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Greek Chicken Avgolemono Recipe

Greek Chicken Avgolemono

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5 from 5 reviews

  • Author: Marcie Bidou
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


Chicken is gently pan fried, then smothered in a silky smooth, lemony Greek avgolemono sauce. Serve with rice or orzo for a delicious weeknight meal.


Units Scale
  • 2 tablespoons extra virgin olive oil
  • 4 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness (1 to 1.5 pounds total)
  • 1 cup low-sodium chicken stock
  • 2 large eggs
  • Zest and juice from 1 large lemon
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly chopped dill or parsley, for garnish


  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 it’s smooth. Serve the sauce hot over the cooked chicken breasts. Garnish with freshly chopped dill or parsley.


  • 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.
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Main
  • Method: Sautéing
  • Cuisine: Greek
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