Next Post
Spicy Turkey Taco Salad with Baja Dressing.
This post may contain affiliate links, please see our privacy policy for details.
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!
One Skillet, Geek Sun-Dried Tomato Chicken and Farro
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.
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.
This post was originally published on January 9, 2019
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
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
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 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
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
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!
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!
Cooked this and it was great!!
Thank you Kim!
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
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!
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
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!
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!
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!
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