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

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Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce

Olive Oil
Boneless Skinless Chicken Breasts
Salt & Freshly Ground Black Pepper
Low Sodium Chicken Broth
Dried Dill
Orzo Pasta
1 cup chopped carrots OR 1 cup asparagus spears
2 large eggs
2 tablespoons lemon juice

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

Heat 1 tablespoon olive oil in a large stainless-steel skillet over medium heat.
Season 2 (6-ounce) chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add to the skillet.
Cook chicken for 5 minutes per side, until browned and cooked through.
Remove chicken from skillet and set aside, covering loosely with foil to keep warm.
Add 1 cup chicken broth, 2 tablespoons chopped fresh dill, and 1 1/4 teaspoons salt to the skillet.
Bring to a simmer, reduce heat, and simmer for 4 minutes.
Meanwhile, cook 1 cup orzo pasta in a large pot of boiling salted water for 6 minutes.
Add 1 cup chopped carrots (or 1 cup asparagus spears) and cook for an additional 6 minutes, or until orzo and vegetables are tender.
Drain orzo and vegetable mixture and toss with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
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.
Slowly whisk the simmering chicken broth from the skillet into the egg mixture in a thin stream, whisking constantly.
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.
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

Recipe Categories (Choose a category and find related recipes!)

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

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Frequently Asked Questions

How long does it take to make Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce?

Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce takes about 45 minutes from start to finish — roughly 15 minutes to prepare and 30 minutes to cook.

How many calories are in Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce?

Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce has approximately 499.5 calories per serving, with about 81 g protein, 18 g carbohydrates and 18 g fat.

What ingredients do I need for Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce?

The key ingredients for Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce are Olive Oil, Boneless Skinless Chicken Breasts, Salt & Freshly Ground Black Pepper, Low Sodium Chicken Broth, Dried Dill, Orzo Pasta. See the full list with measurements above.