Herbes De Provence Chicken with Tomato Mozzarella Farro

This herbes de Provence chicken dinner pairs golden, quickly seared chicken breasts with a warm farro mixture full of grape tomatoes and creamy fresh mozzarella.

A simple honey-balsamic dressing ties everything together, adding just enough sweetness and tang to balance the savory herbs and nutty grains.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.5 cup FarroView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Halve, peel and mince the shallot. In a medium pot, bring 2 1/3 cups water and a pinch of salt to a boil. Stir in the farro and minced shallot, then reduce the heat to a simmer. Cook until the farro is tender, 25 to 30 minutes. If excess water remains, drain the farro and return it to the pot.
2. Wash and dry the produce. Halve the grape tomatoes lengthwise and cut the fresh mozzarella into small cubes.
3. Place one chicken breast on a cutting board and set your hand flat on top. Slice horizontally about three-quarters of the way through, stopping before cutting all the way through, then open it 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, the honey and the olive oil. Season with salt and pepper.
5. Heat the vegetable oil in a large pan over high heat. Add the chicken in a single layer and cook until browned and no longer pink in the center, 3 to 4 minutes per side.
6. Add the tomatoes, mozzarella and half of the dressing to the pot with the farro. Toss to combine, then season with salt and pepper. Slice the chicken into strips. Divide the farro mixture between plates, top with the chicken and drizzle with the remaining dressing.

Recipe Tips

FAQ

How long does the farro take to cook?

The farro simmers with minced shallot until tender, which takes 25 to 30 minutes.

How do I know when the chicken is done?

Cook the butterflied chicken for 3 to 4 minutes per side, until it is browned outside and no longer pink in the center.

Do I use all of the balsamic vinegar?

The dressing is made with 1 tablespoon balsamic vinegar, honey, olive oil, salt and pepper. The listed ingredient amount includes 2 tablespoons balsamic vinegar.

What is served with the herbed chicken?

The chicken is served over warm farro tossed with shallot, grape tomatoes, fresh mozzarella and honey-balsamic dressing.

Does this recipe contain common allergens?

Yes. Farro contains wheat and fresh mozzarella contains milk.