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One Pot Chicken Thighs with Wheat Berries

chicken with wheatberries

For this one pan skillet chicken dinner we combine wheat berries and millet for fantastic texture and flavor and loads of nutrients.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 large bone-in chicken thighs, skin removed and patted dry (about 2 ½ pounds total)
  • Kosher salt
  • Freshly cracked black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely chopped
  • 1 can hearts of palm, sliced
  • 1 stalk celery, finely chopped
  • 1 garlic cloves, minced
  • ½ teaspoon ground cumin
  • 1 cup wheat berries
  • ½ cup millet
  • 2 cups chicken broth


Preheat oven to 350℉.

  1. Season chicken with salt and pepper. In a large ovenproof Dutch oven, heat evoo over medium high heat. Add chicken, meat side down and cook until deep golden brown, flip and cook on the other side for a total of about 8 minutes. Transfer to a plate.
  2. Reduce heat to medium, add onions, hearts of palm, and celery and cook until golden, about 12 minutes. Add garlic and cumin and ½ teaspoon salt cook 1 minute more. Add wheat berries and stir to coat. Add millet and broth, bring to a boil and stir well.
  3. Place chicken meat side up, cover, return to oven and cook 50 minutes to 1 hour based on how large your chicken pieces are and until grains are tender and liquid has evaporated.

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 482
  • Carbohydrate Content: 35.8 g
  • Cholesterol Content: 92 mg
  • Fat Content: 22 g
  • Protein Content: 35.2 g
  • Sodium Content: 752 mg
  • Sugar Content: 1.6 g