chickenbarleyspinach
Chef Jean-Pierre's Marry Me Chicken with Barley
Golden chicken in a creamy sun-dried tomato, spinach, basil and Parmesan sauce with a buttery barley side.
From YouTube · Mar 25, 2024
Golden chicken in a creamy sun-dried tomato, spinach, basil and Parmesan sauce with a buttery barley side.
15 min
Prep time
35 min
Cook time
50 min
Total time
2 complete servings with barley
Yield
Ingredients
24 ingredients- 1 lb chicken breast, approximately 454 g, halved horizontally
- 2 tablespoons garlic-infused olive oil or clarified butter, 30 ml
- 1/2 teaspoon fine salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon unsalted butter, approximately 14 g
- 1/2 cup sun-dried tomatoes, approximately 80 g, finely chopped
- 1 tablespoon tomato paste, approximately 16 g
- 1 tablespoon minced garlic, approximately 9 g
- 150 ml chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon red chilli flakes, or less to taste
- 12 fresh basil leaves, approximately 8 g, divided
- 1 cup spinach leaves, approximately 30 g
- Finely grated zest of 1 lemon
- 1/2 cup double or heavy cream, 120 ml
- 1 tablespoon Dijon mustard
- 1/2 cup grated Parmesan cheese, approximately 50 g
- 1 cup dry quick-cooking barley, approximately 200 g
- 2 cups chicken stock, 480 ml, for the barley
- 2 tablespoons unsalted butter, approximately 28 g, for the barley
- 1/2 red bell pepper, approximately 75 g, finely diced
- 2 tablespoons grated Parmesan, approximately 10 g, for the barley
- 1 tablespoon chopped parsley, approximately 4 g
- Additional basil leaves, optional, for the barley
Method
18 steps- Slice the chicken breasts horizontally into evenly thick pieces. Pat them dry and season both sides with salt and black pepper.
- Heat the garlic olive oil or clarified butter in a large frying pan over medium-high heat.
- Add the chicken and cook until golden on both sides but not quite fully cooked, approximately 3 to 5 minutes per side depending on thickness.
- Transfer the chicken to a clean plate and set aside.
- Add 1 tablespoon butter and the chopped sun-dried tomatoes to the same pan. Cook for 1 minute.
- Add the tomato paste and cook for another minute, stirring until it darkens slightly.
- Add the minced garlic and cook briefly until fragrant without allowing it to brown.
- Pour in 150 ml chicken stock and scrape the browned residue from the base of the pan.
- Tear half of the basil leaves into the sauce. Add the oregano, chilli flakes, lemon zest and spinach.
- Cook briefly until the spinach begins to wilt.
- Pour in the cream and bring the sauce to a gentle simmer.
- Reduce the heat and stir in 50 g Parmesan until melted and smooth.
- Stir in the Dijon mustard and remaining basil leaves.
- Return the chicken and any resting juices to the pan. Spoon sauce over the chicken and simmer gently for approximately 5 minutes, until the centre reaches at least 74°C.
- Meanwhile, cook the quick barley in 480 ml chicken stock according to its packet instructions.
- When the barley is tender, stir in 28 g butter, the diced red pepper, 10 g Parmesan, parsley and optional basil.
- Taste both the chicken sauce and barley before adding additional salt.
- Divide the barley between two plates and serve the chicken and creamy sauce over or alongside it.
Recipe notes
Helpful tips
- Butterfly or halve the chicken to ensure even cooking.
- Pat the chicken dry before searing to improve browning.
- Do not fully cook the chicken during searing because it finishes in the sauce.
- Keep the cream sauce at a gentle simmer.
- One teaspoon chilli flakes produces a hot sauce; reduce it for a milder dish.
- Check the barley packet because quick-barley cooking times vary.
Equipment
- Large frying or sauté pan
- Medium saucepan with lid
- Wooden spoon
- Fine grater
- Food thermometer
Storage
Cool promptly and refrigerate in covered containers for up to 3 days. Reheat gently until the chicken reaches at least 74°C, adding a splash of stock if the sauce or barley becomes too thick.
Additional tips
- Contains milk and mustard. Barley contains gluten. Chicken must reach at least 74°C internally. The full teaspoon of chilli flakes makes the dish quite hot; reduce it if serving people sensitive to chilli.
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