Cajun Mustard Chicken with Farro

Cajun-spiced skillet chicken gets a tangy Dijon cream pan sauce and is served over nutty farro with crisp-tender green beans.

50 min

4 servings

Ingredients

1 1/4 cups pearled farro, rinsed

3 cups low-sodium chicken stock, divided

1 1/2 lb boneless, skinless chicken breasts

1 1/4 tsp kosher salt, divided

1 tsp sweet paprika

3/4 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

1/4 tsp cayenne pepper

1/2 tsp freshly ground black pepper

1 tbsp neutral oil

1 small shallot, finely minced

2 tbsp Dijon mustard

1/3 cup heavy cream

1 tbsp unsalted butter

1 tbsp lemon juice

8 oz green beans, trimmed

1 tbsp chopped fresh parsley

Saucepan with lid · Large skillet · Instant-read thermometer · Wooden spoon · Whisk

Keep the spices sweet

If the Cajun coating darkens before the chicken reaches 165 F, lower the skillet heat and continue cooking gently.

Use the sauce generously

Spoon the Dijon cream sauce over each breast and let a little run onto the farro.

01. Bring farro, 2 1/2 cups stock, and 1/2 tsp salt to a boil; cover and simmer gently about 25 minutes until chewy-tender.

02. Pat chicken dry, then coat with the paprika, garlic, onion, oregano, cayenne, black pepper, and 1/2 tsp salt blend.

03. Heat oil until shimmering and sear chicken undisturbed about 5 minutes, until the underside is deeply browned.

04. Turn and cook 4 to 7 minutes more; lower heat if spices darken and pull each piece at 165 F in the thickest part.

05. Steam green beans with 2 tbsp water under a lid for 3 minutes, then uncover and toss until bright and crisp-tender.

06. Move beans to the chicken plate; soften shallot in the same skillet, scraping up browned bits without scorching them.

07. Add remaining 1/2 cup stock and scrape the pan; whisk in Dijon and reduce, then stir in cream and simmer gently until spoon-coating.

08. Drain excess farro liquid and fold in butter, lemon, parsley, and remaining salt.

09. Coat chicken with sauce and serve over farro with green beans.