Winner-Winner Chicken Dinner

This chicken dinner is simple for a weeknight meal and special for a weekend gathering meal. With a few quality ingredients you will have a delicious and flavorful chicken dinner served with the Italian grain, farro (if you’ve never had farro scroll down to see why you need to add this in your diet). The chicken thighs simmer in white wine, green Castelvetrano olives, artichokes, and herbs. The briny sauce is a dream boat for soaking flavor into the farro and for dipping bread. Oh, and it all cooks in ONE PAN! Minus the farro that cooks separately. Truly friends, this meal sings to my heart strings. My zia Rosella makes this dish in Italy and I can smell the aroma coming from her kitchen now. Run and make this meal for you and yours.

Made with Amore,


photo of complete dish in a cuisinart skillet

What is Farro?

Farro, a high-protein, high-fiber ancient whole-grain wheat, looks similar to barley, though with a slightly more oblong and larger grain. Like barley, farro retains a notable amount of chew when it gets cooked. Farro and barley can be used interchangeably in most recipes.

Along with other grains seeing a revival in modern American kitchens, such as Kamut, kaniwa, and freekeh, farro is considered an ancient grain, which the Oldways Whole Grains Council defines as a grain “largely unchanged over the last several hundred years.” This is in contrast to the modern wheat found in most processed grocery-store products, which has undergone genetic manipulation and cross-breeding in an attempt to maximize production and profits.

What Does It Taste Like?

Farro has a nutty flavor with a hint of cinnamon and a chewy texture perfect for salads, soups, and sides. Like most grains, it makes a good base for dishes that layer flavors, such as protein bowls, as it takes on the character of a dressing or sauce.

Source for Farro Facts: The Spruce Eats

photo of final dish in a white bowl with gold fork and knife

Braised Chicken

Braising is a simple technique were you lightly fry your meat before letting it cook, or “stew” in liquid (generally wine or broth), in a covered dish until it is fully cooked. The first part to braising involves lightly frying the seasoned chicken pieces in batches-about 5 minutes a side. This allows the chicken to brown nicely and not fully cook. Set aside on a plate until needed. This process requires only one pot and the result is an incredibly delicious chicken that is both crispy, tender and succulent. After the chicken thighs simmer in the herb and olive wine sauce they achieve a rich and complex flavor unique to the braising process.

photo of white wine braised chicken with artichokes, green olives and served with farro

Castelvetrano Olives

As an Italian I take my olives very seriously! There are as many raw olive varieties as tasty olive oils and they all taste equally different. One of my favorite olive varieties is Castelvetrano Olives from Southern Italy (mainly Sicily). Castelvetrano olives are Italy’s most ubiquitous snack olive. Bright green, they’re often referred to as dolce (sweet), and come from Castelvetrano, Sicily, from the olive variety nocerella del belice. They have a Kermit-green hue, meaty, buttery flesh, and a mild flavor. They are so delicious to snack on plain as the flavor is so unique and satisfying. These olives can make an olive lover out of anyone!

They also grow them in California and you can buy them now at most any American grocery store. I highly recommend buying all olives, especially this variety, with the pit in them as they are more fresh that way. The Castelvetrno is tender and crisp, almost fruit-like. An olive you must try if you haven’t already.

Marinated Artichoke Hearts

For this recipe I like to use pre marinated artichoke hearts. I get them without added herbs and usually find them in olive and cheese bar section of the grocery store.

I love to eat the on salads or even enjoy them plain! They tend to have a very light taste that is often compared to celery or even young and fresh asparagus. Some artichoke hearts, although not all of them, will often have a bit of a lemon aftertaste, which can be very bright and work well to lighten up the dish.

Herbs I used to infuse flavor in the briny sauce:

  • Rosemary
  • Thyme
  • Parsley
chicken, olives, and artichokes served with farro on a plate with fork and knife

Link to my favorite Cuisinart Stainless Saute Pan

More Chicken Recipes for YOU

Perfect Roast Chicken with Citrus and Fennel

Creamy Parmigiano Herb and Mushroom Chicken

Chicken Braised in Red Wine and Plums

Lemon Tarragon Chicken- One Pan Meal

Sheet Pan Chicken Dinner- herb roasted vegetables and orange spiced-honey glaze

From my cucina (kitchen) to your table… Made with LOVE!

Mangia! Mangia! (Eat!)

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skillet chicken in a white wine sauce and green olives

Braised Chicken Thighs in white wine with Olives and Artichokes Served with Farro

  • Author: Elena
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian


This chicken dinner is simple for a weeknight meal and special for a weekend gathering meal. With a few quality ingredients you will have a delicious and flavorful chicken dinner served with the Italian grain, farro. The chicken thighs simmer in white wine, green Castelvetrano olives, and herbs. The briny sauce is a dream boat for soaking flavor into the farro and for dipping bread. Oh, and it all cooks in ONE PAN! Minus the farro that cooks separately.


Units Scale
  • 2 cups cooked Farro (cooked according to package directions)
  • 2 Tablespoons olive oil
  • 46 medium chicken thighs (skin on or off, your preference)
  • 1 shallot, thinly sliced
  • 1 cup marinated artichokes in oil
  • 1/2 C green Castelvetrano olives
  • 1 cup dry white wine
  • 1 sprig fresh rosemary
  • 1 spring fresh thyme
  • 5 sprigs fresh parsley


  1.  Pat chicken dry with a paper towel and season with salt and pepper. Set aside. 
  2. Saute shallots in olive oil on medium heat until translucent and slightly brown on edges, about 3-4 minutes. Add chicken thighs (do not crowd the pan) sear on both sides for about 4-5 minutes until well browned. Turn heat to medium low. Add artichokes, olives, and white wine. Mix to combine in pan and scrap any dripping off the bottom to add flavor to the broth. Place the herbs on top of the chicken. Cover and simmer on low for about 15-20 minutes until the center of chicken reaches 165 degrees F and is fully cooked. 
  3.  Sprinkle with a little fresh parsley just before serving. Serve hot over prepared farro. Enjoy!  

Keywords: Chicken, chicken dinner, oven chicken, one skillet dinner, easy dinner, easy recipe, Italian recipe, farro recipe, olives and white wine