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Poultry Side Dishes

Grilled Rosemary Chicken and Farro Risotto

Hello people! As promised, I am sharing a deeeeeeeeelicious recipe with you today!

Grilled Rosemary Chicken and Farro Risotto Recipe

You guys, I am so excited about this Grilled Rosemary Chicken and Farro Risotto. I made it twice for us this past week – it’s THAT good.

Grilled Rosemary Chicken and Farro Risotto Recipe

As someone who gets very bored from simple grilled chicken breasts, I can promise you that this chicken is PACKED with flavor from the rosemary-garlic marinade.

Grilled Rosemary Chicken and Farro Risotto Recipe

Plus, the flavors in the chicken pair perfectly with the risotto. This farro risotto is healthier than traditional recipes because I used a whole grain as a base and it’s not swimming in butter and cheese.

But don’t worry – it still tastes incredibly indulgent.

Grilled Rosemary Chicken and Farro Risotto Recipe

Fresh thyme and rosemary are crucial in this dish – don’t reach for the dried stuff.

I KNOW you guys are going to love this one!


Grilled Rosemary Chicken and Farro Risotto
Prep time
Cook time
Total time
Serves: 4-5
Grilled Rosemary Chicken
  • 4-5 Tablespoons extra-virgin olive oil, divided
  • 1 Tablespoon chopped fresh rosemary
  • 1 Tablespoon lemon juice
  • 5 large garlic cloves, minced and divided
  • 1 lb. skinless, boneless chicken breasts, cut into cutlets
  • Salt and Pepper
Farro Risotto
  • 1¾ cups finely chopped onion
  • 1 Tablespoon chopped fresh thyme
  • 1.5 cups uncooked pearled farro
  • ½ cup dry white wine
  • 3 cups low-sodium chicken stock
  • 3 cups kale, stemmed and sliced
  • ⅓ cup grated parmesan cheese
  • 2 Tablespoons fresh parsley, chopped
Grilled Rosemary Chicken
  1. In a large dish combine the 3 Tablespoons olive oil, rosemary, lemon juice, and 4 cloves of garlic. Marinate the chicken in the oil-rosemary mixture for at least 30 minutes, and up to 8 hours.
  2. Remove chicken from marinade and sprinkle with salt and pepper. Heat a grill pan over medium-high heat. Add chicken to pan; cook 4-5 minutes on each side or until done (depending on thickness of each piece). Place cooked chicken on a cutting board; let stand 5 minutes. Cut into thin slices. Cover loosely with tin foil to keep warm until the risotto is cooked.
Farro Risotto
  1. While the chicken is marinating, heat a large pot over medium-low heat. Add 1 Tablespoon of olive oil to the pan. Once hot, add the onions and thyme. Saute for 4 minutes, until soft. Add ½ Tablespoon more of the oil and add the remaining garlic to the pan. Saute for 30 seconds, then add the farro. Cook for 1 additional minute, stirring constantly.
  2. Add the white wine to the pot and deglaze the bottom, scraping up any brown bits. Stir in 1 cup of the chicken stock and cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Add remaining stock mixture, ½ cup at a time, stirring frequently until liquid is absorbed before adding more (about 30 more minutes).
  3. Stir in the kale and cook for 2 minutes, until wilted. Remove pan from heat and stir in Parmesan cheese and ¼ teaspoon pepper.
  4. Serve the chicken over the farro risotto and sprinkle with chopped parsley.
Recipe adapted from Cooking Light

Grilled Rosemary Chicken and Farro Risotto ll www.littlechefbigappetite.com