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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!
One Skillet, Geek Sun-Dried Tomato Chicken and Farro
Servings: 6
Calories Per Serving: 834 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts, or small thighs
- 1/4 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 1/2 cups low sodium chicken broth
- 2 cups baby spinach
- 1/2 cup oil packed sun-dried tomatoes
- 1/3 cup kalamata olives, pitted
- juice of 1 lemon
- 8 ounces feta cheese, cubed
- 1 tablespoon chopped fresh dill
- 3 tablespoons toasted pine nuts (optional)
Instructions
- 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.
Another HBH household hit! My husband loves me more because of you -well, your recipes. Haha! I didn’t have dill or olives but it was still great!. This was super easy and quick to make.
Thank you so much Julie! haha that is too great, but I am sure he loves you more for YOU! xTieghan
This is now one of my family’s favorite meals! Absolutely delicious!
Thank you Melissa! xTieghan
I just made this (finally) for the first time and it exceeded expectations – WOW!! This is an amazingly delicious and easy, nutritious meal.
I did use a fresh tomato in place of the sun dried tomatoes and only used 2 cups broth, came out stellar. Chicken had incredible flavor and was juicy! Adding this to my regular rotation. Thank you!
Thank you so much Steph! I am so glad this turned out amazing for you all!! xTieghan
Would you do anything differently to the recipe in order to sub orzo for the farro? Can’t wait to try!
HI Erica! Nope, I would follow the recipe as directed. I think the cooking times should be similar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
A big hit with my husband! Delicious and defiantly will be in the rotation, thank you!
I love to hear that! Thank you!! xTieghan
I just made this – my third HBH recipe. This was my favorite so far. Pretty easy, and came out looking exactly like the recipe photo (that NEVER happens!). Really tasty, great flavor combos! I might try it next time with chicken thighs to maintain a little more moisture in the meat.
I am so glad you loved this one, Kathryn! I hope you continue to love my recipes! xTieghan
I have made this recipe time and time again. It’s truly one of my favorites due to the mixture of healthy and hearty. It’s so easy to pull together, too! I have had to double the whole thing several times to accommodate how much my friends and family eat of it. I’m particularly fond of using the substitute of quinoa over farro, but it so good either way. Thank you so, so much.
Thank you for trying this! I am so glad it turned out so well for you! xTieghan
absolutely love this recipe!! I have made it without the farro and chicken broth since I didn’t have any and it was still delicious.
Thank you so much Kat! xTieghan
Hi!
If I want to make this ahead of time for a dinner party would you recommend completing all of the steps besides the oven-and then just popping the skillet in the oven 20 mins before we are ready to eat?
Thank you!
Hey Jenny! Yes, I think that will be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’ve made this before and it’s fantastic! But I don’t remember if I cooked it with the lid on or off. It’s a staub Dutch oven if that matters.
Thanks!
Hi Johna! I am so glad you loved this recipe! Thank you so much! xTieghan
Pine nuts were not in the recipe ingredients list.
Hi Danielle! So sorry about that, I will update the recipe! Thank you for letting me know! xTieghan
I made this tonight and it was super easy. It was very flavorful. I used half the amount of feta. Will definitely make this again!
Thank you Donna! I am so glad you enjoyed this recipe! xTieghan
Making this again tonight… great recipe! The farro cooks perfectly.
My family loves Greek inspired food and I love that it’s all in one pan!
Thank you so much Susan! I hope this turns out amazing for you! xTieghan
I’m literally obsessed with this recipe!!! I’ve made it a few times now and it’s just the PERFECT mix of hearty and healthy. So delicious and flavorful.
Also as a side note, HBH is the basically ONLY blog I go to for recipes because I ADORE your recipes, vibe, photography, way of explaining, etc. Truly amazing work and I don’t think I’ve ever seen a recipe I wouldn’t try!!
Wow you are so sweet! Thank you so much for all these kind words, Kira! I am so glad you appreciate my work and the recipes I create! xTieghan
Huge pet peeve! Makes it so difficult when you’re shopping for ingredients and they aren’t all listed. Please add pine nuts for the benefit of the next guy!
Thx.
Sorry about that! I will add them in! I hope you still loved this! xTieghan