One Skillet Chicken with Leeks and Farro

One skillet chicken with leeks and farro in cast iron skillet fresh out of the oven with lemon slices on top, wooden spoon, teal linen around the handle, on cooling rack, on white and blue surface

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5 from 2 reviews

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!


  • 2 tbsp extra virgin olive oil, separated
  • 1/2 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 1/2 cups leeks, thinly sliced into half moons
  • 2 cups farro
  •  1 1/2 cups chicken broth or water
  • 1/4 tsp each salt and pepper, adjusted to taste


  1. Preheat oven: Preheat your oven to 350 degrees.
  2. 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.
  3. 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.
  4. Add remaining ingredients: Add leeks, farro, dill, salt, pepper, lemon juice from 1/2 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.
  5. 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.


  1. 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.
  2. 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.