Herb-Crusted Chicken with Farro Caprese Salad

This dish brings together the best of French and Italian cuisines in one delightful meal. Juicy chicken breasts are seasoned with herbes de Provence, then pan-seared until golden and cooked through. They’re served over a warm farro salad loaded with fresh grape tomatoes, creamy mozzarella and a tangy balsamic honey dressing.

The farro is cooked with minced shallot for extra flavor, then tossed with the tomatoes, mozzarella and half the dressing. Sliced chicken goes on top and the remaining dressing is drizzled over everything. It’s a hearty, satisfying dinner that’s perfect for any night of the week.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 cup FarroView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 2⅓ cups water and a pinch of salt to a boil in a medium pot. Halve, peel and mince the shallot. Once the water is boiling, add the farro and shallot to the pot. Lower the heat and reduce to a simmer. Cook until tender, 25-30 minutes. If there is still water in the pot after cooking, drain the farro and return it to the pot.
2. Wash and dry all produce. Halve the tomatoes lengthwise. Cut the mozzarella into ½-inch cubes.
3. With your hand on top of one chicken breast, cut ¾ of the way through the center, parallel to the cutting board, stopping before you slice through completely. Open it up like a book. Season all over with salt, pepper and herbes de Provence. Repeat with the remaining chicken breast.
4. In a small bowl, whisk together 1 tablespoon balsamic vinegar, honey and a large drizzle of olive oil. Season with salt and pepper.
5. Heat a drizzle of olive oil in a large pan over high heat. Add the chicken in a single layer. Cook until browned and no longer pink in the center, 3-4 minutes per side. (If grilling, grill over direct heat until lightly charred and no longer pink in the center, 3-4 minutes per side.)
6. Add the tomatoes, mozzarella and half the dressing to the pot with the farro and toss to combine. Season with salt and pepper. Slice the chicken into strips. Divide the farro mixture between plates, then top with the chicken. Drizzle with the remaining dressing and serve.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with barley, spelt or even brown rice. Adjust cooking time according to the grain’s instructions.

Can I make this dish ahead of time?

The farro mixture can be made a day ahead and stored in the fridge. Cook the chicken fresh for best results, then reheat the farro and assemble.

What can I use instead of herbes de Provence?

You can substitute with a mix of dried thyme, rosemary, oregano and lavender or simply use Italian seasoning.