Hello there, fellow food enthusiasts!
Today, I’ve got a delightful recipe that combines the bright, fresh flavors of lemon and dill with the earthy richness of wild mushrooms and farro. This Creamy Lemon-Dill Roasted Chicken with Wild Mushroom Farro Pilaf is a real winner in our household, and I’m thrilled to share it with you.
Cooking is one of my favorite ways to unwind and create something wonderful to enjoy with my family. There’s something incredibly satisfying about the aromas that fill the kitchen and the anticipation of a delicious meal. This dish is particularly special because it brings together a wonderful mix of flavors and textures, guaranteed to make any dinner feel like a special occasion.
We start with boneless, skinless chicken breasts, which get a lovely sear before being bathed in a creamy lemon-dill sauce. The combination of lemon and dill is a match made in heaven—the brightness of the lemon and the herby freshness of the dill work so well together. Baking the chicken in this sauce results in tender, flavorful meat that’s simply irresistible.
The star sidekick to our hero chicken is a wild mushroom farro pilaf. If you haven’t cooked with farro before, you’re in for a treat. This ancient grain is wonderfully chewy and nutty, making it a fantastic base for our sautéed wild mushrooms and onions. The addition of Parmesan cheese takes it to another level, adding a rich, savory depth that complements the chicken perfectly.
It’s always a good idea to make a bit extra of this dish because leftovers are just as good—if not better—the next day! Plus, it’s quite versatile. You can easily swap out ingredients based on what you have on hand or what you prefer.
So, without further ado, let’s dive into the recipe and bring a touch of gourmet magic to your dinner table!
### Ingredients:
- 4 boneless, skinless chicken breasts (approximately 680g)
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 3 tablespoons fresh dill, chopped
- 1 cup heavy cream (240ml)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 200g farro
- 2 cups chicken broth (480ml)
- 150g mixed wild mushrooms, sliced
- 1 small onion, diced
- 1 tablespoon butter
- 2 tablespoons grated Parmesan cheese
### Method:
- Preheat your oven to 190°C (375°F).
- Season the chicken breasts with salt and black pepper on both sides.
- In a large oven-proof skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side, until they are golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 1 minute, until fragrant.
- Add the lemon zest, lemon juice, and heavy cream to the skillet. Stir in the chopped dill, then bring the mixture to a simmer.
- Return the chicken breasts to the skillet, spooning some of the sauce over the top of each breast. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
- Rinse the farro under cold water. In a medium saucepan, bring the chicken broth to a boil. Add the farro and reduce the heat to a simmer. Cover and cook for 20 minutes, or until the farro is tender and most of the liquid has been absorbed. Drain any excess liquid and set aside.
- In a separate pan, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes, or until translucent.
- Add the sliced wild mushrooms to the pan and cook for an additional 5-6 minutes, or until they are soft and browned.
- Stir the cooked farro into the wild mushroom mixture. Add the grated Parmesan cheese and mix until well combined.
- Serve the creamy lemon-dill roasted chicken over the wild mushroom farro pilaf. Garnish with additional fresh dill if desired.
I hope you enjoy making and, more importantly, eating this dish as much as I do. It’s the kind of recipe that makes cooking at home feel so rewarding. Until next time, happy cooking!
Best, Al
Ingredients
- 4 boneless, skinless chicken breasts (approximately 680g)
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 3 tablespoons fresh dill, chopped
- 1 cup heavy cream (240ml)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 200g farro
- 2 cups chicken broth (480ml)
- 150g mixed wild mushrooms, sliced
- 1 small onion, diced
- 1 tablespoon butter
- 2 tablespoons grated Parmesan cheese
Method
- Preheat your oven to 190°C (375°F).
- Season the chicken breasts with salt and black pepper on both sides.
- In a large oven-proof skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side, until they are golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 1 minute, until fragrant.
- Add the lemon zest, lemon juice, and heavy cream to the skillet. Stir in the chopped dill, then bring the mixture to a simmer.
- Return the chicken breasts to the skillet, spooning some of the sauce over the top of each breast. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
- Rinse the farro under cold water. In a medium saucepan, bring the chicken broth to a boil. Add the farro and reduce the heat to a simmer. Cover and cook for 20 minutes, or until the farro is tender and most of the liquid has been absorbed. Drain any excess liquid and set aside.
- In a separate pan, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes, or until translucent.
- Add the sliced wild mushrooms to the pan and cook for an additional 5-6 minutes, or until they are soft and browned.
- Stir the cooked farro into the wild mushroom mixture. Add the grated Parmesan cheese and mix until well combined.
- Serve the creamy lemon-dill roasted chicken over the wild mushroom farro pilaf. Garnish with additional fresh dill if desired.
