One Skillet Greek Sun-Dried Tomato Chicken and Farro.
The best One Skillet Greek Sun-Dried Tomato Chicken and Farro…because it’s true, skillet dinners are the BEST. Greek seasoned chicken with fresh oregano, dill, garlic, lemon, and paprika, pan seared and cooked with healthy farro, sun-dried tomatoes, and olives for a delicious all in one skillet dinner. It’s quick, simple, easy, healthy, and delicious. Finish off with a little feta cheese and toasted pine-nuts, for a true Greek inspired dinner that everyone will love.
Do you have a fall back dinner? You know, a tried and true recipe. One you really enjoy making, that’s easy, and that you can always count on to be good?
Oddly, I only have a handful, since I’m constantly creating new recipes for HBH (or other projects). I rarely repeat recipes once they’ve been posted. Which is kind of sad, since I have SO many favorite recipes that I love so much on the blog. Maybe I should start revamping some of the older recipes from way back in the day (like the 1st year or so), and show them some love?
Would you guys be into that? Like retro HBH recipes that are revamped to be easier, better,…and probably prettier too?
Hmm, my wheels are now spinning. Let me know your thoughts!
Anyway, what I’m getting at is this, while I may not have fall back recipes, I do have fall back cooking methods. And one skillet and done dinners are my all time favorites. I have a few them on the blog. And from what I can see, you guys love these skillet dinners too!
This Greek chicken came to be for two reasons.
One, I had just finished up a day of writing. And while I probably should have kept my head buried in my computer screen. I simply couldn’t look at my screen anymore. So naturally, the first thing I decided to do was cook.
Two, it was late. I had very little in my fridge, other than some wilting spinach, herbs, and chicken. I knew it was a skillet dinner kind of night. All of the ingredients I had on hand felt very Mediterranean. So Greek…ish chicken with spinach, sun-dried tomatoes, and farro it was.
I based the chicken seasoning off of my favorite Greek chicken recipe and then pan seared it before adding in the farro. I debated for a while about whether or not I should use farro or quinoa. But in the end, I wanted to use something a little different. If you’re unfamiliar with Farro, it’s a Mediterranean grain that’s very similar to rice. I like to think of it as a chewier rice with a bit more flavor. It’s delicious, healthy, and hearty. Of course, you can use quinoa, or even regular rice, in place of the farro. The cooking times will be similar. But I’m encouraging you to be a little different, and to give the farro a try.
Promise it’s good.
So add in the farro, along with plenty of sun-dried tomatoes and fresh spinach. Then stir in the chicken broth and transfer everything to the oven to finish cooking. Once the chicken is done, your farro will be fluffy, and your kitchen will smell amazing. Finish the dish off with fresh lemon juice, a good amount of feta cheese, and toasted pine nuts.
Simple, but so good, and very healthy too!
Here’s what I can tell you. If I wasn’t making new recipes all day, everyday, I’d be making this Greek chicken once or twice a week. It’s that good.
Also? The leftovers make for a great salad and are soooo goooood when stuffed into fresh pitas. Add a tzatziki and all of the sudden your leftovers become a gyro. Cool. Cool.
If you make this Skillet Greek Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
One Skillet, Geek Sun-Dried Tomato Chicken and Farro
Greek seasoned chicken with fresh oregano, dill, garlic, lemon, and paprika, pan seared and cooked with farro, sun-dried tomatoes, olives, feta and pine nuts. It's quick, simple, easy, healthy, and delicious. A true Greek inspired dinner that everyone will love!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts, or small thighs
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh oregano
- 1 tablespoon paprika
- 2 cloves garlic, minced or grated
- kosher salt and black pepper
- 1 cup uncooked farro or quinoa
- 2 1/2 cups low sodium chicken broth
- 2 cups baby spinach
- 1/2 cup oil packed sun-dried tomatoes
- 1/3 cup kalamata olives, pitted
- juice of 1 lemon
- 8 ounces feta cheese, cubed
- 1 tablespoon chopped fresh dill
- 3 tablespoons toasted pine nuts (optional)
Instructions
-
1. Preheat the oven to 400 degrees F.
2. In a medium bowl, combine 2 tablespoons olive oil, the chicken, balsamic vinegar, dill, oregano, paprika, garlic, and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.
