Description
Skillet Lemon Rosemary Chicken and Farro is a hearty yet fresh one-pan meal featuring tender, seasoned chicken breasts served over nutty farro with a bright lemon-rosemary dressing, fresh spinach, and savory garnishes.
Ingredients
Units
Scale
- For the rub:
- 1 1/2 teaspoons garlic salt
- 1 1/2 teaspoons mild paprika
- 1 1/2 teaspoons dry Italian seasoning
- 1/2 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 1/4-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
Instructions
- In a small bowl, combine the garlic salt, paprika, Italian seasoning, and black pepper to make the rub.
- Pat the chicken breasts dry and coat them evenly with the rub.
- 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 chicken from skillet and set aside, keeping warm.
- In the same skillet, add the olive oil, lemon slices, half the chopped rosemary, and garlic. Sauté for 1-2 minutes until fragrant and the lemon slices start to caramelize.
- Stir in the sun-dried tomatoes (if using) and Kalamata olives, cooking for another minute.
- Return the chicken to the skillet, spooning some of the dressing over the top. Simmer for 2-3 minutes to blend flavors.
- To serve, arrange cooked farro and baby spinach on plates. Slice the chicken and place on top, spooning over the lemon-rosemary dressing from the skillet.
- Garnish with shaved Parmesan, toasted pine nuts, and rosemary sprigs before serving.
Notes
- For extra flavor, cook the farro in chicken broth instead of water.
- If you can’t find farro, substitute with brown rice, quinoa, or barley.
- This dish can be made ahead by preparing the farro and chicken separately, then reheating with the dressing before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 95mg