Za’atar Crusted Chicken with Farro

This za’atar crusted chicken with farro makes a wonderful weeknight dinner. The Middle Eastern flavors are so bold and rich. Try this once and it’ll become a staple!

Also try apricot chicken, chicken fricassee, spinach and red bean shakshuka, baklava crinkle, and chicken thigh marsala.

Why You’ll Love It

Easy to make: This simple recipe is suitable even for a beginner home cook.
Something different! If you’re tired of your usual chicken dishes, why not make this one evening as a flavorful change.
Tasty and aromatic: The herbs, spices, lemon, garlic, and za’atar in this dish give it such a bold flavor with subtle accents from the aromatics.

Za’atar Chicken with Farro Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken thighs: Boneless, skinless thighs are best for this recipe, as they stay juicy during cooking. If you prefer to use chicken breasts, keep in mind that they may become drier than thighs. For bone-in chicken thighs, you might need to extend the cooking time in the oven, but note that this could result in the farro becoming overcooked.
Pearled farro: Pearled farro is farro, a grain, with the outer bran layer removed so it cooks fast.
Za’atar: This Middle Eastern spice blend is widely available. Trader Joe’s za’atar is a favorite.
Garlic: Fresh is best.
Lemon juice and zest: For a lovely zingy flavor profile. The lemon zest and juice brighten the dish and balance the earthy za’atar and nutty farro. Use fresh lemon for the best results.

How to Make a Za’atar Crusted Chicken Skillet

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Toast the farro: Toast the farro in a dry skillet until fragrant and then rinse and set aside.
Sear the chicken thighs: Season the chicken with paprika, kosher salt and freshly ground black pepper, and sear in olive oil in a large skillet. Remove the chicken to a plate.
Add more ingredients: Add the shallots to the same pan and then the garlic. Add the broth and then the farro and lemon zest to the skillet. Add the chicken back to the skillet. Whisk za’atar seasoning with olive oil and spread this za’atar sauce over the chicken thighs.
Roast the za’atar chicken: Roast the chicken thighs in the oven. Add the farro and roast until the chicken is cooked through.
The finishing touches: Squeeze lemon juice over the chicken thighs and drizzle over some olive oil. Serve warm, garnished with fresh parsley and/or pine nuts if liked.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, you can’t use farro as it’s a type of wheat and therefore has gluten. You could try rice instead, cooking it separately and then serving the chicken thigh mixture on top. Or boiled Yukon Gold potatoes with roasted veggies on the side would work.
Za’atar: If you can’t find za’atar at grocery store nearby, you can order this ingredient online (I used this one!)
Garlic: Feel free to add extra garlic.
Olive oil: Use another type of oil if preferred.
Paprika: Sweet paprika and smoked paprika both work, so use whichever you have.
Shallot: You can substitute yellow onion.
No cast iron skillet? Use a regular skillet and transfer the chicken thighs mixture on to a sheet pan instead.

Serving Suggestions

Appetizers: Begin your meal with pita bread and homemade tzatziki.
Side dishes: Enjoy za’atar chicken farro with mixed roasted vegetables, garlic green beans or a roasted beet salad. Sweet potatoes and steamed or roasted broccoli are good with this too.
Desserts: Finish up with honey bun cake or chocolate roll cake.

How to Store Za’atar Farro Chicken

Store: Let the dish cool completely and then transfer to an airtight container. Store in the refrigerator for up to 3 days.
Freeze: This dish can be frozen, but the texture of farro may soften. Freeze in a freezer-safe container for up to 2 months.
Thaw: Thaw overnight in the fridge before reheating.
Reheat: For best results, reheat leftovers on the stovetop in a skillet over medium heat, adding a splash of broth to prevent drying out. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.