chicken farro recipe

The Best chicken farro recipe

This recipe for chicken farro is one of those meals that feels like a no-fuss, hearty hug for the whole family—whether you’re serving it at a weekend dinner or just grabbing something quick after a long day. I’ve been making it for years, and honestly, I never get tired of it. Farro is this old-school grain that’s packed with protein, fiber, and all the good stuff your body needs, and when you toss it with tender chicken, bright veggies, and a simple sauce, it’s like a balanced meal wrapped in flavor. It’s not just satisfying—it’s smart. My kids eat it because it’s easy to customize—add whatever veggies they like, swap out the sauce if they’re not into it, and it still comes out delicious. And honestly? It’s perfect for special occasions too. It looks impressive on a plate, but it doesn’t take forever to prepare, so you can focus on the moment instead of stressing over dinner.

What I love most about this chicken farro is how it feels like a complete meal without feeling like a chore. Farro has this chewy texture that holds up well, and the chicken cooks through nicely, so you don’t have to worry about overcooking it. It’s also a great way to use up whatever veggies are in the fridge—whether it’s roasted bell peppers, zucchini, or even just a simple mix of spinach and cherry tomatoes. My family loves how it’s packed with flavor but still light enough to not feel heavy, especially after a big day. And the health benefits? Oh, it’s a win. Farro is a whole grain, so it’s got more nutrients than white rice or pasta, and the chicken adds lean protein. It’s not just good for you—it’s good for everyone, including picky eaters who might not want to try a fancy salad. Plus, it’s budget-friendly, so it’s a no-brainer for regular meals or when you want to treat yourself to something special without breaking the bank.

Herb-Crusted Chicken with Farro and Roasted Vegetables

4.8 from 1299 votes

A flavorful one-pan dish featuring tender chicken coated in a herby breadcrumb mixture, paired with nutty farro and vibrant roasted vegetables. Perfect for a balanced, satisfying meal.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup whole wheat breadcrumbs
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

For the Farro

• 1 cup farro (uncooked)
• 2 cups chicken broth
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon zest

For the Roasted Vegetables

• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste

For the Sauce

• ½ cup heavy cream (or coconut milk for a lighter option)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 clove garlic, minced

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C).
2. 2 Prep chicken: Pound chicken breasts to an even thickness (about ½ inch). In a bowl, mix breadcrumbs, oregano, thyme, garlic powder, onion powder, salt, and pepper. Coat chicken evenly with the mixture, then drizzle with olive oil.
3. 3 Place chicken on a lined baking sheet and bake for 15 minutes. Remove and set aside.
4. 4 Prep vegetables: Toss diced bell pepper, zucchini, and cherry tomatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on the same baking sheet and roast for 15 minutes.
5. 5 Cook farro: In a pot, heat olive oil over medium heat. Add farro, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-18 minutes until farro is tender. Stir in lemon zest. Set aside.
6. 6 Make sauce: In a small bowl, mix heavy cream, Dijon mustard, lemon juice, and minced garlic. Set aside.
7. 7 Return chicken to the oven for 5-7 minutes until internal temperature reaches 165°F (74°C). Remove and let rest.
8. 8 Plate farro, top with roasted vegetables, and place chicken on top. Drizzle with sauce.

🔧Equipment

• Mixing bowls
• Cutting board
• Knife
• Oven-safe baking dish
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 55🥦Dietary Fiber: 8🍬Sugars: 6🥩Protein: 35

📝Notes

For extra flavor, add a pinch of red pepper flakes to the chicken mixture.,Substitute farro with quinoa or brown rice if preferred.,Use a meat thermometer to ensure chicken reaches safe internal temperatures.

This chicken farro dish is always a crowd-pleaser because it’s hearty, balanced, and easy to scale for big groups—whether it’s a casual weeknight meal or a weekend family dinner. The mix of tender chicken, fluffy farro, and bright veggies makes it feel special without requiring fancy prep, so it never feels like extra work for anyone. Plus, it’s naturally flavorful enough that it doesn’t need heavy sauces, which means less cleanup and more time to enjoy the company.

❓ Frequently Asked Questions About Herb-Crusted Chicken with Farro and Roasted Vegetables

What is the difference between farro and regular wheat?

Farro is a type of ancient wheat that has a nutty flavor and a chewy texture, often considered more nutritious than regular wheat. It’s a whole grain that retains its bran and germ, making it richer in fiber, vitamins, and minerals like iron, magnesium, and B vitamins. Regular wheat, on the other hand, is often processed, leading to a loss of these nutrients.

Can I substitute farro with another grain or pseudocereal in this chicken farro recipe?

Yes, you can substitute farro in this recipe with other grains or pseudocereals like quinoa, barley, or even couscous. For a similar texture and flavor, consider using: – Quinoa: It will cook slightly faster and has a neutral taste, but it’s high in protein. – Barley: Adds a heartier, more robust texture and a mild sweetness. – Couscous: Cooks quickly but will be lighter and softer; mix it with farro for a balanced result.

How should I prepare the farro before cooking it with chicken?

To ensure the farro absorbs flavors well and cooks evenly, rinse it under cold water before cooking. If using whole farro berries, soak them for 15–30 minutes to reduce cooking time and improve texture. If using pre-cooked farro (like farro pasta), skip rinsing and proceed directly with the recipe.

Why does my farro turn mushy or undercooked?

Mushy farro often happens due to overcooking or using the wrong ratio of liquid to grain. Here’s how to fix it: – Check liquid levels: Use 2:1 liquid-to-grain ratio (e.g., 2 cups water or broth for every 1 cup farro). Add broth or water gradually if needed. – Simmer gently: Cook on low heat to prevent boiling too vigorously, which can break down the grains. – Test doneness: Farro is done when it’s tender but still holds its shape—it should fluff easily but not disintegrate. Undercooked farro will be crunchy or hard.

Can I make this chicken farro recipe ahead of time and reheat it?

Yes, you can prepare the chicken and farro mixture in advance, but reheating requires care to avoid drying out the chicken or making the farro mushy: – Store: Keep components separate (cooked chicken and farro) in airtight containers in the fridge for up to 3 days. – Reheat: Reheat the chicken in a pan or oven with a splash of broth or water to keep it moist. For the farro, mix with a little water or broth, cover, and warm on low heat until steaming. Avoid high heat to prevent overcooking.