Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce Recipe

Experience the taste of Greece with this delightful Chicken Breasts with Orzo, Carrots, Dill, and Avgolemono Sauce recipe! This 30-minute meal features tender chicken breasts bathed in a luscious, lemony avgolemono sauce – a classic Greek culinary creation. The creamy sauce, delicately thickened with eggs and brimming with fresh dill, perfectly complements the fluffy orzo and tender carrots. For a spring twist, substitute asparagus for the carrots! Pair this dish with a crisp, acidic white wine from Southern Burgundy, like Mâcon or Pouilly-Fuissé, for a truly unforgettable dining experience.

Prep Time 15 mins
Cook Time 30 mins
Calories 499.5 kcal
Protein 81g
Rating 5.0 (6 Reviews)
Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce

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How to Make Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce

  1. Heat 1 tablespoon olive oil in a large stainless-steel skillet over medium heat.
  2. Season 2 (6-ounce) chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add to the skillet.
  3. Cook chicken for 5 minutes per side, until browned and cooked through.
  4. Remove chicken from skillet and set aside, covering loosely with foil to keep warm.
  5. Add 1 cup chicken broth, 2 tablespoons chopped fresh dill, and 1 1/4 teaspoons salt to the skillet.
  6. Bring to a simmer, reduce heat, and simmer for 4 minutes.
  7. Meanwhile, cook 1 cup orzo pasta in a large pot of boiling salted water for 6 minutes.
  8. Add 1 cup chopped carrots (or 1 cup asparagus spears) and cook for an additional 6 minutes, or until orzo and vegetables are tender.
  9. Drain orzo and vegetable mixture and toss with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
  10. In a medium glass or stainless-steel bowl, whisk together 2 large eggs, 2 tablespoons lemon juice, and 1/8 teaspoon black pepper until frothy.
  11. Slowly whisk the simmering chicken broth from the skillet into the egg mixture in a thin stream, whisking constantly.
  12. Pour the mixture back into the skillet and whisk over very low heat until the sauce slightly thickens (about 3 minutes). Do not let it boil or it may curdle.
  13. Serve the orzo and vegetables topped with the chicken breasts and creamy avgolemono sauce.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

17g

Fat

12g

Carbs

18g

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Main Courses Main Dish / Dinner Poultry Chicken Recipes European Mediterranean Healthy Spring Recipes 30 Minutes Or Less

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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Poultry Vegetables Greek Easy European Dinner Party Holiday Event Kid Friendly Chicken Dietary One Dish Meal Low Sodium Low Saturated Fat Low In Something Meat Chicken Breasts Pasta Rice And Grains 3 Steps Or Less