Pan-Seared Chicken with Barley and Mushroom Ragout

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender pan-seared chicken breasts served atop a hearty barley and mushroom ragout that highlights gluten-containing barley’s chewy texture. This Mediterranean-inspired gluten-free recipe, ready in about 55 minutes, pairs chicken breasts, pearled barley, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) chicken breasts
• 1 cup pearled barley
• 8 oz, sliced cremini mushrooms
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 3 cups chicken broth
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Rinse and drain 1 cup pearled barley. In a medium saucepan, combine barley with 3 cups chicken broth and bring to a boil over high heat. Reduce to a simmer and cook uncovered for 30-35 minutes until tender and liquid is mostly absorbed.
2. Step 2: While barley cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken to skillet and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 2 tbsp unsalted butter. Add 1 medium diced yellow onion and sauté for 3 minutes until translucent. Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 6-7 minutes until mushrooms release moisture and edges turn golden.
4. Step 4: Stir in cooked barley, 1 tsp chopped fresh thyme, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook together for 2 minutes until heated through and flavors meld.
5. Step 5: Plate the mushroom and barley ragout, then top each portion with a pan-seared chicken breast. Garnish with 2 tbsp chopped fresh parsley before serving.