Imagine a single skillet that transforms ordinary ingredients into a restaurant-worthy meal that will make your taste buds dance and your family beg for seconds! This Skillet Lemon Rosemary Chicken and Farro is not just a recipe; it's a culinary journey that brings the vibrant flavors of the Mediterranean right to your dinner table. With crispy chicken, perfectly toasted farro, and a bright, zesty lemon-rosemary infusion, this dish promises to elevate your weeknight cooking from mundane to magnificent in just 40 minutes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup farro
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Prepare ingredients by patting chicken thighs dry with paper towels and seasoning generously with salt and pepper on both sides.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering and hot.
- Place chicken thighs skin-side down in the skillet, ensuring they are not overcrowded. Cook for 6-8 minutes until skin is golden brown and crispy, then flip and cook an additional 4-5 minutes.
- Remove chicken from skillet and set aside on a plate, keeping warm. In the same skillet, add farro and toast for 2-3 minutes, stirring occasionally.
- Pour chicken broth into the skillet with toasted farro, scraping up any browned bits from the bottom of the pan.
- Add lemon zest, lemon juice, and rosemary sprigs to the farro. Stir to combine and bring to a gentle simmer.
- Return chicken thighs to the skillet, nestling them on top of the farro. Cover and reduce heat to low, cooking for 15-20 minutes until farro is tender and chicken reaches an internal temperature of 165°F.
- Remove rosemary sprigs before serving. Garnish with fresh chopped rosemary if desired and serve hot directly from the skillet.
Tips
- Pat chicken thighs completely dry before seasoning to ensure the crispiest, most golden-brown skin possible.
- Use a cast-iron skillet or heavy-bottomed pan for the most even heat distribution and best flavor development.
- Don't rush the chicken skin-crisping process - let it develop a beautiful golden color for maximum flavor and texture.
- When toasting farro, stir occasionally to prevent burning and achieve a nutty, rich flavor.
- Use fresh rosemary if possible - the aromatic oils make a significant difference in the final dish.
- Check the chicken's internal temperature with a meat thermometer to ensure it reaches 165°F for safe consumption.
- Let the dish rest for a few minutes after cooking to allow flavors to meld and juices to redistribute.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 28g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 120mg
