One Skillet Lemon Chicken

The ultimate comfort food, One Skillet Lemon Chicken combines succulent chicken thighs with nutty farro and vibrant asparagus, all infused with bright lemon flavors. This easy weeknight dinner is not only delicious but also a breeze to prepare and cleanup. Try it tonight for a flavorful family meal!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

1 cup pearled farro toasted, then rinsed
2 pounds boneless skinless chicken thighs about 5 pieces; read the FAQs in the blog post for chicken substitution questions
1 teaspoon paprika or to taste
1 teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
2 tablespoons olive oil divided; or more if necessary
1 large shallot sliced thin; or sub with 1/3 cup finely diced white onion
2 to 3 cloves garlic finely minced
2 ½ cups chicken broth (I recommend reduced sodium)
1 tablespoon Dijon mustard or to taste (grainy mustard may be substituted, do not use basic yellow mustard)
1 zest of 1 medium lemon
1 Juice of 1 lemon about 2 to 3 tablespoons juice
1 small bunch asparagus trimmed and cut into 2-inch pieces (about 2 cups; do not use frozen or canned vegetables; fresh broccolini, broccoli, green beans, or fresh snap peas may be substituted)
¼ cup freshly grated Parmesan cheese or more to taste if desired
Optional for garnishing: minced fresh parsley, extra grated Parmesan, lemon wedges

Equipment

Large Skillet
digital thermometer

Method

Preheat your oven to 350°F. This will ensure that the cooking environment is ready for your dish when it’s time to transfer it. A properly preheated oven helps achieve even cooking.
In a large, oven-safe skillet, add the farro. Keep the skillet dry and toast the farro over medium heat for about 4 to 5 minutes. Stir constantly until the grains are lightly browned and fragrant. This toasting step enhances the nutty flavor and prevents the dish from becoming gummy. Once toasted, transfer the farro to a strainer, rinse, and set aside.
Season the chicken thighs evenly with paprika, salt, and pepper. Heated in the same skillet, add 1 tablespoon of olive oil. Once hot, add the seasoned chicken. Sear for about 4 minutes on each side until browned. At this point, the chicken does not need to be fully cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining olive oil and the sliced shallot. Sauté for 2 to 3 minutes until softened, stirring frequently. Then, add the minced garlic and cook for an additional 30 to 60 seconds, ensuring it does not burn.
Stir in the rinsed farro. Add a splash of broth to deglaze the skillet, scraping up any browned bits that have stuck to the bottom. This step is crucial as it adds flavor to the dish. Also, stir in the Dijon mustard, lemon zest, and the remaining broth. Bring everything to a simmer, then reduce the heat to low. Nestle the seared chicken into the skillet.
Transfer the skillet to the oven and bake uncovered for 15 minutes. This allows the chicken to cook through and the flavors to meld. After 15 minutes, carefully remove from the oven, stir in the asparagus, and make sure the chicken pieces are on top of the dish. Bake for another 10 to 15 minutes. The farro should be tender, and the chicken should reach an internal temperature of 165°F.
Once done, remove the skillet from the oven and squeeze fresh lemon juice over the dish. Sprinkle Parmesan cheese on top and optionally garnish with **fresh parsley** or herbs like oregano or thyme. This final touch adds freshness and enhances the visual appeal.
Before serving, taste the dish and adjust the seasoning with more salt or pepper if needed. If using reduced sodium broth, you might want to add a bit more salt to bring out all the flavors. Serve warm and enjoy!

Notes

Leftovers can be stored airtight in the fridge for up to 5 days. Just reheat in the microwave when ready to enjoy!