Chicken with Greek Avgolemono Sauce
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!
So how’s the new year going? It’s going well for me so far. I’ve been to the gym every day this week and I’m eating so much better. Anything is an improvement from a dozen cookies a day for the whole month of December, right?
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.
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.
You may recall that one of my Top 10 Recipes of 2016 was my Greek Avgolemono Soup. This sauce stems from that recipe, and is one that I’ve enjoyed since I was young.
Growing up, I used to frequent a local Greek restaurant, and most of the time would order the avgolemono soup or anything that was smothered in the sauce.
I honestly have no idea why I’ve never made a dish with Greek avgolemono sauce at home, and knew it was time to change that. This chicken avgolemono is very kid-friendly, and even feels kind of fancy.
How’s that for a week night meal?
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.
The sauce is placed back in the pan to thicken slightly over medium low heat, which takes all of about 3 minutes. Don’t worry if you see bits of egg in the sauce because you can easily strain it right out. I promise this is easy — don’t let the egg worry you!
This avgolemono chicken is fancy enough for entertaining and simple enough for weeknights. What more could you possibly ask for? 🙂
More chicken recipes you’ll love:
- Chicken piccata
- Grilled BBQ chicken
- Instant pot chicken and rice
- Slow cooker chicken tortilla soup
- Spatchcock roasted chicken
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Chicken with Greek Avgolemono Sauce
- 2 tablespoons extra virgin olive oil
- 1.5 lbs. boneless skinless chicken breast halves pounded 1/2" thick
- 1 cup low sodium chicken stock
- 2 large eggs
- 1 tablespoon lemon zest
- 1 lemon juiced
- Salt and freshly ground black pepper to taste
- freshly chopped dill or parsley for garnish
- 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!
- If serving with rice or orzo, get that cooking first, then cook the chicken while you prep your other ingredients.
- Meyer lemons don’t work well in this recipe because they have a much more mild lemon flavor.
- This recipe is best with homemade chicken stock!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.