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Chicken and Mushroom Farro Recipe

Chicken and Mushroom Farro

Cozy, comforting farro with juicy chicken, umami mushrooms, and a Parmesan-rich broth. Perfect for skillet, slow cooker, or soup-style weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Dinner, Main Dish
Cuisine: American, Comfort
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 cup semi-pearled farro
  • 4 boneless chicken thighs or breasts
  • 8 oz baby Bella mushrooms sliced
  • 1 onion or leek thinly sliced
  • 2 cloves garlic minced
  • 2 –8 cups chicken stock or broth depending on method
  • 1 bay leaf
  • 1/3 cup grated Parmesan cheese + 1 Parmesan rind
  • 1 –2 tbsp olive oil
  • 1 –2 tbsp butter optional, for flavor
  • Juice of ½ lemon optional
  • Salt and pepper to taste

Method
 

  1. Heat olive oil and butter in a skillet over medium heat.
  2. Sauté onion until soft and translucent.
  3. Add garlic and cook until fragrant.
  4. Toast farro in the pan until it smells nutty.
  5. Deglaze with wine if desired.
  6. Add 2 cups warm stock and bay leaf.
  7. Simmer over medium heat, stirring occasionally, 30–45 minutes until farro is tender-chewy.
  8. Brown mushrooms in a separate skillet with olive oil and butter.
  9. Fold mushrooms into farro mixture.
  10. Stir in grated Parmesan cheese.
  11. Rest 5 minutes, then season with salt, pepper, and lemon juice as needed.

Notes

Brown mushrooms in butter and oil for rich color and umami. Parmesan rind enriches broth without heaviness. Freeze leftovers flat; reheat with extra stock. Swap chicken or vegetables for flexibility.