Spinach and Artichoke Farro Bowl with Chicken and Mushrooms

This spinach and artichoke grain bowl gets extra heft from the addition of chicken and mushrooms, plus a nice tangy zip from marinated artichoke hearts.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 786 Calories

Ingredients

• 4 ounces cream cheese
• 3 tablespoons all-purpose flour
• 4 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 3 tablespoons olive oil, divided
• 2 cups water, or as needed to cover
• 1 large onion, finely chopped
• 1 cup low-sodium chicken broth
• 1 (16 ounce) package sliced fresh mushrooms
• 4 cups baby spinach leaves
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 1.5 teaspoons Italian seasoning
• 0.5 cup freshly grated Parmesan cheese
• 0.5 cup plain Greek yogurt
• 1 cup pearled farro, rinsed and drained
• 2 pounds skinless, boneless chicken breasts, cut into 1-inch strips
• 1.5 cups marinated artichoke hearts, drained and coarsely chopped

Recipe Instructions

Step 1

Combine farro and enough water to cover in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain excess liquid.

Step 2

Meanwhile, whisk together flour, salt, and pepper in a small bowl.

Step 3

Heat 2 tablespoons olive oil over medium heat in a Dutch oven. Dredge chicken strips in flour mixture, and tap off excess. Working in batches if necessary, fry chicken in the Dutch oven; cook, turning occasionally, until golden in color and juices run clear, about 8 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken from pan and set aside.

Step 4

Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-high heat. Stir in onion, garlic, and mushrooms; cook, stirring often, until softened, 5 to 7 minutes. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue to cook until reduced slightly, 3 to 4 minutes.

Step 5

Reduce heat to low; stir in spinach and cook until wilted, about 2 minutes. Add in artichoke hearts and cook another 2 minutes.

Step 6

Add Parmesan, yogurt, cream cheese, and Italian seasoning to the pan; cook and stir until thoroughly incorporated. Season with salt and pepper.

Step 7

Return chicken to the pan; cook until heated through. Serve over cooked farro in a bowl.