Chicken Tenders with Farro and Vegetables


Can’t find farro at your local store? Substitute white rice or quinoa.

Chicken Tenders with Farro and Vegetables
Serves: 6 Servings
  • 1 pound chicken tenders
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 (8-ounce) package fresh cremini mushrooms, quartered
  • ¼ red onion, thinly sliced
  • 12 mini tricolor sweet peppers, sliced
  • 1½ cups chicken broth
  • 1 cup farro
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon fresh thyme leaves
  • ½ (8-ounce) package English peas
  • Garnish: chopped red onion, fresh parsley, fresh thyme
  1. Preheat oven to 350°.
  2. Sprinkle chicken with salt and pepper. In a 12-inch cast-iron skillet, heat oil and butter over medium-high heat. Add chicken to skillet; cook until browned, 4 to 5 minutes per side. Remove chicken from skillet.
  3. Add mushrooms and onion to skillet; cook until tender, 3 to 4 minutes. Add sweet peppers, broth, farro, parsley, and thyme; bring to a boil. Top with chicken.
  4. Bake for 20 minutes. Sprinkle with peas; cover with foil, and bake 6 minutes more. Garnish with onion, parsley, and thyme, if desired.



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