Chicken Cutlets with Barley and Swiss Chard

 

Golden chicken cutlets served over creamy Parmesan barley and tender Swiss chard with caramelized lemon. A fresh, comforting skillet dinner that's easy to make.

Chicken Cutlets with Barley and Swiss Chard

Southern California weather certainly keeps us guessing this time of year! One day it's hot enough to feel like summer, and the next we're enjoying cooler temperatures and a little hint of autumn. I'm more than ready to say goodbye to the summer heat and welcome those crisp, cooler days and evenings. And when one of those lovely cool days finally comes along, I find myself craving a dinner that's a little heartier, comforting, and full of seasonal flavor.

This Chicken Cutlets with Barley and Swiss Chard is exactly the kind of meal I love this time of year. Tender, golden chicken cutlets rest on a bed of nutty barley tossed with sautéed onion, garlic, fresh Swiss chard, lemon zest, and Parmesan cheese. It's rustic and comforting, but the lemon keeps everything wonderfully fresh.

And can we talk about those browned lemon halves? Giving them a quick sear in the skillet brings out their natural sweetness and adds a lovely depth to the finished dish. A squeeze over the chicken just before serving is the perfect finishing touch.

It's a beautiful, satisfying dinner that comes together in one skillet with everyday ingredients and very little fuss. Just the kind of meal that makes an ordinary weeknight feel a little special.

Ingredients

This recipe combines a handful of simple ingredients to create a dinner with wonderful flavor and texture. The barley becomes tender and savory as it cooks in chicken broth, while the Swiss chard, Parmesan, and lemon give the dish its fresh, rustic character.

• Extra-Virgin Olive Oil: Used to toast the barley and sear the chicken cutlets, adding richness and flavor.

• Quick-Cooking Barley: The hearty foundation of the dish, with a pleasantly chewy texture and mild, nutty flavor. Be sure to use quick-cooking barley so the timing works as written.

• Onion: Adds a subtle sweetness and savory depth to the barley.

• Garlic: Brings warmth and aromatic flavor to the skillet.

• Chicken Broth: Cooks the barley while infusing it with savory flavor.

• Swiss Chard: A beautiful leafy green that wilts into the barley, adding color, tenderness, and a slightly earthy flavor.

• Fresh Lemon: Both the zest and juice brighten the dish. Browning the lemon halves gives them an especially lovely flavor.

• Salt & Black Pepper: Simple seasonings that allow the other ingredients to shine.

• Parmesan Cheese: Adds a salty, nutty richness to the barley and makes a delicious finishing touch.

• Chicken Cutlets: Thin, tender pieces of chicken that cook quickly and develop a beautiful golden crust in the skillet.

Equipment: My Kitchen Essentials

One of the things I appreciate most about this recipe is that it doesn't require much equipment. A good skillet does nearly all the work.

• Large Skillet with Lid: The main piece of equipment for cooking the barley, wilting the greens, and searing the chicken. A 12-inch skillet works especially well.

• Microplane or Fine Grater: Perfect for removing the fragrant zest from the lemon without the bitter white pith.

• Tongs: Make it easy to turn the chicken cutlets and handle the browned lemon halves.

• Instant-Read Thermometer: The easiest way to make sure the chicken is cooked through without drying it out.

• Serving Platter: A shallow platter makes a beautiful presentation with the chicken arranged over the barley and greens.

Let's Make It Together

We'll start by giving the barley a quick toast in olive oil with onion and garlic. Once everything smells wonderful, add the chicken broth and let the barley simmer until tender.

Next come the Swiss chard leaves. Add them a handful at a time and watch them soften into the warm barley. A little lemon zest and Parmesan bring everything together into a delicious, savory mixture. Transfer it to a serving platter and keep it warm while we finish the chicken.

In the same skillet, brown the lemon halves cut-side down until golden and fragrant. Then sear the seasoned chicken cutlets until beautifully browned and cooked through.

To serve, arrange the chicken over the barley, squeeze a little of that warm lemon juice over everything, and finish with another sprinkle of Parmesan. Simple, fresh, and absolutely delicious!

