Seared Chicken & Mushroom Farro with Parmesan Cheese

Seared Chicken & Mushroom Farro

with Parmesan Cheese

30 MIN
12 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In this hearty northern Italian-inspired dish, dried shiitake mushrooms are cooked together with nutty farro, which infuses the grain with deeply umami (or savory) flavor. It makes for a rich, earthy base that complements our simple seared chicken.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Seared Chicken & Mushroom Farro with Parmesan Cheese
Title
time-saving
tips & techniques
White Wine Vinegar
Farro
Kale
How to Cook Your Grains "Pasta" Style
Dried Shiitake Mushrooms
Crème Fraîche
Garlic
Red Pepper Flakes
Parmesan Cheese
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the mushrooms & cook the farro:
1 Prepare the mushrooms & cook the farro:

Fill a medium pot with salted water; cover and heat to boiling on high. Finely chop the mushrooms. Once the pot of water is boiling, add the farro and chopped mushrooms. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Cook the chicken:
2 Cook the chicken:

While the farro and mushrooms cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the chicken cooks, wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. 

Cook the kale:
4 Cook the kale:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the vinegar (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the pot of cooked farro, add the cooked kale, crème fraîche, and half the cheese. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken. Garnish with the remaining cheese. Enjoy!

Tips from Home Chefs

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Seared Chicken & Mushroom Farro

Prepare the mushrooms & cook the farro:
1 Prepare the mushrooms & cook the farro:

Fill a medium pot with salted water; cover and heat to boiling on high. Finely chop the mushrooms. Once the pot of water is boiling, add the farro and chopped mushrooms. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Cook the chicken:

While the farro and mushrooms cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

Cook the chicken:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the chicken cooks, wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. 

4 Cook the kale:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the vinegar (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the kale:
Finish the farro & serve your dish:
5 Finish the farro & serve your dish:

To the pot of cooked farro, add the cooked kale, crème fraîche, and half the cheese. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken. Garnish with the remaining cheese. Enjoy!

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