If you’re not accustomed to cooking with bulgur wheat (also known as burghul), this dish is a great place to start! Bulgur, a whole grain, is often used in Mediterranean cooking to add a nutty flavor and chewy texture to a variety of meals. To learn more about this yummy grain, look no further than my comprehensive guide, What is Bulgur Wheat?
Ingredients
We’re using Mediterranean-inspired spices, such as cumin and paprika, to season the juicy, tender chicken thighs. The rest of the dish is packed with bulgur wheat to add substance and a satisfying, chewy texture. Here’s a breakdown of what you’ll need:
- For the bulgur wheat, you can choose from various types of bulgur. I like to use medium coarse bulgur (affiliate link) but you can also use Bob’s Red Mill red bulgur (affiliate link).
- To make the chicken bulgur recipe, you’ll need skinless, bone-in chicken thighs, olive oil, ground cumin, paprika, kosher salt, black pepper, an onion, a bell pepper, garlic, sun-dried tomatoes, bulgur wheat, chicken stock (my favorite recipe is Ina Garten’s Chicken Stock), chopped fresh parsley, and feta cheese (optional).
Ingredient Substitutions
If you don’t have one or more of the above ingredients and you’re in a pinch, feel free to make some swaps and substitutions to accommodate what you have on hand. Here are some suggestions:
- Bulgur: While I love to use bulgur for the heartiness, flavor, and texture it provides, I know that it can sometimes be tricky to find at the grocery store. If your local store is out of stock and there’s no time to buy online, you can rest assured that recipes with bulgur wheat and chicken taste great with other grain substitutes. Among all the bulgur substitutes, we recommend using quinoa for this recipe, as it provides a similar texture and flavor. If you’re unfamiliar with quinoa, we have an easy guide to help you cook quinoa with confidence.
- Seasonings: I chose to keep things simple by seasoning the meat with cumin, paprika, salt, and pepper. If these seasonings don’t appeal to your taste buds, try substituting Italian seasoning, dried oregano, or dried thyme to add a pleasant, mild flavor to the dish.
- Sun-dried tomatoes: For this one pot bulgur dish, I recommend purchasing a jar of sun-dried tomatoes in olive oil (8 ounces), as they tend to have the best flavor. You can also purchase packaged and dehydrated sun-dried tomatoes, although I recommend soaking them in a bowl of water for 5 minutes before adding them in. Regular canned tomatoes would also work in a pinch, but be sure only to use a cup of stock if you’re adding in the canned tomatoes with their juices.
How to Make Chicken with Bulgur
While this Mediterranean bulgur with chicken looks (and tastes) like a restaurant-worthy dish, it requires minimal effort and only one skillet! Once you sear the meat and saute the rest of the ingredients in the pan, all you have to do is pop it in the oven, sprinkle it with a little parsley, and set it on the table to enjoy. Here’s how to make it:
- Preheat the oven: Set your oven temperature to 400 degrees F.
- Prep the meat: Use paper towels to thoroughly dry each chicken thigh. Drizzle them with olive oil.
- Mix the seasoning: Add the cumin, paprika, salt, and pepper to a small bowl and mix until combined.
- Season the meat: Rub each thigh with the spice mixture.
- Heat the skillet: Add the olive oil to an oven-safe skillet (affiliate link) and heat over medium-high heat until the oil shimmers.
- Sear: Place the thighs in the hot pan and sear for 4-5 minutes per side until lightly golden brown. There’s no need to fully cook the chicken, as you’re aiming just to give it some color. Transfer to a plate and set aside.
- Saute the onion: Add the onion and pepper to the same skillet and saute for 7-8 minutes or until the onion is translucent.
- Stir in the garlic and sun-dried tomatoes: Stir in the garlic and sun-dried tomatoes and cook for an additional minute.
- Add the bulgur: Add the bulgur and constantly stir for 2-3 minutes as it cooks.
- Add the stock: Pour in the stock and place the seared thighs back in the skillet. Let the bulgur mixture come to a boil.
- Bake: Carefully place the skillet in the preheated oven and bake for 15 minutes or until the internal temperature of one of the thighs registers 165 degrees F.
- Garnish and serve: Remove the skillet from the oven and top with feta cheese (if using) and chopped fresh parsley. Serve.
How to Serve
If you’re in need of a quick weeknight dinner, you can skip the sides and serve this burghul chicken as a complete meal. The meat adds lots of protein, and the bulgur makes it ultra hearty and filling! If you have the time, I recommend whipping up my Creamy Yoghurt Dill Sauce to drizzle right on top.
You can also pair this dish with a side salad to add a boost of nutrients. Continue with the Turkish theme by pairing it with a Turkish Bean Salad, or keep things simple and make my Spring Salad Recipe.
How to Store, Freeze, Reheat, and Thaw
Once you’ve enjoyed this bulgur chicken recipe for dinner, you can store your leftovers in the fridge for an easy next-day lunch or dinner option. This dish also freezes well, so feel free to make extra to store away for busy weeks ahead. Here are a few tips:
- Store: Bring leftovers to room temperature before placing them in an airtight container with a lid. Store in the fridge for up to 4 days.
- Freeze: Bring the bulgur chicken dish to room temperature and place it in an airtight, freezer-safe container. Freeze for up to a month.
- Reheat: Reheat leftovers in the skillet on the stove. You may need to add a little water or stock to keep it from drying out. Or, reheat it in the microwave for about a minute or two, stirring every 30 seconds or so to ensure that it is heating evenly.
