Pioneer Woman Chicken Barley Stew

Pioneer Woman chicken barley stew turns tender chicken, pearl barley and diced tomatoes into a hearty, brothy stew in 1 hour 25 minutes. It's an easy healthy comfort food dinner for cold weeknights, Sunday dinner or fall meal prep, and it's a mostly hands-off, one-pot recipe.

Let the barley simmer the full 50 to 60 minutes with the lid on, because that is when it turns tender and thickens the broth. Pull it early and you get chewy grains sitting in thin, bland liquid.

Searing the chicken first and setting it aside keeps the pieces juicy, since they only rejoin the pot at the very end. The vegetables then cook in the same pan, so they pick up every browned bit left behind.

Pioneer Woman Chicken Barley Stew

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Calories

410

kcal

Pearl barley soaks up the broth and tomatoes as it simmers, so the stew turns thick and hearty with soft vegetables and juicy chicken. Everything cooks in one saucepan, and the long simmer is mostly hands-off.

Ingredients

• 4 tsp. Olive Oil, Divided
  

• 1 lb. Boneless, Skinless Chicken Breast, Cut Into 3/4-inch Pieces
  

• 1 tsp. Salt, Divided
  

• 1 tsp. Ground Pepper, Divided
  

• 1 Yellow Onion, Chopped
  

• 2 Medium Carrots, Cut Into 1/2-circles
  

• 1 stalk Celery, Cut Into 1/2-inch Dice
  

• 3 cloves Garlic, Minced
  

• 1 tsp. Dried Thyme
  

• 1 c. Pearl Barley
  

• 4 c. Chicken Broth
  

• 1 can (14 Oz. Size) Petite Diced Tomatoes
  

• 1/4 c. Minced Flat-leaf Parsley
  

Directions

• Sear the chicken: Heat 2 teaspoons olive oil in a large saucepan over medium-high heat, then add 1 pound chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook about 5 minutes until cooked through, then move the chicken to a plate and keep it warm.
• Soften the vegetables: Heat the remaining 2 teaspoons olive oil in the same saucepan, then add the chopped onion, carrots and celery. Cook for about 5 minutes, stirring now and then, until the vegetables soften.
• Add garlic and thyme: Stir in the minced garlic, 1 teaspoon dried thyme and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for 1 minute so the garlic turns fragrant without burning.
• Add barley and liquid: Stir in 1 cup pearl barley, 4 cups chicken broth and the can of petite diced tomatoes. Bring the pot to a boil, then turn the heat down to medium-low.
• Simmer until tender: Cover the saucepan and simmer for 50 to 60 minutes until the barley is tender. Check the pot now and then, since the barley keeps soaking up broth.
• Finish and serve: Stir the chicken and 1/4 cup minced parsley back into the stew. Then ladle it into bowls and serve it hot.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless thighs work well here. They stay juicy through the simmer, so cut them into the same 3/4-inch pieces and cook them until no pink remains.

How long does leftover chicken barley stew keep in the fridge?

Stored in an airtight container, it keeps in the fridge for about 3 to 4 days. The barley keeps soaking up liquid, so stir in a splash of broth when you reheat it.

Can I make this stew ahead of time?

Yes, it's a good make-ahead dinner. Cook the whole pot earlier in the day and reheat it with extra chicken broth. You can also chop the chicken and vegetables ahead and cook it later.

Can I use quick-cooking barley instead of pearl barley?

You can, but the timing changes a lot. Quick-cooking barley is tender in much less time, so check the package and add it later so it doesn't turn mushy.

What's the most common mistake with this stew?

Pulling it off the heat before the barley is fully tender is the big one. Keep the pot covered on medium-low and give it the full simmer, because that's when the barley softens and the broth thickens.