You know those nights when you’re staring into the fridge, hoping dinner will magically assemble itself? That’s exactly when my One-Pot Chicken, Broccoli & Farro comes to the rescue! This hearty, wholesome meal has saved countless weeknights in my kitchen. It’s ready in about half an hour, uses just one pot (hello, easy cleanup!), and packs in protein, fiber, and veggies all in one comforting bowl. The farro gets perfectly chewy, the chicken stays tender, and the broccoli keeps its bright green crunch. Trust me, this is the kind of simple, satisfying meal you’ll keep coming back to.
Why You’ll Love This One-Pot Chicken, Broccoli & Farro
This dish isn’t just another weeknight meal; it’s a total game-changer. Here’s why it’s become my go-to when life gets hectic:
- One pot = no stress: From browning the chicken to cooking the farro, everything happens in a single pot. Fewer dishes mean more time to actually enjoy your evening!
- Done in 35 minutes flat: The farro and chicken cook together, and the broccoli hops in at just the right time so nothing gets mushy. Fast food has nothing on this.
- Nutrition that actually fills you up: Between the lean chicken protein, fiber-packed farro, and vitamin-loaded broccoli, this meal keeps you satisfied for hours. No 3 pm snack attacks here.
- Customizable with what you’ve got: Use quinoa instead of farro, swap in turkey or tofu, and the method stays foolproof. (More on subs later!)
Honestly? The first time I made this, my family asked if it was “fancy restaurant food.” Nope, just smart, simple cooking at its best.
Ingredients for One-Pot Chicken, Broccoli & Farro
Gather these simple ingredients; most might already be in your kitchen! Here’s exactly what you’ll need:
- 1 cup farro (rinsed well, this removes any bitterness)
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces, about 1-inch chunks cook evenly)
- 2 cups broccoli florets (fresh works best, but see my frozen tip below!)
- 3 cups chicken broth (low-sodium if watching salt, but regular adds great flavor)
- 2 tbsp olive oil (for that perfect golden sear on the chicken)
- 1 tsp garlic powder (trust me, it blends better than fresh here)
- 1 tsp salt
- ½ tsp black pepper (freshly cracked if you’ve got it)
Ingredient Notes & Substitutions
Ran out of something? No panic, here’s how to adapt:
- Farro alternatives: Quinoa or brown rice work, but adjust the liquid (quinoa needs less broth). Cook time varies, too; check packages.
- Protein swaps: Turkey breast or thighs are great. Veg friends? Firm tofu (pressed well) browns beautifully.
- Broccoli shortcut: Frozen florets are fine! Add them straight from the freezer, just extend cooking by 2-3 minutes.
- Broth boost: No chicken broth? Vegetable broth works, or even water with an extra pinch of salt and a bay leaf.
The key is keeping the ratios right, especially liquid to farro. Everything else? Make it yours!
Equipment Needed
- Large pot (at least 4-quart capacity with a tight-fitting lid)
- Cutting board
- Chef’s knife
How to Make One-Pot Chicken, Broccoli & Farro
Okay, let’s get cooking! This method is so simple you’ll wonder why you ever bothered with complicated recipes. Just follow these steps; I’ve included all my little timing tricks so everything turns out perfect.
- Heat the oil: Grab your large pot and warm the olive oil over medium heat. You’ll know it’s ready when the oil shimmers slightly, about 1 minute. (Careful, it can splatter!)
- Brown that chicken: Add your bite-sized chicken pieces in a single layer, crowd them, and they’ll steam instead of browning. Cook 5 minutes, stirring occasionally, until they get those gorgeous golden spots. Don’t worry about cooking through yet, they’ll finish later!
- Toast the farro: Stir in the rinsed farro, garlic powder, salt, and pepper. Let it all mingle for about 1 minute, you’ll smell this amazing nutty aroma as the farro lightly toasts. This step adds SO much flavor!
- Simmer time: Pour in the chicken broth (it’ll sizzle, that’s good!) and bring everything to a lively boil. Then immediately reduce the heat to low, cover with the lid, and set your timer for 15 minutes. The farro will soak up that broth and become perfectly chewy.
- Broccoli’s grand entrance: When the timer dings, gently stir in the broccoli florets. Re-cover and cook just 5 more minutes; this keeps them bright green with a slight crunch. Overcooked broccoli = sad broccoli!
That’s it! Give it a taste, maybe add another pinch of salt if needed, and serve it up hot. The farro should be tender but still have some bite, the chicken juicy, and the broccoli vibrant. Perfection in a bowl!