- Thaw: Thaw the leftover bulgur wheat with chicken (from frozen) overnight in the fridge.
Expert Tips
While this recipe is fairly simple and straightforward, having some helpful tips and tricks in your toolkit can help you achieve restaurant-quality results on your first try. Here’s what you need to know:
- Saute the bulgur before adding the stock: It might be tempting to add the bulgur and chicken broth at the same time, but it’s actually important to first saute the burger before adding your liquid. Taking the time to saute the bulgur with the rest of the ingredients ensures that the grain soaks up all those yummy flavors. I also follow this method for my Turkish Bulgur Pilaf, which resembles a bulgur risotto.
- Sear until just browned: We’re lightly searing the thighs before allowing them to cook fully in the oven. Most bulgur recipes with chicken recommend this method as well, as it locks in moisture and flavor. Don’t skip this step, as it only takes a few minutes and will definitely pay off in terms of texture and taste.
FAQs
There is no need to pre-soak your bulgur. Bulgur is a fairly thin grain that cooks quickly, so you’ll be able to achieve a fluffy, tender texture without soaking it first.
Rinsing bulgur before cooking isn’t necessary, but it all comes down to personal preference. If you prefer to rinse your bulgur, you can place it in a colander and rinse it with cold water.
Other One-Pot Chicken Recipes You Might Like
One-pot meals are truly life-saving when you’re in need of a yummy, no-fuss dinner that requires minimal cleanup. If you like chicken and bulgur wheat recipes like this one, you’ll also love these other single-skillet meals:
If you try this One Pot Chicken and Bulgur recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Chicken with Bulgur Recipe
Ingredients
- 6 chicken thighs skinless bone in
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 medium-size onion chopped (~1 cup)1 bell pepper, chopped
- 2 cloves garlic minced
- 1 jar sun-dried tomatoes 8oz. drained and roughly chopped
- 1 ½ cups bulgur wheat
- 1 ¾ cups chicken stock
- ½ cup feta cheese crumbled (optional)
- ½ cup chopped parsley
Instructions
- Preheat oven to 400 F˚.
- Pat dry chicken thighs on all sides with paper towels. Drizzle them with olive oil.
- Mix together cumin, paprika, salt and pepper in a small bowl until fully mixed.
- Sprinkle chicken on all sides using the spice mixture.
- Heat a large oven-proof skillet over medium heat until it is shimmering hot.
- Add the now-seasoned thighs and sear for about 4 minutes on each side until they are nicely browned. We are not cooking the meat fully here, but rather just browning it. Transfer onto a plate and set aside.
- Add the onion and pepper to the now-empty skillet and cook, scraping the chicken bits at the bottom using a wooden spoon for about 7-8 minutes or until the onion is translucent.
- Stir in the garlic and sun-dried tomatoes and cook for one minute.
- Add in the bulgur wheat and cook, constantly stirring, for 2-3 minutes.
- Pour in the stock and transfer the seared chicken back into the skillet. Bring it to a boil.
- Transfer the skillet to the preheated oven and roast for 15 minutes or until a digital thermometer inserted in one of the thighs registers 165 F˚.
- Carefully remove from the oven and sprinkle with feta cheese (if using) and chopped parsley. Serve immediately.
Notes
- Store: Bring leftovers to room temperature before placing them in an airtight container. Store in the fridge for up to 4 days.
- Freeze: Bring the dish to room temperature and place it in an airtight, freezer-safe container. Freeze for up to a month.
- Reheat: Reheat leftovers in the skillet on the stove. You may need to add a little water or stock to keep it from drying out. Or, reheat it in the microwave for about a minute or two, stirring every 30 seconds or so to ensure that it is heating evenly.
- Thaw: Thaw the leftovers (from frozen) overnight in the fridge.
- It is optional, but you can add a fresh squeeze of lemon juice at the end for a great way to brighten the dish.
P Parker
Bone-in chicken thighs?
Aysegul Sanford
Hi Patrice,
Yes, it is.
Catherine
Delicious recipe, thank you!
Aysegul Sanford
Hi Catherine,
So glad to hear that you liked it. Thanks for coming back and leaving a comment.
Mary
What size of bulgur did you use in this recipe?
Aysegul Sanford
Hi Mary,
I used coarse bulgur.
Thank you for pointing it out. I will update the recipe.
Please let me know if you have any other questions I may be able to answer.
Thank you!
Ice
Binnur
Merhaba Aysegul, blogunu bugun facebooktan gelen bir suggested post sayesinde kesfettim ve tek kelimeyle bayildim….. Muhtesem bir bir blog, tariflerin, tarzin, fotograflarin hepsi cok sahane, ellerine saglik :)))) Ozellikle blogunu annenin anisina adamis olman çok hos, Allah sabırlar versin sana.
Bundan sonra sıkı takipcin olacagim, basarilarinin devamini dilerim.
Sevgilerimle
Binnur
Aysegul Sanford
Sevgili Binnur,
Guzel sozlerin icin cok tesekkur ederim.
Annem gercekten cok ozel ve guzel bir insandi. Onu cok ozluyorum. Onun bana ogrettiklerini bu ortamda paylasabildigim icin kendimi cok sansli sayiyorum. Hele birde senin gibi guzel insanlar boyle iltifatlarda bulununca bu isin kefine doyum yok.
Resimleride begendigim icin cok tesekkur ederim.
Eger tariflerle ilgili bir sorun olursa lutfen sormaktan cekinme. Elimden geldigince yardim etmekten keyif duyarim.
Karayipler’den kucak dolusu sevgiler.
Aysegul