Skillet Lemon Parmesan Chicken with Farro

Chewy farro pairs with nutty parmesan and bright lemon to liven up those chicken breasts.

Flourish separator

It’s one of those nights where I had to figure out what to do with some chicken and didn’t feel like finding and adhering to a recipe.  The kids have been sick (yep, we had to cancel our Christmas plans and hunker down), our schedules are off, and I just don’t have it together this week.  

Situations like this can go south pretty quickly.  I can remember many a night where my “Chicken Surprise” mostly ended up in the dog’s dish.  But I was due for a victory and tonight was it!  I had a bag of quick-cooking farro hiding in the back of my pantry, some mushrooms I needed to use, a handful of leftover sautéed green beans, and a huge bulk container of parmesan that made their way into my skillet tonight. In about half an hour, (okay, 45 minutes since my cooking was interrupted by my son puking on the kitchen floor) everyone was telling me that I should write this one down.

I’m sure you’re loving reading about puke in the same post as a recipe, but life.

Skillet Lemon Parmesan Chicken with Farro

1 ½ cups farro

2 boneless skinless chicken breasts

1 tsp garlic powder

Kosher salt 

Black pepper

1 tbsp olive oil

2 tbsp butter, divided

¼ cup white wine

8 oz package mushrooms, chopped

2 cloves garlic, minced
½ cup chicken broth

½ cup frozen peas

½ cup cut green beans (fresh or frozen)

½ cup shredded or grated parmesan cheese

½ fresh lemon

Bring a large pot of water to a boil.  Cook the farro according to package directions until al dente.  Drain and set aside.

Meanwhile, heat a large skillet over medium-high heat.  Cut the chicken breasts into bite-sized pieces and season with garlic powder and salt and pepper to taste.  Add olive oil and 1 tbsp of butter to the skillet and swirl to coat.  Cook the chicken until all pieces are nicely browned.  Remove chicken from pan and set aside.

Add the wine to the chicken pan and scrape to deglaze. Add the mushrooms and saute 2-3 minutes. Add the garlic, cook 1 more minute, then pour in the chicken broth and add the peas and green beans. Simmer vegetables for 3-4 minutes. Add the farro and chicken back into the skillet.  Add the other tablespoon of butter, half of the parmesan, and a little more salt and pepper and stir until everything is nicely coated.  Top with the remaining parmesan, cover, and let simmer another minute or two until the cheese melts.  Remove from heat and finish with a squeeze of lemon.  Serves 5.

A recipe is a story that ends with a good meal.

- Pat Conroy

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