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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.

overhead close up photo of One Skillet Greek Sun-Dried Tomato Chicken and Farro

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!

One Skillet Greek Sun-Dried Tomato Chicken and Farro on stove top cooking

side angle photo One Skillet Greek Sun-Dried Tomato Chicken and Farro on stovetop

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.

overhead photo of One Skillet Greek Sun-Dried Tomato Chicken and Farro

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!

close up photo of One Skillet Greek Sun-Dried Tomato Chicken and Farro

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.

overhead close up photo of One Skillet Greek Sun-Dried Tomato Chicken and Farro with spoon in skillet

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

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.



  • 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. 
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  1. 5 stars
    Came out wonderful and a big hit with my in laws. Never had Farro before but it came out really nice and fluffy from the oven. I used skinless thighs and it came out very tender.
    Great recipe – My wife told me I can cook this anytime!

  2. 5 stars
    This was delicious and turned out perfectly. I followed the recipe as written, except I used dried oregano rather than fresh. I definitely will make this again, the whole family loved it.

    1. Hey Natalia,
      Happy Friday!! Thanks so much for trying this recipe out and sharing your feedback! I love to hear that it was a hit!☀️

  3. Hi, Tieghan.
    My husband and I are going camping and I would love to make this one night. We’ll have a Camp Chef stove and a cast iron skillet, but no oven. Do you think this could work cooking it on the stove with a cover (or no cover)?

    1. Hey Kate,
      Sure, I don’t see why not!! I would probably cover it:) Let me know how it turns out, have fun camping!! xT

    1. Hey Lynn,
      You will want to bake this uncovered. Please let me know if you give the recipe a try, I hope you love it! xx

    1. Hi Clare,
      Awesome!! Thanks for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

    1. Hi Laura,
      You are going to use dill twice if you read through the directions:) I hope you love the recipe, let me know if you give it a try! xTieghan

  4. Hi Teighan!

    I’m planning on making this recipe but wondering if I should follow the same recipe if I plan on using rice instead of farro? Thanks!

    1. Hey Mary,
      Yes, it is just going to cook differently, so you will need to adjust accordingly. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  5. 5 stars
    Absolutely DEVOURED this. I didn’t have any dill (not my favorite herb anyway) so I subbed a bit of parsley. I also cut back on the oil a bit, but otherwise followed the recipe exactly. It was incredibly, incredibly tasty and so healthy! Will be making this again for sure.

    1. Hey Sarah,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan

  6. 5 stars
    Yummmmm! You’ve got to try this one! I loved it, made it pretty much to the recipe except my store did not have fresh oregano so I used the dried I already had. I’ll be growing more herbs this year then I had because I’ve been wanting to be on the Mediterranean Diet. I need to make a good Mediterranean bread to go with this meal, lots of tasty sauce to sop up. This is gonna be fun!

    1. Hi Cheryl,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

  7. 5 stars
    This was wonderful! My husband doesn’t care for olives but I put them in anyway, as I love them. He just picked them out. I found 20 minutes was long enough for the farro to cook. I cook farro often enough to know, the temperature needs to be right to either keep the liquid from evaporating or it’ll cook too slow when not hot enough. Keep check!! Has lots of flavor!!!! Will make again and definitely make for family and guests.

  8. This looks delicious. So many ingredients that I love! Do you recommend the quick cooking farro vs. the long cooking farro for this recipe?

    1. Hi Abby,
      I used the long cooking farro for this recipe. Please let me know if you give the recipe a try, I hope you love it. xTieghan

  9. 5 stars
    This is so good! My boys love chicken and rice and so this recipe essentially “flavors it differently”, and we all loved it. It was easy to put together, and easy to clean up. Love your skillet recipes!

    1. Hey Michaela,
      Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT

  10. 5 stars
    This dish is soooo delicious and a winner in my house. However the farro is so delicious that I would like it as a side dish without the chicken. Do you think I could do this somehow by adding the spices that you use to marinate the chicken right to the farro? Any suggestions or tweaks you feel I should make to have the ingredients or amount of liquid added would be appreciated. Thanks!

    1. Hi Donna,
      Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Unfortunately, I have not tried this with just the farro so I am not sure what adjustments would need to be made. Let me know if you give it a try. Happy Holidays! xTieghan

    1. Hey Cindy,
      Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan

  11. Made this some time ago, loved it and just found it again. Can’t wait to make it for company this week.
    Would the chicken benefit if it was marinated in the spices for any length of time before cooking?

    1. 2 stars
      Twenty minutes is not nearly long enough to cook farro this way. The time was nearly double. While the flavor was okay, there was to much acid (balsamic vinegar, juice of an entire lemon, olives and sun dried tomato) without anything to balance it. The dill could not be tasted. The spinach would be better added in the last few minutes on the stovetop just long enough to wilt it. All color was lost.