Farro is a wonderful grain that imparts incredible texture in the one-skillet meal. I use cantanzaro herbs from the Savory Spice Shop® because they're a notch above simple Italian seasoning.
Preparation Time
10 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 20 mins
Calories
395 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Heat a large oven-safe skillet over medium-high heat. Add olive oil.
Step 3
Season chicken breasts with 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt; place in the hot skillet. Sear until golden but not cooked through, 1 to 2 minutes per side. Remove to a plate.
Step 4
Add butter to the skillet. Add onion to melted butter and cook, stirring occasionally, until onions have caramelized, 5 to 6 minutes. Add mushrooms and garlic and cook, stirring, until mushrooms have softened slightly, 3 to 4 minutes. Season with remaining 1 teaspoon garlic salt and 1/2 teaspoon Italian seasoning; stir until fragrant, another 30 seconds.
Step 5
Add chicken broth and farro; bring to a boil. Reduce heat to medium-low, add chicken breasts back into the skillet, nestling them into the vegetables. Cover skillet and simmer until farro has absorbed all the broth, 40 to 45 minutes.
Step 6
Sprinkle 1/2 cup Parmigiano-Reggiano cheese over chicken and vegetables in the skillet.
Step 7
Bake in the preheated oven until cheese has melted and is golden brown, 8 to 10 minutes. Serve with remaining cheese, if desired.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, chopped
3 cups chicken broth
1 pinch red pepper flakes
1 ½ pounds boneless, skinless chicken breasts
1 ½ cups farro
1 ½ teaspoons garlic salt, divided
1 ½ tablespoons Italian seasoning, divided
8 ounces baby bella mushrooms, diced
½ cup grated Parmigiano-Reggiano cheese (Optional)
2 tablespoons grated Parmigiano-Reggiano cheese, or to taste (Optional)
