Begin by making a fragrant oil infused with garlic and sage, then use it twice. First to brown the chicken, then to toast the farro for a nuttier, richer flavor. And because we couldn’t stop there, we topped the chicken with pancetta and crisped it under the broiler. Cook, relax and enjoy!

What you’ll need: 2 cloves garlic
fresh sage
2 boneless, skinless chicken breasts
¾ cup farro
2 oz pancetta
3 oz baby spinach
olive oil
coarse salt
freshly ground black pepper

Equipment: large skillet
rimmed baking sheet

Recipe steps: 1. Make garlic-sage oil
Peel and thinly slice garlic. Remove any large stems from sage leaves. Combine garlic, sage, and 2 tablespoons oil in a medium skillet over medium-high heat. Cook, swirling skillet occasionally, until garlic is golden and sage is crisp, about 1 minute.

2. Brown chicken
   Transfer garlic and sage to a plate with a slotted spoon. Season chicken with salt and pepper. Add to garlic-sage oil and cook until browned on both sides, 8–10 minutes. Transfer chicken to a rimmed baking sheet.

3. Toast farro
   Add farro to skillet and cook until a little darker, about 2 minutes. Add 2 cups water and bring to a simmer. Cover skillet with a lid or foil and cook until farro is tender, about 15 minutes.

4. Prep chicken
   Meanwhile, top chicken with sliced pancetta.

5. Crisp pancetta
   Preheat broiler to high with rack 6-inches from heart source. Broil chicken until pancetta is browned and crisp, about 5 minutes.

6. Finish farro
   Uncover farro and add spinach, stirring gently until wilted, about 1 minute. Serve chicken with farro and spinach, topped with crispy sage and garlic. Enjoy!