Skillet Roasted Chicken with Creamy Squash Farro

Skillet Roasted Chicken with Creamy Squash Farro

Serves: 4 people
Cooking Time: 40 minutes
Total Time: 40 minutes
Skillet Roasted Chicken with Creamy Squash Farro


  • 2 tablespoon oil (divided)
  • 1 lb chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 2 teaspoons thyme
  • ½ cup white wine
  • 4 cups water
  • 2 tablespoons Yondu Vegetable Umami
  • 1 cup Bob’s Red Mill Organic Farro
  • 1 small butternut squash, peeled and cubed (about 2 cups)
  • 1 cup kale, destemed and thinly sliced
  • ½ cup parmesan cheese


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  1. Preheat oven to 400 degrees Fahrenheit.
  2. Season chicken thighs with salt and pepper. Heat half of the oil in a large cast-iron skillet over medium-high heat. Add chicken thighs skin side down and sear until golden brown, about 5-7 minutes. Flip chicken and transfer to the oven and cook for 20-25 minutes. Once juices run clear, remove them from the oven and transfer them to a serving platter.
  3. Heat oil in a large skillet to medium and add the minced shallot, garlic, and thyme. Saute until fragrant then add Bob’s Red Mill Organic Farro and toast for a few minutes. Deglaze the pan with white wine and let reduce until the wine is nearly gone.
  4. Pour in water. Once simmering add Yondu Vegetable Umami and cubed butternut squash. Let simmer for 30-40 minutes, until farro is al dente, then stir in kale and parmesan cheese. Season with salt and pepper.
  5. Divide farro among plates and top with one or two roasted chicken thighs. Garnish with thyme and shaved parmesan.