Balsamic Dijon Chicken with Farro & Mushrooms

In this rice-cooker meal, your marinated chicken breasts will slowly steam on top of a bed of wonderfully chewy farro, a regularly slow-cooking grain perfect for the rice cooker.
Author:
Publish date:
Updated on
Balsamic Dijon Chicken recipe

Balsamic Dijon Chicken 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 4 5-oz boneless, skinless chicken breasts
  • 1 tsp olive oil
  • 2 shallots, minced
  • 8 oz cremini mushrooms, quartered
  • 1 cup farro
  • 1 1/2 cups low-sodium vegetable broth
  • 1/4 cup minced fresh parsley

MARINADE

  • 1/3 cup balsamic vinegar
  • 1 tsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • Pinch each sea salt and ground black pepper

Preparation

  1. Prepare marinade: In a bowl or zip-top plastic bag, combine all marinade ingredients. Add chicken, turning to ensure that breasts are completely coated with marinade. Cover bowl with plastic wrap or seal bag and refrigerate until needed.
  2. Set your rice cooker to the "regular" setting. Place 1 tsp oil in rice cooker bowl. Add shallots, stirring to coat, then close or cover with lid. Cook for about 5 minutes, stirring occasionally, until shallots have softened. Add mushrooms and cook for 8 more minutes, covered and stirring occasionally, until mushrooms are soft and have released water. Stir in farro and cook, uncovered and stirring occasionally, for 3 minutes.
  3. Stir in broth. Place chicken, discarding leftover marinade, on top of farro mixture. Close or cover with lid and reset rice cooker to "regular" setting. The program should take about 1 hour, depending on the rice cooker. Chicken is done when its internal temperature reaches 165°F.
  4. To serve, place 3/4 cup farro-mushroom mixture on each plate and top with 1 chicken breast. Sprinkle with parsley, dividing evenly.

Nutrition Information

  • Serving Size: 3/4 cup farro mixture and 5 oz chicken
  • Calories: 346
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 82 mg
  • Fat Content: 4 g
  • Fiber Content: 3 g
  • Protein Content: 39 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 298 mg
  • Sugar Content: 5 g

Related Recipes

Asian style chicken skewer with ginger cashew sauce recipe

Grilled Chicken Satay with Ginger Cashew Sauce

This easy skewered chicken with 
an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with
chopped cilantro.

Lowfat chicken dinner recipe

Artichoke Chicken Roulades with Mushroom Kamut

Delicate artichokes find robustly flavorful collaborators in capers, cheese and leek to fill our low-fat chicken roulades, a welcome variation on your usual spinach or goat cheese stuffings.

Chicken and Mushroom Quinoa Crust Pizza

Chicken & Mushroom Quinoa-Crust Pizza with Bell Pepper Sauce

Giving up gluten doesn’t have to mean saying goodbye to your favorite foods like pizza. Here, we show you how to make your own crust using quinoa as a base, and we’ve piled heaps of mushrooms, cheese and chicken on top for a pizza that’ll beat any delivery joint's.

Chicken Satay with Peanut Sauce recipe

Chicken Satay with Peanut Sauce

All the creamy, savory, nutty flavors you love in this takeout favorite in an easy at-home version. This recipe makes enough chicken to feed a crowd, or to have leftovers throughout the week.