One-Skillet Lemon Chicken – 🍋👏🏻🧀 Chicken thighs, farro, and asparagus simmer in ONE skillet to produce a satisfying and complete meal with layers of FLAVOR from lemon juice, Dijon mustard, Parmesan cheese, and more! The chicken is tender and juicy, the farro is hearty, the asparagus is crisp-tender, and it’s all ready in 45 minutes. If you’ve never worked with farro, it’s easy or you can sub with another grain.
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One Skillet Lemon Chicken with Farro Recipe
I’m a huge fan of one-skillet or one-pot meals and this one is a new favorite!
- It takes advantage of chicken thighs which tend to be a bit juicier and a bit less expensive than chicken breasts, so a win-win.
- I grew up in a time where a “complete meal” meant a protein + carb/starch + vegetable. My mom would have 3 separate pots going to achieve that whereas this is a one pot wonder. One pot means less to clean up later!
- Although this tastes like it’s restaurant quality, it’s ready in about 45 minutes and perfect for busy weeknights.
- Takes advantage of seasonal springtime asparagus although you can use other veggies which I discuss below in the FAQs.
Averie Says: Why I love this one-skillet recipe!
I love really texture-dense recipes like this, even better if it’s a meal-in-one. I truly need crunchiness, chewiness, and just a lot going on to feel truly satisfied. In particular, in this easy lemon chicken skillet recipe I love how juicy and flavorful the chicken stays, how everything is perfumed with lemon flavor, and the bites of crisp-tender asparagus are spectacular. I feel like they’re little spears of healthiness just laying there for me and I want to gobble them up.
However, the best part of this lemony chicken skillet with farro is…the farro. It’s hearty, chewy, dense, filled with fiber and nutrients, and truly makes me feel full and satisfied in a way that most other grains (like white rice or even quinoa) just don’t quite do it for me.
Farro is the trendy “new” old-time grain, actually it’s ancient. It’s what Whole Foods puts in their trendy salads and what healthy restaurant spots are incorporating. Truly, what’s old is new again and I adore this grain.
Ingredients in Lemon Skillet Chicken with Asparagus and Farro
- Farro – Please see the section directly below for more info.
- Chicken – I use boneless skinless chicken thighs. Please see the FAQs below for more info.
- Seasonings – Paprika (or smoked paprika), salt, freshly ground black pepper.
- Flavoring – Shallots and garlic with extra-virgin olive oil. If you want to sub about 1/3 cup diced white onion for the shallots, go ahead.
- Reduced or low sodium chicken broth
- Dijon mustard – Adds a tangy depth of flavor. Whole-grain mustard or a bit of mustard powder can be used in a pinch.
- Zest and juice of 1 lemon – Fresh lemon juice is the way to go here.
- Fresh asparagus – I do not recommend frozen or canned vegetables (or any type) in this recipe. They will become overcooked and mushy after baking in my opinion. If you want to sub the asparagus, I recommend with broccolini, broccoli, snap peas, or fresh green beans for a similar crisp texture.
- Finishing touches – Freshly grated Parmesan cheese, lemon wedges or lemon slices, or fresh herbs such as fresh parsley, oregano, or sprigs thyme are welcome.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
What Is Farro?
Farro is considered an ancient grain, in that it’s been minimally changed over thousands of years and what it’s like now is basically what it was like 2000 years ago. In that aspect, it’s similar to couscous, quinoa, barley, buckwheat, amaranth, or rye. Been around forever.
It’s more chewy and hearty, like barley is, or even like brown rice can sometimes be. For this reason, I love it because it really adds some heft and bulk to a dish so I feel like I really ate something.
It should be noted that farro is not gluten-free (whereas rice and quinoa are gluten-free).
There are three main types, or presentations, of farro. Two of the three require soaking which is NOT what we want here.
What you DO want is pearled farro, which cooks faster than whole farro because the outer husk is removed, and you don’t have to soak it. You should always rinse it. I rinse after I toast.
In this recipe, I toast it for about 5 minutes. I also do this with quinoa in my Mediterranean Quinoa and Chickpea Salad and my Lemon Sundried Tomato Quinoa Salad recipes. It brings out the flavor of the grain and gives it a slightly nutty flavor which is great.
Wondering if you can sub the farro for another grain? Check out the FAQs below.
How To Make Chicken in One Skillet
- Farro: In a large skillet, toast the farro for about 4 minutes in a dry skillet, then rinse it, and set it aside.
- Chicken: Season the chicken, add it to the same large skillet with olive oil, and sear it over medium-high heat for about 5 minutes, then remove it to a plate. Tip – If you are using chicken with skin, sear it chicken skin side down first.
- Saute: Cook the shallots and then the garlic. Then add the farro.
- Deglaze: Add a splash of broth to deglaze the pan and scrape up the brown bits. Stir in the Dijon, lemon zest, remaining broth, and simmer momentarily.
