Skillet Lemon Rosemary Chicken and Farro
With juicy, tender chicken, healthy farro and loads of fresh spinach, this hearty, delicious Lemon Rosemary Chicken and Farro is an easy meal in one pan!
This one-skillet Lemon Rosemary Chicken and Farro is one of my favorite "go-to" meals. It's wonderful for lunch or dinner and (don't tell anyone) we've even devoured it, on occasion for breakfast. It's also been great for guests, as it can be all prepped ahead and then simply warmed before serving.
I love that this Lemon Rosemary Chicken and Farro is fancy and delicious enough to serve at a dinner party yet it's easy to put together. It's also super healthy, with lean chicken, highly nutritious farro and big handfuls of fresh spinach. It makes a sunny, pretty presentation with rosemary sprigs and beautiful fresh lemon slices that are sprinkled with fabulous spices then briefly sautéed.
- 1 ½ teaspoons garlic salt
- 1 ½ teaspoons mild paprika
- 1 ½ teaspoons dry Italian seasoning
- ½ teaspoon freshly ground black pepper
- 4 medium boneless skinless chicken breasts
- 1 tablespoon butter, I use salted
- 3 tablespoons extra virgin olive oil
- 1 small lemon, sliced about ¼-inch thick
- 1 tablespoon finely chopped fresh rosemary, divided
- 1 medium clove garlic, finely minced
- 3 tablespoons finely chopped sun-dried tomatoes in oil, well-drained (optional)
- 2 tablespoons finely chopped Kalamata olives
- 4 cups cooked farro
- 4 cups baby spinach
- shaved parmesan, for garnish
- toasted pine nuts, for garnish
- fresh rosemary sprigs, for garnish