3. Heat the remaining 2 tablespoons olive oil in a large dutch oven or cast iron skillet, set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
4. To the same skillet, add the farro. Cook 2-3 minutes. Add the chicken broth, spinach, sun-dried tomatoes, olives, and lemon juice. Bring to a boil over high heat and stir. Slide in the chicken and any juices left on the plate back into the skillet. Transfer to the oven and roast for 20 minutes or until the chicken is cooked through and the farro becomes soft.
4. Serve the chicken topped with feta, dill, and pine nuts.
Our Favorite Recipes
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oh yum, this sounds very very tasty!!
Thank you so much Ruth!
Yes to throwback recipes! Make-it-Again March, perhaps??
Yes! So awesome! Thank you Sarah!
I am absolutely going to be making this dish. It sounds delicious!
I would also love to see some of your older recipes revamped! I’m a new-ish visitor to your blog, so, I’m sure there are gems I haven’t seen yet!
Thank you so much Bonnie! I hope you love this when you get a chance to try it!
I continue to be amazed at you time estimates. I, anyway, could never prep that many ingredients in 15 minutes! Yikes. I would really like to see someone do it!
Hi Michael! I hope you try this recipe and enjoy it! I just estimate how long I would think it will take… Sorry about that!
I love skillet dinners. And farro. Can’t wait to make this. And I think revamping old recipes is a great idea!
Thank you Amber!
Yes to revamps, please!
Also, this is an amazing recipe, making my mouth water just imagining it! I “cook” in my mind all the time 🙂 before doing a real life recipe.
I am a lifetime vegetarian, but have been redoing many recipes lately using the new plant-based protiens, especially Gardein & Beyond Meat. This recipe will lend itself beautifully! Thank you!
Thank you so much Sherri! I hope you love this recipe!
Are you using skin-on chicken?
I use skin off. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I really love Farro, and prefer it to quinoa. Keep the skillet dinners coming. Would like to see a few more with beef or lamb. Yes, a revamp of older recipes would be great.
Such a great idea! Thank you so much Joyce!
Looks like a great recipe. I might try this, but will need to do it with Rice or quinoa to make it gluten free. Just a head’s up for the celiacs out there that farro is related to wheat, and does contain gluten.
Thank you so much Ali! I hope you love this!
Planning to make this, it looks really good.
I think revisiting old recipes would be fun. Let’s appreciate the goodness you already have, like shopping your closet. How’s your weather, by the way?
Thank you so much Julie! I am so glad you like this recipe and I hope it turns out amazing for you!
Loving the caramelization you’ve got on that chicken! I bet it smells and tastes delicious!
Thank you so much Jade!
Hi this looks amazing! if I were to omit the farro to go grain-free, how much chicken broth would you recommend?
I would only use 1/2 cup broth. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
This looks delicious! Agree with all the comments about revamping old recipes.
I think the numbering on the recipe might be off. Is there supposed to be butter and lemon slices included in the ingredient list?
So sorry that was a typo. No butter! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hi there! Looks great! What size skillet are you using here? Thanks : )
Hi Rebecca! It is an 12 inch skillet! I will leave the link below! I hope you try this recipe!
https://www.williams-sonoma.com/products/staub-cast-iron-braiser-with-glass-lid/?isx=0.0&pkey=ccookware-staub%7Cstaub-cast-iron&clickid=U3RWi73X%3A2OyX9WxuAW03Q55UkgT8ux2vUvSzQ0&irgwc=1&cm_cat=rewardStyle&cm_ven=AfShopPromo&bnrid=3917500&cm_ite=&cm_pla=IR&irpid=116548
p.s. in Step 4 (the first one, you have 3 step 4s listed) you mention lemon slices and butter that aren’t on the ingredients list. And the olive oil measurement is off too. You’ve got 2 Tbsp and 1/4 cup listed, but only use 2 Tbsp and 2 Tbsp. I know it’s not that big of a deal, but just thought you might want to change it. I’m making this right now by the way! Yum!
