Wondering what to make for dinner? How about Farro & Chicken Skillet? A hearty hot dish style-meal packed with nutritious grain and veggies. It also uses “easy button” ingredients like rotisserie chicken and prepared veggies.
This recipe is great for busy families getting into their back-to-school groove. A meal that’s fairly quick and satisfying to boot. Even though it’s satisfying, it doesn’t tip the scales on calories and carbs. That’s because it uses Farro. This nutritious ancient grain has a chewy, nutty texture. A much healthier alternative to white rice or pasta. It’s also an excellent source of protein, fiber and nutrients.
Farro & Chicken Skillet
Cathy’s Embellishments
- Dialed up the veggie factor – I added broccoli florets and shredded carrot to the red pepper and mushrooms in the original Hy-Vee recipe. This slimed down the carbs and made it a more colorful and complete main dish meal.
- Flavor booster – my quest for flavor always inspires me to experiment. This led me to add a healthy splash of balsamic vinegar to the skillet as the mushrooms started to soften. The mushrooms absorb the vinegar, providing a pop of sweet/tart savoriness.
- Final flourish – after my photo shoot I added a sprinkle of grated Parmesan which tasted great. I recommend a final flourish of both Parmesan and thyme.
Vegetarian & Gluten Free Options
Vegetarian – Simply omit the chicken and use vegetable broth to make this a vegetarian meal.
Gluten Free – If you want a gluten free option, substitute, sorghum, brown rice, or oat groats for the farro.
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Farro and Chicken Skillet
Ingredients
- 2 c. small broccoli florets
- 2 ⅔ c. reduced sodium chicken broth
- 1 c. uncooked farro
- 1/2 c. finely shredded carrot
- 1 tbsp.olive oil
- ¾ c. chopped red bell peppers
- 1 8-oz. pkg. sliced baby bella mushrooms
- ½ tsp. minced garlic
- 2 tbsp. fresh thyme chopped, plus additional sprigs for garnish
- 1-2 tbsp balsamic vinegar optional
- 1 ½ cup milk 2% or whole
- 1 tbsp. all-purpose flour
- 1 8-oz. pkg. Fontina cheese, shredded
- 8- oz. rotisserie chicken breast shredded
- grated or shredded Parmesan to taste
Instructions
- Combine chicken broth and farro in a 3-quart saucepan. Bring to boiling; reduce heat. Simmer for 20 minutes (or amount of time specified on package), until tender. Add shredded carrot and cook for 1 minute. Note – if the carrots are more coarsely shredded, add them during the last 5 minutes of simmer time.
- While farro is cooking, place broccoli florets in skillet with and 1 cup of water. Cover and bring to a simmer on medium high heat, cooking for 1 minute. Drain and set broccoli aside.
- Heat olive oil in a large skillet over medium heat. Add red peppers; cook and stir for 2 minutes. Add mushrooms and garlic; cook for 5 minutes or until mushrooms begin to soften. If desired, stir in 1-2 tbsp balsamic vinegar and cook until liquid has been absorbed. Stir in 2 tablespoons thyme.
- Remove farro from heat; cover and let stand for 5 minutes. Drain, if necessary. Cover; keep warm.
- Combine milk and flour; add to mushroom mixture in skillet. Bring to boiling; reduce heat. Simmer for 1 minute. Add cheese; cook and stir until melted.
- Add cooked farro, chicken and steamed broccoli to the mushroom mixture. Cook for 1 to 2 minutes or until heated through. Sprinkle with Parmesan and additional thyme, if desired.
Tried this recipe yesterday. I pared it with your Marinated Beet Salad with oranges. Thought I would give Bill a real jolt!!!! I told him in advance what I was doing, but only mentioned the Farro and Chicken Skillet dish. I was surprised that he actually looked your recipe up and then went to try to find out about Farro! He said he wanted to prepare himself. Anyway when I set the table with both, he actually told me to take a picture of my table. I declined, but it was a nice suggestion.
Mr. picky actually, really liked both. He was WOW about the salad. (Although the beets were a bit strong for him. I told him they were marinated overnight. He cut them smaller and actually ate them.) He then told me that the Farro and Chicken dish was also very good. I asked him to rate both, just so I would know how he felt about them. He gave the Farro and Chicken dish a 4.5, but because there isn’t a 4.5, he said a 4. He said the salad was definitely a 5!
I think these are both winners, especially if MR. PICKY is that happy with them.
Of course I thought they were both GREAT.
Must also tell you, when Bill was eating the Farro & Chicken he asked what spice was in it. (Now he had cut the fresh Thyme for me.) He asked if it was that tarragon. Then he said, no not that. It starts with a “T”. I said yes, the other “T” herb that I love, Thyme. He then said it was not too bad in this dish!
Sorry this got so long, but I wanted you to know you do have a hit for these dishes.
Love the story about Bill’s farro research! But actually it’s an unfamiliar grain to many people. I lime it sprinkled into green salads to make them a little more substantial. Swapping farro for rice in a salad or for a pilaf are some other fun ways to us it.
This looks amazing! I don’t think I’ve ever tried farro but I’m definitely gonna try this recipe.