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How to Make Spinach and Artichoke Farro Bowl with Chicken and Mushrooms - A Step-by-Step Guide

In today's recipe, we are going to create a wholesome and delicious spinach and artichoke farro bowl with chicken and mushrooms. This bowl is packed with healthy ingredients and flavor and makes for a filling and satisfying meal. It's a perfect dish to add to your weeknight dinner rotation or to enjoy as a tasty and nutritious lunch option.

Farro is a hearty, nutty grain that is packed with nutrients and provides a great base for this bowl. When combined with the tender chicken, flavo...

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Ingredients

  • 1 cup pearled farro, rinsed and drained
  • 2 cups water, or as needed to cover
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons olive oil, divided
  • 2 pounds skinless, boneless chicken breasts, cut into 1-inch strips
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 (16 ounce) package sliced fresh mushrooms
  • 1 cup low-sodium chicken broth
  • 4 cups baby spinach leaves
  • 1 ½ cups marinated artichoke hearts, drained and coarsely chopped
  • ½ cup freshly grated Parmesan cheese
  • ½ cup plain Greek yogurt
  • 4 ounces cream cheese
  • 1 ½ teaspoons Italian seasoning
  • salt and freshly ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4

  • Combine farro and enough water to cover in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain excess liquid.
  • Meanwhile, whisk together flour, salt, and pepper in a small bowl.
  • Heat 2 tablespoons olive oil over medium heat in a Dutch oven. Dredge chicken strips in flour mixture, and tap off excess. Working in batches if necessary, fry chicken in the Dutch oven; cook, turning occasionally, until golden in color and juices run clear, about 8 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken from pan and set aside.
  • Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-high heat. Stir in onion, garlic, and mushrooms; cook, stirring often, until softened, 5 to 7 minutes. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue to cook until reduced slightly, 3 to 4 minutes.
  • Reduce heat to low; stir in spinach and cook until wilted, about 2 minutes. Add in artichoke hearts and cook another 2 minutes.
  • Add Parmesan, yogurt, cream cheese, and Italian seasoning to the pan; cook and stir until thoroughly incorporated. Season with salt and pepper.
  • Return chicken to the pan; cook until heated through. Serve over cooked farro in a bowl.

    • Nutrition

    786 cal.

    • Total Fat: 33g
    • Saturated Fat: 12g
    • Cholesterol: 178mg
    • Sodium: 770mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 5g
    • Protein: 73g
    • Potassium: 1449mg

    Categories

    Spinach recipes
    Artichoke recipes
    Farro recipes
    Chicken recipes
    Mushroom recipes