Spinach and Artichoke Farro Bowl with Chicken and Mushrooms
Description
This spinach and artichoke grain bowl gets extra heft from the addition of chicken and mushrooms, plus a nice tangy zip from marinated artichoke hearts.
Ingredients
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1 cup pearled farro, rinsed and drained
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2 cups water, or as needed to cover
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3 tablespoons all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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3 tablespoons olive oil, divided
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2 pounds skinless, boneless chicken breasts, cut into 1-inch strips
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1 large onion, finely chopped
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4 cloves garlic, minced
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1 (16 ounce) package sliced fresh mushrooms
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1 cup low-sodium chicken broth
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4 cups baby spinach leaves
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1 1/2 cups marinated artichoke hearts, drained and coarsely chopped
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1/2 cup freshly grated Parmesan cheese
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1/2 cup plain Greek yogurt
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4 ounces cream cheese
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1 1/2 teaspoons Italian seasoning
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salt and freshly ground black pepper to taste
Directions
1
Combine farro and enough water to cover in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain excess liquid.
2
Meanwhile, whisk together flour, salt, and pepper in a small bowl.
3
Heat 2 tablespoons olive oil over medium heat in a Dutch oven. Dredge chicken strips in flour mixture, and tap off excess. Working in batches if necessary, fry chicken in the Dutch oven; cook, turning occasionally, until golden in color and juices run clear, about 8 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken from pan and set aside.
4
Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-high heat. Stir in onion, garlic, and mushrooms; cook, stirring often, until softened, 5 to 7 minutes. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue to cook until reduced slightly, 3 to 4 minutes.
5
Reduce heat to low; stir in spinach and cook until wilted, about 2 minutes. Add in artichoke hearts and cook another 2 minutes.
6
Add Parmesan, yogurt, cream cheese, and Italian seasoning to the pan; cook and stir until thoroughly incorporated. Season with salt and pepper.
7
Return chicken to the pan; cook until heated through. Serve over cooked farro in a bowl.