Cozy Cast Iron Chicken and Barley Cabbage Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 to 2.25 lb total)
• 1 tsp kosher salt, plus more to taste
• 3/4 tsp freshly ground black pepper, divided
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, sliced
• 3 cloves garlic, minced
• 1 cup pearled barley, rinsed
• 3 1/2 cups low-sodium chicken broth
• 1/2 cup dry white wine or water
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 2 bay leaves
• 1 small green cabbage (about 1 1/2 lb), cored and thinly sliced
• 1 tbsp unsalted butter
• 1 tbsp apple cider vinegar or lemon juice
• 2 tbsp chopped fresh parsley (for garnish)

Do This

• 1. Pat chicken dry; season with 3/4 tsp salt and 1/2 tsp pepper. Heat olive oil in a large cast-iron skillet over medium-high and sear chicken, skin-side down, 5 to 7 minutes, then flip and cook 3 to 4 minutes. Transfer to a plate.
• 2. In the same skillet, sauté onion and carrots with a pinch of salt until softened, 5 minutes. Add garlic and cook 30 seconds.
• 3. Stir in rinsed barley, thyme, rosemary, bay leaves, remaining pepper, broth, and wine or water. Scrape up browned bits and bring to a simmer.
• 4. Nestle chicken (and any juices) into the barley mixture, skin-side up. Reduce heat to low, cover, and simmer 20 minutes.
• 5. Stir in sliced cabbage around the chicken, pressing it into the liquid. Cover and simmer 10 to 15 minutes more, until barley is tender and chicken reaches 165°F.
• 6. Remove from heat; discard bay leaves. Stir in butter and vinegar, adjust seasoning with salt and pepper, and sprinkle with parsley. Let rest 5 minutes before serving.

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Why You’ll Love This Recipe

• Everything cooks in one cast-iron skillet for minimal cleanup and maximum flavor.
• Pearled barley and cabbage make this cozy, hearty, and budget-friendly.
• Herbs, broth, and a quick sear on the chicken build a deep, slow-cooked taste in under 1 1/2 hours.
• It reheats beautifully, making it perfect for make-ahead dinners or lunches.

Grocery List

• Produce: 1 medium yellow onion, 3 medium carrots, 3 cloves garlic, 1 small green cabbage, fresh parsley, 1 lemon (optional if not using cider vinegar)
• Dairy: Unsalted butter
• Pantry: Bone-in, skin-on chicken thighs, olive oil, pearled barley, low-sodium chicken broth, dry white wine (or extra broth/water), dried thyme, dried rosemary, bay leaves, kosher salt, black pepper, apple cider vinegar (or lemon), optional extra herbs for garnish

Full Ingredients

For the Chicken and Barley Skillet

• 4 bone-in, skin-on chicken thighs (about 2 to 2 1/4 lb total)
• 1 tsp kosher salt, divided, plus more to taste
• 3/4 tsp freshly ground black pepper, divided
• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, sliced into 1/4-inch coins (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 cup pearled barley, rinsed and drained
• 3 1/2 cups low-sodium chicken broth
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc), or water
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed between your fingers
• 2 bay leaves
• 1 small green cabbage (about 1 1/2 lb), cored and thinly sliced into shreds

For Finishing and Garnish

• 1 tbsp unsalted butter
• 1 tbsp apple cider vinegar or freshly squeezed lemon juice
• 2 tbsp chopped fresh parsley (or a mix of parsley and fresh thyme leaves)
• Additional kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prep the vegetables and barley

Rinse the pearled barley in a fine-mesh strainer under cool running water for 20 to 30 seconds, then drain well and set aside. This helps remove excess starch and any dust.
Dice the onion, slice the carrots into 1/4-inch coins, and mince the garlic. Core the cabbage, then slice it into thin shreds, about 1/4-inch wide. Set everything in separate bowls so it is ready when you need it.

Pat the chicken thighs very dry with paper towels. Dry chicken browns better, which means more flavor in the final dish. Season the chicken all over with 3/4 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.

Step 2: Sear the chicken in cast iron

Place a large, heavy cast-iron skillet (10 to 12 inches wide and at least 2 inches deep) over medium-high heat. Add the olive oil and heat until it shimmers but is not smoking.
Arrange the chicken thighs in the skillet, skin-side down. They should sizzle as they hit the pan. Cook without moving them for 5 to 7 minutes, until the skin is deeply golden brown and releases easily from the pan. Flip and cook the second side for 3 to 4 minutes to develop some color.

Transfer the seared chicken to a plate and set aside. Do not wipe out the skillet; you want to keep all the browned bits and rendered fat, which will flavor the barley and cabbage.

Step 3: Build the aromatic base

Reduce the heat to medium. If the pan looks very dry, add 1 more teaspoon of olive oil. Add the diced onion and sliced carrots, along with a small pinch of salt. Cook, stirring occasionally and scraping up any browned bits from the bottom of the skillet, for 5 to 7 minutes, until the onion is softened and turning translucent and the carrots are beginning to soften.