Perfecting the Cooking Process

The secret to this dish is building flavor in the same skillet while keeping the chicken tender and juicy. Toasting the barley with onion and garlic gives it a nutty foundation before it simmers in broth, and adding the Swiss chard toward the end keeps the greens tender without overcooking them. When it's time for the chicken, make sure the skillet is hot enough to develop a golden crust, but watch the cutlets closely—they cook quickly! A final squeeze of browned lemon ties all those savory flavors together beautifully.

Add Your Touch

This is one of those recipes that's easy to adapt depending on what you have in the kitchen.

Try Different Greens: Baby spinach is a convenient substitute for Swiss chard. Chopped kale also works, although it needs a little more cooking time to become tender.

Change the Grain: Quick-cooking farro or another tender grain can be delicious here. Just adjust the broth and cooking time according to the package directions.

Add More Vegetables: Sautéed mushrooms, zucchini, or a handful of peas would be lovely mixed into the barley.

Make It Extra Lemony: Add another little squeeze of fresh lemon juice just before serving for an even brighter finish.

Finish with Fresh Herbs: Chopped parsley, basil, or a little fresh thyme adds another layer of freshness.

Set the Mood

Food is about more than just the recipe-it's about the moment around the table.  Here are a few simple ideas to set the mood when you serve this dish.

There's something so satisfying about a dinner that feels comforting and wholesome without being complicated. With its golden chicken, tender barley, fresh greens, and bright lemon finish, this is one of those meals that feels just right for the changing season.

I hope you'll give these Chicken Cutlets with Barley and Swiss Chard a try the next time you're looking for an easy, flavorful dinner. It's simple enough for a weeknight, yet pretty enough to serve when you want to make dinner feel a little special.

If you enjoy fresh Mediterranean-inspired flavors, you might also like my Mediterranean White Bean Skillet or One-Pan Italian Chicken with Zucchini, Summer Squash & Tomatoes for more delicious weeknight dinner inspiration.

Before You Start

Can I use regular pearl barley instead of quick-cooking barley?
Yes, but you'll need to adjust the liquid and cooking time. Regular pearl barley takes considerably longer to cook, so follow the package directions and plan accordingly. Quick-cooking barley is the best choice for this recipe as written.

Do I need to remove the stems from Swiss chard?
For this recipe, use the tender leaves and remove the thick stems. You can save the stems for another sauté or finely chop and cook them with the onion if you'd like to use the whole bunch.

Can I substitute spinach for Swiss chard?
Absolutely! Baby spinach is a great substitute and wilts very quickly. Add it toward the end of cooking, just as you would the Swiss chard.

Why brown the lemon halves?
Browning the cut sides of the lemon adds a slightly caramelized flavor and softens some of the sharp acidity. It makes a lovely finishing touch for the chicken and barley.

How do I keep chicken cutlets from drying out?
Because cutlets are thin, they cook quickly. Use medium-high heat to develop a golden crust, then check for doneness with an instant-read thermometer. Remove the chicken once it reaches 165°F.

Can I make this recipe ahead?
The barley and Swiss chard mixture can be prepared ahead and refrigerated. Reheat gently with a splash of chicken broth to loosen it. For the best texture, cook the chicken cutlets fresh just before serving.

How should I store leftovers?
Refrigerate leftovers in an airtight container within two hours of cooking and enjoy within 3–4 days. Reheat until thoroughly hot, adding a little broth to the barley if needed.

Rustic Mushroom, Swiss Chard & Leek Galette with Goat Cheese

 

Rustic mushroom, Swiss chard and leek galette with goat cheese, mozzarella and fresh thyme wrapped in a flaky sour cream butter crust. A savory transition-to-fall dinner.

Rustic Mushroom, Swiss Chard & Leek Galette with Goat Cheese

We are slowly transitioning from summer to fall in Southern California.  The leaves on our trees are turning and falling, Some nights are cool and crisp, and some are overly hot as the weather changes and trys to settle into the new season.  And I’m ready for deeper flavors and a few heartier dishes, but when it’s still warm outside, I’m not quite ready for stews, roasts and heavy comfort food.

