Mushroom Chicken with Farro

It has been a while since you heard from me… lets just say, I have been buried in wedding (great fun!) and work summit.

So when I finally came up for air, this was the ideal healthy, fast and delicious dinner for my hubby and I.


  • Farro
  • Carrots (chopped)
  • Dried Apricots (chopped)
  • Chicken broth


  • Black pepper
  • Oxo bouillon
  • All purpose seasoning
  • Fresh Rosemary
  • Oil
  • Salt to taste
  • Organic brown mushroom
  • Heavy cream

What you’ll need:

  • Small pot
  • Baking tray/pan
  • Blender
  • Bowl or Ziploc bag
  • Aluminium foil

What I did

For the Farro, I simply cooked it in the broth with the carrots and apricot until ready.  The chicken was marinaded with the spices and left to stand for at least 30 minutes or refrigerate until needed. Meanwhile, the oven was preheated to 350 F.  Also, I blended my  mushroom and heavy cream together with some salt to taste and set aside. I baked the marinaded chicken in the oven for a few minutes until almost done and drizzled the mushroom sauce on top of the chicken and put back in the oven to cook until ready.


The chicken was lovely, and tasted like mushroom chicken. A simple savory dish with mild sweetness from the apricot.

mushroom chicken main

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