Pan-Seared Chicken with Herbs de Provence

over Warm Farro, Mozzarella, and Tomato Jumble

This vibrant and balanced dinner features juicy pan-seared chicken seasoned with Herbs de Provence, served over a hearty base of warm farro tossed with roasted grape tomatoes and creamy mozzarella. A drizzle of balsamic-honey vinaigrette ties the dish together, making it a cozy and wholesome family favorite ready in just 30 minutes.

Pan-Seared Chicken with Herbs de Provence

1. Cook FarroHalve, peel, and mince the shallot. Bring 2⅔ cups water and a pinch of salt to a boil in a medium pot. Stir in the farro and shallot. Reduce heat to a simmer and cook for 25–30 minutes until tender. Drain any excess water and return farro to pot.You can prep the other ingredients while the farro simmers.

2. Prep IngredientsWash and dry all produce. Halve the grape tomatoes lengthwise. Cut the mozzarella into small cubes.

3. Butterfly ChickenWith your hand on top of one chicken breast, cut ¾ of the way through horizontally, stopping before slicing all the way through. Open it like a book. Repeat with the remaining chicken. Season all over with salt, pepper, and Herbs de Provence.Try to slice evenly to ensure both halves cook uniformly.

4. Make DressingIn a small bowl, whisk together the balsamic vinegar, honey, and a drizzle of olive oil. Season with salt and pepper.

5. Cook ChickenHeat a drizzle of oil in a large pan over high heat. Add the chicken in a single layer and sear until browned and cooked through, 3–4 minutes per side.

6. Finish and PlateAdd tomatoes, mozzarella, and half the dressing to the pot with farro. Toss to combine and season with salt and pepper. Slice chicken into strips. Divide farro mixture between plates and top with chicken. Drizzle with remaining dressing.Soak the pan and bowl immediately to make cleanup easier later.

shallot1 count

- Produce

Farro1/2 cup

- Grains

Grape Tomatoes4 oz

- Produce

Fresh Mozzarella4 oz

- Dairy

Chicken Breasts12 oz

- Meat

Herbs de Provence1 tbsp

- Spices

Balsamic vinegar1 tbsp

- Condiments

Honey1 tsp

- Condiments

Olive Oil3 tsp

- Oil & Vinegar

Salt0 count

- Spices

Black Pepper0 count

- Spices

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Pan-Seared Chicken with Herbs de Provence

over Warm Farro, Mozzarella, and Tomato Jumble