Chicken Mushroom Barley Bake is hearty enough for a great one dish dinner. Succulent chicken smothered in a yogurt sauce, topped with mushrooms, all on a bed of bacon flavoured barley.
Casseroles are such a great dinner option. Jam packed with ingredients and always so full of flavour. Perfect for feeding a crowd, potlucks, or when life gets busy and you need to do the “cook once eat more than once” meal planning.
In my house there is never too many ways to cook chicken. I love the legs and thighs, but most of the family prefers the breast. Keeping it moist and tender can sometimes be an issue, depending on how it is prepared. In this great dinner, the chicken stays nice and juicy from the help of the sauce and blanket of mushrooms.
This recipe is so easy, and it makes great leftovers. I know everyone needs a break in the kitchen now and again. Simple ingredients bake up into a great meal any day of the week. There is just something about the combination of chicken and mushrooms that is so tasty. Pair that with bacon flavoured barley, and you have yourself a winner dinner.
For this Chicken Mushroom Barley Bake everything is cooked in one pot which means less mess and easy cleanup. That certainly is awesome when you are pressed for time, or even if you want to take it easy in the kitchen so you can tend to other things, or just relax and enjoy some “me” time while dinner bakes.
A couple of slices of thick cut bacon really gives the barley a nice flavour. Just brown it up in the dutch oven on top of the stove, discard the fat, add the barley and water, and your base is ready to go.
Next layer the boneless skinless chicken pieces on top of the barley mixture and season with salt and pepper. Cover with the yogurt sauce, and then top with the sliced mushrooms.
That’s it. Easy, quick and now you have about 1 hour to do other things, dinner will be ready soon! Even when times like the weekends get hectic, you don’t have to resort to takeout when you can make a great tasting dinner in no time.
Feel free to have added veggies on the side if you like. Makes for more leftovers, which is a bonus in my house!! I had some fennel, so I roasted that at the same time. Either way this hearty Chicken Mushroom Barley Bake makes life in the kitchen a little easier!
Want more mushroom recipes, give my Creamy Multiple Mushroom Soup a try. Another quick, easy and tasty dish. Better yet check out my guest post recipe for Mushrooms Canada...Grilled Portobello Caprese Salad Stack….it’s so delicious.
P.S. Don’t you just love my purple spoon!! Check out the great products at GIR (affiliate link). Simply THE BEST silicone utensils going.
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- 2½ pounds chicken pieces (boneless/skinless)
- 12 oz. fresh mushrooms (sliced)
- 1½ cups pot barley (rinsed)
- 2½ cups water
- 1½ cups greek yogurt
- 1½ tbsp. no salt seasoning
- ½ tsp. onion powder
- 2 slices of thick bacon (diced)
- Salt & pepper
- Your choice of garnish
- Preheat oven to 425º F
- Make yogurt sauce: Combine yogurt, onion powder and no salt seasoning
- Set aside till ready to use
- Place the dutch oven on the stovetop over medium heat
- Brown diced bacon
- Remove from heat, and discard fat
- To the dutch oven add the rinsed barley and water
- Mix to combine
- Layer the chicken pieces on top of the barley mixture
- Season with salt and pepper
- Top the chicken with the yogurt sauce
- Add the sliced mushrooms
- Cover and bake for 55 minutes