Easy Tuscan Chicken and Farro Skillet
Description
Farro is a wonderful grain that imparts incredible texture to this Italian one-skillet meal with chicken breasts and baby bella mushrooms.
Ingredients
•
1 tablespoon olive oil
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1 1/2 pounds boneless, skinless chicken breasts
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1 1/2 tablespoons Italian seasoning, divided
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1 1/2 teaspoons garlic salt, divided
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2 tablespoons butter
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1 small onion, chopped
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8 ounces baby bella mushrooms, diced
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3 cloves garlic, minced
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3 cups chicken broth
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1 1/2 cups farro
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1 pinch red pepper flakes
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1/2 cup grated Parmigiano-Reggiano cheese
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2 tablespoons grated Parmigiano-Reggiano cheese, or to taste
Directions
1
Heat a large oven-safe skillet over medium-high heat. Add olive oil.
2
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.
3
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.
4
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.
5
Preheat the oven to 375 degrees F (190 degrees C).
6
Sprinkle 1/2 cup Parmigiano-Reggiano cheese over chicken and vegetables in the skillet.
7
Bake in the preheated oven until cheese has melted and is golden brown, 8 to 10 minutes. Serve with remaining cheese, if desired.