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This chicken and broccoli bake is kicked up a notch by adding farro and freshly grated cheddar cheese. Best of all it is quick to make and all in one skillet.
I’m all about easy one dish meals – from chorizo sweet potato hash to chicken sweet potato skillet.
When you were a kid did you like just plain broccoli? I’m guessing no, but did you like broccoli and cheese? I mean cheese makes everything better, but I feel like broccoli and cheese is one of those introductions to get kids to eat vegetables.
I know it worked for me. Broccoli was officially the first vegetable I ate!
I don’t know about you, but I’ve been on a farro kick lately. My dad introduced it to me when he went on the Mediterranean diet. It has actually been around forever, but is making quite the comeback in today’s world.
Yes you can make this chicken broccoli recipe with rice, but why not add some extra nutrients and flavor? After one bite, you’ll understand why I used farro.
Oh and one other thing that makes this recipe great! It’s all made in one skillet, so less dishes! So if you’re feeling a little nostalgic or need a good recipe for your kids, give this chicken and broccoli bake a try.
Jump to:
What Ingredients are in this Chicken Broccoli Recipe?
- Olive oil – cooks the chicken as well as adds flavor.
- Chicken breasts – can also use chicken thighs.
- Sweet onion and garlic – adds flavor to the chicken broccoli bake.
- Farro – can also use rice or barley.
- Italian seasoning – gives some hints of herbs.
- Crushed red pepper – just a slight kick of spice.
- Broccoli – fresh is always better.
- Low-sodium chicken stock – can also use chicken broth to cook the farro.
- Sharp cheddar cheese – use quality cheese.
- Salt and pepper – enhances the flavor.
Step-by-Step Instructions
- Heat 2 tbsp olive oil over medium-high heat in a large skillet. Add Season chicken with salt and pepper and add to skillet with the onion. Cook for 4-5 minutes, or until the chicken is browned. Stir in garlic for another minute.
- Push chicken and onion to the side and add remaining tbsp olive oil. Add farro, thyme and red pepper flakes and saute for 2 minutes.
- Add chicken stock, stirring everything together and bring to simmer. Reduce heat, cover and cook for 30-35 minutes, or until farro is cooked.
- Add the broccoli and half of the cheese and stir until everything is combined. Cook for 2 minutes.
- Top with remaining cheese and place under broiler for 1-2 minutes, or until the cheese is brown and bubbly. Top with some parsley.
Benefits of Farro
Farro is an ancient grain that has grown quite a bit in popularity recently and for good reason.
- Nutritious – high in protein, vitamin B and magnesium.
- Fiber – higher in fiber than most other grains which helps digestion.
- Antioxidants – big source of polyphenols, carotenoids and selenium which is associated with improved health.
Can I Use Chicken Thighs?
Yes of course. I made this with chicken breasts as most people (including my wife) like white meat better, but if you’re a fan of dark meat go with the same amount of chicken thighs.
What Cast Iron Skillet Do You Use?
For this chicken and broccoli bake as well as many other recipes such as spiralized sweet potato enchilada skillet, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.
Pro Tips/Recipe Notes
- You don’t have to cook your own chicken. Just use rotisserie chicken, which would be about 2 cups chicken.
- If you don’t want to use farro, just replace with rice or barley. Keep in mind the cooking time will change.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
Other Chicken Recipes
- Chicken Enchilada Skillet
- Thai Chicken Satay
- Maple Glazed Chicken and Hash
- Balsamic Peach Chicken
- Chicken with Garlic Herb Butter Sauce
If you’ve tried this chicken and broccoli bake or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Chicken and Broccoli Bake
Ingredients
- 3 tbsp olive oil
- 1 1/2 lbs chicken breasts, cut into 1 inch pieces
- 1 cup sweet onion, diced
- 4 garlic cloves, minced
- 1 cup farro, uncooked
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 2 large broccoli heads, chopped
- 2 1/2 cups low-sodium chicken stock
- 2 cups sharp cheddar cheese, shredded
- salt and pepper to taste
Instructions
- Heat 2 tbsp olive oil over medium-high heat in a large skillet. Add Season chicken with salt and pepper and add to skillet with the onion. Cook for 4-5 minutes, or until the chicken is browned. Stir in garlic for another minute.
- Push chicken and onion to the side and add remaining tbsp olive oil. Add farro, thyme and crushed red pepper flakes and saute for 2 minutes.
- Add chicken stock, stirring everything together and bring to simmer. Reduce heat, cover and cook for 30-35 minutes, or until farro is cooked.
- Add the broccoli and half of the cheese and stir until everything is combined. Cook for 2 minutes.
- Top with remaining cheese and place under broiler for 1-2 minutes, or until the cheese is brown and bubbly. Top with some parsley.
Notes
- You don’t have to cook your own chicken. Just use rotisserie chicken, which would be about 2 cups chicken.
- If you don’t want to use farro, just replace with rice or barley. Keep in mind the cooking time will change.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
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