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Tuscan Chicken

Tuscan Chicken is grilled marinated chicken breasts smothered with vegetables and a balsamic mixture, all on top of a pile of perfectly cooked farro.

Course Dinner
Cuisine American
Keyword Tuscan Chicken
Prep Time 10 minutes
Cook Time 11 minutes
Marinate Chicken 20 minutes
Total Time 41 minutes
Servings 4
Calories 504 kcal
Author Amanda Rettke--iamhomesteader.com


  • 6 ounces raw farro, cooked (will yield about 2 cups)

Balsamic Mixture

  • 1 cup balsamic vinegar
  • 1/4 cup honey
  • 1 tablespoon olive oil
  • Salt and pepper, to taste


  • 4 boneless, skinless chicken breasts, pounded to about 1/2 inch thick if they are thick
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons shallot, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Veggie Mixture

  • 2 cups cherry tomatoes, sliced
  • 1 can (14 ounces) artichoke hearts, chopped
  • 1 teaspoon capers, drained and rinsed


Balsamic Mixture

  1. In a medium bowl, whisk together balsamic vinegar, honey, oil, salt, and pepper. Set aside.


  1. In a large bowl, mix together the oil, shallots, lemon juice, red wine vinegar, mustard, salt, and pepper.

  2. Add the chicken and let marinate for 15-20 minutes. (Up to 2 hours but no longer or chicken with toughen.)

  3. After the chicken has had time to marinate, heat a skillet to medium-high heat and add the chicken. Cook about 3-5 minutes on each side or until the chicken is cooked through (internal temperature of 165°F).

  4. Remove the chicken from the skillet and place on a plate. Tent with foil to keep warm.

Veggie Mixture

  1. To the same skillet, add the artichoke hearts, grape tomatoes, capers, and balsamic mixture.
  2. Cook the ingredients for 20-30 seconds.


  1. Mound the cooked farro onto the center of a serving dish.

  2. Top with the chicken, then the veggies mixture. Drizzle with any leftover balsamic mixture from the pan.