Thank you so much Amber!
I just love your website and recipes. Have made many, and they are always a hit!
Preparing this dish tonight for dinner. I noticed that you missed a couple of ingredients in the list – butter (quantity), really need two lemons – one for juice and one for slices, and finally pine nuts. Smells great – can’t wait to dig in.
I hope this turns out amazing for you Leslie! Thank you so much!
I made this tonight using dried herbs instead of fresh (because I had them on hand), skipped the butter and lemon slices part and it still turned out delicious. Even my picky 13 y.o. said it tasted “restaurant quality.” I’m going to scale it up and use fresh herbs this weekend for dinner guests. Thanks for the recipe!
That is so amazing! I am so glad you loved this recipe, Sheila! Thank you!
hey girl- this looks amazing!
Thank you Shawnna!
I saw this recipe this morning and immediately decided to make it for dinner tonight.
It is delicious!!! I may make it again on Sunday for some friends.
My husband is crazy for this dish. The flavors are fabulous.
I may be missing something. You mentioned butter and lemon slices in the directions but not the list of ingredients. I used about 1 tablespoon of butter and sliced a Meyer lemon. The lemon flavor was lovely in the dish. Also, I used smokey paprika because that is what I had and it was strong but not overpowering. I really like the smokey flavor with the Greek ingredients. You have a winner here, Tieghan!
Hi Deborah! I am so glad you loved this recipe! Thank you so much for making it!
This recipe tastes amazing!!
Very easy & delicious!
Thanks Tieghan!
The whole family loved it.
I am so glad everyone loved this Monica! Thank you!
@Amber _ If I’m not mistaken I believe the olive oil measurement she used is a total of tablespoons. So 1/4cup is equal to 4Tbsp 🙂
Made it tonight and it is SO good. Thank you for this!
Thank you Sara!
Oh my iloved this! And I was missing kalmatta olives and feta and it was still delicious! Used a high quality balsamic high I believe was key. My Farro had some extra liquid but that was ok too. WIll probably ly double the spinach too. Thanks for this one! Felt like a fancy restaurant I. Our home!
Thank you so much Lisa! I am so glad you loved this recipe!
I have Trader Joe’s 10 minute farro – do you think that will work or do you think it will get mushy? Thank you – I love, love your recipes!
Hmm, I think that will work. It might be a little softer, but I am sure still fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
These flavors are the best, what a perfect dinner idea!
Thank you so much Laura!
This looks delicious and yes, I’d love to see throwback favorites! You have so many good ones it’s hard to keep track of them all sometimes! <3
Thank you so much Sarah! You’re too kind!
This looks delicious but just wanted to let you know that the farro isn’t gluten free. I clicked on gf to narrow down recipes and this one popped up. I still plan to make it but only with quinoa or rice vs the farro.
Just a heads up for anyone who may be newly diagnosed with celiac or gf.
Thanks!
Thank you so much! I will make sure that gets changed!
Excellent! Didn’t have farro so i put orzo instead!
Perfect! I am so glad you loved this!
Just finished eating this awesome dish. A few comments: Next time will use more farro (it tasted delicious, by the way) and increase spinach, which I didn’t add to skillet until close to end of cooking time.
Delicious!
Thank you so much Chris! I am so glad you loved this recipe!
This was fantastic! I think I might use a little more farro next time as there is enough liquid and it is so, so delicious!
Thank you so much Mary!
Delicious and so easy! My husband said he felt like he ordered dinner at a restaurant. Love all the different savory flavors and textures.
That is so amazing! Thank you Liz!
I made this tonight for dinner and it was delicious! I’m definitely adding this to my roster! Thanks for the great recipe!
Thank you Lara!
I made this tonite with a few changes… First of all I didn’t use sun-dried tomatoes. I did use about a cup of grape tomatoes, and added them to the chicken as it was browning, so that they burst. I also didn’t use dill, as we aren’t dill fans.
