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Easy Tuscan Chicken and Farro Skillet

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Easy Tuscan Chicken and Farro 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)
  • Methods :

  • Heat a large oven-safe skillet over medium-high heat. Add olive oil.
  • Season chicken breasts with 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt; place in the hot skillet. Sear until golden but not cooked through, 1 to 2 minutes per side. Remove to a plate.
  • Add butter to the skillet. Add onion to melted butter and cook, stirring occasionally, until onions have caramelized, 5 to 6 minutes. Add mushrooms and garlic and cook, stirring, until mushrooms have softened slightly, 3 to 4 minutes. Season with remaining 1 teaspoon garlic salt and 1/2 teaspoon Italian seasoning; stir until fragrant, another 30 seconds.
  • Add chicken broth and farro; bring to a boil. Reduce heat to medium-low, add chicken breasts back into the skillet, nestling them into the vegetables. Cover skillet and simmer until farro has absorbed all the broth, 40 to 45 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle 1/2 cup Parmigiano-Reggiano cheese over chicken and vegetables in the skillet.
  • Bake in the preheated oven until cheese has melted and is golden brown, 8 to 10 minutes. Serve with remaining cheese, if desired.
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