Best 6 Skillet Roasted Chicken With Farro Recipes

ONE-POT MEDITERRANEAN CHICKEN AND FARRO

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large braiser or large Dutch oven over high heat and add the olive oil. Pat the chicken thighs dry and season with salt and pepper on both sides. When the oil is hot, add the chicken thighs, skin-side down, and cook, undisturbed, until golden brown, 6 to 8 minutes. Flip the chicken, cook for 2 more minutes and remove to a plate. (The chicken will not be cooked through at this point.) Pour off the excess fat from the braiser, leaving behind 2 tablespoons of it.
• Reduce the heat to medium high, add the onions, garlic and red pepper flakes and cook, stirring often, until softened, about 3 minutes. Season with salt and pepper. Stir in the farro until combined. Add the wine and cook for 1 minute, scraping up the brown bits from the bottom with a wooden spoon. Add the chicken stock and bring to a simmer, about 2 minutes. Stir in the sun-dried tomatoes and olives. Place the chicken on top, skin-side up, in a single layer and add any residual juices from the plate.
• Cover the braiser and bake until the farro is tender, most of the liquid has evaporated and the chicken is cooked through, 30 to 35 minutes.
• Meanwhile, add the lemon zest, feta and dill to a small bowl and toss to combine.
• Remove the braiser from the oven and squeeze the juice of the zested lemon over the top of the dish. Sprinkle with the feta and dill mixture and serve.

SKILLET CHICKEN AND FARRO WITH CARAMELIZED LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
• Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
• In a large skillet, heat 1 tablespoon oil over medium-high heat. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken.
• Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Stir in spices, thyme and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
• Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, reduce the heat to medium-low and nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
• Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. The mixture should taste tangy and bright.
• Discard the thyme sprigs, and serve chicken and farro topped with some of the tomato mixture.

EASY TUSCAN CHICKEN AND FARRO SKILLET

Steps:

• Heat a large oven-safe skillet over medium-high heat. Add olive oil.
• Season chicken breasts with 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt; place in the hot skillet. Sear until golden but not cooked through, 1 to 2 minutes per side. Remove to a plate.
• Add butter to the skillet. Add onion to melted butter and cook, stirring occasionally, until onions have caramelized, 5 to 6 minutes. Add mushrooms and garlic and cook, stirring, until mushrooms have softened slightly, 3 to 4 minutes. Season with remaining 1 teaspoon garlic salt and 1/2 teaspoon Italian seasoning; stir until fragrant, another 30 seconds.
• Add chicken broth and farro; bring to a boil. Reduce heat to medium-low, add chicken breasts back into the skillet, nestling them into the vegetables. Cover skillet and simmer until farro has absorbed all the broth, 40 to 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle 1/2 cup Parmigiano-Reggiano cheese over chicken and vegetables in the skillet.
• Bake in the preheated oven until cheese has melted and is golden brown, 8 to 10 minutes. Serve with remaining cheese, if desired.

SKILLET ROASTED CHICKEN WITH FARRO

Steps:

• Whisk 1/3 cup olive oil, 1 Tbsp. chives, and next 7 ingredients in a medium bowl. Divide marinade between 2 (gallon-size) resealable plastic freezer bags. Season chicken with 2 1/2 tsp. salt; place 1 chicken half in each bag. Seal bags, releasing excess air. Chill overnight.
• Place bags side by side in a large pot. Add cold water to cover by 2". Heat water over medium heat until an instant-read thermometer registers 150°. Turn off heat, cover, and poach chicken for 50 minutes. Transfer bags to a large bowl of ice water to cool, about 15 minutes. Remove chicken from bags; pat dry.
• Preheat oven to 450°. Heat vegetable oil in a large cast-iron skillet over high heat. Add chicken halves, skin side down, so chicken sits against sides of pan. Cook, moving chicken occasionally for even cooking, until skin is browned all over. Flip chicken and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of thigh registers 165°, about 15 minutes. Let rest for 10 minutes.
• To serve, divide Farro with Acorn Squash and Kale among plates. Place chicken on top of farro. Drizzle 1/4 cup Herb Pistou around farro. Drizzle 1 tsp. extra-virgin olive oil over each plate. Squeeze lemon halves over chicken. Sprinkle 2 Tbsp. chives over.

ONE-SKILLET ITALIAN CHICKEN, SPINACH, AND FARRO

Steps:

• Heat a skillet over medium heat and grease with cooking spray. Cook chicken and onion until chicken is cooked through and no longer pink in the center, 5 to 10 minutes. Remove chicken.
• Pour chicken broth into skillet and bring to a boil. Stir in farro. Cover, reduce heat, and cook until most of the liquid has been absorbed, 15 to 20 minutes. Return chicken to skillet. Stir in diced tomatoes with liquid, spinach, basil, and parsley. Season with salt and pepper. Reduce heat, cover, and simmer for 5 to 7 minutes. Remove from heat. Let stand for 3 to 5 minutes, covered.
• Serve topped with Parmesan cheese.

SKILLET CHICKEN WITH LEEKS AND CARROTS

Steps:

• Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
• Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
• Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.