Chicken with Bulgur (One-Pot Recipe) - Foolproof Living (2024)

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?

If you are a fan of one-pot chicken recipes, be sure to also check out our Marry Me Chicken and Chicken Stroganoff recipes.

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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).

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:

1. Preheat the oven: Set your oven temperature to 400 degrees F.

2. Prep the meat: Use paper towels to thoroughly dry each chicken thigh. Drizzle them with olive oil.
3. Mix the seasoning: Add the cumin, paprika, salt, and pepper to a small bowl and mix until combined.
4. Season the meat: Rub each thigh with the spice mixture.
5. Heat the skillet: Add the olive oil to an oven-safe skillet (affiliate link) and heat over medium-high heat until the oil shimmers.

6. 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.
7. Saute the onion: Add the onion and pepper to the same skillet and saute for 7-8 minutes or until the onion is translucent.
8. Stir in the garlic and sun-dried tomatoes: Stir in the garlic and sun-dried tomatoes and cook for an additional minute.

9. Add the bulgur: Add the bulgur and constantly stir for 2-3 minutes as it cooks.
10. Add the stock: Pour in the stock and place the seared thighs back in the skillet. Let the bulgur mixture come to a boil.
11. 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.
12. 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.

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.

Do I need to pre soak bulgur?

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.

Do I need to rinse bulgur before cooking?

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.

Chicken with Bulgur Recipe

Yields: 4 servings

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.

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