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5 from 10 votes
Overhead picture of Skillet Lemon Rosemary Chicken with Farro in a cast iron skillet
Skillet Lemon Rosemary Farro and Chicken
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 
With juicy, tender chicken, healthy farro and loads of fresh spinach, this hearty, delicious Lemon Rosemary Chicken and Farro is an easy meal in one pan!
Course: Main Course
Cuisine: American, Italy
Keyword: Easy Chicken Skillet Dinner, Lemon Rosemary Farro Chicken Skillet, Skillet Chicken and Farro
Servings: 6
Calories: 411 kcal
Author: Chris Scheuer
Ingredients
For the rub:
  • 1 ½ teaspoons garlic salt
  • 1 ½ teaspoons mild paprika
  • 1 ½ teaspoons dry Italian seasoning
  • ½ teaspoon freshly ground black pepper
For the chicken:
  • 4 medium boneless skinless chicken breasts
  • 1 tablespoon butter I use salted
For the dressing:
  • 3 tablespoons extra virgin olive oil
  • 1 small lemon sliced about ¼-inch thick
  • 1 tablespoon finely chopped fresh rosemary divided
  • 1 medium clove garlic finely minced
  • 3 tablespoons finely chopped sun-dried tomatoes in oil well-drained (optional)
  • 2 tablespoon finely chopped Kalamata olives (optional)
To finish:
  • 4 cups cooked farro see notes below (or more detailed instructions above in post) for how to cook farro, 2 cups uncooked farro will result in 4 cups cooked farro
  • 4 cups baby spinach
  • shaved parmesan for garnish
  • toasted pine nuts for garnish
  • fresh rosemary sprigs for garnish
Instructions
For the rub:
  1. Combine all ingredients in a small bowl and stir well to combine. Set aside.
For the chicken:
  1. Place chicken breasts on a plate or shallow pan. Pat dry with paper towels. Sprinkle liberally with the rub, reserving 1 teaspoon for the lemons. Rub the chicken with your fingers to thoroughly coat. Allow breasts to sit, uncovered, with the rub on for 15-20 minutes, at room temperature.
  2. Melt the butter in a 12-inch cast-iron or non-stick skillet (large enough to accommodate all the breasts without crowding) pan over medium heat until bubbly and hot. Pan should be hot, but not smoking.

  3. Add the chicken to the pan, smooth side down. The butter should sizzle a bit but not splatter all over the place. If it’s splattering, reduce the heat a bit. Allow the chicken to cook for 3-5 minutes or until the bottom is a nice, deep, golden brown. If it seems to be browning too quickly, lower the heat a little.

  4. Flip breasts to the opposite sides and lower heat to medium-low. Cover the pan and continue to cook for another 7-12 minutes OR until internal temperature reaches 160˚F. (see notes above in Café Tips) Once 160˚F is reached, remove the pan from heat and transfer chicken to a clean plate. Cover the chicken loosely with foil while you prepare the dressing and farro.

For the dressing:
  1. Add the 3 tablespoons of olive oil to the drippings in the pan and heat over medium-low heat. Sprinkle lemon slices (on both sides) with the remaining 1 teaspoon of rub. Add the lemons to the skillet and cook for 30 seconds on each side, then remove to the plate with the chicken.
  2. Add the garlic, 1½ teaspoon rosemary (and sundried tomatoes and olives, if using) to the pan and cook for 30 seconds. Add the farro and continue to cook for 1-2 minutes until the farro is hot. Add the spinach and stir to combine.

  3. Tuck the chicken into the farro/spinach, cover the pan and turn the heat to low. Cook for 2-3 minutes until spinach is wilted and chicken is warm.

  4. Slice chicken at an angle and serve in bowls with farro. Garnish with the lemon slices, parmesan shavings, pine nuts, remainder of the freshly chopped rosemary and sprigs of fresh rosemary. Enjoy!

Recipe Notes

See Café Tips above in post for further instructions and detailed tips.

To cook farro, bring a large pot of salted water (about a tablespoon of salt) to a boil. Add 2 cups of farro. Cook for the length of time indicated on the package. Taste to determine doneness. Farro should be al dente and a bit chewy. Drain well in a sieve.

This recipe easily serves 6 even though it includes just 4 chicken breasts. Most chicken breasts these days are larger than one serving.

Nutrition Facts
Skillet Lemon Rosemary Farro and Chicken
Amount Per Serving
Calories 411 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 101mg34%
Sodium 854mg37%
Potassium 918mg26%
Carbohydrates 34g11%
Fiber 6g25%
Sugar 1g1%
Protein 36g72%
Vitamin A 2340IU47%
Vitamin C 24mg29%
Calcium 47mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.