One Pot Farro with Chicken and Tomatoes is a hearty dish cooked all in one pot, delivering a satisfying result with minimal cleanup. As the farro simmers, a lovely absorption occurs, coaxing the grains to become tender while infusing with broth and vegetables. I often prepare this when I want a filling meal without spending hours in the kitchen. It’s a practical choice for weeknight dinners or meal prep.
Cooking Insights
This method leverages the absorption technique, where farro gradually takes on the flavors of chicken broth and aromatics. As it cooks, the shallots soften and turn glossy, creating a rich base. The finished dish combines the chewiness of the farro with the tender rotisserie chicken, resulting in a comforting, cohesive texture that feels hearty and wholesome.
Ingredients
- 2 cups chicken broth
- 1 cup farro
- 1 cup shallots (sliced)
- 1 pint grape tomatoes (halved)
- 4 ounces cremini mushrooms (sliced)
- 2 large cloves garlic (minced)
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- Pinch of black pepper
- 2 sprigs thyme (+ extra thyme for garnish)
- 2 cups rotisserie chicken (chopped into bite-sized pieces)
- Shaved parmesan for garnish
The use of chicken broth is essential, as it adds moisture and depth during cooking, while fresh thyme enhances the aroma wonderfully.
How To Make It
- Place the farro in a Dutch oven or large pot.
- Cover with the chicken stock. Allow to soak while prepping other ingredients.
- Add shallots, tomatoes, mushrooms, garlic, salt, red pepper flakes, and black pepper to the Dutch oven.
- Bring to a slow boil and then turn down to a simmer.
- Simmer for 25 minutes uncovered, stirring occasionally. The farro will start to soften, and you’ll notice the broth beginning to thicken.
- Add chicken and simmer for an additional 5 minutes. This allows the chicken to heat through and meld its juices with the dish.
- The broth should be absorbed; if it is not, cook for an additional 5 minutes.
- Remove from heat, serve into bowls, and garnish with shaved parmesan and additional thyme.
This process is quite straightforward and makes a rewarding meal. The timing is important, as it ensures both the farro and chicken develop nicely.
Nutrition Snapshot
- Serving Size: 1 cup
- Calories: 350
- Protein: 23g
- Carbohydrates: 45g
- Fat: 6g
- Fiber: 6g
This dish offers a balanced nutritional profile, making it suitable for various meal needs.
Ways to Serve This
- Pair with a side salad for extra freshness and crunch.
- Top with extra shaved parmesan for added creaminess.
- Serve with crusty bread to soak up any remaining broth.
- Add steamed vegetables to increase the nutrient content.
- Consider a drizzle of olive oil for richness just before serving.
These suggestions can elevate the meal and make it more versatile depending on your cravings.
Storage And Reheat
- Store in the fridge for up to 4 days in an airtight container.
- Freezing is not recommended, as the texture can change when reheated.
- Reheat in a pot on low heat with a splash of broth or water to bring back moisture.
- Note that flavors deepen overnight, making leftovers even more enjoyable.
Proper storage ensures you can enjoy this dish throughout the week.
What to Do With Leftovers
- Transform leftovers into a soup by adding more broth and fresh vegetables.
- Create a grain bowl by topping with additional veggies and a soft-boiled egg.
- Use as a filling for stuffed peppers, combining it with cheese for extra flavor.
These ideas help utilize any remaining portions while minimizing waste.
Conclusion
One Pot Farro with Chicken and Tomatoes combines simple ingredients in a straightforward cooking method. It delivers flavor and nutrition while simplifying cleanup. This dish’s comforting texture and rich aroma make it a staple in my kitchen. Make this recipe your go-to for a weeknight meal or for meal prepping, and enjoy the warmth it brings to your table. For more meal inspirations, check out Amanda Miller’s recipes.
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One Pot Farro with Chicken and Tomatoes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A hearty one-pot meal featuring farro, chicken, and tomatoes, perfect for weeknight dinners or meal prep.
Ingredients
- 2 cups chicken broth
- 1 cup farro
- 1 cup shallots (sliced)
- 1 pint grape tomatoes (halved)
- 4 ounces cremini mushrooms (sliced)
- 2 large cloves garlic (minced)
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- Pinch of black pepper
- 2 sprigs thyme (+ extra thyme for garnish)
- 2 cups rotisserie chicken (chopped into bite-sized pieces)
- Shaved parmesan for garnish
Instructions
- Place the farro in a Dutch oven or large pot.
- Cover with the chicken stock. Allow to soak while prepping other ingredients.
- Add shallots, tomatoes, mushrooms, garlic, salt, red pepper flakes, and black pepper to the Dutch oven.
- Bring to a slow boil and then turn down to a simmer.
- Simmer for 25 minutes uncovered, stirring occasionally. The farro will start to soften, and you’ll notice the broth beginning to thicken.
- Add chicken and simmer for an additional 5 minutes.
- Remove from heat, serve into bowls, and garnish with shaved parmesan and additional thyme.
Notes
This dish offers a balanced nutritional profile, making it suitable for various meal needs. Proper storage ensures you can enjoy this dish throughout the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 40mg
