Pan-Seared Chicken & Barley
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Pan-Seared Chicken & Barley

Pan-Seared Chicken & Barley

with Creamy Mushroom Sauce & Roasted Carrots

It’s like having Sunday supper any day of the week! Tender chicken cutlets are dusted in a savory spice blend, pan-fried and topped with a rich and creamy sauce that’s packed with earthy mushrooms. Served up with a side of pleasantly chewy barley and caramelized carrots. You won’t have to call ‘em twice to the dinner table for this one!

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes


serving amount

¾ cup

Pearl Barley

(Contains Wheat)

1 tablespoon

Fry Seasoning

12 ounce


4 ounce

Button Mushrooms

1 teaspoon

Garlic Powder

10 ounce

Chicken Cutlets

2 tablespoon

Cream Cheese

(Contains Milk)

5 teaspoon

White Wine Vinegar

2 unit

Chicken Stock Concentrate

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Cooking Oil



1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories640 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate63 g
Sugar13 g
Dietary Fiber13 g
Protein40 g
Cholesterol135 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Baking Sheet
Large Pan
Paper Towel
Aluminum Foil
Medium Bowl


Cook Barley

• Adjust rack to top position and preheat oven to 450 degrees. • Bring ½ cup barley (1 cup for 4 servings; save the rest for another use), half the Fry Seasoning (you’ll use the rest later), 3 cups water (5 cups for 4), and a big pinch of salt to a boil in a small pot. Once boiling, reduce to a simmer; cover and cook until tender, 30-32 minutes. • Reserve ¼ cup barley cooking liquid (1⁄3 cup for 4), then drain and return to pot.


• While barley cooks, wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

Roast Carrots

• Toss carrots on a baking sheet with a drizzle of olive oil. Season with half the garlic powder, salt, and pepper. • Roast on top rack until tender, 20-25 minutes.

Cook Mushrooms

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms in an even layer; season with a pinch of salt and pepper. Cook, undisturbed, until lightly browned on one side, 2-3 minutes. Cook, stirring occasionally, until browned and tender, 2-3 minutes more. • Turn off heat. Transfer to a cutting board; wash out pan.

Cook Chicken

• Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium and cover. • Turn off heat. Transfer to a cutting board and tent with foil. Wash out pan and let cool slightly.

Make Sauce

• While chicken cooks, whisk together cream cheese, half the vinegar (all for 4 servings), half the chicken stock concentrates, remaining garlic powder, and reserved barley cooking liquid in a medium bowl. (It’s OK if there are lumps—the cream cheese will melt when it cooks.) • Once cool enough to handle, roughly chop mushrooms; stir into the cream cheese mixture. • Add cream cheese mixture to pan used for chicken and cook over medium-low heat, stirring occasionally, until reduced and thickened, 1-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper. TIP: Add a splash of warm water if sauce seems too thick.

Finish & Serve

• Add veggie stock concentrate and remaining chicken stock concentrates to pot with barley; stir to combine. • Slice chicken crosswise. • Divide barley, chicken, and carrots between plates. Spoon mushroom sauce over chicken and serve.

Chicken is fully cooked when internal temperature reaches 165º.