Description

Lemon Rosemary Chicken Farro is a wholesome, hearty dish featuring tender marinated chicken paired with creamy, Parmesan-enriched farro. Finished with a fresh gremolata, it’s a flavorful balance of zesty, savory, and nutty notes that’s perfect for both weeknight dinners and special occasions.

Ingredients

For the Chicken:

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

For the Farro:

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

For the Gremolata (optional):

¼ cup parsley, chopped

2 tbsp lemon zest

1 tbsp rosemary, chopped

1 garlic clove, minced

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Instructions

Marinate chicken: Mix olive oil, rosemary, lemon zest/juice, garlic, salt, and pepper. Coat chicken and refrigerate 30 min–4 hrs.
Cook farro: Rinse farro. Sauté onion, carrot, and celery in olive oil until soft. Add garlic, Stir in farro and broth, bring to boil, then simmer 25–30 minutes until tender. Stir in Parmesan, butter, salt, and pepper.
Cook chicken: Heat oil in skillet, sear chicken 5–7 minutes per side until 165°F. Rest, then slice.
Make gremolata: Mix parsley, lemon zest, rosemary, and garlic.
Assemble: Plate farro, top with sliced chicken, and sprinkle gremolata before serving.

Notes

Add roasted peppers, zucchini, or asparagus for a veggie boost.
Use mushrooms for an earthy farro variation.
Grill chicken instead of pan-searing for smoky flavor.
Use quinoa or brown rice for gluten-free option.
Gremolata is best made fresh but can store for 1 day.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: chicken
Method: Stove + Skillet
Cuisine: Mediterranean