Mediterranean One‑Pan Chicken and Vegetables
This comforting one-pan chicken and vegetables dish brings Mediterranean flavors to a small, gentle meal for one or two, pairing tender boneless thighs with cherry tomatoes, zucchini and quick-cooking farro for a soft, satisfying plate with minimal fuss.
Cooking for one or two should be practical. This recipe keeps steps short and the pan count low so you can cook and eat without long prep or a sink full of dishes.
The portion is modest. The farro adds whole-grain comfort while the chicken provides gentle protein. Olive oil and lemon add flavor without excess salt or heaviness.
Ingredients You’ll Need
- 2 boneless, skinless chicken thighs (about 10–12 oz / 300–350 g total)
- 1/2 cup pearled farro (quick-cooking), rinsed
- 1 cup low-sodium chicken or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 small zucchini, cut into 1/2-inch rounds or half-moons
- 1 small shallot or 1/4 cup mild onion, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano or 1 tablespoon fresh parsley, chopped
- Juice of 1/2 lemon and a little zest (optional)
- Freshly ground black pepper and 1/4–1/2 teaspoon kosher or sea salt (adjust to taste)
- Optional: a small sprinkle of crumbled feta or toasted pine nuts to finish
You can serve this creamy chicken skillet with a small side of rice, mashed potatoes, or soft bread if you like.
Step-by-Step Recipe
- Pat the chicken dry and season lightly with salt and pepper. For extra-tender meat, slice each thigh in half to make thinner pieces.
- Warm a medium skillet over medium heat and add the olive oil. Sear chicken 3 minutes per side until golden, then remove to a plate to finish later.
- Add the shallot or onion to the skillet and cook about 2 minutes until soft, then add the minced garlic and stir 30 seconds.
- Add the rinsed farro to the pan and toast for 1 minute while stirring, then pour in the broth and bring to a gentle simmer.
- Nestle the seared chicken back into the pan and scatter the cherry tomatoes and zucchini around it. Cover, lower heat to medium-low, and simmer 12–15 minutes until farro is tender and chicken reaches 165°F (74°C).
- Turn off the heat and let the pan rest, covered, for 6–8 minutes so the chicken stays moist and the farro softens further.
- Finish with lemon juice, fresh herbs, and a light sprinkle of feta or toasted pine nuts if using. Taste and adjust pepper and salt sparingly before serving warm.
Tips and Easy Variations
Make it easier to chew
- Slice or shred the cooked chicken before serving for softer bites.
- Let the dish rest covered 8–10 minutes so the meat relaxes and becomes tender.
- Slice thighs thin before cooking to reduce chew if preferred.
Make it lighter for digestion
- Use extra broth and skip the optional nuts or cheese for a lighter finish.
- Steam the zucchini briefly beforehand so it becomes very soft in the pan.
- Brighten flavor with lemon and herbs instead of adding more salt or heavy toppings.
Quick swaps and plant-forward options
- If short on time, use 1 cup cooked farro or another cooked whole grain and warm through for 5–7 minutes.
- Replace chicken with one 15-oz can rinsed chickpeas and simmer until veggies and farro are tender for a plant-forward version.
- Frozen vegetables can be used—add them during the simmer step and allow 2–3 extra minutes of cooking.
Flavor and seasoning tips
- Finish with a squeeze of lemon and a sprinkle of fresh parsley or oregano for brightness.
- Use dried oregano if fresh herbs aren’t available, or swap for chopped fresh parsley.
- Optional feta or toasted pine nuts add texture and flavor—use sparingly if you prefer a lighter meal.
Storage and Leftovers
Fridge
Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 days.
Freezer
You can freeze portions for up to 2 months; thaw in the fridge before reheating for best texture.
Reheating
Reheat gently in a skillet with a splash of broth to keep the farro and chicken moist and tender.
Conclusion
Give this one-pan chicken and vegetables a try for a simple, small-portion meal with Mediterranean flavor. It’s gentle to chew, easy to digest, and quick to clean up—perfect when you want comfort without a lot of work.
This skillet is easy to adapt: adjust liquids and toppings for softer textures, swap grains or proteins if needed, and enjoy a warm, modest meal with minimal fuss.
FAQ
Can I use bone-in thighs?▶
Yes. If using bone-in thighs, increase the simmer time by about 8–10 minutes and check the internal temperature reaches 165°F (74°C) before resting.
Is there a gluten-free swap for farro?▶
Farro contains gluten. Use quinoa, cooked millet, or another cooked gluten-free grain for a similar texture and to keep the dish gluten-free.
