This Chicken Avgolemono is a celebration of simplicity and bold flavor. Tender chicken breasts and sweet zucchini simmer gently in a fragrant broth, then are crowned with a luxurious, golden sauce made from whisked egg yolks and sharp lemon juice. The result is a dish that is both comforting and refreshing, with a silky texture that coats every bite. It’s perfect for a cozy weeknight dinner or a light yet satisfying lunch. Served alongside a nutty orzo-rice pilaf, this recipe brings the sunny warmth of Greek cuisine to your table. The balance of acidity and richness makes it incredibly appetizing, while the gentle cooking method ensures the chicken remains juicy and delicate. It’s a timeless comfort food that feels elegant enough for guests but easy enough for everyday cooking.
Chicken Avgolemono
Description
This Chicken Avgolemono is a celebration of simplicity and bold flavor. Tender chicken breasts and sweet zucchini simmer gently in a fragrant broth, then are crowned with a luxurious, golden sauce made from whisked egg yolks and sharp lemon juice. The result is a dish that is both comforting and refreshing, with a silky texture that coats every bite. It’s perfect for a cozy weeknight dinner or a light yet satisfying lunch. Served alongside a nutty orzo-rice pilaf, this recipe brings the sunny warmth of Greek cuisine to your table. The balance of acidity and richness makes it incredibly appetizing, while the gentle cooking method ensures the chicken remains juicy and delicate. It’s a timeless comfort food that feels elegant enough for guests but easy enough for everyday cooking.Ingredients
Directions
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In a 12-inch skillet over medium-high heat, melt 2 tablespoons of butter. Add the sliced garlic cloves and cook until browned, being careful not to burn them. Discard the garlic cloves.
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In the same skillet with the remaining butter, cook the chicken breasts until browned on all sides. Add 1/2 cup of water and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
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Add the sliced zucchini to the skillet and continue to cook for another 10 minutes, or until the chicken and zucchini are tender.
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Meanwhile, in a 1-quart heavy saucepan, use a wire whisk to beat the egg yolks, cornstarch, salt, and cayenne pepper until well blended. Stir in 1 1/2 cups of water and the crumbled chicken bouillon cube.
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Place the saucepan over medium-low heat and heat the mixture, stirring constantly with the whisk, until it thickens. Do not allow it to boil. This should take about 10 minutes. Stir in the lemon juice.
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For the Orzo-Rice Pilaf: In a 2-quart saucepan over medium-high heat, melt 1/2 cup of butter. Add 1 cup of orzo and cook until golden, stirring often, for about 10 minutes.
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Stir in 4 cups of water, 1 cup of regular long-grain rice, and 3 chicken flavor bouillon cubes. Bring to a boil.
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Reduce heat to low, cover, and simmer for 30 minutes, or until the liquid is absorbed and the orzo and rice are tender.
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Arrange the chicken and zucchini mixture on a warm platter. Spoon the lemon-egg sauce over the top. Serve immediately with the Orzo-Rice Pilaf.
Note
Do not boil the egg-lemon sauce, or the eggs will curdle. Keep the heat low and stir constantly.
The garlic is discarded to impart flavor without the strong bite or risk of burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the sauce from separating.
