Name: Chicken with Greek Avgolemono Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek

Flavor the Moments Verified

August 11, 2025

8 Ingredients

MEDIUM

Chicken with Greek Avgolemono Sauce is pan seared chicken smothered in a smooth, lemony avgolemono sauce. Serve with rice or orzo for a quick and easy dinner! Two important things that help me eat healthfully is having meals planned out ahead of time, and the quicker they are to put together the better. This Chicken with Greek Avgolemono Sauce is a super easy meal that comes together so quickly with a flavorful lemon sauce that’s gonna blow your mind.

Chicken with Greek Avgolemono Sauce cover

From the Cook

1/4

Chicken with Greek Avgolemono Sauce

Flavor the Moments Verified

Ingredients

servings

WarningEggs and 3 other allergens identified

Instructions

This recipe also lives on Flavor the Moments.Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Heat the oil in a skillet over medium high heat. Add the chicken (in 2 batches if necessary), and cook until golden brown and it releases easily from the bottom of the pan, about 4-5 minutes. Turn and cook another 4-5 minutes, or until the internal temperature reaches 165 degrees. Remove from pan and cover loosely with aluminum foil.

Add the chicken stock to the pan and scrape up the browned bits from the bottom of the pan.

When the stock is hot, place the eggs in a medium bowl and whisk well. Add the lemon juice and zest and whisk once more.

Ladle half a cup of the chicken stock into a measuring cup. Whisking constantly, add the hot broth to egg-lemon mixture in droplets at first to temper the eggs. Slowly add the broth while whisking constantly. Once all the broth has been added, reduce the heat to medium low and pour the mixture into the skillet with the remaining broth and whisk to combine.

Simmer, whisking often, for about 3 minutes or until the sauce has thickened nicely. Be careful not to boil as the egg may scramble.

Place a fine mesh sieve over a bowl and strain the sauce. Serve hot with the chicken over rice or orzo and steamed vegetables, and garnish with the dill or parsley. Enjoy!