Farro is a wonderful grain that imparts incredible texture in the one-skillet meal. I use cantanzaro herbs from the Savory Spice Shop® because they're a notch above simple Italian seasoning.

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Recipe Summary

prep:
10 mins
cook:
1 hr 10 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large oven-safe skillet over medium-high heat. Add olive oil.

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  • Season chicken breasts with 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt; place in the hot skillet. Sear until golden but not cooked through, 1 to 2 minutes per side. Remove to a plate.

  • Add butter to the skillet. Add onion to melted butter and cook, stirring occasionally, until onions have caramelized, 5 to 6 minutes. Add mushrooms and garlic and cook, stirring, until mushrooms have softened slightly, 3 to 4 minutes. Season with remaining 1 teaspoon garlic salt and 1/2 teaspoon Italian seasoning; stir until fragrant, another 30 seconds.

  • Add chicken broth and farro; bring to a boil. Reduce heat to medium-low, add chicken breasts back into the skillet, nestling them into the vegetables. Cover skillet and simmer until farro has absorbed all the broth, 40 to 45 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Sprinkle 1/2 cup Parmigiano-Reggiano cheese over chicken and vegetables in the skillet.

  • Bake in the preheated oven until cheese has melted and is golden brown, 8 to 10 minutes. Serve with remaining cheese, if desired.

Nutrition Facts

395 calories; protein 33.8g 68% DV; carbohydrates 39.3g 13% DV; fat 13g 20% DV; cholesterol 85.1mg 28% DV; sodium 1250.3mg 50% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
01/24/2020
Easy and very tasty. This was my introduction to farro and its going to be a keeper. My wife is a mushroom-hater so I substituted zucchini which worked fine. I did cut back 1/4 cup on the farro so that there was a bit of broth left in the skillet to moisten the chicken. The chicken was a bit overcooked so I suggest delaying adding it to the farro for 15-20 minutes. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/19/2020
This was an amazing and very flavorful dish! My first time trying Farro, and it was really good! Followed the recipe as written and it was perfect! Definitely will make this again! Read More
Rating: 4 stars
01/24/2020
Easy and very tasty. This was my introduction to farro and its going to be a keeper. My wife is a mushroom-hater so I substituted zucchini which worked fine. I did cut back 1/4 cup on the farro so that there was a bit of broth left in the skillet to moisten the chicken. The chicken was a bit overcooked so I suggest delaying adding it to the farro for 15-20 minutes. Read More
Rating: 4 stars
11/13/2019
Great recipe especially if you are trying to incorporate different grains into your diet. Except for the mushrooms I followed the recipe exactly as written. My husband hates mushrooms and refuses to eat anything with them (he s my picky eater) so instead of mushrooms I added a can of diced tomatoes (oregano basil & garlic flavor). It was delicious topped with the parmigiana cheese. I served the entire meal with a side salad and butter bread. Delicious will definitely make this again. Read More
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