That’s when I turn to recipes like this Rustic Mushroom, Swiss Chard & Leek Galette.

It has all those flavors that start making me think about fall—earthy mushrooms, Swiss chard, sweet leeks, garlic and fresh thyme—but it still feels light enough for a warm October evening. The flaky sour cream butter crust makes it feel special, while the vegetables keep the whole thing grounded and fresh.

And then there’s the goat cheese.

Little dollops scattered over the top melt into creamy, tangy pockets with lightly toasted edges. Combined with the mozzarella tucked into the filling, it gives this rustic galette just enough richness without making it feel too heavy.

This is pretty much how we like to eat during this time of year: a little heartier, a little deeper in flavor, but still somewhere between summer and fall.

Enjoy!

Ingredients

For the Tart Pastry

• All-purpose flour — The foundation for a tender, rustic crust.
• Cold butter — Gives the pastry its flaky texture and rich flavor.
• Sour cream — Adds tenderness and a little tang to the crust.
• Lemon juice — Just enough to brighten the pastry and balance its richness.
• Cold water — Helps bring the dough together without overworking it.
• Salt — Essential for bringing out the flavor of the crust.

For the Filling

• Baby bella mushrooms — Earthy and savory, they give the galette its deep fall flavor.
• Swiss chard — Adds tender greens and a beautiful pop of color.
• Leeks — Their mild, sweet onion flavor is perfect with mushrooms and thyme.
• Garlic — Adds another layer of savory flavor.
• Fresh thyme — One of my favorite herbs for this time of year.
• Mozzarella — Melts into the vegetables for a creamy, cohesive filling.
• Olive oil — For sautéing the vegetables.
• Salt & black pepper — Just enough seasoning to let the vegetables shine.

For the Topping

• Goat cheese — Small dollops melt and brown on top, adding tangy, creamy bites throughout the galette.

Equipment

• Large skillet — My go-to heavy skillet works beautifully for sautéing the vegetables.
• Rolling pin — For rolling the pastry into a rustic 12-inch circle.
• Parchment paper — Makes transferring and baking the galette easy.
• Baking sheet — A rimmed sheet is ideal for catching any melted cheese or juices.
• Pastry cutter — Helpful for cutting the cold butter into the flour.

My Go-To's

• Pastry cutter - a great way to easily cut in the butter into the flour.

• Baking Sheet - having different sizes in your arsenal allow you to easily choose the correct size for what you are baking.  

Let's Make It Together

First, we'll make the pastry. Cut the cold butter into the flour and salt until you have coarse crumbs, then gently work in the sour cream, cold water and lemon juice. Once the dough comes together, wrap it up and let it chill while you make the filling.

The filling comes together quickly in one skillet. Brown the mushrooms first so they have a chance to develop some good color, then add the Swiss chard, leeks, garlic and thyme. Once the vegetables are tender, let them cool slightly before stirring in the mozzarella.

Roll the chilled dough into a rough circle—no need to make it perfect. Spoon the filling into the center, leaving a border around the edge, then fold the pastry up and over the filling, pleating it as you go.

Dot the top with goat cheese and into the oven it goes. About 30–40 minutes later, you'll have a golden, rustic galette with crisp pastry and a savory, cheesy vegetable filling.

Perfecting the Cooking Process

The key to a great galette is keeping the filling from becoming watery. Give the mushrooms time to brown and release their moisture before adding the greens and leeks. Let the cooked filling cool slightly before adding the mozzarella and placing it on the pastry. This keeps the crust flaky and helps the galette bake up beautifully golden instead of soggy.

Add Your Touch

• Try another mushroom: Cremini, white mushrooms or a wild mushroom blend would all work beautifully.
• Change the cheese: Gruyère or fontina would be delicious in place of the mozzarella.
• Add a little heat: A pinch of red pepper flakes would bring a subtle warmth.
• Make it more herb-forward: Add a little fresh rosemary along with the thyme.
• Finish with freshness: A little lemon zest scattered over the finished galette would be lovely.

Set the Mood

A good meal deserves a great setting.  Here are a few ways to set the mood when serving this dish.