The recipe turned out very well. I would recommend adding about 2 cups of grape tomatoes if you decide not to use sun dried, and some kind of fresh herbs. I did use the spinach, and that was great, but maybe next time i’ll try fresh parsley, since we don’t like dill. it also took a bit longer to cook then the 20 minutes; It was almost 30 before it was done. I’ll make this again. My husband suggested that I try some roasted grapes in there as well. I think that the leftovers will be good for lunch tomorrow!
I am so glad you enjoyed this meal, Traci! Thank you so much for trying it!
I was sold when I saw paprika. The flavors sound just incredible. And I love a good skillet chicken dish. I don’t really have fall back recipe either for the same reason. But I am getting inspired to go back and update my oldies as well 🙂
You totally should! I am so glad you like this recipe and I hope you try it, Danielle! Thank you!
I made this last night and love the flavors! My chicken came out a bit dry – any thoughts on how to prevent that next time?
HI! I would just cook the chicken 5-10 minutes less. Sounds like you just might have had some smaller chicken breast. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Oh my goodness! I made this for my husband last night and it was AMAZING!!!! It was such a flavorful and complex dish. Plus farro, which I’d never made before even though we both love barley, it’s a new favorite I can’t wait to play around with in the kitchen. Thank you so much for another fantastic recipe I’ll be making on repeat throughout the year 🙂
I am so happy to hear that! Thank you so much!
Made this tonight, and it was just delicious!! This was my first time eating farro, and I can tell it is going to be a new favorite ?. Thank you for another great recipe!!
That is so great! I am so glad you loved this Sara!! Thank you!
This was absolutely delicious! Mine came out rather soupy so next time I will add more farro as there didn’t seem to be enough for the pound of chicken. Otherwise, I wouldn’t change a thing about it! I can’t wait to eat the leftovers today in lavash and avocado tzatziki sauce from Trader Joe’s! Thanks, Tieghan!
Hi Kristen! I am so glad you loved this recipe! Thank you so much for trying it!
This turned out so good! I have really enjoyed your one skillet recipes. The faro really soaked up all of the flavors and it turned out so nice. Every time I make your dishes, everyone is so impressed with my cooking.
Side comment: there are a few ingredients missing from the list, more specifically pine nuts and garlic.
Thank you so much Sarah! I am so glad you loved this recipe and thank you for letting me know!
Hi, I plan on making this coming weekend and was wondering if the chicken is boneless? It seems that way from the cooking time. I have both on hand. Always gave Farro and everything but fresh spinach. Thank you
HI! I like to use boneless chicken. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
How many lemons and butter?
HI! There are no lemons or butter. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
We loved this recipe! If I had to criticize anything, it was a little too soupy so I feel like it either needs more farro or less broth, but flavors were amazing and will make again and again!
Hi Margaret! I am so glad you loved this recipe! Thank you!
Made this for dinner tonight….delicious and super easy.
Thank you so much Kara!
This looks yummy.. if I use quinoa instead of Fargo, do I need to adjust the cooking time at all?
HI! The cooking time will be the same. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Another HBH win! Love chicken thighs and easy yet fancy recipes that use pantry staples. Will be doing this again!
I am so glad you loved it! Thank you!
Hi, Still waiting for reply so I can make this. Is the Chicken Boneless or Bone-in?
Hi there, I use boneless chicken breast as listed in the recipe. Sorry for any delay. I try my best to get to everyone as quickly as possible. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I made this dish a few nights ago and it was delicious. The only thing I did differently is double the spinach. The leftovers the next day we’re just as good, if not better. I’m also new to this site so, like others, would be happy to read your revamped recipes.
I am so happy to hear that! Thank you Tracey!
This came out amazing! Thanks for recommending farro, been meaning to try that. Bye the way we have used your recipe site for over a year and it’s our FAVORITE! Your recipes are amazing!! Thanks so much.
I am so happy to hear that! Thank you so much Joseffa!
Just made this tonight. It was very flavorful and the chicken is juicy! The feta adds the perfect amount of salt at the end. Thank you for another wonderful recipe!
I am so happy that you loved this Julie! Thank you!
