Skillet Lemon Rosemary Farro and Chicken
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
6
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Calories
411 kcal
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Course
Main Course
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Cuisine
American
Skillet Lemon Rosemary Farro and Chicken
Description
Skillet Lemon Rosemary Farro and Chicken features boneless, skinless chicken breasts coated with a flavorful rub of garlic salt, paprika, Italian seasoning, and black pepper. The chicken is pan-seared in butter until golden brown, then simmered gently to finish cooking. The accompanying farro is cooked until al dente, with a slightly chewy texture, then combined with baby spinach for a fresh contrast.
The dressing—made from olive oil, lemon slices, chopped rosemary, minced garlic, sun-dried tomatoes, and Kalamata olives—adds brightness and a Mediterranean flair. The finished dish is garnished with shaved Parmesan cheese, toasted pine nuts for crunch, and fragrant rosemary sprigs.
This dish pairs well with a crisp green salad or steamed vegetables for a complete meal. It’s suited to serve as a hearty lunch or dinner option. The recipe yields enough to serve six, which is convenient since most chicken breasts are larger than a single serving.
To prepare the farro, cook it in salted boiling water until tender but still chewy, then drain thoroughly. Letting the chicken rest briefly after applying the rub before cooking allows flavors to develop. The lemon and rosemary dressing added toward the end complements the savory chicken without overpowering it.
Ingredients
For the rub:
- 1 ½ teaspoons garlic salt
- 1 ½ teaspoons paprika mild
- 1 ½ teaspoons Italian seasoning dry
- ½ teaspoon black pepper freshly ground
For the chicken:
- 4 chicken breast medium, boneless, skinless
- 1 tablespoon butter I use salted
For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 lemon sliced about ¼-inch thick, small
- 1 tablespoon rosemary divided, finely chopped fresh
- 1 medium clove garlic finely minced
- 3 tablespoons sun-dried tomatoes well-drained (optional, finely chopped, in oil
- 2 tablespoons olives Kalamata variety, finely chopped
To finish:
- 4 cups farro see notes below (or more detailed instructions above in the post) for how to cook farro, 2 cups of uncooked farro will result in 4 cups of cooked farro, cooked
- 4 cups baby spinach
- Parmesan Cheese for garnish, shaved
- pine nuts for garnish, toasted
- rosemary for garnish, fresh sprigs
Instructions
For the rub:
- Combine all ingredients in a small bowl and stir well to combine. Set aside.
For the chicken:
- Place chicken breasts on a plate or shallow pan. Pat dry with paper towels. Sprinkle liberally with the rub, reserving 1 teaspoon for the lemons. Rub the chicken with your fingers to thoroughly coat. Allow breasts to sit, uncovered, with the rub on for 15-20 minutes, at room temperature.
- Melt the butter in a 12-inch cast-iron or non-stick skillet (large enough to accommodate all the breasts without crowding) pan over medium heat until bubbly and hot. Pan should be hot, but not smoking.
- Add the chicken to the pan, smooth side down. The butter should sizzle a bit but not splatter all over the place. If it’s splattering, reduce the heat a bit. Allow the chicken to cook for 3-5 minutes or until the bottom is a nice, deep, golden brown. If it seems to be browning too quickly, lower the heat a little.
- Flip breasts to the opposite sides and lower heat to medium-low. Cover the pan and continue to cook for another 7-12 minutes OR until internal temperature reaches 160˚F. (see notes above in Café Tips) Once 160˚F is reached, remove the pan from heat and transfer chicken to a clean plate. Cover the chicken loosely with foil while you prepare the dressing and farro.
For the dressing:
- Add the 3 tablespoons of olive oil to the drippings in the pan and heat over medium-low heat. Sprinkle lemon slices (on both sides) with the remaining 1 teaspoon of rub. Add the lemons to the skillet and cook for 30 seconds on each side, then remove to the plate with the chicken.
- Add the garlic, 1½ teaspoon rosemary (and sundried tomatoes and olives, if using) to the pan and cook for 30 seconds. Add the farro and continue to cook for 1-2 minutes until the farro is hot. Add the spinach and stir to combine.
- Tuck the chicken into the farro/spinach, cover the pan and turn the heat to low. Cook for 2-3 minutes until spinach is wilted and chicken is warm.
- Slice chicken at an angle and serve in bowls with farro. Garnish with the lemon slices, parmesan shavings, pine nuts, remainder of the freshly chopped rosemary and sprigs of fresh rosemary. Enjoy!
Notes
- Cook farro in salted boiling water until al dente, then drain well to avoid sogginess.
- Allow seasoned chicken breasts to rest for 15-20 minutes before cooking for better flavor absorption.
- This recipe serves six; adjust quantities accordingly if preparing for fewer people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 36g | 72% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 101mg | 34% |
| Sodium | 854mg | 36% |
| Potassium | 918mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 2340IU | 47% |
| Vitamin C | 24mg | 27% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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