Home > Recipes > One Pot Buckwheat and Chicken Recipe with Carrots
  • Dairy Free
  • Gluten Free
  • Nut Free

One Pot Buckwheat and Chicken Recipe with Carrots

Nutty buckwheat with chicken and carrots.

I grew up eating buckwheat with chicken. For my family, it was like macaroni and cheese for a typical American family. I still love this nutty, flavorful, and very nutritious seed. I love coming up with different recipes that will incorporate this vegetarian protein.


Is Buckwheat Healthy?

The name can surely sound scary if you are on a gluten-free diet. But, despite its name, buckwheat is not related to wheat. It’s a seed, rather than a grain, meaning it is safe to eat for people with gluten sensitivity.

Buckwheat is mostly made of carbs, but the nutritional value of buckwheat is higher than many other grains. It is sugar-free and boasts in being a good source of protein, fiber, and water.

Have you ever enjoyed buckwheat? It’s delicious in this dish. The chicken (filled with protein) and carrots (beta-carotene) perfectly combine with the buckwheat and flavor of the onion to make a family dish that you will be making again and again!

Ingredients for Making This Delicious Recipe

Butter: Unsalted.

Extra virgin olive oil: or any oil that you like to cook with.

Onion: Yellow, and unsweetened.

Chicken: Skinless and boneless chicken thighs.

Carrot: If organic, no need to peel.

Buckwheat: Make sure it’s not passed.

Water: To cook the buckwheat.

Salt and Black Pepper: For flavor.


These carrot recipes help you to get vitamin A into your diet more!

You can make this Classic Russian Carrot Salad with Spices and Garlic right at home!

An Apricot Smoothie with Carrot and Nectarines is a great way to start your day!


One Pot Buckwheat and Chicken Recipe with Carrots

Nutty buckwheat with chicken and carrots.
Rate Print Save Pin
Course: Dinner, Lunch, Main Course
Cuisine: Meat Dishes, Russian
Allergy: Dairy Free, Gluten Free, Nut Free
Total Time: 1 hour 20 minutes
Servings: 10
Calories: 212kcal



  • 2 Tbsp unsalted butter
  • 2 Tbsp extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 lb chicken thighs, skinless & boneless
  • salt and pepper, to taste
  • 2 carrots, sliced
  • 1 cup buckwheat, roasted
  • 2 cups water


  • In a cast-iron pot, melt 2 Tablespoons butter and 2 Tablespoons extra virgin olive oil.
  • Chop 1 yellow onion, add to the pot and start sautéing.
  • Cut off the fat from 1 pound of chicken thighs (if any), cut into small pieces and add to the onion. Add a pinch of salt and pepper.
  • Cut 2 carrots into slices, add to the pot.
  • Stir everything well. Pour in 2 cups of water, then salt and pepper to your taste of the water. Bring to a boil.
  • On the lowest heat, add 1 cup of buckwheat.
  • Close the lid, let simmer till there is no water left (10-15 minutes).


Calories: 212kcal | Carbohydrates: 14g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 47mg | Potassium: 227mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2144IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating