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Creamy Greek Chicken with Orzo

Boneless chicken breasts are swathed with avgolemono sauce, a Greek sauce made of chicken broth, dill, and lemon, thickened with egg.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 504 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 3 tablespoons butter , divided
  • 2 tablespoons extra virgin olive oil
  • 1 pound boneless, skinless chicken breasts , sliced in half lengthwise to create two cutlets per breast
  • 1 ¼ teaspoon kosher salt , divided
  • ½ teaspoon freshly ground black pepper , divided
  • 2 ½ cups chicken broth
  • 2 teaspoons dried dill or 4 teaspoons chopped fresh dill
  • 1 cup orzo
  • 1 bunch asparagus , cut into 2-inch lengths
  • 4 eggs
  • 4 tablespoons lemon juice
  • Zest of 1 lemon

Instructions

    Cup of Yum
  1. Heat 1 tablespoon butter and the oil in a large skillet over moderate heat. Season both sides of the chicken breasts with ½ teaspoon salt and ¼ teaspoon pepper and add to the pan. Cook until golden, about 5 minutes. Flip the chicken and add the broth, dill, and ¼ teaspoon salt. Bring to a simmer and cook partially covered for 4-5 minutes or until the chicken is cooked through. Transfer the chicken to a plate and cover to keep warm. Set the skillet aside with the broth.
  2. Meanwhile, in a large pot of boiling, salted water, cook the orzo for 8 minutes. Add the asparagus and continue cooking until the orzo is tender and the asparagus is bright green, about 4 minutes longer. Drain, return to the pot, season with ½ teaspoon kosher salt and ¼ teaspoon pepper, and stir in the butter until melted. Cover to keep warm and set aside.
  3. In a medium bowl, whisk the eggs with the lemon juice and ⅛ teaspoon pepper until frothy. Bring the reserved chicken broth mixture back to a simmer, then set the heat to the lowest possible setting and whisk in the eggs in a thin stream. Cook over super low heat, whisking continuously for about 3 minutes and the sauce thickens. Don’t let the sauce come to a simmer or it could curdle. Taste for seasoning and adjust salt and pepper as needed.
  4. Slice the chicken breasts and stir any chicken drippings into the sauce. Divide the orzo and asparagus between plates, top with the chicken, and ladle with the sauce. Sprinkle with lemon zest and fresh dill if desired.

Nutrition Information

Calories 504kcal (25%) Carbohydrates 35g (12%) Protein 38g (76%) Fat 24g (37%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.4g Cholesterol 262mg (87%) Sodium 1538mg (64%) Potassium 839mg (24%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1394IU (28%) Vitamin C 14mg (16%) Calcium 76mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 504

% Daily Value*

Calories 504kcal 25%
Carbohydrates 35g 12%
Protein 38g 76%
Fat 24g 37%
Saturated Fat 9g 45%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Trans Fat 0.4g 20%
Cholesterol 262mg 87%
Sodium 1538mg 64%
Potassium 839mg 18%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 1394IU 28%
Vitamin C 14mg 16%
Calcium 76mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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