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

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Instructions

Make the Rub: In a small bowl, combine the garlic salt, paprika, Italian seasoning, and black pepper.
Season the Chicken: Pat the chicken breasts dry and coat them evenly with the rub mixture.
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.
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.
Add Olives and Sun-Dried Tomatoes: Stir in the sun-dried tomatoes (if using) and Kalamata olives, and cook for another minute.
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.
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.
Garnish: Top with shaved Parmesan, toasted pine nuts, and fresh rosemary sprigs. Serve immediately.

Notes

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.

Author: Chloe Mae
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Skillet
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 650mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 35g
Cholesterol: 80mg