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One pan chicken and mushroom pearl barley risotto

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Nothing beats a one-pot-wonder dish! With a little less cleaning up and a whole lot of warming goodness, this Recipearce dish will quickly become a mid-week staple.

Good to know

Makes enough for 4 - 6 people
Prep time: 10 mins
Cooking time: 50 mins

One pan chicken and mushroom pearl barley risotto

One pan chicken and mushroom pearl barley risotto.



  • 1 knob of butter
  • 1 brown or red onion
  • 2 cloves of garlic
  • Heaped tablespoon of picked thyme
  • 350g portobello mushrooms (can sub for a mushroom of your choice)
  • 2 lemons
  • A bunch/2 large handfuls of silverbeet (or can use kale/other hearty green) Parmesan
  • 300g of pearl barley (ideally soaked for at least 2 hours or even overnight)
  • 1L chicken stock
  • 4 chicken thighs, with skin on ideally
  • Salt and pepper to season

How to make

1. Preheat oven to 200C

2. Place knob of butter into pan on low head 

3.Add finely chopped onion to pan and sweat down for 5 minutes 

4. Add sliced garlic, picked thyme, diced mushrooms and zest and juice of 2 lemons to pan 

5. After the above has cooked for a few minutes, add in chopped silverbeet/greens and a handful of shaved parmesan 

6. Add pearl barley and stock into the pan and place chicken on top. Sprinkle with some salt and a crack of pepper - Aim to have the skin above the liquid level so that it can go crispy 

7. Put into the oven uncovered for 50 mins 

8. Remove from oven and leave to rest for approx 15 mins 

9. Finish with some parmesan! 

NB: If you want this recipe to be vegetarian, leave out chicken and use vegetable stock