ONE-SKILLET ITALIAN CHICKEN, SPINACH, AND FARRO
I make a similar dish with rice and decided to substitute it with farro. We all loved it! I serve this with a side of crusty bread with butter and a salad.
Provided by tcasa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Heat a skillet over medium heat and grease with cooking spray. Cook chicken and onion until chicken is cooked through and no longer pink in the center, 5 to 10 minutes. Remove chicken.
- Pour chicken broth into skillet and bring to a boil. Stir in farro. Cover, reduce heat, and cook until most of the liquid has been absorbed, 15 to 20 minutes. Return chicken to skillet. Stir in diced tomatoes with liquid, spinach, basil, and parsley. Season with salt and pepper. Reduce heat, cover, and simmer for 5 to 7 minutes. Remove from heat. Let stand for 3 to 5 minutes, covered.
- Serve topped with Parmesan cheese.
Nutrition Facts : Calories 601.4 calories, Carbohydrate 82.7 g, Cholesterol 105.8 mg, Fat 9 g, Fiber 4.4 g, Protein 53 g, SaturatedFat 2.1 g, Sodium 1498.4 mg, Sugar 8.1 g
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.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a large oven-safe skillet over medium-high heat. Add olive oil.
- 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.
- 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.
- 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.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle 1/2 cup Parmigiano-Reggiano cheese over chicken and vegetables in the skillet.
- Bake in the preheated oven until cheese has melted and is golden brown, 8 to 10 minutes. Serve with remaining cheese, if desired.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 39.3 g, Cholesterol 85.1 mg, Fat 13 g, Fiber 1.3 g, Protein 33.8 g, SaturatedFat 5 g, Sodium 1250.3 mg, Sugar 1.9 g
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