Tieghan~Love your recipes but have noticed some leave out some ingredients in the recipe that the directions mention. For instance, in this recipe you mention BUTTER AND SLICED LEMONS? They are not in the ingredient list. Can you address this? A couple of other people mentioned it but I am not sure that you read them before you responded. I can wing it today but I would love to see what you really intended to do here.
Thx,
~S
Never mind. My copy of the recipe had the butter and sliced lemons. I see now that you did edit. Thx
Thank you Sharon! I hope you love this!
Would you cut the chicken breasts in half to cook more evenly?
HI! If your chicken breast are rather large, then yes you should cut them in half. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Cooked this and it was great!!
Thank you Kim!
Made this tonight and it was SO GOOD. I used rainbow chard instead of spinach and opted for basil instead of dill and it turned out delicious. This one will definitely be added to the rotation!!
I am so glad you loved this so much Kate! Thank you!
Look amazing! Putting on my list for this weekend. Would LOVE to read revamped recipes. Perhaps some that are Low FODMAP? I have family with IBS and love to see how others beside myself substitute for Onion and Garlic flavors to make a meal safe for everyone.
I hope you and your family love this Kaitlyn!
I made this for the second time and it came out awesome! I’m wondering if I can scale this up to cook for a crowd. It will definitely be in my frequent rotation.
Hi Jen! Yes you definitely can! I hope everyone loves this as well! Please let me know if you have more questions about this!
HI! If you would like to double the recipe I would recommend using 2 skillets for best results. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
This looks amazing! Would the 10 minute Farro from
Trader Joe’s work in this? Or should I adjust cooking time? Thanks!
Hey Laura! I think the 10 minute far will work just fine. I have never used it, but I don’t think you should adjust the cooking time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Are you supposed to cover the skillet when it goes into the oven?
Hey Sarah, no need to cover the skillet in the oven. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is just delicious. Next time I’ll add a 1/3-1/2 cup more farro to soak up a bit more of the liquid, but that’s the only modification I’ll make. I did use dried herbs instead of fresh and used Trader Joe’s 10 minute pearled farro.
This recipe is fabulously flavorful and ridiculously simple; a total win — and such a colorful, pretty dish!
I am so glad you loved this recipe Carissa! Thank you! xTieghan
Hi from Munich, Germany! We cooked e few of your recipes and are extremely delighted about it! Thank you for so many good ideas! Cheers, Sibylle and Michael
Hello! I am so glad you have been enjoying my recipes, Sibylle! Thank you so much! xTieghan
Huge pet peeve! Makes it so difficult when you’re shopping for ingredients and they aren’t all listed. Please add pine nuts for the benefit of the next guy!
Thx.
Sorry about that! I will add them in! I hope you still loved this! xTieghan
I’m literally obsessed with this recipe!!! I’ve made it a few times now and it’s just the PERFECT mix of hearty and healthy. So delicious and flavorful.
Also as a side note, HBH is the basically ONLY blog I go to for recipes because I ADORE your recipes, vibe, photography, way of explaining, etc. Truly amazing work and I don’t think I’ve ever seen a recipe I wouldn’t try!!
Wow you are so sweet! Thank you so much for all these kind words, Kira! I am so glad you appreciate my work and the recipes I create! xTieghan
Making this again tonight… great recipe! The farro cooks perfectly.
My family loves Greek inspired food and I love that it’s all in one pan!
Thank you so much Susan! I hope this turns out amazing for you! xTieghan
I made this tonight and it was super easy. It was very flavorful. I used half the amount of feta. Will definitely make this again!
Thank you Donna! I am so glad you enjoyed this recipe! xTieghan
Pine nuts were not in the recipe ingredients list.
Hi Danielle! So sorry about that, I will update the recipe! Thank you for letting me know! xTieghan
I’ve made this before and it’s fantastic! But I don’t remember if I cooked it with the lid on or off. It’s a staub Dutch oven if that matters.
Thanks!
Hi Johna! I am so glad you loved this recipe! Thank you so much! xTieghan
Hi!
If I want to make this ahead of time for a dinner party would you recommend completing all of the steps besides the oven-and then just popping the skillet in the oven 20 mins before we are ready to eat?
Thank you!
