Pan-Roasted Chicken with Warm Farro Salad and Buttermilk Dressing
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Ingredients & Equipment
What we send
- 2boneless chicken breasts
- 1Gala apple
- 1/8 ouncechives
- 3/4 cupfarro
- 6 ouncesshredded Brussels sprouts
- 3 tablespoonsbuttermilk
- 2 packetsmayonnaise
- 1 packetDijon mustard
- 1/2 ouncegrated Parmesan cheese
- 2 tablespoonsdried cherries
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large ovenproof pan
- 8" medium pot with lid
Preheat oven to 425ºF. Pat chicken dry and season all over with ½ teaspoon salt and pepper. Heat a large ovenproof pan over medium heat. Carefully hover your hand a few inches away—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden and easily lifts from pan, 8-9 minutes. Flip and brown on opposite side, 1 minute more. Transfer chicken to a plate. Reserve juices in pan, off heat, for Step 4.
While chicken sears, bring a medium pot of water to a boil over high heat. Rinse all produce. Slice off rounded sides of apple, discarding core, then cut into ¼-inch dice. Set aside ¼ cup diced apple in a small bowl and reserve for serving (the remainder gets cooked with the sprouts in Step 4). Thinly slice chives. Halve lemon. Peel shallot, halve, and thinly slice.
Season pot of boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes. (Perfectly cooked farro is tender, but still with some chew to it. Taste your farro before you drain it; if you prefer a more tender consistency, keep cooking a few minutes more.) Drain farro and return to pot, off heat, then cover pot to keep warm until Step 6.
Cook sprouts and apple
While farro cooks, return pan from chicken to medium heat and add 1 tablespoon olive oil. When oil is shimmering, add shallot and cook, stirring, until soft, about 3 minutes. Add Brussels sprouts and remaining diced apple (not ¼ cup set aside) and cook, stirring occasionally, until just beginning to brown, about 8 minutes more. Season with ¼ teaspoon salt and pepper as desired. Remove pan from heat.
Return chicken to pan skin-side up, nestling into sprouts and apples. Transfer pan to oven and roast until chicken is cooked through and no longer pink, 5-7 minutes. Meanwhile, in a separate small bowl, whisk together buttermilk, mayonnaise, ½ packet mustard (discard remainder), Parmesan, chives, and 1 squeeze lemon juice to make dressing. Taste and season with salt and pepper as desired, then set aside.
Plate pan-roasted chicken
Transfer chicken to serving plates. Add cherries to pan with sprouts and apples, along with farro, and toss to combine. Divide warm farro salad between plates with pan-roasted chicken. Drizzle over buttermilk dressing and garnish with reserved diced apple. Cut remaining lemon into wedges for squeezing over, if desired. Dig in!