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Do not let the garlic brown, or it can turn bitter.

Step 4: Toast the barley and add the liquids

Add the rinsed and drained barley to the skillet. Stir well to coat the grains in the aromatic mixture and any remaining chicken fat. Cook for 1 to 2 minutes, stirring frequently, to gently toast the barley. This step enhances its nutty flavor.

Sprinkle in the dried thyme, dried rosemary, remaining 1/4 teaspoon black pepper, and the remaining 1/4 teaspoon kosher salt. Stir to distribute the herbs throughout the barley and vegetables.

Pour in the chicken broth and the white wine (or water). Use a wooden spoon to scrape the bottom of the skillet and loosen any stubborn browned bits; they will dissolve into the liquid and deepen the flavor. Add the bay leaves and bring the mixture up to a gentle simmer.

Step 5: Nestle in the chicken and simmer

Once the barley mixture is simmering, reduce the heat to low so that it bubbles gently. Nestle the seared chicken thighs into the skillet, skin-side up, along with any juices that collected on the plate. The liquid should come about halfway up the sides of the chicken thighs. If it seems very low, add a splash more broth or water.

Cover the skillet with a tight-fitting lid (or a layer of foil if your skillet does not have a lid). Simmer gently over low heat for 20 minutes. During this time, the barley will begin to absorb the broth, and the chicken will start to braise, becoming tender and flavorful.

Step 6: Add the cabbage and finish cooking

After 20 minutes, remove the lid carefully, watching for steam. Stir the barley gently, then add the sliced cabbage on top, spreading it around the chicken. It will seem like a lot, but it will wilt down significantly. Gently press the cabbage into the liquid with the back of a spoon so it can start to soften.

Cover the skillet again and continue to simmer over low heat for another 10 to 15 minutes, or until the cabbage is tender, the barley is plump and chewy, and the chicken reaches an internal temperature of 165°F at the thickest part (not touching bone).
If at any point the skillet looks too dry before the barley is tender, stir in an additional 1/4 to 1/2 cup of broth or water and continue cooking.

Step 7: Finish with butter, acidity, and herbs

Turn off the heat and remove the bay leaves. Dot the top of the skillet with the butter and drizzle in the apple cider vinegar or lemon juice. Gently stir the barley and cabbage around the chicken to melt the butter and distribute the acidity, which brightens the whole dish.
Taste the barley and cabbage and adjust seasoning with additional salt and black pepper as needed.

Sprinkle the chopped fresh parsley over the skillet. Let the dish rest, uncovered, for about 5 minutes to cool slightly and allow the flavors to settle. Serve directly from the cast-iron skillet at the table, making sure each serving includes a chicken thigh, a generous scoop of barley, and plenty of wilted cabbage and carrots.

Pro Tips

• Use pearled barley, not hulled: Pearled barley cooks faster (about 30 to 35 minutes) and is ideal for this one-skillet recipe. Hulled barley will take significantly longer and may need extra liquid.
• Control your simmer: A gentle, steady simmer is key. If the heat is too high, the liquid can reduce before the barley is tender. If needed, add small splashes of broth or water.
• Season in layers: Lightly salting the chicken, vegetables, and then the finished dish builds flavor without it tasting overly salty.
• Do not crowd the sear: If your skillet is small, sear the chicken in two batches so it browns instead of steaming.
• Adjust texture to your taste: For a looser, stew-like consistency, add 1/2 to 1 cup additional hot broth just before serving and fold it in.

Variations

• Creamy version: After the barley and cabbage are tender, stir in 1/3 to 1/2 cup heavy cream or half-and-half along with the butter. Warm gently until just heated through for a richer, cozier skillet.
• Smoky sausage and chicken: Brown 6 ounces of sliced smoked sausage in the skillet before searing the chicken. Remove the sausage, proceed with the recipe, and return the sausage to the pan when adding the cabbage.
• Vegetarian twist: Omit the chicken and use vegetable broth. Add 8 ounces of sliced mushrooms with the onions and carrots, and stir in a can of drained white beans when you add the cabbage for protein and heartiness.

Storage & Make-Ahead

Let the skillet cool to room temperature, then transfer leftovers to airtight containers. Refrigerate for up to 4 days. The barley will continue to absorb liquid as it sits, so the mixture will thicken. When reheating on the stovetop or in the microwave, stir in a splash of broth or water to loosen it to your preferred texture and adjust the seasoning if needed.

This dish also freezes well: portion into freezer-safe containers, cool completely, then freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove with a bit of added liquid.
For partial make-ahead, you can chop all vegetables up to 2 days in advance and store them in separate containers in the fridge; this makes the final cooking very quick and easy.

Nutrition (per serving)

Approximate values per serving (1 chicken thigh plus a generous portion of barley, cabbage, and vegetables): 610 calories; 37 g protein; 58 g carbohydrates; 8 g dietary fiber; 22 g fat; 7 g saturated fat; 145 mg cholesterol; 840 mg sodium (will vary based on broth and added salt); 8 g sugars (mostly from vegetables).