Chicken and Mushroom Barley Stew with Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 2 medium carrots, diced (about 1 1/2 cups / 180 g)
• 8 oz (225 g) cremini mushrooms, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (190 g) pearl barley, rinsed and drained
• 1/2 cup (120 ml) dry white wine (optional) or extra stock
• 6 cups (1.4 L) low-sodium chicken stock
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice (optional)

Do This

• 1) Season chicken with 1 1/2 tsp salt and 1/2 tsp pepper.
• 2) Sear chicken in 2 tbsp oil in a Dutch oven over medium-high heat, 6–8 minutes; set aside.
• 3) Sauté onion, carrots, and mushrooms 8–10 minutes; add garlic 30 seconds.
• 4) Stir in tomato paste 1 minute, then barley 1 minute; deglaze with wine (or stock).
• 5) Add stock, bay leaf, thyme, rosemary, Worcestershire, and chicken; bring to a simmer.
• 6) Cover and simmer on low 35–40 minutes, until barley is tender and chicken reaches 165°F (74°C).
• 7) Stir in butter, parsley, and optional lemon; taste and adjust seasoning.

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Why You’ll Love This Recipe

• Deeply savory and hearty: Barley thickens the broth naturally while mushrooms add rich, earthy flavor.
• One-pot comfort food: A Dutch oven does all the work, and clean-up stays simple.
• Great leftovers: The stew tastes even better the next day as the flavors mingle.
• Flexible: Easy to swap in different mushrooms, herbs, or chicken cuts you already have.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 8 oz (225 g) cremini mushrooms, 4 garlic cloves, 1 small bunch fresh parsley, 1 lemon (optional)
• Dairy: unsalted butter
• Pantry: pearl barley, olive oil, tomato paste, low-sodium chicken stock, bay leaf, dried thyme, dried rosemary, Worcestershire sauce, kosher salt, black pepper, dry white wine (optional)

Full Ingredients

Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Vegetables and Aromatics

• 1 large yellow onion, diced (about 2 cups / 300 g)
• 2 medium carrots, diced (about 1 1/2 cups / 180 g)
• 8 oz (225 g) cremini mushrooms, sliced (about 3 heaping cups)
• 4 garlic cloves, minced

Broth, Barley, and Seasonings

• 2 tbsp tomato paste
• 1 cup (190 g) pearl barley, rinsed and drained
• 1/2 cup (120 ml) dry white wine (optional) or 1/2 cup (120 ml) additional chicken stock
• 6 cups (1.4 L) low-sodium chicken stock
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tbsp Worcestershire sauce

To Finish

• 1 tbsp unsalted butter
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice (optional, for brightness)
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken pieces dry with paper towels (this helps them brown instead of steam). Season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Rinse the 1 cup pearl barley in a fine-mesh strainer until the water runs mostly clear, then drain well.

Step 2: Sear the chicken for flavor

Heat a large Dutch oven (5 to 7 quarts) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Add chicken in a single layer (work in 2 batches if needed so it browns properly). Sear for 6–8 minutes total, turning occasionally, until you get good golden-brown color on several sides. The chicken does not need to be cooked through yet.

Transfer the chicken to a plate and set aside.

Step 3: Sauté the vegetables and build the base

Reduce heat to medium. Add the diced onion and carrots. Cook, stirring and scraping up browned bits, for 4 minutes.

Add the sliced mushrooms and cook for 4–6 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Toast the tomato paste and barley

Stir in 2 tbsp tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly and clings to the vegetables (this deepens the stew’s savory backbone).

Add the rinsed barley and stir for 1 minute to lightly toast it and coat it in the flavorful base.

Step 5: Deglaze, add broth, and season

Pour in 1/2 cup dry white wine (or 1/2 cup additional stock). Stir and scrape the bottom of the pot to dissolve any browned bits. Simmer for 1 minute.

Add 6 cups chicken stock, 1 bay leaf, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 tbsp Worcestershire sauce. Return the chicken and any juices from the plate to the pot.

Increase heat to bring the stew to a gentle simmer.

Step 6: Simmer until barley is tender

Once simmering, reduce heat to low, cover, and cook for 35–40 minutes, stirring every 10–15 minutes to prevent sticking.

The stew is ready when the barley is tender (pleasantly chewy, not crunchy) and the chicken registers 165°F (74°C) at its thickest pieces.

If the stew thickens more than you like, stir in a splash of stock or water, 1/4 cup (60 ml) at a time, until it reaches your preferred consistency.

Step 7: Finish, taste, and serve

Turn off the heat. Stir in 1 tbsp unsalted butter for a richer mouthfeel, plus 2 tbsp chopped fresh parsley.

Taste and adjust seasoning with additional salt and pepper. For a brighter, more “finished” flavor, stir in 1 tbsp lemon juice (optional).

Serve hot in deep bowls, making sure each portion gets plenty of chicken, mushrooms, and barley.

Pro Tips

• Don’t crowd the pot when searing. Brown chicken in batches if needed; color equals flavor in a stew like this.
• Rinse the barley. A quick rinse removes excess starch and helps the stew taste clean, not gummy.
• Keep the simmer gentle. A low simmer keeps chicken thighs tender and prevents the barley from sticking to the bottom.
• Adjust thickness at the end. Barley continues to absorb liquid as it sits; add a splash of stock when reheating.
• Herb control: Dried rosemary can be strong. Measure carefully (1/2 tsp is plenty) so it supports rather than dominates.

Variations

• Use chicken breasts instead: Swap in 1 1/2 lb (680 g) boneless, skinless chicken breasts. Sear as directed, but simmer only 20–25 minutes, then check for 165°F (74°C) to avoid drying out.
• Extra mushroom-forward: Replace half the cremini mushrooms with shiitake for deeper woodsy flavor, or add 1 oz (28 g) dried porcini (soaked and chopped) plus some soaking liquid (strained).
• Creamy finish: Stir in 1/2 cup (120 ml) heavy cream at the end (off heat) for a richer, creamier stew.

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often, until steaming hot and at least 165°F (74°C). Add stock or water as needed because the barley will continue to absorb broth as it sits.

For freezing: freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat as above. Expect a thicker texture after freezing; loosen with additional stock.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 33 g protein, 38 g carbohydrates, 16 g fat, 6 g fiber, 850 mg sodium.