There’s something deeply satisfying about a one-pot meal that delivers on flavor, texture, and comfort—all without a mountain of dishes. This farro and chicken sausage recipe is exactly that kind of dish: hearty, wholesome, and packed with savory goodness that feels like a warm hug after a long day.
Not only that, but this chicken and farro recipe features many anti-inflammatory ingredients to support your health goals.
What is farro?
If you haven’t cooked with farro before, it’s a nutty, chewy ancient grain that holds its texture beautifully and adds a lovely depth to any dish. I love anything that feels like a pasta, but farro is also so good for you. Paired with golden-browned chicken sausage, sweet sundried tomatoes, and vibrant baby spinach, this chicken and farro recipe is a celebration of simple ingredients coming together in perfect harmony.
How to cook chicken and farro
Begin with a drizzle of olive oil in a stock pot or Dutch oven over medium-high heat. Wait until your oil is shimmering before you add your chicken sausage and onion. Your kitchen will start smelling amazing. Brown the sausage and onions. I usually wait 3-4 minutes before flipping the sausage to get some browning. Browning the sausage alongside onions creates a rich, caramelized base that sets the tone and flavor for the rest of the dish.
While that magic happens, give your farro a quick rinse. It’s a small step that helps remove excess starch and ensures the grains cook evenly.
Next, add the garlic and stir for a minute. Then, add the chopped sundried tomatoes and saute for a minute. Just a minute of stirring is enough to release their aromatic oils. Please note that the sundried tomatoes give an umami flavor to the dish. Even my non-tomato eaters took some bites because they melt into the dish as it cooks.
Then, in goes the rinsed farro.
Stir the farro in, then add chicken broth, and a pinch of salt (taste your broth first—some are saltier than others). Bring it all to a boil, then cover and let it simmer gently for 10-12 minutes.
This is the important part: the farro should be al dente, with a satisfying bite that’s reminiscent of pasta. Overcook it, and you’ll end up with mush, so test a bite at 10 minutes and every minute afte runtil it gives an al dente bite.
Once the farro is perfectly cooked, turn off the heat and stir in a generous handful of baby spinach.
Cover the pot and let it sit for five minutes. The residual heat wilts the spinach just enough, adding color and a subtle earthiness without overpowering the dish.
To finish, crack some fresh black pepper over the top and sprinkle with shredded parmesan cheese. The cheese melts slightly into the warm grains, adding a creamy, salty finish that ties everything together.
How is this chicken and farro recipe anti-inflammatory?
Lets take a look at how this chicken and farro recipe is an anti-inflammatory powerhouse:
Choosing lean protein, such as chicken or turkey, with as few additives as possible, cuts down on inflammation you would get from eating red meat.
Garlic and onion both contribute powerful antioxidants—allicin and quercetin respectively—that help modulate immune responses and reduce inflammation. Sundried tomatoes add a boost of lycopene and vitamin C, enhancing the dish’s antioxidant profile.
Farro, a hearty whole grain, supports gut health with its fiber and magnesium content, both known to lower inflammation. Baby spinach brings a wealth of flavonoids, carotenoids, and vitamin E, all of which are potent inflammation fighters. Even the cracked pepper adds a subtle benefit through piperine, which improves nutrient absorption and has mild anti-inflammatory effects.
Parmesan cheese, while dairy-based, offers probiotics if aged properly, which can support gut health, though it may not suit everyone.
Altogether, this chicken and farro recipe blends comfort and wellness in a way that’s both flavorful and functional.
Chicken Sausage and Italian Farro, Anti-Inflammatory Italian One Pot Dish
Ingredients
Method
- Add olive oil to a stock pot or dutch oven. Heat over medium-high heat until shimmering. Add chicken sausage and onion and cook until browned, about 10 minutes, flipping every 3 minutes.While the sausage is cooking, rinse the farro in a fine mesh sieve and let sit. Add garlic cloves and stir for 1 minute. Add sundried tomatoes and stir for 1 minute. It should smell amazing!Add rinsed quick cooking farro, chicken broth, and salt. Stir. The amount of salt depends on the saltiness of your chicken broth, so make sure to taste it. Bring to a boil, then turn the heat to low, cover, and simmer for 10-12 minutes, stirring occasionally. Test your farro! It should have a firm bite like pasta. If you overcook it, it will turn to mush, and we will all be sad. As soon as the farro is done, turn off the heat. Stir in the baby spinach, and cover the pot. Let sit for 5 minutes. Stir the farro, and top with cracked pepper and shredded parmesan cheese, to taste.
Video
Notes
*Please consult your health professional for health and nutritional advice.
