Freekeh with Chicken
Updated May 21, 2026
Easy chicken freekeh recipe with onions, 7 spice, and toasted almonds. A classic Lebanese dish that comes together in one pan.
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Freekeh with Chicken is one of my favs!
Freekeh has been in my life for as long as I can remember. My mom made it, my aunts made it, it showed up at pretty much every family gathering growing up. If you have never cooked with it before, freekeh is a roasted green wheat with a slightly smoky flavor that is nothing like regular rice or wheat. This freekeh with chicken is one of the most classic ways to serve it. The grain simmers over golden onions, the chicken gets seared in the same pan, and everything comes together, topped with fried almonds and fresh parsley.
The 7 spice is what makes this taste like a Lebanese freekeh recipe to me. You can use just cinnamon if that is all you have and it still works, but the spice blend carries so much of the flavor. This freekeh with chicken reheats really well, which means I make the full batch even when it is just the four of us at home. The leftovers the next day are seriously, soo good.
Happy Cooking!
– Yumna
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Freekeh with Chicken Ingredients
- Freekeh: Use cracked freekeh, not whole freekeh. You should be able to buy cracked freekeh at most grocery stores, but you can also sub in bulgur wheat, farro, or barley. Be sure to soak it before using! I usually like to soak mine for at least 30 minutes to clean the grains and soften them, so the final texture will be just right.
- Aromatics: Olive oil and one diced onion. Dice the onion fairly fine so it cooks down evenly into the grain. Get it golden before the freekeh goes in, not just softened. A pale onion will leave the grain tasting flat.
- Chicken: I always go for boneless skinless chicken breasts for this recipe, but thighs will work, too. Make sure to pat your meat dry, and let it come to room temperature before cooking. While your chicken is resting, season it generously on both sides with salt, pepper, and 7-spice (or use cinnamon if you don’t have any).
- Finishing: Almonds and parsley. Use blanched almonds, so they toast evenly without the skins. They fry fast, so stay close to the pan and pull them the moment they turn golden. Remove your parsley leaves from their stems and chop them coarsely, then top the chicken and freekeh with both the almonds and parsley. If you don’t have any parsley on hand, cilantro will work, too!
How to Make Freekeh with Chicken
These photos walk you through the process step by step. For the full ingredient list and instructions, head to the recipe card below, or jump straight to the → Freekeh with Chicken Recipe
1. Cook the Onions
Heat the olive oil in a heavy-bottomed skillet or Dutch oven over medium heat. Add the diced onion and stir occasionally, cooking until it turns golden brown. Don’t rush this step. A pale onion will leave the grain tasting flat, so give it the full times.
2. Add the Freekeh and Water
Drain the soaked freekeh well and spread it over the golden onions. Season with salt and pepper, then pour in the water. Bring it to a boil, then cover and drop the heat to low. Cook until the grain is tender and the water is absorbed, stirring a couple of times as it cooks.
3. Fluff the Freekeh
Run a fork through the grain to loosen it, then transfer to a serving dish and cover to keep warm while you work on the chicken.
4. Toast Almonds & Sear Chicken
Wipe out the pan and heat olive oil over medium heat. Add the almonds and stir frequently until golden, then remove them immediately and set aside. Add the remaining oil, lay the seasoned chicken in the pan, and leave it alone. Once it releases easily and is golden on the first side, flip and cook through until the juices run clear.
Freekeh with Chicken Recipe
Ingredients
For the Freekeh
- 2 cups cracked freekeh
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 cups water
For the Chicken and Nuts
- 2 tablespoons extra virgin olive oil divided
- ½ cup blanched almonds
- 1.5-2 pounds boneless skinless chicken breast or thighs
- Salt and pepper to taste
- 1 teaspoon 7 spice or cinnamon
- Parsley chopped, for serving
Instructions
- Pick over freekeh to remove any debris, and rinse in cold water until water looks clear. Soak the freekeh in cold water for 30 minutes, then drain and set aside.
- Heat the olive oil in a heavy-bottomed large skillet or Dutch oven over medium heat. Add the onions and cook until golden brown, about 5 to 10 minutes. Transfer the freekeh over the cooked onions, and season with salt and pepper.
- Add the water, turn heat to high and bring to a boil. Cover and turn heat to low. Cook until the freekeh is tender, about 20 to 25 minutes, stirring a couple times.
- Season the chicken on both sides generously with salt and pepper and 7 spice.
- Transfer cooked freekeh to a serving dish and cover to keep warm.
- Wipe the skillet with a paper towel, then heat 1 tablespoon olive oil on medium heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
- Add the remaining olive oil to the skillet on medium heat and transfer the seasoned chicken to the skillet. Cook for 5-7 minutes on one side without touching, then flip over and cook for an additional 3-5 minutes until the juices run clear and the chicken is cooked through.
- Lay the chicken on top of the cooked freekeh. Top with reserved fried almonds and garnish with parsley.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use separate skillets to save time. For this recipe, I cook everything in one skillet starting with the freekeh, then the nuts, and finally the chicken. But you can work with 2 or even 3 pans simultaneously to save time (it’ll just mean a bigger clean-up process).
- Don’t lift the lid while the freekeh cooks. Keep the heat low and the lid on so the steam does its job. Lifting it releases steam and the grain can dry out or cook unevenly.
- Let the chicken sit undisturbed once it hits the pan. Moving it around too early means it will stick and tear. Wait until it releases naturally from the pan before you flip it.
Serving Ideas
- Add a side salad. For something light and fresh to go with this cozy, warming Lebanese dish, try a fattoush salad, a Mediterranean chopped salad, or a simple broccoli salad.
- Add extra sauce. This chicken freekeh has plenty of flavor on its own, but if you’d like to add another punch, pair it with tahini sauce, Greek yogurt sauce, or Lebanese toum.
- Make a veggie side. This freekeh dish is a meal unto itself, but to bring some color to the plate, I like to serve it with grilled veggie kabobs, air fryer cauliflower, or Lebanese green beans.
Comments
Made this recipe today I used beef shank. It was absolutely delish! My first time making this dish my family loved it too.
I love to hear that! So happy it was a hit with the whole family!
So yummy and flavorful!
Thank you, Laura! So glad you liked it!!
Thank you for the recipe, I have not cooked it yet. BUT you are cooking the chicken only 5-7 minutes on each side and the chicken is cooked?? Thank you in advance for taking time to answer my question.
Yes—cook the chicken for 5-7 minutes on one side, then flip over and cook for an additional 3-5 minutes. All stovetops are different though, so cook until the juices run clear and the chicken is cooked through.
Excellent flavours!
The 7-spice powder is a real find!
Family really liked it.
But I found I had to really cook off the water from the freekeh. After soaking it, maybe I’ll only add 2C to cook it next time.
Otherwise, Thank you!
You’re so welcome, thank you for the feedback!
I just made this and it’s soo good!! I love freekeh and this is such an easy recipe. I used ghee to sauté the onions m and cooked and it turned out delicious. Thank you Yumna!!
You’re so welcome, Naya! Happy to hear you enjoyed it! Love the use of ghee. It adds such great flavor.
Delicious recipe however I had chicken broth to bring more of a taste to the freekeh.
Great idea using chicken broth!
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