For an extra layer of flavor, try grilling the chicken strips before adding them to the bowl. If you don't have marinated artichoke hearts on hand, you can use canned artichoke hearts packed in water and add a splash of lemon juice or vinegar to the sauce. Feel free to substitute other grains like quinoa or brown rice for the farro. Consider adding a sprinkle of red pepper flakes for a touch of heat.
Spinach and Artichoke Farro Bowl with Chicken and Mushrooms
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PREP TIME30 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 5 mins
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SERVING4 People
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VIEWS10
Elevate your grain bowl game with this hearty and flavorful creation! Pearled farro provides a nutty base, while juicy chicken and savory mushrooms mingle with creamy spinach, tangy artichoke hearts, and a rich Parmesan sauce. It's a delightful balance of textures and tastes in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol178 mg
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Fiber5 g
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Protein73 g
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Saturated Fat12 g
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Sodium770 mg
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCombine farro and enough water to cover in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain excess liquid.
02
StepMeanwhile, whisk together flour, salt, and pepper in a small bowl.
03
StepHeat 2 tablespoons olive oil over medium heat in a Dutch oven. Dredge chicken strips in flour mixture, and tap off excess. Working in batches if necessary, fry chicken in the Dutch oven; cook, turning occasionally, until golden in color and juices run clear, about 8 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken from pan and set aside.
04
StepHeat remaining 1 tablespoon olive oil in the Dutch oven over medium-high heat. Stir in onion, garlic, and mushrooms; cook, stirring often, until softened, 5 to 7 minutes. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue to cook until reduced slightly, 3 to 4 minutes.
05
StepReduce heat to low; stir in spinach and cook until wilted, about 2 minutes. Add in artichoke hearts and cook another 2 minutes.
06
StepAdd Parmesan, yogurt, cream cheese, and Italian seasoning to the pan; cook and stir until thoroughly incorporated. Season with salt and pepper.
07
StepReturn chicken to the pan; cook until heated through. Serve over cooked farro in a bowl.
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RECIPE REVIEWS
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Please Rate
Cedrick Blanda
Jul 1, 2025The farro adds a nice nutty flavor to the bowl. I will definitely be making this again!
Joey Cummings
Jun 30, 2025I've made this recipe several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
Mittie Stoltenberg
Jun 30, 2025The creamy sauce is what makes this dish so special. I added a little bit of lemon juice and it was perfect.
Reilly Leannon
Jun 29, 2025Great recipe! I will add more Parmesan next time.
Clair Tremblay
Jun 29, 2025Delicious and healthy! I will definitely make this again.
Roberto Rohan
Jun 28, 2025This recipe is amazing! So easy to make and packed with flavor. My family loved it!
Adolf Pollich
Jun 27, 2025I found this recipe easy to follow and the result was delicious and flavorful!
Sage Doyle
Jun 27, 2025I substituted the chicken with chickpeas and it was still delicious. A great vegetarian option!