- Bake: Add the chicken back in, bake uncovered for 15 minutes. Stir in the asparagus and baked for another 10-15 minutes. Garnish with lemon juice, sprinkle with Parm, and serve.
Storage
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. But you can use your stove or oven, whatever is best suited for you.
Recipe FAQs
The recipe was developed with farro in mind.
*However, these are my recommendations for substitutions, but please note I have not tested them all, so the liquid amounts I am guesstimating may not be spot on and you may need to add more liquid OR simmer for an additional amount of time so excess liquid absorbs.*
Brown rice (the closest substitute to farro for this recipe) – Use 2 cups broth rather than the 2 1/2 cups that’s called for if using farro.
Orzo – 2 cups broth
Long grain rice or basmati rice – 1 to 1/2 cups broth
Quinoa – 1 3/4 to 2 cups broth
Boneless skinless thighs are best for this recipe, as they stay juicy during cooking. For bone-in chicken thighs, you may need to extend the cooking time in the oven, but this could result in the farro becoming overcooked.
If you prefer to use boneless skinless chicken breasts, keep in mind that they may become drier than thighs, and I recommend sticking with thighs.
Farro continues to absorb liquid as it rests, so don’t worry if there’s extra juice or sauce in the pan when you finish cooking. This resting period will allow the farro to soak up even more flavor.
One-Skillet Lemon Chicken
Equipment
- large skillet (must be oven-safe)
Ingredients
- 1 cup pearled farro, toasted, then rinsed (make sure to select pearled farro which is essentially quick-cooking farro compared to the other types)
- 2 pounds boneless skinless chicken thighs, about 5 pieces; read the FAQs in the blog post for chicken substitution questions
- 1 teaspoon paprika, or to taste (smoked paprika may be substituted)
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons olive oil, divided; or more if necessary
- 1 large shallot, sliced thin (or sub with 1/3 cup finely diced white onion)
- 2 to 3 cloves garlic, finely minced
- 2 ½ cups chicken broth, (I recommend reduced sodium)
- 1 tablespoon Dijon mustard, or to taste (grainy mustard may be substituted, do not use basic yellow mustard)
- Zest of 1 medium lemon
- Juice of 1 lemon, about 2–3 tablespoons juice
- 1 small bunch asparagus, trimmed and cut into 2-inch pieces (about 2 cups; do not use frozen or canned vegetables; fresh broccolini, broccoli, green beans, or fresh snap peas may be substituted)
- ¼ cup freshly grated Parmesan cheese, or more to taste if desired
- Optional for garnishing: minced fresh parsley, extra grated Parmesan, lemon wedges
Instructions
- Preheat oven to 350F. Farro: In a large, oven-safe skillet, add the farro (keep the skillet dry), and toast it over medium heat for about 4-5 minutes; stir nearly constantly until the farro is lightly browned and fragrant. Transfer to a strainer or colander, rinse, and set aside.Tips – Toasting farro before cooking enhances its nutty flavor and adds depth to the dish. After toasting, rinse the farro to remove any powdery residue. This step preserves the nutty flavor while preventing the dish from becoming gummy or overly starchy. In contrast to rice, where you wash or rinse it first, then cook it; farro is the opposite. Toast first, then rinse it
- Chicken: Evenly season the chicken with paprika, salt, and pepper. Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat, add the chicken, and sear it for about 4 minutes per side, or until browned; it should not be fully cooked through at this point. Transfer to a plate and set aside.
- Vegetables: To the same skillet, add the remaining olive oil (or more if desired) and the shallots. Sauté for 2–3 minutes until softened, stirring very frequently. Then add garlic and cook 30-60 seconds more; stirring continuously.
- Incorporating and Simmering: Stir in the rinsed farro. Add a splash of broth to deglaze the pan, scraping up any browned bits. Stir in the Dijon mustard, lemon zest, and remaining broth. Bring to a simmer, then reduce heat to low.Nestle the seared chicken into the skillet.
- Baking: Transfer to the oven and bake, uncovered, for 15 minutes.Remove from the oven, stir in the asparagus and take care to have the chicken thighs to the top of the dish. Bake for another 10–15 minutes, or the until farro is tender and chicken reaches 165°F as measured by a thermometer.Baking Tip: If it takes longer (or less) time to for your chicken and farro to be done, so be it. Bake as long as necessary, whatever that means in your kitchen, with your oven, pan, ingredients, etc. Farro Absorption Tip: Farro continues to absorb liquid as it rests, so don’t worry if there’s extra liquid in the pan when you finish baking. As the dish rests and time passes, the farro will continue to soak up the liquid, and therefore even more flavor.
- Finishing: Remove the skillet from the oven, squeeze lemon juice over the dish, and sprinkle with Parmesan. Optionally, garnish with fresh parsley or other fresh herbs such as oregano or thyme, if desired. Flavoring Tips: Taste the dish and if necessary, add additional salt or pepper, to taste. If you used reduced sodium broth, chances are you'll want to add a generous bit more salt (I add about 1 more teaspoon) and pepper, but it's based on your preferences. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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