Pan-Roasted Chicken with Creamy Farro, Fennel, and Parmesan
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Ingredients & Equipment
What we send
- 4 ouncesbaby spinach
- 1 bulbfennel
- 1 clovegarlic
- 1 ouncegrated Parmesan cheese
- 1/2 cupfarro
- 2boneless skin-on chicken breasts
- 2 packetsunsalted butter
- 2 ouncesheavy cream
- 1/4 teaspooncrushed red pepper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- aluminum foil
- baking sheet
- 10" medium pan
Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Pat spinach dry with paper towel. Halve fennel bulb, then cut core out in a wedge shape and discard; slice fennel as thinly as possible. Halve lemon. Mince garlic.
Line a baking sheet with foil, then add fennel and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until fennel begins to brown and soften, about 10 minutes (move on to Step 3, but don't forget to come back!). Then, sprinkle over half of Parmesan and toss to coat. Continue roasting until Parmesan is melted and beginning to brown, 5-6 minutes more.
While fennel roasts, season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes. Drain farro and return to pot, off heat. Meanwhile, pat chicken very dry with paper towel (this will help the skin crisp up in the pan) and season all over with ½ teaspoon salt and black pepper as desired.
Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 5-7 minutes. Flip and sear until chicken is cooked through and no longer pink, 5-7 minutes more. Transfer chicken to a plate and set aside to rest; reserve pan for the next step.
Finish creamy farro
Return pan from chicken to medium-high heat with butter. When butter is foamy, add garlic; cook, stirring, until fragrant, 1 minute. Add spinach and cook until slightly wilted, about 1 minute. Add cooked farro and toss to combine. Stir in heavy cream and cook, scraping up browned bits from pan, until slightly thickened, 1-2 minutes more. Remove pan from heat and stir in juice of ½ lemon, ¼ teaspoon salt, and black pepper.
Plate farro and chicken
Cut rested chicken into ¼-inch slices. Add roasted fennel to pan with farro and stir to combine. Divide creamy farro between serving plates. Top with sliced chicken. Garnish with crushed red pepper (feel free to use less for milder heat) and remaining Parmesan. Enjoy!