Description
This Summer One-Pot Chicken & Farro Skillet is the ultimate Mediterranean-inspired weeknight dinner. It’s packed with protein, colorful veggies, and nutty farro—all simmered together in one pan for a flavorful, low-effort, high-reward meal. Perfect for when the days are long, the kitchen is hot, and you still want something wholesome without the pile of dishes
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs
1 cup uncooked farro
2 cups chicken broth
1 small zucchini, chopped
1 red bell pepper, sliced
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon saffron threads (optional)
Salt and pepper, to taste
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt, pepper, cumin, and smoked paprika. Sear both sides until browned, about 4 minutes per side.
Add farro, chicken broth, saffron (if using), zucchini, and bell pepper to the skillet. Stir to combine.
Bring mixture to a simmer. Cover, reduce heat to low, and cook for 25 minutes or until farro is tender and most of the liquid is absorbed.
Remove from heat. Squeeze lemon juice over the dish and garnish with fresh parsley.
Serve warm, directly from the skillet.
Notes
No saffron? Swap in a pinch of turmeric for color and warmth.
To make it vegetarian, replace chicken with canned chickpeas and add mushrooms or spinach.
You can substitute farro with brown rice—just increase the broth and adjust cook time.
Great for meal prep—flavors deepen as it sits, making leftovers even better.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, One-Pot Meals, Healthy Recipes
- Method: Stovetop, One-Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Mediterranean one-pot dinner, chicken farro skillet, healthy summer meal, easy Mediterranean recipe, one-pan dinner