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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.

overhead close up photo of One Skillet Greek Sun-Dried Tomato Chicken and Farro

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!

One Skillet Greek Sun-Dried Tomato Chicken and Farro on stove top cooking
side angle photo One Skillet Greek Sun-Dried Tomato Chicken and Farro on stovetop

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.

overhead photo of One Skillet Greek Sun-Dried Tomato Chicken and Farro

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!

close up photo of One Skillet Greek Sun-Dried Tomato Chicken and Farro

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.

overhead close up photo of One Skillet Greek Sun-Dried Tomato Chicken and Farro with spoon in skillet

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!

One Skillet, Geek Sun-Dried Tomato Chicken and Farro

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Calories Per Serving: 834 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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. 
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horizontal photo of One Skillet Greek Sun-Dried Tomato Chicken and Farro
This post was originally published on January 9, 2019
4.38 from 287 votes (210 ratings without comment)

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Comments

  1. 5 stars
    This recipe was delicious and a huge hit. I had everything on hand to make it. I used roasted cherry tomatoes packed in oil since I froze these last summer. I also added some artichoke hearts that were hanging out in the fridge. This is such an easy and adaptable recipe. I will be making it again many more times.

    Reply

    1. Hey Anne,
      Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!

      Reply

  4. 5 stars
    This was packed with flavor and super yummy. I used a large cast iron skillet and it was great. Only thing I would change next time is adding less liquid and maybe straining some of the oil from the sundried tomatoes. I found that my farro cooked before all the liquid was absorbed. I would also add more spinach. I added some sliced mushrooms because I needed to use them up. Will make again. Thank you!

    Reply

  5. 5 stars
    This was a fun recipe and second time around I made a winter version with sliced red bell peppers and sliced mushrooms since I did not have spinach or dried tomatoes at home.

    Reply

  8. Wow! I made this as written and it turned out phenomenally! I added a few extra garlic cloves because I love garlic and used boneless skinless thighs. Wonderful!

    Reply

    1. Thank you so so much Amber! So happy to hear you enjoyed this recipe! Thanks for giving it a try! I bet the extra garlic made it super flavorful! 🙂 xT

      Reply

  9. Don’t use a seasoned cast-iron pan for this recipe, the seasoning will come off into the food while the chicken stock boils in the oven. Stick to an enamel coating like a dutch oven- type pan

    Reply

    1. Hey Dacia,
      I would use gluten free orzo, that will work nicely for you! I hope you love this dish, please let me know if you give it a try! xT

      Reply

  11. I hate waste, and particularly things going off in my fridge so rarely buy less common ingredients. This recipe looked so good that it moved me to try something different. I invested in a bunch of dill( $$$) and wow! I used it throughout the week to avoid waste and discovered a lot. I will use sun dried next time, again, use those as my week’s focus. Thanks for the inspiration to broaden my view.

    Reply

  12. 5 stars
    Excellent dinner! My husband loved it!

    I marinated the chicken into sauce for 2 hours.

    I added carrots and onions. I sauteed them after removing the chicken from the pan and before sauteing the farro for about 4 minutes.

    Then I added the farro and sauteed the veggies and farro for 2 minutes. From here I followed the recipe. Note: I did bring the farro, veggies and chicken broth to a hard boil for at 1-2 minutes.
    Baked on 400 degrees for 25 minutes, chicken was tender and, farro and veggies were perfect. I covered the pan for a 10 minute rest before serving.

    Reply

  13. This doesn’t seem like enough time for the farro to cook in the oven? Do you cover the skillet in the oven? I’m concerned the chicken will get overcooked by the time the farro is soft.

    Reply

    1. Hi Amy,
      I don’t cover my skillet and have never had any issues with the farro not cooking:) Let me know if you give this a try, I hope you love it! xT

      Reply

  14. LOL – Holy Typo – title says Geek. My farro did not cook well, but still trying to pull everything together. Thanks for the recipe.

    Reply