Greek Chicken Avgolemono

Two important things that help me eat healthy is having meals planned out ahead of time, and the quicker they are to put together the better. This 30-Minute Greek Chicken Avgolemono is a super easy meal that comes together ultra-quickly, with a flavorful lemon sauce that’s gonna blow your mind.

Without blowing your diet.

How is that possible with a silky smooth sauce that looks like it’s loaded with cream and butter? There’s a secret ingredient in that sauce that sets it apart from any other. It’s not exotic and it’s not a hack — it’s a classic Greek recipe called avgolemono (av-go-lemon-o).

Avgolemono means egg-lemon — which instantly tells you what the secret ingredient is here. The egg is what gives this sauce it’s richness and acts as a thickener. All it takes is 3 ingredients — chicken stock, lemon juice, and eggs. It’s practically like magic.

As easy as this Greek avgolemono sauce is, you just need approach it with care so that you don’t end up with scrambled eggs. Just heat up your chicken stock and whisk the hot chicken stock into the egg-lemon mixture in droplets at first, then gradually, until the egg-lemon mixture is the same temperature as the stock.

Yup…that’s called tempering.

The sauce is placed back in the pan to thicken slightly over medium low heat, which takes all of about 3 minutes.  I promise this is easy — don’t let the egg scare you.

This 30-Minute meal is fancy enough for entertaining but at the same time simple enough for weeknights.

What more could you possibly ask for?

How to Make Greek Chicken Avgolemono

Prepare the Chicken:

• In a skillet over medium-high heat, warm 2 tablespoons of extra virgin olive oil. Add the chicken breasts (work in batches if necessary) and cook for about 4-5 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C).
• Once cooked, transfer the chicken to a plate and loosely cover with aluminum foil.

Make the Avgolemono Sauce:

• In the same skillet, add 1 cup of low-sodium chicken stock, scraping the bottom of the pan to loosen any browned bits.

Temper the Eggs:

• In a medium bowl, whisk together 2 large eggs, the zest and juice of 1 large lemon.
• Carefully ladle half a cup of the hot chicken stock into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.

Combine and Cook the Sauce:

• Once the eggs are tempered, slowly whisk the egg mixture back into the skillet with the remaining hot chicken stock.
• Reduce heat to medium-low and continue to whisk the sauce until it thickens, about 3 minutes. Avoid boiling to prevent the eggs from curdling.

Strain and Serve:

• Place a fine mesh sieve over a bowl and strain the sauce to ensure it’s smooth.
• Serve the sauce hot over the cooked chicken breasts. Garnish with freshly chopped dill or parsley.

Recipe Notes:

• Begin by preparing any side dishes such as rice or orzo, so they’re ready to serve with the chicken.
• Meyer lemons are not recommended due to their mild flavor.
• Homemade chicken stock enhances the dish’s flavor but store-bought low-sodium stock works well too.

Greek Chicken Avgolemono

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5 from 5 reviews

• Author: Marcie Bidou
• Total Time: 35 minutes
• Yield: Serves 4
• Diet: Omnivore, Gluten-Free

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Description

Silky lemon sauce coats pan-fried chicken
Serve with rice or orzo for a comforting meal.

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Ingredients

Units USM Scale 1x2x3x

• 2 tbsp extra virgin olive oil
• 1 lbs (454 g) boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
• 1 cup (237 ml) low-sodium chicken stock
• 2 large eggs
• 1 large lemon zest and juice
• Salt
• Freshly ground black pepper
• Freshly chopped dill or parsley, for garnish

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Instructions

1. Prepare the Chicken: In a skillet over medium-high heat, warm 2 tablespoons of extra virgin olive oil. Add the chicken breasts (work in batches if necessary) and cook for about 4-5 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and loosely cover with aluminum foil.
2. Make the Avgolemono Sauce: In the same skillet, add 1 cup of low-sodium chicken stock, scraping the bottom of the pan to loosen any browned bits.
3. Temper the Eggs: In a medium bowl, whisk together 2 large eggs, the zest and juice of 1 large lemon. Carefully ladle half a cup of the hot chicken stock into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
4. Combine and Cook the Sauce: Once the eggs are tempered, slowly whisk the egg mixture back into the skillet with the remaining hot chicken stock. Reduce heat to medium-low and continue to whisk the sauce until it thickens, about 3 minutes. Avoid boiling to prevent the eggs from curdling.
5. Strain and Serve: Place a fine mesh sieve over a bowl and strain the sauce to ensure its smooth. Serve the sauce hot over the cooked chicken breasts. Garnish with freshly chopped dill or parsley.

Notes

• For a richer flavor, use homemade chicken stock.
• If you don’t have fresh dill or parsley, dried herbs can be substituted (use about 1/3 the amount).
• Leftover avgolemono sauce can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5
• Sodium: 600
• Fat: 20
• Saturated Fat: 4
• Unsaturated Fat: 16
• Carbohydrates: 25
• Fiber: 2
• Protein: 35
• Cholesterol: 200

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