One Skillet Greek Sun-Dried Tomato Chicken and Farro

There’s something magical about the combination of flavors in One Skillet Greek Sun-Dried Tomato Chicken and Farro. I remember the first time I made this dish; it was a busy weekday evening, and I wanted something comforting yet uncomplicated. As the sun started to set, casting a golden glow in my kitchen, the aroma of sautéing chicken and aromatic herbs filled the air. With just one skillet, I could create a meal that felt hearty and wholesome, yet sophisticated enough to impress my family. The vibrant colors of sun-dried tomatoes, fresh spinach, and feta cheese made it look as good as it tasted. This dish not only satisfied our hunger but also became a beloved staple in our home, evoking memories of shared meals and laughter.

Ingredients You’ll Need for One Skillet Greek Sun-Dried Tomato Chicken and Farro

The ingredients for One Skillet Greek Sun-Dried Tomato Chicken and Farro are not just about flavor; they represent a balance of health and taste. The key players in this dish come together beautifully, creating a nourishing and satisfying meal. Each ingredient contributes uniquely, from the hearty farro to the vibrant spinach and the tangy feta cheese. Let’s dive into the essentials you’ll need to make this delicious dish.

• 2 tablespoons extra virgin olive oil: This adds richness and helps sauté the chicken.
• 1 pound boneless, skinless chicken breasts: The main protein source, providing a hearty base.
• 1/4 cup extra virgin olive oil: Enhances flavor and moisture.
• 2 tablespoons balsamic vinegar: Adds a tangy sweetness and depth.
• 1 tablespoon chopped fresh dill: A fresh herb that brightens the dish.
• 1 tablespoon chopped fresh oregano: Adds a classic Greek flavor.
• 1 tablespoon paprika: Offers a mild spice and smokiness.
• 2 cloves garlic, minced: Infuses aroma and flavor.
• kosher salt and black pepper: Essential seasonings for balance.
• 1 cup uncooked farro: A nutritious grain that absorbs flavors beautifully.
• 2 1/2 cups slow sodium chicken broth: Adds moisture and flavor depth.
• 2 cups baby spinach: Provides a fresh and nutritious touch.
• 1/2 cup oil packed sun-dried tomatoes: A concentrated flavor punch.
• 1/3 cup kalamata olives, pitted: Adds a briny flavor essential to Greek dishes.
• juice of 1 lemon: Brightens the overall taste.
• 8 ounces feta cheese, cubed: A creamy, tangy finish.
• 3 tablespoons toasted pine nuts (optional): Adds crunch and nuttiness, enhancing texture.

Recipe Directions for One Skillet Greek Sun-Dried Tomato Chicken and Farro

Creating One Skillet Greek Sun-Dried Tomato Chicken and Farro is a delightful experience that involves a few simple steps. You’ll want to take your time to enjoy the process and savor the aromas filling your kitchen. Here’s how to bring this dish to life:

1. Preheat your oven to 400 degrees F. This step is crucial for ensuring your chicken cooks perfectly.
2. In a medium bowl, combine 2 tablespoons of olive oil, the chicken, balsamic vinegar, dill, oregano, paprika, garlic, and a generous pinch of kosher salt and black pepper. Toss everything well to evenly coat the chicken. This allows the flavors to meld beautifully while marinating.
3. Heat the remaining 2 tablespoons of olive oil in a large dutch oven or cast iron skillet over medium-high heat. Wait until the oil is shimmering to ensure it’s hot enough. Now, add the chicken and sear it on both sides until golden, about 3 to 5 minutes per side. This step caramelizes the chicken, enhancing its flavor. Once done, remove the chicken from the skillet and set it aside.
4. To the same skillet, add the farro. Sauté it for about 2 to 3 minutes, stirring frequently. This helps to toast the farro, bringing out its nutty flavor. Then, add the chicken broth, spinach, sun-dried tomatoes, olives, and the lemon juice. Stir everything well and bring it to a boil over high heat.
5. Once boiling, slide the chicken back into the skillet along with any juices left on the plate. This helps to keep the chicken moist. Transfer the skillet to the oven and roast for about 20 minutes. You’ll know it’s done when the chicken is cooked through and the farro has softened.
6. After removing the skillet from the oven, let it rest briefly. Serve the chicken topped with feta cheese, extra dill, and pine nuts. This adds a lovely finishing touch and enhances the dish’s flavor.

