Skillet Lemon Rosemary Chicken and Farro

Some recipes just feel like a warm hug on a plate — and this one, my friend, is exactly that. Picture this: golden, juicy chicken seared in butter, kissed with the bright zing of lemon, the earthy whisper of rosemary, and the nutty chew of farro all tangled together with baby spinach, sun-dried tomatoes, and briny olives. It’s rustic, it’s comforting, and it’s the kind of dish that makes your kitchen smell so good your neighbors might “just happen” to stop by.

The beauty of this skillet dinner? It’s equal parts impressive and approachable. You don’t need to be a gourmet chef to pull it off — just a few pantry staples, a good skillet, and about 30 minutes. Trust me, this one’s a game-changer.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Why You’ll Love Skillet Lemon Rosemary Chicken and Farro

This recipe isn’t just about the ingredients — it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or picture serving this at a dinner party, where guests are subtly elbowing each other for the last piece of chicken.

Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple, everyday flavors can create extraordinary results.

Quick and Easy: Straightforward steps that even beginners can nail. If you’ve ever been scared off by long ingredient lists or fancy cooking terms, this recipe will be a breath of fresh air.

Customizable: Easy to tweak with different flavors to suit your mood. Feeling bold? Add a pinch of cayenne or smoked paprika. Prefer it milder? Keep it classic and kid-friendly.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s got that “seconds, please” effect — the kind of dish that mysteriously disappears from the pan before you’ve even sat down.

Print

Ingredients in Skillet Lemon Rosemary Chicken and Farro

Here’s the magic of this recipe — it’s made with fresh, familiar ingredients that come together in a way that feels like so much more than the sum of their parts.

For the Rub
Garlic Salt: Infuses the chicken with savory depth right from the start.
Mild Paprika: Adds a gentle warmth and gorgeous golden color.
Dry Italian Seasoning: A fragrant blend that sets the Mediterranean tone.
Freshly Ground Black Pepper: A subtle kick that wakes up the flavors.

For the Chicken
Boneless Skinless Chicken Breasts: The tender, juicy star of the show. Searing locks in the flavor and keeps every bite succulent.
Butter: Helps achieve that irresistible golden crust while adding richness.

For the Dressing
Extra Virgin Olive Oil: The silky base that ties the whole dish together.
Lemon Slices: Bring a bright, zesty pop that balances the savory elements.
Fresh Rosemary: Earthy, aromatic, and the heartbeat of this dish.
Garlic: Because no savory skillet dinner is complete without it.
Sun-Dried Tomatoes: Optional, but they add a tangy sweetness that plays beautifully with the lemon.
Kalamata Olives: Briny bursts that make each bite interesting.

To Finish
Cooked Farro: Nutty, chewy, and wholesome — a hearty canvas for all those amazing flavors.
Baby Spinach: Wilts down into silky greens that bring freshness to the skillet.
Shaved Parmesan: Salty, nutty cheese magic on top.
Toasted Pine Nuts: For crunch and a hint of buttery richness.
Fresh Rosemary Sprigs: The perfect finishing flourish for a rustic, restaurant-worthy look.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Skillet: Place a large, heavy-bottomed skillet over medium-high heat and let it warm up until hot. This ensures that the chicken sears beautifully and develops that golden crust we all love.

Make the Rub: In a small bowl, combine the garlic salt, paprika, Italian seasoning, and black pepper. This little blend is going to pack a big punch.

Season the Chicken: Pat the chicken breasts dry (this helps them brown instead of steam), then coat them generously with the rub on both sides.

Sear the Chicken: Add butter to the hot skillet, let it melt, then place the chicken in. Cook until golden brown on each side and just cooked through. Remove the chicken from the skillet and set aside.

Prepare the Dressing: In the same skillet (don’t clean it — those little browned bits are flavor gold), add the olive oil, lemon slices, rosemary, garlic, sun-dried tomatoes, and olives. Let it sizzle and infuse for a minute or two, until fragrant.

Add the Farro and Spinach: Stir in the cooked farro, letting it soak up all those delicious pan juices. Toss in the spinach and let it wilt gently.

Return the Chicken: Nestle the chicken breasts back into the skillet, spooning some of the dressing over the top. Let everything mingle for a couple more minutes.

Add the Finishing Touches: Sprinkle with shaved Parmesan, toasted pine nuts, and a few fresh rosemary sprigs.

Serve and Enjoy: Bring the whole skillet to the table for a show-stopping presentation — it’s rustic, it’s beautiful, and it smells divine.

How to Serve Skillet Lemon Rosemary Chicken and Farro

This dish plays well with so many sides and accompaniments:

Fresh Salads: A simple arugula salad with a lemon vinaigrette makes a bright, peppery partner.
Crusty Bread: Perfect for mopping up that incredible dressing.
Vegetable Sides: Roasted carrots, zucchini, or asparagus add extra color and nutrition.
As a Standalone: Honestly, this dish is hearty enough on its own — just garnish and dig in.

Additional Tips

Prep Ahead: You can mix the rub and even slice the lemons and chop the rosemary ahead of time.
Spice It Up: Add crushed red pepper flakes if you want a little heat.
Dietary Swaps: Swap the farro for quinoa to make it gluten-free.
Storage: Store leftovers in an airtight container for up to 3 days.
Freezer-Friendly: Cooked chicken and farro freeze well — just reheat gently with a splash of broth.

FAQ

Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely! Thighs will be even juicier — just adjust cooking time as they may take slightly longer.

Q2: Can I make this vegetarian?
A2: Yes! Swap chicken for chickpeas or grilled halloumi.

Q3: Can I make this ahead of time?
A3: Yes — cook the chicken and farro separately, then combine and reheat with the dressing.

Q4: How do I store leftovers?
A4: Keep in an airtight container in the fridge for up to 3 days.

Q5: Can I freeze this dish?
A5: Yes — freeze cooked components separately for best results.

Q6: What’s the best way to reheat it?
A6: Warm in a skillet with a splash of broth or water to loosen the dressing.

Q7: Can I use dried rosemary instead of fresh?
A7: You can — just use half the amount, as dried is more potent.

Q8: Can I swap farro for rice or quinoa?
A8: Definitely — both work beautifully.

Q9: Will this work with bone-in chicken?
A9: Yes, but bone-in pieces will need longer cooking time.

Q10: Can I add more veggies?
A10: Go for it! Bell peppers, zucchini, or artichokes would be delicious.

Conclusion

Skillet Lemon Rosemary Chicken and Farro is the kind of recipe you’ll come back to again and again. It’s comforting without being heavy, flavorful without being fussy, and flexible enough to suit your mood and pantry. From that first zesty, herby bite to the last forkful of nutty farro, it’s a dish that makes weeknights feel special — and weekends downright celebratory.

Trust me, this one’s going to earn a spot in your regular rotation. So grab your skillet, gather those simple ingredients, and let’s make something unforgettable tonight.