Effortless Tuscan Chicken and Farro Dish

Ingredients 0/13

Step 1

Heat a large oven-safe skillet over medium-high heat and add a splash of olive oil. Season the chicken breasts with 1 tablespoon of Italian seasoning and 1/2 teaspoon of garlic salt, then place them in the hot skillet. Cook the chicken for about 1 to 2 minutes on each side until they get a nice golden color but aren’t fully cooked yet. Take the chicken out and set it aside on a plate.

Step 2

Add some butter to the skillet and toss in the chopped onion. Let it cook, stirring occasionally, until the onions turn soft and caramelized, which should take around 5 to 6 minutes. Then, add the mushrooms and garlic, cooking for another 3 to 4 minutes until the mushrooms soften a bit. Sprinkle in the remaining 1 teaspoon of garlic salt and 1/2 teaspoon of Italian seasoning, stirring everything together until you can smell those lovely herbs, about 30 seconds.

Step 3

Pour in the chicken broth and stir in the farro, bringing the mixture up to a boil. Once boiling, reduce the heat to medium-low and nestle the chicken breasts back into the skillet, tucking them into the veggies. Cover the pan and let it simmer gently until the farro soaks up all the broth, which usually takes 40 to 45 minutes.

Step 4

While that’s cooking, preheat your oven to 375°F (190°C). When the farro is tender and the liquid is absorbed, sprinkle about 1/2 cup of Parmigiano-Reggiano cheese over the chicken and veggies. Pop the skillet into the oven and bake for 8 to 10 minutes, until the cheese is melted and golden on top.

Step 5

Serve it up warm, adding a little extra cheese on top if you like. Enjoy!