This Rustic Mushroom, Swiss Chard & Leek Galette is exactly the kind of recipe I want to make when summer is slowly giving way to fall.

It's savory, earthy and comforting, but it doesn't feel heavy. The flaky lemon-scented crust, tender vegetables, melted mozzarella and little pockets of goat cheese make it feel like something special without requiring a complicated dinner.

It's a good reminder that you don't have to jump straight into full-on fall cooking. Sometimes the best recipes are the ones that live right in between the seasons.

If you're enjoying this kind of hearty-but-not-heavy cooking, take a look at my Mediterranean White Bean Skillet next. It's another cozy, vegetable-forward dish that's satisfying enough for cooler days while still feeling fresh and bright.

You may also like:

• One-Pot Ground Beef & Orzo in 30 Minutes

• Pearl Couscous Risotto with Chicken & Greens

• Rustic Tomato Galette with Gruyere & Thyme

Before You Start

Can I make the pastry ahead of time?
Absolutely. The pastry can be made earlier in the day and kept refrigerated until you're ready to assemble the galette.

Can I use spinach instead of Swiss chard?
Yes. Spinach will work, although it cooks more quickly and has a softer texture than Swiss chard.

Can I use a different cheese?
Definitely. Gruyère, fontina or another good melting cheese would work well in the filling.

Can I make the galette ahead of time?
It's best served warm from the oven, but you can assemble it ahead and refrigerate it until you're ready to bake. Allow a little extra baking time if the galette is going directly from the refrigerator to the oven.

Why do I need to cook the mushrooms first?
Mushrooms release quite a bit of moisture as they cook. Browning them first helps concentrate their flavor and keeps excess moisture from making the galette soggy.

Can I freeze the galette?
For the best pastry texture, I'd recommend baking it fresh rather than freezing the assembled galette. Leftovers can be refrigerated and gently reheated.

Easy Weeknight Dinners: Rustic Farro & Chicken Medley

Wholesome Comfort in Every Bite: A One-Pan Wonder with Rustic Flavors of Farro, Chicken, and Greens.

Rustic Farro & Chicken Medley

The Rustic Farro & Chicken Medley is a one-pan dish that combines hearty grains, tender chicken, earthy mushrooms, and vibrant Swiss chard for a meal that’s as wholesome as it is delicious. This skillet meal is a celebration of simple ingredients coming together to create something extraordinary. With the chewy texture of farro, the richness of sautéed vegetables, and the protein-packed goodness of chicken, every bite is a perfect balance of flavor and nourishment.  It’s also a fantastic way to repurpose leftovers—if you have cooked farro from your Garlic-Lemon Pork with Farro and Kale recipe, it’s the perfect base for this dish!  This clever use of leftovers makes this meal not only tasty but also incredibly convenient to whip up.

This dish is perfect for busy weeknights when you want a satisfying meal without the hassle. It’s equally impressive for casual gatherings with friends or family, thanks to its rustic charm and colorful presentation. Whether served straight from the skillet for a comforting dinner or prepped ahead for an easy weekday lunch, the Rustic Farro & Chicken Medley is sure to become a staple in your recipe rotation. Give it a try—you’ll love how simple and versatile this dish is to make, and your taste buds will thank you!

Enjoy!

What Ingredients do I need?

Protein

• boneless skinless chicken breasts

Vegetables

• carrots
• onion
• Baby Bella mushrooms (2 8oz pkgs)
• Swiss chard
• garlic

Grains

• Farro (2 cups cooked; buy uncooked if needed)

Pantry/Condiments

• Olive oil 
• White wine
• Chicken broth - Better than Bouillon is a good option here for flavor and it's easy to make 1/2 cup of broth.  

Spices/Seasonings

• Paprika 
• Dried thyme 
• Salt and pepper

Cheese

• Fresh grated Parmesan cheese 

Substitutions and Variations

Substitutions

• Grains:  Use quinoa, barley, brown rice, or Israeli couscous as a substitute.

• White wine:  Substitute with chicken broth, vegetable broth, or a splash of apple cider vinegar or lemon juice.

• Chicken broth:  Vegetable broth or water with a bouillon cube works well.

