When I first started eating seasonally, I had no idea what to do with leeks-but now, I can't get enough of their sweet, mild flavor. This one-skillet chicken with leeks and farro is my favorite way to use them, paired with fresh dill, lemon, and tender chicken thighs for a cozy, nourishing meal.
The best part? It all comes together in just one pan with only 15 minutes of hands-on work-the oven does the rest! The farro soaks up all the rich, savory juices, creating a creamy, buttery finish (without any cream or butter!). Let's make this easy chicken with leeks recipe!
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Key Ingredients & Notes
- Chicken thighs - Chicken breast is fine, too! I like how chicken thighs are already pretty flat layers of meat, plus the extra fat content keeps them juicy and flavorful.
- Quick-cooking farro - Farro creates a comforting, creamy texture for this meal! There are several types of farro, each taking different times to cook. While you could use any kind of farro in salads (like this roasted beet and avocado salad), cook time matters more for a recipe where everything is cooking together at once. Since pearled farro cooks the fastest, I recommend using that here. However, I do cover an alternative method below if you only have semi-pearled or whole farro.
- Leeks - Leeks can be a beast to clean if they are from your CSA or farmers market, but from the grocery store they aren't too bad. Definitely make sure to check the layers for any dirt, though! For this recipe, we'll be slicing one leek in half to create a half moon shape, then thinly slice it from there.
Not pictured above but noted in the recipe card, you'll also need some broth or water, olive oil, and optional garlic.
Please see recipe card for full list of ingredients & quantities.
One pan recipes are incredible for streamlining weeknight meals! After you try this recipe, you'll definitely need to check out our other favorite one pan meal: vegetarian skillet enchiladas with sweet potato.
How to Make This Recipe
Step 1: Preheat your oven to 350 degrees. Heat olive oil in a cast iron or oven safe skillet, and sauté onions and garlic until soft.
Step 2: Push onions aside and add chicken to the skillet. Brown on all sides to lock in juices. Then add farro, sliced leeks, dill, salt, pepper, and broth or water. Gently stir to distribute and submerge ingredients.
Step 3: Bring everything to a simmer on the stove, top the chicken with a few lemon slices, and carefully transfer the skillet to the oven for 30 minutes or until the farro is completely cooked and liquid dissolved. Allow to cool for a few minutes, then serve!
Once ready, serve with additional lemon slices, fresh dill, and dollops of hummus or Greek yogurt. May I suggest this easy lemon dill hummus??
Without pearled (quick-cooking) farro: If you don't have access to quick-cooking farro, you can still make this recipe work. Whole farro can take up to 40 minutes to cook, which may cause the chicken to get overdone. Instead, you can cook the farro in advance and add the fully cooked farro to your skillet and reduce the chicken broth amount to â…“ cup. It won't be perfectly "one pan" anymore, but it will still be delicious!
Tera's Sustainability Tips
- Storing leeks (without plastic!). When you store veggies for longevity, it helps reduce waste! Leave fresh leeks in an open container in your crisper, wrapped in a damp cloth. Alternatively, you can stand up in a shallow jar of water on the counter.
- Refresh leftovers. If you're someone who gets sick of leftovers easily and ends up throwing them away, you can easily transform this recipe into a delicious soup! Just shred or dice up the chicken, and add leftovers to a pot with some broth. Simmer until warmed through, adding more dill, salt, and pepper as needed. You could also turn leftovers into a grain salad tossed in a simple lemon vinaigrette!
Chicken and Leeks FAQ
Leeks can get quite dirty! Being so layered, dirt gets trapped up in each layer, so you you'll want to make sure they are extra clean. This tutorial on cleaning leeks is super helpful!
f you use a cast iron skillet, you already know it requires a little bit of maintenance! Totally worth it, though. I like to follow the steps listed in this article to clean and maintain my cast iron skillet.
More One Pan Recipes
One pan recipes are the best for easy and healthy weeknight dinners! Try some of our other favorites.
Did you make this one pan chicken with leeks and farro? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
đź“– Recipe
One Pan Chicken with Leeks and Farro
- Total Time: 50 minutes
- Yield: 4 1x
Description
A hearty, one skillet meal with chicken, leeks and farro, flavored with plenty of lemon and fresh dill. Perfect for an easy, low-mess weeknight meal that uses seasonal produce!
Ingredients
- 2 tbsp extra virgin olive oil, separated
- ½ red or yellow onion, diced
- 2-3 fresh garlic cloves, thinly sliced
- 1 lb. chicken thighs (chicken breast will work)
- 1 lemon + plus additional for serving
- 2 tbsp fresh dill, finely chopped
- 1 ½ cups leeks, thinly sliced into half moons
- 2 cups farro
- 1 ½ cups chicken broth or water
- ÂĽ tsp each salt and pepper, adjusted to taste
Instructions
- Preheat oven: Preheat your oven to 350 degrees.
- Sauté aromatics: Heat 1 tablespoon of the olive oil over medium-high heat. Reduce heat to medium, add onion and garlic and sauté until translucent, about 2-3 minutes. Add a pinch of salt while sautéing to bring out flavor.
- Brown chicken: Meanwhile, salt all sides of the chicken. Move onions and garlic aside and add remaining olive oil to pan. When olive oil is hot, brown chicken on all sides.
- Add remaining ingredients: Add leeks, farro, dill, salt, pepper, lemon juice from ½ lemon, and chicken broth or water. Gently stir or push ingredients down to make sure all farro is covered in water, to ensure that it cooks. Slice the other lemon half and layer slices over the top of the chicken.
- Bake: Bake the skillet chicken for 25-30 minutes or until the farro is fully cooked. Remove from oven and allow to cool before serving.
Notes
- Serving Suggestions: You can either cut the chicken up into four equal servings, or shred it and mix everything together into a big, delicious bowl. Top with a dollop of plain Greek yogurt or sour cream, hummus, fresh dill, and/or extra squeezes of lemon juice.
- Cooking liquid: There will likely not be any cooking liquid leftover once the farro is fully cooked, but if there is a little bit, it should absorb during cooling.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Method: Cast Iron Skillet
- Cuisine: American
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Kate Sinclair says
Made this dish for my husband and me. Seriously amazingly delicious. Somehow tastes buttery. So good light, filling, and healthy feeling.
Tera says
OMG, I totally agree it tastes buttery... somehow! I'm so glad it turned out for you, and that you and your husband enjoyed it.
Jill Dorothy Baggins says
So yummy! First time cooking with farro and leeks, loved them both. Healthy and delicious 🙂
Tera says
YAY! I'm so glad you liked it! 🙂