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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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Do you drain the sundried tomatoes?
Hey Megan,
Yes, you are going to drain the sun-dried tomatoes. I hope you love this recipe, please let me know if you give it a try! xx
The recipe says that it makes 6 servings using one pound of chicken. That would be 2.6 oz per serving, so I assume you intend this to serve 3 people (5.3 oz)? I usually allow 6 oz per person. Maybe you do it differently?
Hey Joan,
I think it depends on your eaters, but with the farro I am usually able to get 6 servings:) Please let me know if you have any other questions! xx
Hi Tieghan!
I am making this tonight but for 8 people – might be a bit hard to do all in one skillet. Is it ok if I roast the chicken separately on a sheet pan (i’ve marinated it as specified above) and make the farro separately in the skillet as described above? will the ratios of chicken stock, etc remain the same, and will it still taste good?
thanks!
Hey Emily,
Sure, I don’t see why not! Let me know how this recipe turns out, I hope you love it! xx
Much too much liquid- next time 1 1/2 cups of chicken broth
Hi there,
Sorry to hear there was too much liquid for you, was there anything you may have adjusted? Let me know how I can help! xT
Great recipe! Used skinless thighs. Wanted to ask what you recommend, boneless skinless thighs or bone in? Thank you.
Hey Lee,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! I like to use small skin on, bone in thighs if I’m using thighs. xx