One Skillet Geek Sun-Dried Tomato Chicken and Farro

One Skillet Geek 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.

Serves 2

Prep Time: 15 mins 

Cook Time: 40 mins 

Total Time: 55 mins 



2 tablespoons extra virgin olive oil

1 pound boneless, skinless chicken breasts, or small thighs

¼ 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 ½ cups low sodium chicken broth

2 cups baby spinach

½ cup oil packed sun-dried tomatoes

⅓ cup kalamata olives, pitted

juice of 1 lemon

8 ounces feta cheese, cubed

1 tablespoon chopped fresh dill

3 tablespoons toasted pine nuts (optional)





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.


Nutritional Info:

Calories: 834kcal

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