This chicken and farro recipe is an easy healthy dinner idea that takes 7 minutes to prep, no chopping required! This one pan meal is packed with whole grain farro, juicy chicken thighs, cherry tomatoes, and garlic.
For the past few weeks, Alex and I have been working on a recipe concept: a “Mediterranean diet recipe that’s an easy healthy dinner with simple prep full of whole grains and protein.” After we served this chicken and farro recipe to my parents, my mom immediately asked for the recipe! So I think we nailed it.
What makes it so tasty? Juicy chicken thighs roast on top of a bed of whole grain farro, garlic, and burst cherry tomatoes, and every bite has a bit of smoky, savory, tomato-y flavor! I love serving it in a bowl with a dollop hummus and pickled red onions as a healthy dinner idea.
Why You’ll Love This Recipe
Takes only 7 minutes to prep, no chopping required! It might be the easiest dinner recipe prep we know.
A true one-dish dinner. This means fewer pots and a way easier cleanup.
Wholesome and delicious.Farro is a fiber-rich whole grain with a pleasantly nutty chew: a fun alternative to rice that’s more filling! The flavor of the entire dish is savory, smoky and satisfying.
Ingredients for This Chicken Farro Recipe
Here’s what you need for this recipe:
Farro (pearled or semi-pearled): Use pearled or semi-pearled farro here.
Cherry tomatoes: These burst and create a bright tomato sauce as they roast: you can throw them in whole.
Garlic cloves (smashed): Smashing (not mincing) keeps prep fast and gives the farro a mellow, sweet garlic flavor rather than a sharp bite. (Please don’t skip this!)
Olive oil: Adds richness for cooking.
Dried oregano, onion powder, smoked paprika, and garlic powder: These are our secret spices that create an incredible herby, smoky flavor. Make sure to find smoked paprika for this one!
Boneless, skinless chicken thighs: Thighs stay juicy over a long bake time: don’t substitute chicken breast here.
Ingredient Spotlight: Farro
Farro is ancient whole grain that’s chewy and nutty, and it’s been a Mediterranean staple for centuries. Farro holds its structure well in the oven and doesn’t turn mushy.
For this recipe, you’ll want pearled or semi-pearled farro (not whole farro), which has had some of the outer bran removed. (Whole farro requires a much longer cook time and won’t work here.)
Remember: farro is not gluten free! So this recipe does not work for gluten-free diets.
Tips For This Chicken Farro Bake
One of the things I love most about this recipe is how straightforward the process is. Here’s a brief walkthrough before you jump to the recipe card:
Use the right farro. Pearled or semi-pearled farro is non-negotiable for this recipe.
Don’t skip the foil. Covering the dish tightly traps the steam that the farro needs to cook through.
If desired, check the chicken temp. The bake time for this recipe should allow the chicken thighs to reach a safe temperature. But if desired, you can use an instant-read thermometer to confirm the thickest part of the chicken has reached 170°F before serving.
Make it your own. Add a can of drained chickpeas to the farro base for extra protein, or finish with a handful of fresh basil. Just don’t remove the tomatoes and garlic: they are what create the sauce!
Ways To Serve It
Of course you can serve this chicken and farro on a plate with veggies, but my favorite way is in a bowl! Here are some of my favorite ideas:
In a bowl with baby arugula, lightly dressed with olive oil and lemon juice, a dollop of hummus, and a pile of pickled red onions
This chicken farro bake recipe is an healthy easy dinner idea that takes 7 minutes to prep, no chopping required! This one pan meal is packed with whole grain farro, juicy chicken thighs, cherry tomatoes, and garlic.
In a saucepan, combine the farro, water, ¾ teaspoon kosher salt, olive oil, garlic, oregano, and onion powder. Bring to a boil, then pour the mixture into a 9 x 13 baking dish. Add the tomatoes.
Place the chicken thighs on top of the farro mixture. Sprinkle the chicken with the remaining 1 teaspoon kosher salt, smoked paprika, and garlic powder.
Cover the dish tightly with foil and bake for 45 to 50 minutes, until the liquid is absorbed and the chicken is cooked through. Serve on plates or I like serving in bowls over arugula (dressed lightly with olive oil and lemon juice), with a dollop of hummus and pickled red onions.
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Grilled Side Dishes to Complete the Meal
Want to grill up some sides too? Here are a few to add to these dinner ideas!
What are some easy grilled dinner ideas for beginners?
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Use a meat thermometer to ensure your food is cooked to the proper internal temperature. You can also check for visual cues like tenderness, color change, and juices running clear.
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