Helpful Hints

When making One Skillet Greek Sun-Dried Tomato Chicken and Farro, these tips will help you achieve the best results. Here are some great hints to keep in mind:

• Storage: Store any leftovers in an airtight container in the refrigerator. They should keep well for up to 3 days.
• Freezing: This dish can be frozen, but it’s best to do so before adding the feta cheese. Freeze in a sealed container for up to 3 months.
• Pairing: Serve with a light salad or some crusty bread to round out the meal.
• Seasoning: Adjust the seasoning to your taste; you can add more paprika for extra spice if desired.
• Vegetable options: Feel free to add other vegetables like bell peppers or zucchini for added nutrition.

Side Dish Ideas for One Skillet Greek Sun-Dried Tomato Chicken and Farro

When serving One Skillet Greek Sun-Dried Tomato Chicken and Farro, consider these side dishes to complement your meal:

• Greek Salad: A classic pairing, a fresh Greek salad with cucumbers, tomatoes, and feta cheese will enhance the Mediterranean flavors.
• Roasted Vegetables: Oven-roasted seasonal vegetables such as zucchini and bell peppers work wonderfully.
• Quinoa Salad: A light quinoa salad with lemon and herbs adds a refreshing touch.
• Garlic Bread: Serve with warm garlic bread for a comforting side that everyone will love.
• Rice Pilaf: A simple rice pilaf can be a great side, offering a mild flavor that balances the dish.
• Stuffed Grape Leaves: For an authentic twist, consider serving stuffed grape leaves alongside.

FAQ

Conclusion

One Skillet Greek Sun-Dried Tomato Chicken and Farro is a wonderful blend of flavors and textures that comes together beautifully in just one pan. It’s an ideal dish for those busy weeknights when you crave a satisfying meal without all the fuss. I encourage you to give this recipe a try—it will quickly become a staple in your meal rotation!

One Skillet Greek Sun-Dried Tomato Chicken and Farro

The ultimate comfort food, One Skillet Greek Sun-Dried Tomato Chicken and Farro combines savory chicken, wholesome farro, and vibrant vegetables in a single dish. This easy weeknight dinner is packed with flavor and can be made in under an hour. Perfect for busy nights or family gatherings, you'll want to make this recipe tonight!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 1 pound boneless, skinless chicken breasts
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh oregano
• 1 tablespoon paprika
• 2 cloves garlic, minced
• kosher salt and black pepper
• 1 cup uncooked farro
• 2 1/2 cups slow sodium chicken broth
• 2 cups baby spinach
• 1/2 cup oil packed sun-dried tomatoes
• 1/3 cup kalamata olives, pitted
• juice of 1 lemon
• 8 ounces feta cheese, cubed
• 1 tablespoon chopped fresh dill
• 3 tablespoons toasted pine nuts (optional)

Equipment

• Large Pot
• Skillet
• Grater
• Wooden Spoon
• Oven
• Chef's Knife
• Baking Sheet

Method

 

1. 1. Preheat your oven to 400 degrees F. This step is crucial for ensuring your chicken cooks perfectly.
2. 2. In a medium bowl, combine 2 tablespoons of olive oil, the chicken, balsamic vinegar, dill, oregano, paprika, garlic, and a generous pinch of kosher salt and black pepper. Toss everything well to evenly coat the chicken. This allows the flavors to meld beautifully while marinating.
3. 3. Heat the remaining 2 tablespoons of olive oil in a large dutch oven or cast iron skillet over medium-high heat. Wait until the oil is shimmering to ensure it's hot enough. Now, add the chicken and sear it on both sides until golden, about 3 to 5 minutes per side. This step caramelizes the chicken, enhancing its flavor. Once done, remove the chicken from the skillet and set it aside.
4. 4. To the same skillet, add the farro. Sauté it for about 2 to 3 minutes, stirring frequently. This helps to toast the farro, bringing out its nutty flavor. Then, add the chicken broth, spinach, sun-dried tomatoes, olives, and the lemon juice. Stir everything well and bring it to a boil over high heat.
5. 5. Once boiling, slide the chicken back into the skillet along with any juices left on the plate. This helps to keep the chicken moist. Transfer the skillet to the oven and roast for about 20 minutes. You'll know it's done when the chicken is cooked through and the farro has softened.
6. 6. After removing the skillet from the oven, let it rest briefly. Serve the chicken topped with feta cheese, extra dill, and pine nuts. This adds a lovely finishing touch and enhances the dish's flavor.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator. They should keep well for up to 3 days.
• Freezing: This dish can be frozen, but it’s best to do so before adding the feta cheese. Freeze in a sealed container for up to 3 months.
• Pairing: Serve with a light salad or some crusty bread to round out the meal.
• Seasoning: Adjust the seasoning to your taste; you can add more paprika for extra spice if desired.
• Vegetable options: Feel free to add other vegetables like bell peppers or zucchini for added nutrition.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.