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My Sun-dried Tomato Farro Chicken Bake is the perfect hearty weeknight meal or a beautiful dish for a special occasion. Chicken breasts are mixed with vegetables, warm spices, sun-dried tomatoes, olives, lemon juice and farro. This comforting one pot meal is filling with delicious warm flavors the whole family will enjoy.
We all lack a little energy after the holidays thanks to the cold weather and fewer hours of sunlight, so when it comes time for dinner, people want their meals to be effortless and comforting. Today’s Sun-dried Tomato Farro Chicken Bake is the perfect meal to warm you up, give you energy and the nutrients you need during those cold months.
If you haven’t tried farro you should! It is a healthy grain that has a chewy, hearty texture. I use it in this Mediterranean Farro Salad, Easy Farro Salad, Smoky Kale Chickpea Farro Soup and thisFarro Roasted Beet Arugula Salad.
Warm, one-pan meals are a great way to satisfy this need, and we love that this Easy Chicken Bake recipe is a winter-inspired one-pan spin on traditional chicken and rice. You will love the moist Boneless skinless chicken breasts which I have rubbed with a mixture of olive oil, oregano and paprika.
Recipe Ingredients You’ll Need
See full list of ingredients below in recipe card with exact measurements.
- Chicken: I used 1 pound of boneless, skinless chicken breasts. Feel free to use your favorite cut of chicken.
- Vegetables: I used red onion in this dish but sweet onion or shallot works great. I also added spinach but kale, arugula or any greens works nicely.
- Grain: Farro is a great tasting , healthy grain! I added 1 cup of uncooked farro which cooks in the chicken broth.
- Tomato: The sun-dried tomatoes are drained and sliced before being added to this dish. If they aren’t your favorite you can do diced or fresh tomatoes.
- Olives: Any variety of olive can work in this dish, however I like kalamata olives.
- Cheese: This dish uses feta cheese is crumbled and added to the dish, then just before serving I like to add some extra feta cheese for garnish.
Ways to Modify this Chicken Recipe
- Chicken: You can easily modify this dish by using chicken thighs, whole chicken legs, or chicken drumsticks. Just adjust the cooking times to suit the cut.
- Vegetables: Add extra vegetables to this dish, for example bell peppers, eggplant, zucchini, or butternut squash.
- Cheese: I think that feta cheese and goat cheese are the two cheeses that work best. Another option is Parmesan or mozzarella cheese.
- Grain: I used farro but you also could use brown rice, quinoa, or bulgur.
How to Make this Sun-dried Tomato Farro Chicken Bake
Step 1: Flavor the Chicken: Start by preheating the oven to 400 degrees F. In a large mixing bowl place the chicken breasts. In a small bowl combine the 1/4 cup olive oil, balsamic, paprika, oregano, salt and pepper and whisk to mix well.
Now pour the olive oil mixture over the chicken breasts and use your hands to work all that flavor into the chicken breasts.
Step 2: Sauté the Chicken: Place a dutch oven or large skillet on the stove over a medium heat.
Add 2 tablespoons of olive oil to the pot, then add the chicken and brown on both sides for about 3-4 minutes. Remove the chicken and set aside.
Step 3: Add the Remaining Ingredients: In the same dutch oven, add the farro and the broth.
In the same dutch oven add the farro and the broth. Add in the garlic, red onion, spinach, sun-dried tomatoes, olives and the chicken breasts on top. Add the juice of 1/2 of a lemon and lemon slices {the lemon slices are optional}. Sprinkle feta cheese over the chicken.
Step 4: Bake the Chicken: Now place the dutch oven or large oven safe skillet into the oven and bake for 25 minutes or until the chicken is cooked through and the farro is soft.
Step 5: Finish and Serve: When the chicken has cooked, and you are ready to serve, garnish with the feta cheese, fresh parsley and dill.
Storage Tips:
- Storing Leftovers: Once cooked and cooled, leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- How to Freeze: Once cooked and cooled, place into an airtight container and store in the freezer for up to 3 months. Defrost overnight in the refrigerator then you can heat it up at 300 degrees F until warmed through.
Recipe FAQ
Yes, absolutely. Sun-dried tomatoes have a great intense and concentrated tomato flavor so make a great addition to many dishes. I used them in these Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts, Pesto Pasta with Green Beans and Sun-dried Tomatoes, and this Mozzarella Chicken Pasta with Sun-dried Tomatoes.
I like to use sun-dried tomatoes that are packed in oil, then I drain them and add them to a whole range of dishes, including this chicken bake recipe.
If using dried sun-dried tomatoes, they will need to be re-hydrated. Pop them into some warm water and set aside until they plump up. However, there is not need to do that in this recipe as the chicken broth will re-hydrate the tomatoes during the cook.
Once the jar has been opened, sub-dried tomatoes can be stored in the refrigerator for up to 6 months after opening. Just ensure that the tomatoes are covered in olive oil at all times, and add a little more to the jar if necessary.
More Chicken Recipes
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Sun-dried Tomato Farro Chicken Bake
Ingredients
- 1/4 cup extra virgin olive oil + 2 tbsps. olive oil,, divided
- 2 tablespoons balsamic vinegar
- 2 teaspoons oregano
- 2 teaspoons paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup uncooked farro, rinsed and drained
- 1 1/2 cups chicken broth
- 4 cloves garlic, minced
- 1/4 cup red onion, diced
- 2 cups fresh spinach
- 3/4 cup sun-dried tomatoes, drained and sliced
- 1/2 cup kalamata olives, pitted
- 1 pound boneless, skinless chicken breasts
- juice of 1/2 of a lemon plus 4 lemon slices
- 1/2 cup feta cheese, crumbled {extra feta cheese for garnish}
Instructions
- Preheat the oven to 400 degrees F.
In a large mixing bowl place the chicken breasts. - In a small bowl combine the 1/4 cup olive oil, balsamic, paprika, oregano, salt and pepper and whisk to mix well. Pour the olive oil mixture over the chicken breasts and use your hands to work it into the chicken breasts.
- In a dutch oven or large skillet heat the remaining 2 tbsps. olive oil over medium high heat. Add the chicken and brown both sides for about 3-4 minutes. Remove the chicken and set aside.
- In the same dutch oven add the farro and the broth. Add in the garlic, red onion, spinach, sun-dried tomatoes, olives and the chicken breasts on top.
- Add the juice of 1/2 of a lemon and lemon slices {the lemon slices are optional}. Sprinkle feta cheese over the chicken.
- Place the dutch oven or large oven safe skillet into the oven and bake for 25 minutes or until the chicken is cooked through and the farro is soft.
- Taste and add more salt and pepper as needed. Garnish with the feta cheese, fresh parsley and dill.
Notes
- I like to add the chicken on top of the other ingredients because I think it cooks more evenly that way.
- With the lemon you do not have to add the lemon slices or you can add them after cooking to add color to the dish.
- I used fresh dill to garnish but if you really like dill you coud add 1 or 2 tsps. into the dish before cooking.
- Beans would be a nice addition to this dish- try chickpeas or white beans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
