Name: Chicken with Greek Avgolemono Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 tablespoons extra virgin olive oil; 1.5 pounds boneless skinless chicken breast halves; 1 cup low sodium chicken stock; 2 eggs; 1 tbsp lemon zest; 1 lemon; Salt and freshly ground black pepper; dill or parsley

Chicken with Greek Avgolemono Sauce cover

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Chicken with Greek Avgolemono Sauce

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Ingredients

Warning0 allergens identified

Chicken with Greek Avgolemono Sauce

2 tablespoons extra virgin olive oil

1 ½ pounds boneless skinless chicken breast halves pounded 1/2" thick

1 cup low sodium chicken stock

2 eggs

1 tbsp lemon zest

1 lemonjuiced

Salt and freshly ground black pepperto taste

dill or parsleyfreshly chopped

Instructions

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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!

Nutrition

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Tips & Tricks (5)

Temper Your Eggs Properly 🥚
Slowly whisk hot broth into beaten eggs while whisking constantly to prevent scrambling, then add the mixture off-heat for a silky avgolemono sauce.
Pound for Even Cooking 🔨
Gently pound chicken breasts to uniform thickness (about ¾-inch) to ensure they cook evenly and stay tender without overcooking the edges.
Zest Before Juicing 🍋
Always zest your lemons first when you have the whole fruit, then juice them - this prevents the juice from interfering with zesting and maximizes both flavors in your sauce.
Finish With Acid Off-Heat 🔥
Add the lemon juice to your avgolemono sauce after removing from heat to brighten flavors and prevent the sauce from becoming too acidic or grainy.
Let Chicken Rest Before Saucing 🛑
Rest seared chicken for 3-5 minutes before adding the sauce; this allows the surface to set and helps the meat retain its juices when coated.