Tips for Perfect One-Pot Chicken, Broccoli & Farro
After making this dozens of times (seriously, my family requests it weekly), here are my foolproof tips:
- Broth matters: If your farro seems too firm after cooking, add ¼ cup more broth and simmer 2-3 extra minutes. Too soupy? Remove the lid and let some liquid evaporate.
- Chicken browning secret: Pat chicken pieces dry with paper towels before cooking. This helps them get that beautiful golden color instead of steaming.
- Farro texture check: Taste a grain at the 15-minute mark. Perfect farro is chewy but not crunchy. Different brands vary slightly!
- Broccoli timing: If using extra-large florets, cut them smaller so they cook evenly in that final 5 minutes. Nobody wants half-raw stems!
- Resting trick: Let the pot sit off the heat for 2 minutes before serving; the farro absorbs any remaining liquid beautifully.
Follow these, and you’ll nail this recipe every single time. Promise!
Serving Suggestions
Oh, this dish is hearty enough to stand alone, but a few simple pairings can turn it into a full feast! Here’s how I love to serve it:
- Crusty bread on the side: Perfect for sopping up any lingering broth. A warm baguette or even garlic toast takes it next level.
- Simple green salad: Toss some arugula with lemon juice and olive oil, the peppery bite balances the farro’s earthiness beautifully.
- Parmesan shower: Grate fresh Parmesan right over the top tableside. The nutty saltiness? *Chef’s kiss.*
- Chili flakes for spice lovers: Keep a small bowl on the table, my husband always adds a pinch for extra kick!
Honestly though? Sometimes I just grab a big spoon and dive straight in; it’s that good all on its own.
Storage & Reheating
Here’s the thing about leftovers: this dish might not last long, but when it does, it reheats like a dream! Here’s how I handle storing and bringing it back to life:
- Fridge storage: Let the pot cool slightly, then transfer to an airtight container. It’ll stay fresh for up to 3 days; the farro actually absorbs more flavor as it sits! (Just give it a good stir before reheating.)
- Reheating magic: My go-to is the stovetop. Add a splash of broth or water to loosen things up, then warm over medium-low heat, stirring often. Takes about 5 minutes. Microwave works too (1-2 minutes in a microwave-safe bowl with a damp paper towel on top), but the texture won’t be *quite* as perfect.
- Broccoli note: The florets soften a bit in the fridge, still tasty, but if you prefer crisp-tender, you can stir in fresh steamed broccoli when reheating.
Pro tip: This makes amazing packed lunches! Just portion it out and reheat with that extra splash of broth, it’ll taste like you made it fresh.
Nutrition Information
Okay, let’s talk numbers, but remember, these are estimates based on standard ingredients. Your actual counts might vary slightly depending on brands or tweaks you make (like that extra sprinkle of Parmesan I can never resist!). Here’s the nutritional breakdown per serving:
- Calories: 350
- Protein: 30g (hello, muscle fuel!)
- Carbohydrates: 45g
- Fiber: 6g (thanks, farro and broccoli!)
- Sugar: 2g
- Fat: 10g
You’re also getting a solid dose of vitamin C from the broccoli and iron from the farro, bonus! But honestly? I don’t obsess over these numbers too much. What matters is that this meal keeps me full and energized without weighing me down. Now pass me another bowl!
Common Questions About One-Pot Chicken, Broccoli & Farro
Got questions? I’ve got answers! Here are the most common things people ask me about this recipe, straight from my kitchen to yours.
Can you freeze this dish?
Absolutely! Cool it completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat with extra broth; the farro might be slightly softer, but still delicious.
Can I use frozen broccoli instead of fresh?
You sure can! No need to thaw, just toss the frozen florets in during that last 5 minutes of cooking. Might need an extra minute or two since they start cold.
Is farro gluten-free?
Nope, farro contains gluten. For a gluten-free version, swap in quinoa or brown rice (adjust liquid amounts as needed).
My farro is still crunchy after cooking, what gives?
Different brands vary in cook time. Just add 1/4 cup more broth and simmer 3-5 extra minutes until tender. Older farro can take longer, too!
Can I make this vegetarian?
Totally! Swap chicken for chickpeas or white beans, and use veggie broth. Add them when you’d normally add the broccoli, so they don’t get mushy.
Still stumped? Shoot me a message, I’ve probably tested your exact question during one of my many (many!) batches of this dish!
One-Pot Chicken, Broccoli & Farro
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Add chicken pieces and cook until browned, about 5 minutes.
- Stir in farro, garlic powder, salt, and black pepper. Cook for 1 minute.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Add broccoli florets and cook for another 5 minutes, or until farro is tender.
Notes
For more delicious recipes and cooking inspiration, check out Recipesloop.
