This delicious Mediterranean chicken and farro bake is a complete meal in one dish! A bed of farro with balsamic marinated chicken, juicy roasted tomatoes and white beans topped with mozzarella is a healthy, comforting summer dinner you’ll love.
4 small boneless skinless chicken breasts (about 2 lbs)
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/2 tsp garlic powder
2 tbsp balsamic vinegar
2 tbsp olive oil
For the Tomato Topping:
1 pint cherry tomatoes
1 cup canned white beans, drained (such as canellini)
3 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
2 tbsp balsamic
1 tsp chopped fresh basil
4 oz grated mozzarella cheese
Cook the farro. In a saucepan, bring the farro and broth to a boil. Cover, turn the heat to low
and simmer for 30 minutes. Drain any excess liquid. Spread prepared farro in a lightly greased 9×13″ baking dish.
Marinate the chicken. Place chicken breasts in a bowl or zip-top bag with salt, pepper, garlic, balsamic vinegar and oil. Stir to evenly coat and place in the refrigerator to marinate while the farro cooks.
Heat oven to 350°F.
Place tomatoes and white beans in a large bowl. Add garlic, salt, pepper, balsamic and basil. Stir to combine.
Heat a large skillet over medium heat. Sear chicken for 3-4 minutes per side. Place on top of farro in the baking dish.
Spread tomato mixture around the chicken. Top evenly with mozzarella. Cover and bake 20 minutes, then uncover and bake until chicken is cooked through, 10-20 minutes, depending on the thickness of the chicken. The chicken should reach an internal temperature of 165°F when it is done.
Drizzle with additional balsamic vinegar and sprinkle with fresh basil (optional).
Store leftovers in an airtight container in the refrigerator up to 3 days.
You can use any cooked whole grain in place of the farro, such as quinoa or bulgur wheat. You’ll need about 4 cups.
If you don’t have fresh basil, use 1/2 tsp dried basil.
Keywords: chicken tomato farro bake, chicken and tomatoes with farro, tomato basil white bean chicken