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Mediterranean Bulgur with Chicken in a skillet from the top view.
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Chicken with Bulgur Recipe

Chicken with Bulgur is a Mediterranean-inspired dish that features juicy chicken thighs and fluffy, tender bulgur wheat. This one-pot recipe comes together in under an hour for a quick weeknight dinner or an easy, impressive dinner party entree.
Course Main
Cuisine Mediterranean
Diet Halal
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 560kcal

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.

Nutrition

Calories: 560kcal | Carbohydrates: 8g | Protein: 38g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 216mg | Sodium: 610mg | Potassium: 623mg | Fiber: 1g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg