Name: Lemon Rosemary Chicken Farro
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts (6–8 oz each); 2 tbsp olive oil; 1 tbsp fresh rosemary, chopped; 1 lemon, zested and juiced; 2 cloves garlic, minced; ½ tsp salt; ¼ tsp black pepper; 1 cup pearled farro; 3 cups chicken broth; 1 tbsp olive oil; ½ onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 1 garlic clove, minced; ¼ cup grated Parmesan cheese; 2 tbsp butter; Salt & pepper, to taste; ¼ cup parsley, chopped; 2 tbsp lemon zest; 1 tbsp rosemary, chopped; 1 garlic clove, minced

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This Lemon Rosemary Chicken Farro is a wholesome, flavorful dinner that brings together tender marinated chicken and nutty farro with a burst of fresh lemon and herbs. It’s hearty yet light, nutrient-rich, and perfect for both weeknight meals and special gatherings. With layers of texture and flavor, it’s a dish that satisfies while keeping things fresh and vibrant.

Lemon Rosemary Chicken Farro

Why You’ll Love This Recipe

This recipe is a balance of comfort and freshness. The chicken is infused with rosemary and lemon, giving it a fragrant, zesty flavor that pairs beautifully with the creamy, Parmesan-enriched farro. The gremolata topping adds a final pop of brightness and freshness. It’s a versatile meal that can be customized with seasonal vegetables, made ahead for convenience, and easily scaled for a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

4 boneless, skinless chicken breasts (6–8 ounces each)
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 lemon, zested and juiced
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper

For the Farro:

1 cup pearled farro
3 cups chicken broth
1 tablespoon olive oil
½ onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 clove garlic, minced
¼ cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper, to taste

For the Gremolata (optional):

¼ cup fresh parsley, chopped
2 tablespoons lemon zest
1 tablespoon fresh rosemary, chopped
1 clove garlic, minced

Directions

Marinate the Chicken: In a bowl, whisk olive oil, rosemary, lemon zest, lemon juice, garlic, salt, and pepper. Coat chicken breasts in the marinade and refrigerate for at least 30 minutes, up to 4 hours.
Cook the Farro: Rinse farro. In a saucepan, heat olive oil over medium heat. Add onion, carrot, and celery; cook 5–7 minutes until softened. Add garlic and cook 1 minute. Add farro and broth. Bring to a boil, then cover and simmer on low for 25–30 minutes until tender. Stir in Parmesan, butter, salt, and pepper.
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken 5–7 minutes per side until cooked through (165°F internal temperature). Remove from skillet and let rest before slicing.
Make the Gremolata (optional): Combine parsley, lemon zest, rosemary, and garlic in a small bowl.
Assemble: Serve a scoop of farro on each plate, top with sliced chicken, and finish with gremolata. Serve immediately.

Servings and timing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes

Variations

Vegetable Farro: Stir roasted bell peppers, zucchini, or asparagus into the farro.
Mushroom Farro: Add sautéed mushrooms for an earthy twist.
Grilled Chicken: Grill the chicken breasts instead of pan-searing for a smoky flavor.
Spicy Chicken: Add red pepper flakes to the marinade for heat.
Gremolata Twist: Try orange zest or fresh mint for a different aromatic touch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth to keep the farro creamy. The chicken can also be enjoyed cold in salads or grain bowls. The gremolata is best added fresh but can be stored for up to 1 day.

FAQs

Can I substitute farro with another grain?

Yes, quinoa, barley, or brown rice work well as substitutes.

Do I need to soak farro before cooking?

No, pearled farro doesn’t require soaking. Just rinse before cooking.

Can I bake the chicken instead?

Yes, bake at 375°F for 20–25 minutes until fully cooked.

How do I know the chicken is done?

The internal temperature should reach 165°F (74°C).

Can I make this recipe vegetarian?

Yes, omit the chicken and serve the farro with roasted vegetables and gremolata.

Is farro gluten-free?

No, farro contains gluten. For gluten-free, substitute with quinoa or rice.

Can I make the farro ahead of time?

Yes, it can be cooked and refrigerated for up to 3 days. Reheat before serving.

Can I freeze this recipe?

The chicken can be frozen after cooking, but the farro is best enjoyed fresh or refrigerated.

How can I make the dish lighter?

Use less butter and cheese in the farro, or swap in olive oil for butter.

Conclusion

Lemon Rosemary Chicken Farro is a wholesome, flavorful meal that combines simple ingredients into something truly satisfying. The tender chicken, nutty farro, and fresh gremolata create a dish that feels both nourishing and indulgent. Perfect for weeknights or entertaining, this recipe is versatile, make-ahead friendly, and sure to become a favorite at your table.