Chicken and Barley Bliss with Lemon and Dill

Chicken and Barley Bliss with Lemon and Dill

Tender chicken and chewy barley simmer together with bright lemon and fresh dill.

Total 1 hr Makes 4 servings Calories 420/serving

Dietary

Nut free, Halal

Allergens

Dairy

This one-pot dish pairs shredded chicken with pearl barley cooked in a savory broth brightened by lemon juice and fresh dill. The barley turns creamy as it absorbs the broth, while the lemon keeps the whole dish tasting fresh rather than heavy. It works well as a comforting weeknight dinner or a make-ahead lunch that reheats nicely.

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup pearl barley
  • 5 cups chicken broth
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 lemon, zested and juiced
  • 1/4 cup fresh dill, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.

  2. Add the garlic and cook until fragrant, about 1 minute.

  3. Stir in the barley to coat it in the oil and vegetables, then pour in the chicken broth.

  4. Nestle the chicken breasts into the liquid, bring to a boil, then reduce heat to low, cover, and simmer until the chicken reaches 165°F and the barley is tender, about 35 minutes.

  5. Remove the chicken to a cutting board and shred or chop it into bite-sized pieces using two forks.

  6. Return the shredded chicken to the pot and stir in the lemon zest, lemon juice, dill, salt, and pepper.

  7. Stir in the butter until melted and glossy, then taste and adjust the seasoning before serving.

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    Chicken and Barley Bliss with Lemon and Dill

    This one-pot dish pairs shredded chicken with pearl barley cooked in a savory broth brightened by lemon juice and fresh dill. The barley turns creamy as it absorbs the broth, while the lemon keeps the whole dish tasting fresh rather than heavy. It works well as a comforting weeknight dinner or a make-ahead lunch that reheats nicely.

    1 hr 4 servings 420 cal

    Ingredients

    • 1 tablespoon olive oil
    • 1 yellow onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 3 cloves garlic, minced
    • 1 cup pearl barley
    • 5 cups chicken broth
    • 1 1/2 pounds boneless skinless chicken breasts
    • 1 lemon, zested and juiced
    • 1/4 cup fresh dill, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons unsalted butter

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.

    2. 2

      Add the garlic and cook until fragrant, about 1 minute.

    3. 3

      Stir in the barley to coat it in the oil and vegetables, then pour in the chicken broth.

    4. 4

      Nestle the chicken breasts into the liquid, bring to a boil, then reduce heat to low, cover, and simmer until the chicken reaches 165°F and the barley is tender, about 35 minutes.

    5. 5

      Remove the chicken to a cutting board and shred or chop it into bite-sized pieces using two forks.

    6. 6

      Return the shredded chicken to the pot and stir in the lemon zest, lemon juice, dill, salt, and pepper.

    7. 7

      Stir in the butter until melted and glossy, then taste and adjust the seasoning before serving.