The Heart of Cozy Dinners
I’ve always loved creating comforting meals, and Lemon Herb Chicken and Barley Stew holds a special place in my kitchen. I remember the first time I made this dish; I wanted something hearty but not too heavy. The mix of tender chicken, fresh herbs, and zesty lemon makes this Lemon Herb Chicken and Barley Stew irresistible. The subtle tang from the lemon blends so beautifully with the rich broth, giving the stew that cozy, feel-good factor you crave on cooler evenings.
A Simple One-Pot Wonder
Cooking Lemon Herb Chicken and Barley Stew is a joy because it’s one of those one-pot wonders that doesn’t demand much but delivers so much flavor. The barley adds a wonderful texture, making it more substantial than a regular soup, and the fresh dill and tarragon give the dish a fresh, vibrant flavor. Every time I prepare it, I’m reminded of how simple ingredients like carrots, celery, and leeks can come together to create something so satisfying. And the best part? The whole family loves it!
Bringing People Together
This stew has become a go-to for casual family dinners, and it’s perfect for meal prepping, too. One night, we had a last-minute gathering, and I pulled out my pot of Lemon Herb Chicken and Barley Stew. Everyone was immediately drawn to the kitchen by the aroma. It’s one of those dishes that feels like a warm hug on a plate. I love serving it with crusty bread for dipping, and watching everyone go back for seconds reminds me of why I love cooking so much.
Fresh Herbs, the Secret Touch
One thing that elevates Lemon Herb Chicken and Barley Stew is the use of fresh herbs. Dill and tarragon bring such a unique freshness that brightens the whole dish. And let’s not forget the finishing touch of freshly grated Parmesan cheese—it adds a richness that ties everything together. Every spoonful is a balance of comforting warmth and vibrant, fresh flavors, making it a meal you’ll want to come back to again and again.
Table of Contents
Chef’s Notes- Lemon Herb Chicken and Barley Stew
- Prepping the Chicken: Before dredging the chicken, make sure it’s fully dry to help the flour stick and create a better sear.
- Brown in Batches: Avoid overcrowding the pan when browning the chicken, as this will steam the chicken rather than searing it, affecting the flavor and texture.
- Cleaning the Leek: Leeks can trap dirt between layers. Slice them lengthwise and rinse thoroughly under cold water before chopping.
- Barley Toasting Tip: Toasting the barley briefly before adding liquid enhances its nutty flavor and gives a deeper taste to the stew.
- Use a Heavy-Bottomed Pan: A cast-iron skillet or Dutch oven will help retain heat evenly and prevent scorching, especially when simmering the stew for a longer time.
- Adjust Consistency: If the stew becomes too thick while simmering, you can always add more broth or water to thin it out.
- Herb Brightness: Add fresh herbs and lemon juice at the end of cooking to preserve their vibrant flavor. Cooking them too long can make them lose their brightness.
- Freezing the Stew: This stew freezes well. Allow it to cool completely before freezing. When reheating, add a splash of broth to adjust the texture as the barley will absorb more liquid over time.
- Leftovers Reheat Tip: When reheating leftovers, a bit of extra lemon juice and fresh herbs will revive the flavors, making it taste fresh again.
Lemon Herb Chicken and Barley Stew
4
servings20
minutes40
minutes508
kcal1
hourDive into the comforting flavors of this Lemon Herb Chicken and Barley Stew! This one-pot wonder is a hearty, flavorful twist on classic chicken soup, enriched with fresh herbs and zesty lemon. Perfect for a cozy dinner, this dish combines tender chicken, wholesome barley, and vibrant vegetables, all simmered to perfection. It’s a delightful meal that will warm your soul and impress your taste buds. Get ready to savor every spoonful!
Ingredients
- Chicken and Seasoning
1/2 cup all-purpose flour
1 tsp kosher salt
1 tsp freshly ground black pepper
2 pounds skinless, boneless chicken thighs
- Vegetables and Aromatics
2 medium carrots
2 celery stalks
1 large leek
1 clove garlic
- Grains and Liquids
1 3/4 cups pearled barley
6 cups low-sodium chicken broth
1 cup water
- Herbs and Finishing Touches
1/4 cup fresh dill
2 tbsp fresh lemon juice
1/4 cup fresh tarragon
1/2 cup freshly grated Parmesan cheese
- Cooking Oil
1/4 cup olive oil
Directions
- Season and Dredge Chicken – In a shallow dish, mix the flour with salt and pepper. Coat the chicken thighs in the flour mixture and shake off any excess. Heat half of the olive oil in a large cast-iron skillet over medium-high heat. Brown the chicken in batches until golden on both sides, about 4 minutes per side. Transfer to a plate.
- Sauté Vegetables – Add the remaining olive oil to the skillet. Sauté the diced carrots for about 3 minutes. Add the chopped celery, sliced leek, and minced garlic; cook until softened, about 2 minutes. Stir in the pearled barley and cook for about 1 minute until it starts to toast.
- Simmer Stew – Pour in the chicken broth and water; bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes until barley is almost tender. Return the browned chicken to the skillet; cover and simmer for another 10 minutes until the chicken is cooked through and the stew thickens.
- Add Fresh Herbs – Stir in the chopped dill and lemon juice; season with additional salt and pepper if needed.
- Serve – Ladle the stew into bowls; garnish with fresh tarragon and grated Parmesan cheese before serving.
Equipment
- chef’s knife
- cutting board
- Cast Iron Skillet
- measuring cups and spoons
- Mixing bowls
Nutrition Facts
- Calories: 508kcal
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 90mg
- Sodium: 800mg
- Potassium: 700mg
- Carbohydrates: 45g
- Fiber: 8g
- Sugar: 4g
- Protein: 35g
- Vitamin A: 120IU
- Vitamin C: 30mg
- Calcium: 20mg
- Iron: 25mg
FAQs- Lemon Herb Chicken and Barley Stew
Can I make this stew ahead of time?
Yes! This stew tastes even better the next day as the flavors have time to meld. Just store it in an airtight container in the fridge and reheat when ready to serve.
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs add more moisture and tenderness. If using chicken breasts, be mindful not to overcook them, as they can become dry.
What can I substitute for barley if I’m gluten-free?
You can use quinoa, brown rice, or gluten-free pasta as a substitute for barley. Adjust the cooking time accordingly as these grains may cook faster than barley.
How can I make this stew dairy-free?
To make it dairy-free, substitute the Parmesan cheese with nutritional yeast for a cheesy, nutty flavor without the dairy.
Can I use dried herbs instead of fresh ones?
Yes, but use about half the amount as dried herbs are more concentrated. Add dried herbs earlier in the cooking process to allow their flavors to infuse the stew fully.
