Print Options

Back to Chicken Bulgur Skillet >

Include these items:

Select reviews >

Taste of Home Logo

Chicken Bulgur Skillet

 Chicken Bulgur Skillet
"This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes," Leann Hilmer from Sylvan Grove, Kansas says of the simple skillet supper. "We like it with a fresh green salad."
4 ServingsPrep: 15 min. Cook: 30 min.


  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 teaspoons olive oil
  • 2 medium carrots, chopped
  • 2/3 cup chopped onion
  • 3 tablespoons chopped walnuts
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon ground cumin
  • 1-1/2 cups bulgur
  • 2 cups reduced-sodium chicken broth
  • 2 tablespoons raisins
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon


  • In a large nonstick skillet, cook chicken in oil over medium-high
  • heat until meat is no longer pink. Remove and keep warm. In the same
  • skillet, cook and stir the carrots, onion, nuts, caraway seeds and
  • cumin for 3-4 minutes or until onion starts to brown.
  • Stir in bulgur. Gradually add broth; bring to a boil over medium
  • heat. Reduce heat; add the raisins, salt, cinnamon and chicken.
  • Cover and simmer for 12-15 minutes or until bulgur is tender. Yield:
  • 4 servings.
Nutritional Facts: 1-1/2 cups equals 412 calories,

2 of 2

Chicken Bulgur Skillet (continued)

Nutritional Facts: 8 g fat (1 g saturated fat), 66 mg cholesterol, 561 mg sodium, 51 g carbohydrate, 12 g fiber, 36 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer