Herbes De Provence Chicken with Farro, Tomato and Fresh Mozzarella

This pan-seared chicken pairs fragrant herbes de Provence with a simple farro salad tossed with Roma tomato and creamy fresh mozzarella.

A honey-balsamic shallot vinaigrette brings the dish together, adding brightness and a gentle sweetness to the savory chicken and chewy grains.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.5 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit HoneyView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Add the farro to a medium pot with 2 cups water and a large pinch of salt. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, until tender. Drain, then return the farro to the pot.
2. While the farro cooks, wash and dry the produce. Core, seed and dice the Roma tomato. Halve, peel and mince enough shallot to measure 1/4 cup. Cut the fresh mozzarella into small cubes.
3. Butterfly the chicken breasts: place one hand on top of a chicken breast and slice horizontally into the center, stopping before cutting all the way through. Open it like a book, then repeat with the remaining chicken. Season the chicken on all sides with herbes de Provence, salt and pepper.
4. In a small bowl, whisk together the minced shallot, balsamic vinegar, honey and a large drizzle of olive oil. Season the vinaigrette with salt and pepper.
5. Heat a drizzle of olive oil in a large pan over high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Transfer the chicken to a cutting board.
6. Add the diced tomato, cubed mozzarella and half the vinaigrette to the pot with the farro. Toss to combine, then season with salt and pepper.
7. Thinly slice the cooked chicken. Spoon the farro salad onto plates, top with the sliced chicken and drizzle with the remaining vinaigrette.

Recipe Tips

FAQ

How do I know when the chicken is cooked through?

Cook the butterflied chicken until it is golden on both sides and no longer pink in the center. The provided cooking guidance is 3-4 minutes per side over high heat.

Should the farro salad be served warm or cold?

This recipe is assembled right after the farro is cooked, so it is served warm with the tomato, mozzarella and vinaigrette tossed in.

Can I add all the vinaigrette to the farro at once?

The recipe uses half the vinaigrette in the farro salad and reserves the rest for drizzling over the sliced chicken, which helps season both parts of the dish.