Spinach and Artichoke Farro Bowl with Chicken and Mushrooms

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

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.

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

Categories

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