Lemon Butter Chicken with Broccoli Farro
Zesty Lemon Butter Chicken Nestled on a Bed of Hearty Broccoli Farro
Ingredients:
4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup farro, rinsed
3 cups low-sodium chicken broth
3 cups broccoli florets
4 tablespoons butter, divided
3 cloves garlic, minced
2 lemons (1 juiced and zested, 1 sliced for garnish)
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
1/4 cup grated parmesan cheese
Salt and freshly ground black pepper to taste
Directions:
Season chicken breasts with salt, pepper, dried oregano, and thyme on both sides.
In a large pot, bring chicken broth to a boil. Add farro, reduce heat to a simmer, and cook covered for about 25-30 minutes until tender but still chewy.
When farro has about 5 minutes left to cook, add broccoli florets on top and cover. The steam will cook the broccoli while the farro finishes.
While the farro and broccoli cook, heat olive oil in a large skillet over medium-high heat.
Add chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
In the same skillet, reduce heat to medium and add 2 tablespoons butter and minced garlic. Cook for 30 seconds until fragrant.
Add lemon juice, zest, and remaining 2 tablespoons butter to the skillet, stirring to combine and create a sauce. Add red pepper flakes if using.
Return chicken to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes.
Drain any excess liquid from the farro and broccoli mixture, then stir in parmesan cheese.
Serve chicken over the farro-broccoli mixture, drizzle with additional lemon butter sauce from the pan, and garnish with fresh parsley and lemon slices.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 485 kcal | Servings: 4 servings