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Spinach and Artichoke Farro Bowl with Chicken and Mushrooms
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Chicken and mushroom spinach artichoke grain bowl with zesty marinated artichokes for a hearty and flavorful meal.
Ingredients:
  • 1 cup pearled farro, rinsed and drained
  • 2 cups water, or as needed to cover
  • 3 tablespoons all-purpose flour
  • 0.25 teaspoon ground black pepper
  • 3 tablespoons olive oil, divided
  • 2 pounds skinless, boneless chicken breasts, cut into 1-inch strips
  • 1 large onion, finely chopped
  • 1 (16 ounce) package sliced fresh mushrooms
  • 1 cup low-sodium chicken broth
  • 4 cups baby spinach leaves
  • 1.5 cups marinated artichoke hearts, drained and coarsely chopped
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup plain Greek yogurt
  • 4 ounces cream cheese
  • 1.5 teaspoons Italian seasoning
  • salt and freshly ground black pepper to taste
Instructions:
  • In a large pot, simmer farro in water until tender, about 30 minutes. Drain excess liquid before continuing.
  • Combine flour, salt, and pepper in a small bowl, whisking them together until well mixed.
  • In a Dutch oven, warm 2 tablespoons of olive oil over medium heat. Coat chicken strips with flour mixture, shaking off any extra. Fry the chicken in batches, if needed, until golden and cooked through, around 8 minutes. Use a thermometer to ensure it reaches 165 degrees F (74 degrees C). Take the chicken out of the pan and set it aside.
  • Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and mushrooms, and cook until softened, about 5-7 minutes. Pour in chicken broth and deglaze the pan with a wooden spoon. Reduce for 3-4 minutes.
  • Lower the heat and gently incorporate the spinach, cooking until wilted for about 2 minutes. Then, introduce the artichoke hearts and cook for an additional 2 minutes.
  • Combine Parmesan cheese, creamy yogurt, rich cream cheese, and fragrant Italian seasoning in the pan, stirring until well mixed. Then, season with a sprinkle of salt and pepper to taste.
  • Add the chicken back to the pan and heat through. Serve hot over cooked farro in a bowl.

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