Community recipe
Sheet-Pan Pesto Chicken with Tomato Farro and Mozzarella
Juicy herb-roasted chicken, burst tomatoes, zucchini, nutty farro, basil pesto, and creamy mozzarella make a colorful, satisfying dinner with minimal cleanup.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 lb boneless skinless chicken breasts, patted dry and trimmed
- 1.5 cup pearled farro
- 5 cup waters
- 0.5 tsp kosher salt
- 2 zucchinis, washed, dried, and cut into half-moons
- 2 cup cherry tomatos, washed, dried, and halved
- 1 red onion, peeled and cut into wedges
- 3 tbsp olive oils
- 2 tsp italian seasonings
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 lemon, zested and juiced
- 0.5 cup basil pesto
- 8 oz fresh mozzarella pearls, drained
- 0.5 cup fresh basil, washed, dried, and torn
Make it
Instructions
- 01
Prepare the oven, pan, and chicken
Position one rack in the center of the oven and heat it to 425°F. Line a rimmed sheet pan with parchment paper. Pat 1.5 lb boneless skinless chicken breast dry with paper towels, trim away any visible fat, and place it on a clean plate; wash hands, the board, knife, and any surface touched by the raw chicken. Leave the chicken at room temperature for no more than 15 minutes while you continue. | Why: A hot, lined pan promotes browning, while drying and safely handling the chicken helps it roast evenly and prevents cross-contamination.
- 02
Build the farro base
Set a medium saucepan with a lid over high heat. Add 1.5 cup pearled farro, 5 cup water, and 0.5 tsp kosher salt; bring to a boil. Reduce to a steady simmer, cover partially, and cook until the grains are tender but pleasantly chewy, about 25 minutes. Drain thoroughly in a fine-mesh strainer if water remains, then return the warm farro to the saucepan and cover to keep warm. | Why: Simmering the grains separately gives them a fluffy, chewy texture instead of a soggy one.
- 03
Season and add the chicken and vegetables
While the farro simmers, wash and dry 2 each zucchini, 2 cup cherry tomato, and 1 each red onion. Trim and cut the zucchini into 1/2-inch half-moons, halve the tomatoes, and peel and cut the onion into 1/2-inch wedges. Add the vegetables and reserved chicken to the lined pan. Drizzle with 3 tbsp olive oil, then sprinkle with 2 tsp Italian seasoning, 1 tsp kosher salt, and 0.5 tsp black pepper. Toss the vegetables until coated, then turn the chicken in the seasoned oil and arrange it in a single layer with space around every piece. Roast until the vegetables are tender and browned at the edges and the thickest part of the chicken reaches 165°F, 18 to 22 minutes. | Why: Seasoning the whole pan builds flavor in both the vegetables and chicken, and spacing prevents steaming.
- 04
Finish with pesto and mozzarella
While the pan roasts, finely grate the zest and squeeze the juice from 1 each lemon. Stir 0.5 cup basil pesto, the lemon zest, and 2 tablespoons of the lemon juice into the warm farro. Taste and season with a pinch of salt or pepper only if needed. Drain 8 oz fresh mozzarella pearl well, then fold it into the farro with 0.5 cup fresh basil that has been washed, dried, and torn. The residual heat should soften the mozzarella without melting it completely. | Why: Pesto and lemon brighten the hearty grains, while adding the mozzarella off heat keeps its texture creamy.
- 05
Rest and serve
Transfer the roasted chicken to a clean cutting board and rest for 5 minutes. Slice it across the grain. Divide the pesto farro among four shallow bowls, spoon the roasted vegetables over and around it, and arrange the sliced chicken on top. Spoon any pan juices over the bowls and serve immediately while the mozzarella is soft and the vegetables are hot. | Why: A brief rest keeps the chicken juicy, and assembling just before serving preserves the contrast of warm vegetables and creamy farro.
