
1/2 teaspoon dried thyme
1/2 cup white wine
1 cup (8 ounces) chicken stock
1 cup (8 ounces) quick-cooking barley
2 tablespoons chopped parsley
1 tablespoon white balsamic vinegar
1/4 lemon
Preheat a saute pan over medium heat; add the olive oil.
Combine the paprika, salt, and pepper together in a small bowl. Coat the chicken breast in this spice mixture, then add to the preheated pan.
Cook the first side of the chicken for 3 minutes or until it releases easily from the pan; then cook on the second side for an additional 2 minutes. Remove from the pan and set aside. The chicken will not be cooked through at this point.
Add the garlic cloves and thyme to the pan and cook for 1 minute. Then, add in the white wine and stock, and bring to a boil, making sure to scrape the bottom of the pan to get up any browned bits.
Add the barley to the pan, bring the pan back up to a simmer, then nestle the chicken breasts into the liquid.
Cover the pan with a lid and simmer over medium heat for 15 to 20 minutes, or until the liquid has reduced and the chicken and barley are cooked through.
Garnish the dish with the chopped parsley, white balsamic vinegar, and a squeeze of lemon juice before serving.
If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.
