Quick Tuscan Chicken with Farro in a Skillet

Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken breasts
• 1 ½ tablespoons Italian seasoning, divided
• 1 ½ teaspoons garlic salt, divided
• 2 tablespoons butter
• 1 small onion, chopped
• 8 ounces baby bella mushrooms, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 ½ cups farro
• 1 pinch red pepper flakes
• ½ cup grated Parmigiano-Reggiano cheese (Optional)
• 2 tablespoons grated Parmigiano-Reggiano cheese, or to taste (Optional)

Step 1

Warm a large oven-safe skillet over medium-high heat and drizzle in some olive oil. Season your chicken breasts with a tablespoon of Italian seasoning and half a teaspoon of garlic salt, then place them in the hot skillet. Let them sear for about 1 to 2 minutes on each side until they’re nicely golden but not fully cooked through, then set them aside on a plate.

Step 2

Add a bit of butter to the same skillet. Toss in the chopped onion and cook, stirring occasionally, until it turns a beautiful caramel color—this usually takes around 5 to 6 minutes. Then add the mushrooms and garlic, cooking for another 3 to 4 minutes until the mushrooms soften a bit. Sprinkle in the remaining garlic salt and Italian seasoning, give everything a good stir, and cook for about 30 seconds more until fragrant.

Step 3

Pour in the chicken broth and add the farro, bringing the mixture to a boil. Lower the heat to medium-low, nestle the chicken breasts back into the skillet among the veggies, cover, and let it simmer gently until the farro has soaked up all the broth—this will take about 40 to 45 minutes.

Step 4

While that’s cooking, preheat your oven to 375°F (190°C). When the farro is done, sprinkle half a cup of Parmigiano-Reggiano cheese over the chicken and vegetables. Pop the skillet into the oven and bake for 8 to 10 minutes until the cheese melts and turns golden brown. Serve it up with a little extra cheese on top if you like!