This chicken bulgur pilaf is one of my go-tos when I'm juggling a busy evening but still want something wholesome on the table.
It's all made in one pan, the flavors are bright and fresh, and it's family-approved. No complaints, no leftovers (well, not for long). Note this is a non-Turkish version of a pilaf.
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Ingredients
- Chicken breasts - I like cutting them in half for quicker cooking and more even browning. Boneless, skinless thighs work too if you want juicier bites in your chicken bulgur pilaf.
- Bulgur wheat - Use fine bulgur for this recipe. It cooks quickly and gets that perfect fluffy texture. Coarse or medium bulgur will take too long to soften.
- Bell peppers - I use red for sweetness and color, but yellow or orange peppers work fine. If you're not into peppers, diced tomatoes are a good swap.
- Italian seasoning - Brings a nice herby depth. You can mix dried oregano, thyme, and basil if you don't have a blend.
- Feta or blue cheese - Adds a creamy, salty pop at the end of the bulgur dish. Totally optional but highly recommended.
If you love a good chicken dish, hearty and cozy, try this Chicken with Sun-dried Tomatoes and Spinach and this Hearty Chicken Burrito Bowl.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Chicken Bulgur Pilaf
- Prep the chicken: Pat dry and season both sides with salt, pepper, and half the oil. Lightly pound for even thickness in your chicken bulgur pilaf.
- Sear the chicken: Heat a large skillet over medium-high, add the chicken, and sear for 3 minutes per side until golden.
- Cook through: Lower heat to medium, flipping every 2 minutes until the thickest part reaches 155°F (about 8-12 minutes). Transfer to a plate.
- Start the bulgur: In the same skillet, add remaining oil, peppers, carrots, and white scallion parts. Sauté for 1-2 minutes until softened.
- Add water and bulgur: Stir in water, bulgur, and the rest of the salt. Bring to a boil, cover, and cook for 7-10 minutes. Turn off heat and let sit 5 minutes.
- Finish: Fluff bulgur with a fork, stir in cheese and oil, taste for seasoning.
- Serve: Slice chicken, plate with bulgur, top with scallion greens, and serve with lemon wedges.
Julia's Tip
Use fine bulgur so it cooks perfectly in the short simmer time. Anything coarser will stay chewy and will need more cooking time.
Tips
- Slice the chicken evenly so it cooks at the same pace. Always rest the chicken so that it stays juicy.
- Scrape up all those golden bits after cooking chicken. They hold loads of flavor.
- You can swap bulgur for quinoa if that's what you have.
- If you want extra tang, squeeze lemon over everything right before serving your chicken bulgur pilaf.
- Crumbled feta adds a nice creamy punch, but it's still great without it.
- This reheats beautifully, so double it for meal prep.
- A heavy-bottomed skillet works best for even cooking.
Serving Suggestions
Freezing And Storing Instructions
- To Store. Keep in an airtight container in the fridge for up to 4 days.
- To Freeze. Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge.
- To Make Ahead. Cook the bulgur and chicken separately, then store and assemble just before serving.
More Easy Chicken Dinners
- Air fryer BBQ Chicken Drumsticks
- Chicken Quinoa Bowls
- Bacon Chicken Roll-ups
- Cheesy Chicken Broccoli Fritters
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Recipe Card
One-Pan Chicken Bulgur Pilaf Dinner
Ingredients
Method
- Prep the chicken: Pat the chicken breasts dry with paper towels. Sprinkle with seasonings on both sides. Rub them all over with 2 tablespoons of oil. Pound them lightly with meat mallet or a baking rolling pin.2 chicken breasts, 4 tablespoons olive oil, 1 teaspoon Italian seasoning, 1 teaspoon paprika, ⅛ teaspoon black pepper
- Sear the chicken: Heat a 12-inch skillet (nonstick, carbon steel, or cast iron all work) over medium-high. Add the chicken, placing the thinner ends opposite the thick ones to help them cook evenly. Cook for 3 minutes, then flip and cook the other side for another 3 minutes, until lightly browned.
- Cook through: Flip again, lower the heat to medium, and keep cooking; flipping every 2 minutes, until the outside is nicely browned and the thickest part hits 155°F (68°C). This takes about 8-12 minutes more. Transfer to a plate and let it rest while you cook the bulgur.
- Start the bulgur: In the now-empty skillet, add the remaining oil, chopped peppers, carrots, and the white parts of the scallions. Cook for 1-2 minutes, just until the veggies are softened.¾ cup carrots, 1 cup red bell peppers, 4 scallions
- Add water and bulgur: Pour in 1½ cups water, scraping up all those flavorful browned bits. Stir in the fine bulgur and the remaining ¾ teaspoon salt. Bring to a boil, cover, and cook for 7-10 min, turn off the heat, and let it sit for 5 minutes.1 cup bulgur, 1 ½ cup water, 1 teaspoon salt
- Finish it off: Fluff the bulgur with a fork and stir in crumbled feta, chopped olives, and the last 2 tablespoons of oil. Taste and season with more salt and pepper if needed.Blue cheese or feta
- Serve: Slice the rested chicken and plate it with the bulgur. Top with the green parts of the scallions and serve with lemon wedges, if you like.Fresh parsley for garnish
Nutrition
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Let us know how it was!Craving more healthy chicken recipes? Try my Chicken and Vegetables Bake!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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