• Parmesan cheese: Use Pecorino Romano, Grana Padano, or a sprinkle of nutritional yeast for a dairy-free option.

Variations

• Mediterranean Twist:  Add sun-dried tomatoes, olives, and a sprinkle of feta cheese in place of Parmesan.  Use a pinch of oregano or Italian seasoning instead of thyme.

• Creamy Version:  Stir in 1/4 cup heavy cream or Greek yogurt at the end for a creamy texture.

• Vegetarian Option:  Skip the chicken and add chickpeas, tofu, or white beans for protein.  Use vegetable broth instead of chicken broth.

• Autumn Harvest:  Include diced sweet potatoes, or parsnips alongside the carrots.  Sprinkle with toasted pumpkin seeds for crunch.

• Asian-Inspired:  Swap the thyme for ginger and soy sauce, and add a drizzle of sesame oil.  Replace Parmesan with a sprinkle of toasted sesame seeds or scallions.

• Herbaceous Delight:  Add a mix of fresh herbs like parsley, dill, or basil at the end for a burst of freshness.

Kitchen Tips and Notes

Tips

• Cook Farro Ahead of Time or use leftovers:  If you don’t have leftover farro, cook it in advance and store it in the fridge.

• Even Cutting:  Dice the vegetables and chicken into uniform pieces for even cooking and better presentation.

Notes

• Meal Prep Friendly:  This skillet meal reheats beautifully, making it ideal for meal prep. Store leftovers in an airtight container for up to 3-4 days in the fridge.

• Versatility is Key:  This dish is incredibly adaptable. You can easily swap ingredients based on what you have available or to suit dietary preferences. It's a great way to use up leftover grains, vegetables, or proteins.

     Equipment You May Need     

• Sharp Knife – Essential for dicing vegetables, slicing mushrooms, and cutting chicken into bite-sized pieces.
• Cutting Board – Use a sturdy cutting board for prepping chicken and vegetables. Consider using separate boards for meat and produce.
• Serving Dish – If transferring the dish for serving, a shallow platter or wide bowl is great for presentation.
• Spatula or Tongs – To flip or toss the zucchini halfway through roasting, ensuring even cooking.
• Measuring Cups & Spoons: For accurately measuring ingredients like broth, wine, and seasonings.
• Spoon:  A wooden spoon or heat-resistant silicone spatula works best for stirring and scraping the pan.
• Large Skillet or Sauté Pan - A heavy-bottomed, wide skillet is perfect for cooking everything in one pan. Non-stick or stainless steel works well.
• Farro - a great grain.  Make sure to get pearled farro which cooks faster.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

 

Rustic Farro & Chicken Medley

serves 4


2 tablespoons olive oil 

1 pound chicken breasts, cut into bite-sized pieces

1 teaspoon paprika 

1 clove garlic, minced 

1 large carrot, small diced
1/2 medium onion, diced
16 oz Baby Bella mushrooms, sliced
1/2 bunch Swiss chard, chopped (stems separated from leaves)

1/4 cup white wine
1/2 cup chicken broth
1/2 teaspoon dried thyme

2 cups cooked farro
Salt and pepper to taste
1/4 cup grated Parmesan cheese 

Cook the Chicken:  Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.  Season the chicken pieces with salt, pepper, and paprika.  Stir fry the chicken for 4-5 minutes until golden brown, turning the chicken often until cooked through.   Add in the garlic and stir to coat, 30 seconds.   Remove chicken from the skillet and set aside.

Sauté the Vegetables:  In the same skillet, add the remaining olive oil if needed.  Sauté the onion and carrots, 3-4 minutes until softened.  Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.  Add is the Swiss chard leaves and cook, stirring until wilted.  Season with salt and pepper.  Add the white wine to the skillet and allow to cook down 1 minute.  Add in the chicken broth.

Return the chicken and any accumulated juices to the skillet, along with the cooked farro.  Sprinkle with dried thyme.  Cook for 2-3 minutes, heating up the ingredients and allowing the flavors to blend.  Add in the Parmesan cheese and stir to combine.   Adjust the seasoning with additional salt and pepper.  Serve directly from the skillet or serve in individual plates.