Hey Jenny! Yes, I think that will be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
absolutely love this recipe!! I have made it without the farro and chicken broth since I didn’t have any and it was still delicious.
Thank you so much Kat! xTieghan
I have made this recipe time and time again. It’s truly one of my favorites due to the mixture of healthy and hearty. It’s so easy to pull together, too! I have had to double the whole thing several times to accommodate how much my friends and family eat of it. I’m particularly fond of using the substitute of quinoa over farro, but it so good either way. Thank you so, so much.
Thank you for trying this! I am so glad it turned out so well for you! xTieghan
I just made this – my third HBH recipe. This was my favorite so far. Pretty easy, and came out looking exactly like the recipe photo (that NEVER happens!). Really tasty, great flavor combos! I might try it next time with chicken thighs to maintain a little more moisture in the meat.
I am so glad you loved this one, Kathryn! I hope you continue to love my recipes! xTieghan
A big hit with my husband! Delicious and defiantly will be in the rotation, thank you!
I love to hear that! Thank you!! xTieghan
Would you do anything differently to the recipe in order to sub orzo for the farro? Can’t wait to try!
HI Erica! Nope, I would follow the recipe as directed. I think the cooking times should be similar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I just made this (finally) for the first time and it exceeded expectations – WOW!! This is an amazingly delicious and easy, nutritious meal.
I did use a fresh tomato in place of the sun dried tomatoes and only used 2 cups broth, came out stellar. Chicken had incredible flavor and was juicy! Adding this to my regular rotation. Thank you!
Thank you so much Steph! I am so glad this turned out amazing for you all!! xTieghan
This is now one of my family’s favorite meals! Absolutely delicious!
Thank you Melissa! xTieghan
Another HBH household hit! My husband loves me more because of you -well, your recipes. Haha! I didn’t have dill or olives but it was still great!. This was super easy and quick to make.
Thank you so much Julie! haha that is too great, but I am sure he loves you more for YOU! xTieghan
Loved it!!! Never had Farro before but you were right it’s really good. The only thing I did differently was add fresh chopped tomatoes before serving. Definitely making this again……and soon.
Thank you so much Sue! xTieghan
Some in my family can’t stand olives, would capers be a good sub?
Hi! Capers will be great. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
What a surprisingly tasty recipe! with the olives and feta cheese which gives a separate explosion to this dish. We could not get farro and instead opted for organic spelled, very tasty in terms of bite in this dish. Highly recommended ?
I am glad you tried this and enjoyed it! Thank you Alice! xTieghan
So it smells delicious, but the farronis not remotely finished and I followed the directions exactly. Why doesn’t the recipe call for covering the pot at least part of the time.
Hi Cheryl,
So sorry you are having issues with the recipe. There is no need to cover since you transfer the dish to the oven to roast for 20 minutes. I am wondering if you adjusted the recipe at all? Please let me know how I can help. xTieghan
This was amazing and super easy! I used the Trader Joe’s 10 minute farro and dry herbs instead of fresh and it came out perfect. Thank you for a delicious dinner!
Love that! Thank you so much for trying this Jessica! xTieghan
Delicious, quick, and easy!
The best! Thank you Kelsey! xTieghan
Just made this, after eyeing it last year 😅
Omg so good, such a hit with the family.
We made a few adjustments for our kitchen:
Used a stainless steel pan, no cast iron big enough for our number people… and no farro… used wild rice I had on hand. I cooked it for about 25 mins then added it with the water into the chicken and olives, tomatoes etc. It finished cooking in the oven.
Thank you!!!!
Thank you Marina!! I am so glad you tried this and I hope it was even better than expected haha! xTieghan
I love this recipe! I have been making it about twice a month since I discovered it. I don’t usually have fresh herbs on hand so I substitute with dried. Still delicious!
Thank you so much Laura! xTieghan
This was AMAZING! I am making it again tonight.
Thank you Shelagh! xTieghan
This was delicious and packed with protein. I added asparagus and mushrooms with a little extra liquid for more veggies. Also used quinoa and it cooked perfectly!
