Name: Easy Tuscan Chicken and Farro Skillet
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Boneless, skinless chicken breasts - 1 ½ pounds; Italian seasoning, divided - 1 ½ tablespoons; Garlic salt, divided - 1 ½ teaspoons; Butter - 2 tablespoons; Onion, chopped - 1 small; Baby bella mushrooms, diced - 8 ounces; Garlic, minced - 3 cloves; Chicken broth - 3 cups; Farro - 1 ½ cups; Red pepper flakes - 1 pinch; Grated Parmigiano-Reggiano cheese (Optional) - ½ cup; Grated Parmigiano-Reggiano cheese, or to taste (Optional) - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Easy Tuscan Chicken and Farro Skillet

1. Olive oil - 1 tablespoon

2. Boneless, skinless chicken breasts - 1 ½ pounds

3. Italian seasoning, divided - 1 ½ tablespoons

4. Garlic salt, divided - 1 ½ teaspoons

5. Butter - 2 tablespoons

6. Onion, chopped - 1 small

7. Baby bella mushrooms, diced - 8 ounces

8. Garlic, minced - 3 cloves

9. Chicken broth - 3 cups

10. Farro - 1 ½ cups

11. Red pepper flakes - 1 pinch

12. Grated Parmigiano-Reggiano cheese (Optional) - ½ cup

13. Grated Parmigiano-Reggiano cheese, or to taste (Optional) - 2 tablespoons

How to cook deliciously - 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.