Skillet Lemon Rosemary Chicken and Farro

 

Why You’ll Love This Recipe

This dish is a beautiful balance of flavors and textures. The lemon-rosemary dressing adds a zesty brightness that pairs wonderfully with the rich, tender chicken and nutty farro. The spinach brings a fresh, vibrant touch, while the Kalamata olives and sun-dried tomatoes give the dish a savory depth. It’s easy to prepare, packed with protein, and the one-pan method makes cleanup a breeze. Plus, the toasted pine nuts and shaved Parmesan garnish bring an extra layer of flavor and texture that will elevate your meal.

Ingredients

For the rub:
1 ½ teaspoons garlic salt
1 ½ teaspoons mild paprika
1 ½ teaspoons dry Italian seasoning
½ teaspoon freshly ground black pepper

For the chicken:
4 medium boneless skinless chicken breasts
1 tablespoon butter (salted)

For the dressing:
3 tablespoons extra virgin olive oil
1 small lemon, sliced about ¼-inch thick
1 tablespoon finely chopped fresh rosemary, divided
1 medium clove garlic, finely minced
3 tablespoons finely chopped sun-dried tomatoes in oil, well-drained (optional)
2 tablespoons finely chopped Kalamata olives

To finish:
4 cups cooked farro (2 cups uncooked farro yields about 4 cups cooked)
4 cups baby spinach
Shaved Parmesan, for garnish
Toasted pine nuts, for garnish
Fresh rosemary sprigs, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Rub: In a small bowl, combine the garlic salt, paprika, Italian seasoning, and black pepper.
2. Season the Chicken: Pat the chicken breasts dry and coat them evenly with the rub mixture.
3. Cook the Chicken: In a large skillet, melt the butter over medium heat. Add the chicken breasts and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set aside, keeping warm.
4. Make the Dressing: In the same skillet, add the olive oil, lemon slices, half of the chopped rosemary, and garlic. Sauté for 1–2 minutes until fragrant and the lemon slices begin to caramelize.
5. Add Olives and Sun-Dried Tomatoes: Stir in the sun-dried tomatoes (if using) and Kalamata olives, and cook for another minute.
6. Combine Chicken and Dressing: Return the chicken to the skillet, spooning some of the dressing over the top. Simmer for 2–3 minutes to allow the flavors to blend.
7. Serve: To serve, arrange cooked farro and baby spinach on plates. Slice the chicken and place it on top, spooning the lemon-rosemary dressing from the skillet over the chicken.
8. Garnish: Top with shaved Parmesan, toasted pine nuts, and fresh rosemary sprigs. Serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Substitute Farro: If you can’t find farro, substitute with brown rice, quinoa, or barley for a similar texture.
• Use Chicken Thighs: You can substitute boneless skinless chicken breasts with boneless skinless chicken thighs for a juicier, more flavorful alternative.
• Add More Veggies: Feel free to add vegetables like roasted bell peppers, zucchini, or mushrooms to the dish.
• Dairy-Free Option: Skip the Parmesan or use a dairy-free alternative to make this dish dairy-free.
• Spicy Kick: Add some crushed red pepper flakes or a diced jalapeño to the dressing for a bit of heat.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and farro in a skillet over low heat, adding a splash of olive oil or broth to loosen the sauce. Alternatively, you can microwave the leftovers until heated through.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can prepare the farro and chicken separately in advance, then reheat them with the dressing just before serving.

2. Can I use a different protein?

Yes, you can swap the chicken with turkey breasts, or even grilled shrimp for variety.

3. How do I cook the farro?

Rinse the farro under cold water and cook it in a pot of boiling salted water for about 25 minutes, or until tender. Drain any excess water and set aside.

4. Can I use fresh rosemary instead of dried?

Yes, fresh rosemary works great in this recipe. Use about 2 tablespoons of chopped fresh rosemary instead of the dried rosemary.

5. Can I make this dish spicy?

Yes, add red pepper flakes to the dressing, or mix in some sliced jalapeños to make it spicier.

6. Can I make this dish gluten-free?

Yes, farro is naturally gluten-free, but you can substitute it with quinoa or rice to make sure the dish remains gluten-free.

7. Can I make this without olives or sun-dried tomatoes?

Yes, you can skip the olives and sun-dried tomatoes if you prefer a simpler flavor, or substitute with other toppings such as capers or roasted vegetables.

8. Can I use a different grain instead of farro?

Yes, you can use barley, quinoa, or even couscous instead of farro depending on your preference.

9. How do I know when the chicken is cooked through?

The internal temperature of the chicken should reach 165°F (74°C). You can check this using a meat thermometer or by cutting into the thickest part of the chicken to ensure it is no longer pink inside.

10. How can I make this recipe more filling?

You can increase the portion of farro or add extra vegetables like roasted potatoes, butternut squash, or a side of beans to make it more filling.

Conclusion

Skillet Lemon Rosemary Chicken and Farro is a fresh and hearty one-pan meal that’s packed with Mediterranean flavors. The savory chicken, bright lemon dressing, and nutty farro create a perfect balance of flavors and textures, making it an ideal dinner for any night of the week. With easy prep and simple ingredients, this dish is both comforting and satisfying, guaranteed to become a staple in your recipe rotation!

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