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Grilled Rosemary Chicken with Farro and Kale Risotto on a white plate with a sprig of thyme.
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5 from 2 votes

Grilled Rosemary Chicken with Farro Risotto

Grilled Rosemary Chicken with Farro Risotto is very easy to make. The grilled chicken is first marinated and the creamy farro risotto is combined with kale.
Prep Time20 minutes
Cook Time45 minutes
Resting time5 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American-Italian
Servings: 4
Calories: 539kcal

Ingredients

  • 3 Tablespoons olive oil divided
  • 1 Tablespoon chopped fresh rosemary
  • 5 garlic cloves minced
  • 3 6-ounce skinless, boneless chicken breast halves
  • 1 ½ cups boiling water
  • 1 ounce dried porcini mushrooms
  • 2 ¾ cups unsalted chicken stock
  • 1 ½ cups finely chopped onion
  • 1 Tablespoon chopped fresh thyme
  • 1 cup uncooked pearled farro
  • ½ cup dry white wine
  • ½ teaspoon kosher salt divided
  • 3 cups Lacinato kale stemmed and sliced
  • 1 ounce Parmesan cheese grated (about ¼ cup)
  • ½ teaspoon freshly ground black pepper divided
  • Cooking spray
  • 2 Tablespoons chopped fresh flat-leaf parsley

Instructions

  • Combine 2 tablespoons oil, rosemary, garlic in a bowl. Add chicken; toss to coat. Cover and let stand at least 30 minutes.
  • Combine 1 ½ cups boiling water and mushrooms in a small bowl; let stand 15 minutes. Strain through a fine mesh sieve over medium saucepan. Chop mushrooms; set aside. Add chicken stock to pan with soaking liquid; bring to a simmer over medium heat and keep hot.
  • Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add onion and thyme; saute 4 minutes or until tender. Add reserved mushrooms and farro to pan; cook 1 minute, stirring to coat. Add wine to pan; cook 1 minute, scraping pan to loosen browned bits. Stir in 1 cup stock mixture and ¼ teaspoon salt; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, ½ cup at a time stirring constantly until liquid is absorbed before adding more (about 35 minutes total). Stir in kale; cook 2 minutes. Remove pan from heat. Stir in Parmesan cheese and ¼ teaspoon pepper. Keep warm.
  • Heat outdoor grill to 400 F. Remove chicken from marinade; discard marinade. Sprinkle chicken with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Cook chicken breasts 6 minutes on each side or until juices are translucent when cut.. Place chicken on a cutting board; let stand 5 minutes. Cut into thin slices. Spoon farro mixture onto serving dish and top each serving with chicken breast slices. Sprinkle with parsley.

Nutrition

Serving: 4g | Calories: 539kcal | Carbohydrates: 60g | Protein: 32g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 760mg | Potassium: 958mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1920IU | Vitamin C: 31.6mg | Calcium: 167mg | Iron: 3.1mg