One-Skillet Italian Chicken, Spinach & Farro: A Complete Weeknight Meal

Craving a delicious and satisfying Italian-inspired dinner but short on time and dishes? Look no further! This One-Skillet Italian Chicken, Spinach & Farro is your answer. It’s packed with flavor, incredibly easy to make, and everything cooks together in a single skillet, making cleanup a breeze. Tender chicken breasts are seared to golden perfection, then simmered with hearty farro, wilted spinach, sun-dried tomatoes, and a fragrant broth infused with Italian herbs and garlic. This recipe is not only convenient but also boasts a healthy balance of protein, complex carbohydrates, and vitamins, making it a meal you can feel good about serving your family.

This dish is a fantastic weeknight option because it comes together in under an hour. It’s also incredibly versatile. You can easily swap out ingredients based on what you have on hand or your personal preferences. Feel free to experiment with different vegetables, cheeses, or herbs to create your own unique variation. Whether you’re a seasoned cook or a beginner, this recipe is guaranteed to impress with its simple instructions and restaurant-quality results.

Why You’ll Love This One-Skillet Recipe

Easy Cleanup: Everything cooks in one skillet, minimizing the dishes you have to wash.
Quick & Convenient: Ready in under an hour, perfect for busy weeknights.
Healthy & Balanced: Packed with protein, fiber, and essential nutrients.
Flavorful & Delicious: The combination of Italian herbs, garlic, sun-dried tomatoes, and chicken creates a symphony of flavors.
Versatile & Customizable: Easily adaptable to your preferences and dietary needs.

Ingredients You’ll Need

Chicken Breasts: Boneless, skinless chicken breasts are the star of the show. About 1.5 – 2 pounds.
Farro: An ancient grain with a nutty flavor and chewy texture. Pearled farro cooks faster than whole farro. 1 cup.
Spinach: Fresh spinach adds a vibrant green color and plenty of nutrients. About 5 ounces.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add a burst of intense tomato flavor. 1/2 cup, drained and chopped.
Chicken Broth: Low-sodium chicken broth provides the liquid for cooking the farro and creates a flavorful sauce. 4 cups.
Onion: A yellow or white onion, chopped, forms the base of the flavor profile. 1 medium.
Garlic: Fresh garlic, minced, adds a pungent aroma and savory taste. 3-4 cloves.
Italian Seasoning: A blend of dried herbs that gives the dish its classic Italian flavor. 2 teaspoons.
Olive Oil: Used for searing the chicken and sautéing the vegetables. 2 tablespoons.
Parmesan Cheese: Grated Parmesan cheese adds a salty, cheesy finish (optional).
Salt and Pepper: To taste.
Red Pepper Flakes (optional): For a touch of heat.

Equipment You’ll Need

Large Skillet: A large skillet (12-inch) is essential for cooking everything in one pan. Cast iron or stainless steel works well.
Cutting Board: For chopping vegetables and prepping the chicken.
Knife: A sharp knife for chopping.
Measuring Cups and Spoons: For accurate ingredient measurements.
Tongs: For flipping the chicken and stirring the ingredients.

Step-by-Step Instructions

Let’s get cooking! Follow these simple steps to create your delicious One-Skillet Italian Chicken, Spinach & Farro:

Prepare the Chicken: Pat the chicken breasts dry with paper towels. This helps them sear properly and develop a nice golden crust. Season both sides generously with salt, pepper, and half of the Italian seasoning (1 teaspoon).
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the skillet, making sure not to overcrowd the pan. Sear for about 4-5 minutes per side, or until golden brown and nicely seared. The chicken doesn’t need to be cooked through at this point, just seared for flavor and texture. Remove the chicken from the skillet and set aside.
Sauté the Vegetables: Add the chopped onion to the skillet and cook over medium heat until softened, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute, until fragrant. Be careful not to burn the garlic.
Add the Farro and Broth: Stir in the farro and sun-dried tomatoes. Pour in the chicken broth and bring to a boil.
Simmer the Farro and Chicken: Reduce the heat to low, place the seared chicken breasts on top of the farro, and cover the skillet. Simmer for 20-25 minutes, or until the farro is tender and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Add the Spinach: Remove the chicken from the skillet and set aside again. Stir in the spinach and cook until wilted, about 2-3 minutes.
Return the Chicken and Serve: Return the chicken breasts to the skillet, nestling them among the farro and spinach. Sprinkle with grated Parmesan cheese (if using) and garnish with fresh parsley, if desired. Serve immediately.

Tips for Success

Don’t Overcrowd the Skillet: If your skillet is too small, sear the chicken in batches to ensure proper browning. Overcrowding the pan will lower the temperature and result in steamed chicken instead of seared chicken.
Use Pearled Farro: Pearled farro cooks faster than whole farro. If using whole farro, you may need to increase the cooking time and the amount of chicken broth.
Adjust the Broth as Needed: If the farro is absorbing the broth too quickly and the skillet is becoming dry, add a little more broth as needed.
Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken is cooked to the proper internal temperature of 165°F (74°C).
Salt to Taste: Be sure to taste the dish and adjust the seasoning with salt and pepper as needed. Remember that sun-dried tomatoes and Parmesan cheese can be salty, so taste before adding too much salt.

Variations and Substitutions

This recipe is incredibly versatile and can be easily adapted to your preferences and dietary needs. Here are a few ideas:

Vegetables: Add other vegetables such as bell peppers, mushrooms, zucchini, or asparagus. Sauté them along with the onions and garlic.
Protein: Substitute the chicken breasts with chicken thighs, Italian sausage, or even shrimp. Adjust the cooking time accordingly.
Cheese: Use different types of cheese, such as mozzarella, provolone, or Pecorino Romano.
Herbs: Experiment with different herbs, such as basil, oregano, rosemary, or thyme. Fresh herbs will add a brighter flavor.
Spice: Adjust the amount of red pepper flakes to control the level of heat. You can also add a pinch of cayenne pepper.
Gluten-Free: Use quinoa or brown rice instead of farro for a gluten-free option.
Dairy-Free: Omit the Parmesan cheese or use a dairy-free Parmesan alternative.
Wine: Add a splash of dry white wine to the skillet after sautéing the vegetables for extra flavor. Let the wine reduce slightly before adding the chicken broth.
Lemon: A squeeze of fresh lemon juice at the end brightens up the flavors.

Serving Suggestions

This One-Skillet Italian Chicken, Spinach & Farro is a complete meal on its own, but you can also serve it with a simple side dish, such as:

Crusty Bread: For soaking up the delicious sauce.
Side Salad: A simple green salad with a light vinaigrette.
Roasted Vegetables: Such as broccoli, Brussels sprouts, or carrots.

Make-Ahead Instructions

You can prepare certain components of this dish ahead of time to save time on busy weeknights:

Chop the Vegetables: Chop the onion, garlic, and sun-dried tomatoes in advance and store them in the refrigerator.
Season the Chicken: Season the chicken breasts with salt, pepper, and Italian seasoning and store them in the refrigerator.

Storage and Reheating Instructions

Storage: Store leftover One-Skillet Italian Chicken, Spinach & Farro in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in a skillet over medium heat, adding a splash of chicken broth or water if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook the chicken.

Nutritional Information (Approximate)

Note: Nutritional information can vary depending on specific ingredients and portion sizes.

Calories: 450-550
Protein: 40-50g
Carbohydrates: 50-60g
Fat: 15-25g

Recipe