Pan-Seared Chicken with Barley and Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty dish combining tender pan-seared chicken with nutty barley and caramelized roasted vegetables, perfect for a wholesome dinner. This Mediterranean-inspired gluten-free recipe, ready in about 55 minutes, pairs chicken breasts, pearl barley, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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

• 2 pieces (6 oz each) chicken breasts
• 3/4 cup pearl barley
• 1 medium, peeled and cut into 1/2-inch chunks carrot
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 medium, cut into 1/2-inch rounds zucchini
• 4 tbsp olive oil
• 3 minced garlic cloves
• 1 tsp leaves fresh thyme
• 1 1/2 tsp divided salt
• 1 tsp divided black pepper
• 2 cups chicken broth
• 1 tbsp lemon juice
• 1 tbsp butter

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 carrot (1/2-inch chunks), 1 red bell pepper (1-inch pieces), and 1 zucchini (1/2-inch rounds) with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and caramelized.
2. Step 2: Meanwhile, rinse 3/4 cup pearl barley under cold water. In a medium saucepan, bring 2 cups chicken broth to a boil, add barley and 1/2 tsp salt, reduce heat to low, cover, and simmer for 30-35 minutes until barley is tender and liquid absorbed. Remove from heat and fluff with a fork.
3. Step 3: Pat dry 2 chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden and internal temperature reaches 165°F. Remove chicken and set aside.
4. Step 4: Reduce heat to medium and add 1 tbsp butter, 3 minced garlic cloves, and 1 tsp fresh thyme leaves to the skillet. Sauté for 1 minute until fragrant, then stir in roasted vegetables and cooked barley. Drizzle with 1 tbsp lemon juice, toss gently to combine and heat through for 2 minutes.
5. Step 5: Slice chicken breasts and serve atop the barley and vegetable mixture while warm.