Quick Chicken with Greek Avgolemono Sauce

Name: Quick Chicken with Greek Avgolemono Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Greek
Ingredients: 2 tablespoons Extra virgin olive oil; 4 Boneless skinless chicken breast halves, pounded to ½-inch thickness; 1 cup Low sodium chicken stock; 2 Large eggs; 1 Lemon zest and juice from 1 large lemon; Salt and freshly ground black pepper to taste; Freshly chopped dill or parsley for garnish

Recipe GLPR6969fac77412cf

Greek

Main Course

25 min

117 cal

Servings: 4

Stovetop

SNAP eligible

Pan-seared boneless chicken breasts with a silky lemon-egg sauce, a classic Greek preparation featuring bright citrus and tender poultry. Ready in under 30 minutes, this elegant dish is naturally low-carb and perfect for a quick weeknight dinner or impressive meal for guests.

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Ingredients

2 tablespoons Extra virgin olive oil

4 Boneless skinless chicken breast halves, pounded to ½-inch thickness

1 cup Low sodium chicken stock

2 Large eggs

1 Lemon zest and juice from 1 large lemon

Salt and freshly ground black pepper to taste

Freshly chopped dill or parsley for garnish

Directions

Heat the olive oil in a large skillet over medium-high heat. Season the pounded chicken breasts with salt and pepper. Once the oil is shimmering, add the chicken (working in batches if needed to avoid crowding) and sear for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
Pour the chicken stock into the same skillet, scraping the bottom with a wooden spoon to release all the flavorful browned bits. Bring to a gentle simmer.
In a medium bowl, whisk together the eggs with the lemon zest and juice. Slowly ladle about ½ cup of the hot stock into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
Reduce the skillet heat to medium-low. Slowly pour the tempered egg mixture back into the skillet with the remaining stock, whisking constantly. Continue whisking for about 3 minutes until the sauce thickens slightly. Do not allow it to boil, as high heat will cause the eggs to curdle.
Strain the sauce through a fine-mesh sieve into a clean bowl for a perfectly smooth consistency. Taste and adjust seasoning with salt and pepper as needed. Spoon the warm sauce over the chicken breasts and garnish with fresh dill or parsley before serving.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is stocked at any Charlotte grocery chain without exception, and costs run roughly $12–14 for four servings, driven mainly by the chicken breast. The stated 25 minutes is honest if your chicken is pounded thin and your stock is ready; from cold, add five minutes. This is a weeknight workhorse for a family that doesn't need constant attention once the sauce comes together, though the egg-lemon emulsion demands gentle heat or you'll scramble it and ruin the dish.