Chicken with Bulgur Skillet (Printable)

Tender chicken, bulgur, tomatoes and peppers simmered with smoked paprika for a hearty Mediterranean one-pan meal.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken thighs (approximately 21 ounces)

→ Grains

02 - 1 cup bulgur wheat

→ Vegetables

03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 carrot, diced
07 - 2 medium tomatoes, chopped
08 - 2 tablespoons chopped fresh parsley, plus more for garnish

→ Liquids

09 - 2 cups chicken broth
10 - 2 tablespoons olive oil

→ Spices & Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt, or to taste

# How to Make It:

01 - Pat chicken thighs dry and evenly season both sides with salt, black pepper, ground cumin, and smoked paprika.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3 to 4 minutes per side until golden brown. Remove chicken and set aside.
03 - In the same pan, add the chopped onion and diced carrot. Sauté for 3 minutes until softened, then add minced garlic and diced red bell pepper. Continue cooking for an additional 2 minutes.
04 - Stir in bulgur wheat and cook for 1 minute, allowing the grains to toast lightly. Add chopped tomatoes, chicken broth, and half of the parsley. Stir to combine and bring mixture to a gentle simmer.
05 - Return the seared chicken to the pan, nestling pieces into the bulgur mixture. Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is fully cooked and bulgur is tender.
06 - Remove pan from heat and let stand, covered, for 5 minutes. Garnish with remaining parsley and serve warm.

# Expert Suggestions:

01 -
  • One pan means nearly effortless clean-up, making it a weeknight hero when you want a hearty meal without a mountain of dishes.
  • Bulgur wheat adds a wonderful nutty flavor that soaks up the chicken juices—this is secretly why everyone wants seconds.
02 -
  • Trying to rush the simmering step always led to undercooked bulgur or dry chicken—patience is absolutely key.
  • Switching to boneless chicken thighs made this dish so much easier to serve and guaranteed juicy, tender bites every time.
03 -
  • Browning the chicken beforehand locks in the juices—don’t skip this, even if tempted.
  • A dash of smoked paprika just before serving deepens the aroma and looks beautiful garnished with parsley.

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