Easy Tuscan Chicken and Farro Skillet

1 . Stage

Heat a large oven-safe skillet over medium-high heat. Add olive oil.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

6 . Stage

Sprinkle 1/2 cup Parmigiano-Reggiano cheese over chicken and vegetables in the skillet.

7 . Stage

Bake in the preheated oven until cheese has melted and is golden brown, 8 to 10 minutes. Serve with remaining cheese, if desired.