That is so amazing to hear! Thank you Chandler! xTieghan
Made this tonight for dinner and it was AWESOME. Subbed quinoa for farro because the grocery closest to my house didn’t have any and I was too lazy to drive to Whole Foods. Made it in a separate pot and added it to the skillet before I put it in the oven. Was so yummy!! Definitely making this again!
Thank you so much Kate! Love to hear that! xTieghan
I may be commenting too late for a reply, but did you cover the pan while it was in the oven? Thanks! Can’t wait to try this!
Hey LeAnne,
No need to cover while the dish is in the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Your recipes look insanely good!!
Thank you Jacqueline! xTieghan
Just made this for dinner tonight … very, very good.
One question – in the list of ingredients you have 2 tbsp of olive oil listed as the first item and then 1/4 c. olive oil as the third item.
Following the recipe, it says to “combine 2 tbsp olive oil, etc. in Step 2. Then in Step 3, it says to “heat the remaining 2 tbsp of olive oil, etc.”
Where does the 1/4 c. get used?
I actually just added an extra tbsp or so in Step 2.
I guess that was Ok because it turned out really well.
Thanks again for another GREAT recipe!!
Hey Caroline,
Thanks so much for giving the recipe a try, I am glad you enjoyed! Sorry, that is a little confusing, I will go back and re-edit. Please let me know if you have any other questions! xTieghan
Delicious and so easy. I added 1/3 cup quartered marinated artichoke hearts, because I love them, which was a good addition.
Thank you so much Pam! I am really glad this recipe turned out so well for you! xTieghan
I made this for supper tonight and we loved it. I hadn’t used Farro before, and it was delicious. There was a lot of broth, which I wasn’t sure if that was normal, but was so tasty. I was expecting the Farro to absorb the liquid. Thanks for another great recipe.
Thank you Patti! I am really glad this turned out so well for you! xTieghan
I should have taken a picture, it was perfect! but also gone in minutes! A must do again!
Thank you so much Caroline! xTieghan
So delicious! Just made it.
Thanks so much Arielle! xTieghan
This dish was absolutely delicious exactly as is. But I also have some ideas on some variations. Variation number one would include double the amount of spinach and I would add Portabella mushrooms. Variation number two would replace the chicken with halibut. This may be my new weekly go to. Thank you so much. Delicious!
Hey Laura,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Hello! Do you drain the oil from the sun-dried tomatoes?
Hey Andrea,
Yes, you want to drain the oil. I hope you love the recipe. Please let me know if I can help in any other way! xTieghan
This recipe is absolutely delicious!!! I am gluten free, so I used quinoa instead of farro, but the flavors were magnificent! I was looking up healthy mediterranean recipes and found this, and I’m so glad that I did! I took a photo, and I’d be happy to share!
Hey Abla,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
This was amazing and so easy to make!! I couldn’t get fresh dill, so I used a teaspoon of dried dill instead. I also whipped the feta with yogurt, oil, and lemon.
Hey Meredith,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
Just finished eating this! Another winner. Another keeper. Im new to farro and just love it as an alternative to rice. Two meals in a row from Tiegan. Both big hits. Garlicky tahini and falafel! Excellent. Thanks Tiegan!
Hey Maureen,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
The seasonings in the recipe blended so beautifully to create a luscious flavor. My husband and I enjoyed it very much and I would not hesitate to serve this dish to guests. I did add an extra 1/3 cup of farro and used 1 1/2 tsp. of dried oregano instead of fresh. I’m sure the fresh oregano would have been great. Cucumber slices marinated in a yogurt dressing would be a delicious side.
Hey Bethany,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
I made this for my Sunday supper and it was amazing! I subbed orzo for farro, and Swiss chard for the spinach bc that’s what I had on hand. Amazing!!!
Hey Courtney,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Of course I read all the comments AFTER my dish was in the oven. If there isn’t supposed to be any butter or lemon – PLEASE FIX the recipe. I added the juice of one lemon and am now most anxious/nervous to see how this turns out. WIll be unhappy if I ruined the dish because of a recipe that has been incorrect for several years….
Hey Julie,
Sorry I am not sure what you are referring to, but the recipe is correct as is. I hope you enjoy! xTieghan