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Pan-Roasted Chicken

Pan-Roasted Chicken with Creamy Farro, Fennel, and Parmesan

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Recipe Details


Chewy, nutty farro is one of our favorite grains for soaking up flavorful sauces. Here, we stir in butter, sautéed garlic, heavy cream, spinach, and lemon juice. Thin slices of fennel are roasted with Parmesan, adding crisp-tender texture and anise-like complexity. It's all served with slices of pan-roasted chicken, then garnished with crushed red pepper and Parmesan.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 800
  • Protein 49g
  • Total Carb 48g
  • Total Fat 46g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    4 ounces
    baby spinach
  • fennel
    1 bulb
  • lemon
  • garlic
    1 clove
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • farro
    1/2 cup
  • boneless skin-on chicken breasts
    boneless skin-on chicken breasts
  • unsalted butter
    2 packets
    unsalted butter
  • heavy cream
    2 ounces
    heavy cream
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Roast fennel

    Roast fennel

    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.

  3. Cook farro

    Cook farro

    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.

  4. Cook chicken

    Cook chicken

    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.

  5. Finish creamy farro

    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.

  6. Plate farro and chicken

    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!

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