Easy Tuscan Chicken and Farro Skillet

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

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)

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.