Extremely excited to be sharing this herby brown butter chicken & farro today! It’s one of those dinner recipes you’ll be able to make over and over again all summer long. Lightly breaded chicken cooked until crisp, served with lemony farro and juicy burst cherry tomatoes, and drizzled with an herby brown butter sauce. It’s hearty and satisfying, and full of summer tomato and herb flavor. Plus, it comes together in just about 30 minutes!
This recipe is made in partnership with Bob’s Red Mill.
I’ve got the ultimate summer chicken dinner for you today! And it might just be one of my new all-time favorite recipes on the blog. My brother and I completely devoured it the first time I made it, agreeing that it was simply one of the best combinations.
Crisp, extremely tender chicken + hearty farro + brown butter + lots of herbs and lemon + a little honey for a unique sweetness with all the savory flavors + nutty brown butter running throughout. It is incredibly delicious.
herby brown butter chicken & farro – the details
The inspiration for this herby brown butter chicken started with the farro. Bob’s Red Mill Farro is my absolute go-to grain that I use in my everyday cooking. It’s rich and hearty, with a beautiful nutty flavor that I personally love compared to other grains. The texture is a little chewy, and when it sizzles in the honey brown butter mixture? It is irresistible.
Whenever I cook farro, I usually make a protein and vegetable to go along with. Chicken & cherry tomatoes sounded perfect, especially with the overflowing amount of tomatoes I’ve had around recently.
The result was an extremely juicy, golden piece of chicken and deeply caramelized tomatoes to perfectly pair with the farro.
Aside from cooking the farro in a separate saucepan, the dish comes together all in one skillet. The tomatoes are cooked first until caramelized and “burst” open…making for really sweet and juicy tomatoes. Then the chicken gets seared until golden. A little mixture of butter + garlic + honey + lemon + oregano is melted together until sizzling. Perfect for toasting up the cooked farro. I like to add the chicken and tomatoes back to the skillet to heat through right before serving.
The finishing touch? You’ll brown a little more butter right in the pan that you initially cooked the farro in and toss in fresh parsley. The best mixture to spoon over top the chicken for a rich finish. And because you can never have too much brown butter.
This is truly one of those recipes I’ll be making over and over again, all throughout summer and most likely into early fall…and I hope you do, too!
PrintHerby Brown Butter Chicken & Farro with Burst Tomatoes
lightly breaded chicken cooked until crisp, served with lemony farro and juicy burst cherry tomatoes, and drizzled with an herby brown butter sauce
servings: 4
Ingredients
- 1 cup farro, rinsed
- kosher salt
- 2 sprigs parsley
- ¼ cup olive oil
- 1 lb cherry tomatoes
- 4 chicken cutlets (about 1 ½ lbs total)
- ¾ cup all-purpose flour
- 2 eggs
- 8 tbsp butter
- 2 garlic cloves, minced
- 1 tbsp honey
- 1 lemon, juiced
- 2 sprigs oregano
- 1 tbsp chopped parsley
- 6 basil leaves, torn
Instructions
- Bring a saucepan with about 2 quarts of water to a boil. Add a generous pinch of salt. Add the farro and parsley sprigs. Cook for about 25 minutes, or until tender. Drain the farro and reserve the saucepan.
- Meanwhile, heat a 12” cast-iron skillet over medium heat. Add the olive oil. Once hot, add the cherry tomatoes and a pinch of salt. Cook for about 6 minutes until starting to “burst” open. Lower the heat to medium-low and continue to cook for about 6-8 minutes until soft and juicy, stirring often. Transfer the tomatoes to a plate.
- While the tomatoes cook, bring the chicken to room temperature. Prepare 2 bowls: one with the flour + a pinch of salt and one with the eggs (beaten).
- Add 2 tablespoons of butter to the skillet and let melt. Dredge the chicken in the flour. Shake off any excess and dredge through the eggs. Let any excess drip off and dredge through the flour again. Add the chicken to the hot butter over medium heat. Cook the chicken for about 3-4 minutes per side, or until just cooked through. Transfer the chicken to a plate.
- Add 2 more tablespoons of butter to the skillet and let melt. Whisk in the garlic, honey, and lemon juice. Add the oregano. Simmer the mixture for a minute or so. Add the cooked farro and allow to toast in the butter for about 2 more minutes. Season with salt to taste.
- Meanwhile, add the remaining 4 tablespoons of butter to the reserved saucepan over medium-low heat. Cook the butter until browned, swirling the pan often. Once browned, remove from the heat and stir in the parsley.
- Add the chicken and tomatoes back to the farro skillet and heat through. Serve with the herby brown butter drizzled over top. Garnish with fresh basil.
