If you are a fan of one-pot chicken recipes, be sure to also check out our Marry Me Chicken and Chicken Stroganoff recipes.
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).
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 them with Mediterranean Spice Blend, 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.
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.
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.
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:
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.
Mediterranean Chicken with Olives and Lemon Fricassee Chicken Chicken Rice Pilaf
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.
