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Tuscan Chicken and Farro Skillet with Sun-Dried Tomatoes
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup farro
- 2 cups chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt, pepper, and half of the dried oregano and thyme.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic, red pepper flakes, and chopped sun-dried tomatoes. Cook for an additional 2 minutes.
- Stir in the farro, remaining dried oregano, and thyme. Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the farro is tender and most of the liquid is absorbed.
- Return the cooked chicken breasts to the skillet, nestling them into the farro mixture. Cover and cook for an additional 5 minutes to heat the chicken through.
- Garnish with fresh parsley and serve hot. Enjoy!
The Tuscan Chicken and Farro Skillet is a rustic Italian dish that combines tender chicken, nutty farro, and a flavorful blend of herbs and spices. The addition of sun-dried tomatoes adds a sweet and tangy burst of flavor to the dish, elevating its taste profile. This hearty one-pan meal has its roots in the Tuscan region of Italy, where chefs have perfected the art of creating simple yet delicious dishes using fresh, local ingredients. The best versions of this dish can be found in authentic Italian trattorias and family-owned restaurants throughout Tuscany. To make this dish at home, it's important to use high-quality sun-dried tomatoes and to cook the farro until it's tender but still slightly chewy for the perfect texture.
50 min
4
450 calories
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