Buffalo Chicken & Barley Skillet with Creamy Herb Finish

This Buffalo Chicken & Barley Skillet delivers big flavor with minimal cleanup. Juicy, seared chicken thighs get tossed in a tangy, buttery buffalo sauce, then nestled into a creamy, savory grain base that soaks up all the leftover pan flavor. A cooling swirl of herbed yogurt balances the heat, making every bite craveable without being overwhelming. Note: this recipe uses certified gluten-free whole grain (we call for gluten-free quick-cooking oats or certified gluten-free rolled barley-style substitute such as gluten-free "barley-style" grain blends, but to keep this dish strictly gluten-free, we use certified gluten-free sorghum or millet in place of traditional barley, which contains gluten). The result is a hearty, stick-to-your-ribs dinner that's completely safe for those avoiding gluten, while still delivering that classic buffalo-chicken comfort food experience. This dish comes together in one skillet in under 45 minutes, making it perfect for busy weeknights. It's naturally high in protein, customizable in spice level, and easily adapted for dairy-free diets by swapping the yogurt and butter for plant-based alternatives.

Ingredients

• 1.5 lbBoneless skinless chicken thighs, cut into 1.5-inch pieces
• 1 tspsalt
• 0.5 tspblack pepper
• 1 tspgarlic powder
• 2 tbspolive oil, divided
• 0.5 cupGluten-free hot sauce (buffalo style), check label for gluten-free certification
• 2 tbspunsalted butter, melted, for buffalo sauce
• 1 mediumyellow onion, diced
• 3garlic cloves, minced
• 1 cupCertified gluten-free millet, rinsed; used in place of barley to keep the dish gluten-free
• 2.5 cupgluten-free chicken broth
• 0.25 cupheavy cream
• 0.75 cupplain Greek yogurt
• 2 tbspfresh chives, finely chopped
• 1 tbspfresh dill, finely chopped
• 1 tbsplemon juice, freshly squeezed
• 2 stalkcelery, thinly sliced, for garnish
• 2green onions, sliced, for garnish

Method

1. Pat the chicken thigh pieces dry and season with salt, black pepper, and garlic powder in a mixing bowl.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken pieces until golden brown and cooked through, about 6-8 minutes, stirring occasionally. 8:00
3. In a small bowl, whisk together the hot sauce and melted butter to make the buffalo sauce.
4. Pour half of the buffalo sauce over the cooked chicken in the skillet, toss to coat, then transfer the chicken to a plate and set aside.
5. Add the remaining olive oil to the same skillet. Add the diced onion and cook until softened, about 3-4 minutes. 4:00
6. Add the minced garlic and cook until fragrant, about 30 seconds. 0:30
7. Stir in the rinsed millet, toasting it in the pan for 1-2 minutes. 1:30
8. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until the millet is tender and the liquid is mostly absorbed. 20:00
9. Stir in the heavy cream and the remaining buffalo sauce, cooking for 2 minutes until creamy and well combined. 2:00
10. Nestle the cooked buffalo chicken back into the skillet with the creamy millet, stirring gently to combine and warming through for 2-3 minutes. 2:30
11. While the skillet warms, whisk together the Greek yogurt, chives, dill, and lemon juice in a small bowl to make the herbed yogurt sauce.
12. Remove the skillet from heat and drizzle the herbed yogurt sauce generously over the top. Garnish with sliced celery and green onions before serving.