halfbakedharvest4.4
One Skillet, Geek Sun-Dried Tomato Chicken and Farro
Greek seasoned chicken with fresh oregano, dill, garlic, lemon, and paprika, pan seared and cooked with farro, sun-dried tomatoes, olives, feta and pine nuts. It's quick, simple, easy, healthy, and delicious. A true Greek inspired dinner that everyone will love!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●dutch oven
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400 degrees F.2. In a medium bowl, combine 2 tablespoons olive oil, the chicken, balsamic vinegar, dill, oregano, paprika, garlic, and a large pinch of both salt and pepper. Toss well to evenly coat the chicken. 3. Heat the remaining 2 tablespoons olive oil in a large dutch oven or cast iron skillet, set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about ⏱️ 3-5 minutes per side. Remove the chicken from the skillet.4. To the same skillet, add the farro. Cook ⏱️ 2-3 minutes. Add the chicken broth, spinach, sun-dried tomatoes, olives, and lemon juice. Bring to a boil over high heat and stir. Slide in the chicken and any juices left on the plate back into the skillet. Transfer to the oven and roast for ⏱️ 20 minutes or until the chicken is cooked through and the farro becomes soft.4. Serve the chicken topped with feta, dill, and pine nuts.
balsamic vinegar2 tablespoonspaprika1 tablespoongarlic, minced or grated2 cloves
Nutrition Facts
calories
834 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...