This one-pan balsamic chicken and farro dish is easy enough for a weeknight dinner (potentially with leftovers for lunch as I did) yet bold enough in flavor to give your typical “boring chicken dish” a whole new identity.
I recently saw a chicken and farro dish one a menu at a popular restaurant in Charleston, where I’m from, called Obstinate Daughter. A must-try for those visiting Charleston and looking to do something out on Sullivan’s Island for the day!
Farro is a grain, kinda like rice. For me, having something different to eat with my protein makes me feel like a whole new woman..aka it fights that fatigue some (including myself) get eating chicken and rice for dinner every night. Plus, you can throw it in the same you’re using for your chicken and Brussels and cook everything together in one pan for minimal cleanup: a win-win!
Unfortunately, this dish can’t be done in one pan, if your pan isn’t oven-proof. If you don’t already have one, I definitely suggest getting a cast-iron skillet! I use this baby for everything from shakshuka to a cookie skillet. They’re pretty reasonable on Amazon, too!
Another key thing here is to use chicken thighs with skin and bone. The juicy bone gives the farro even more flavor than it already has. Plus the crispy skin does a great job of capturing that balsamic flavor.
This one is going to turn into a regular in my house. I hope you enjoy it as much as I did!
One-pan balsamic chicken and farroPrint This
- 4 bone-in, skin-on chicken breast, seasoned with salt and pepper
- 2 Tbsp olive oil
- 1/4 cup + 1 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 lb brussels sprouts, halved
- 2 Tbsp honey
- 1 cup dry farro
- 3 cups chicken stock (I use low sodium)
- 1 tsp salt
- 1/2 tsp pepper
- 2 oz feta cheese (doesn't have to be exact, use your preference if desired)
Preheat the oven to 375 degrees.
In a cast-iron (or another oven-proof skillet), heat 1 Tbsp olive oil over medium heat. Add 4 chicken thighs and pour 1/4 cup balsamic vinegar on top. Let chicken thighs cook on each side about 4-5 minutes until each side is brown and a bit crispy. It helps to not move the chicken thighs much as they won’t get as brown if you keep moving them around while they’re cooking. Remove chicken thighs and set aside on a plate.
In the same skillet, add the second tablespoon of olive oil and the minced garlic. Stir around for about 30 seconds until fragrant. Add in brussels sprouts, additional tablespoon of balsamic vinegar, and honey and stir around until the brussels are evenly coated. Let the brussels sit still in the pan for about 2-3 minutes so that they start to get a little charred on the bottom. Don’t want these to cook too long, though, since they’re going into the oven eventually to cook more.
Add in the farro and stir around for about 2 min before adding in the chicken stock. With the chicken stock, add in the salt and pepper (might want to use less salt if you’re not using reduced-sodium chicken stock..taste it for yourself and see what you think!) Let the chicken stock mixture come to a boil then turn off the heat, nestle the chicken thighs back into the pan. Add feta on top, either cubed or crumbled and put in the oven.
Cook for an additional 30 min until your chicken is cooked all the way through and the chicken stock is completely absorbed. For the last 2 min, turn your oven broiler on high to brown the top of the feta a bit, and you’re ready to serve.