Barley Chicken Piccata



servings: 2 – 4


2 cups cooked chicken, shredded

1 cup dry barley

juice of 2 small lemons

zest of 1 lemon

300 ml thickened cream

2 tsp capers

2 cups water

2 garlic cloves, minced

1 tbsp cornstarch

2 tbsp butter

1 chicken stock cube

Italian seasoning, to taste

salt, to taste

black pepper, to taste



  1. Cook barley according to the package instructions. Set aside.
  2. In a medium skillet, over medium heat, melt butter, add garlic and cook for 30 seconds. Add cornstarch and cook for 1 minute stirring constantly.
  3. Add water, lemon juice, lemon zest, capers, chicken stock cube, Italian seasoning, salt and black pepper. Add chicken and thickened cream. Bring to boil and lower heat to simmer and cook for 10 – 15 minutes or until sauce is slightly thickened.
  4. Add barley to the sauce and gently mix to combine.


Entertaining tips:

  • Barley Chicken Piccata is a dish that can feed a large group of people, and it doesn’t take a lot of time to make. If serving at buffet or food station, keep in food warmer. I would also suggest that you offer grated Parmesan cheese next to the dish.
  • If you are having a last-minute party, serve Barley Chicken Piccata as a main course. It is delicious and fresh, and if you take a shortcut and use rotisserie chicken, it can be made just in time your guests arrive.