Making Chicken with Greens in Egg Lemon Sauce is a fantastic way to bring a taste of Greece right into your kitchen. This dish is not only flavorful but also super quick to whip up, making it perfect for busy weeknights.
Solves dry chicken by gentle simmering, long prep times with quick steps, and bland sauces by bright citrus notes, delivering moist meat and steady flavor.
I often find myself needing meals that are easy to prepare and still nutritious. This recipe solves that problem for me with its creamy avgolemono sauce, which keeps the chicken juicy and delicious. Plus, it’s gluten-free, making it great for my family who has gluten allergies.
You won’t believe how fast this comes together, just 10 minutes to prep and another 20 for cooking. In less than half an hour, you’ll have a comforting meal that everyone can enjoy. The flexibility of greens and chicken cuts lets you personalize it, too!
If you love easy recipes that are both healthy and satisfying, check out my Chicken Pasta Salad for another delicious option!
Table of contents
Why You Will Love This Recipe
- Rich, Creamy Sauce The avgolemono sauce adds a creamy and tangy layer that keeps the chicken moist while lending a delightful flavor to every bite.
- Versatile Greens You can use a variety of greens like spinach, swiss chard, or kale, making it easy to adapt based on what you have on hand.
- Quick Cooking Time Ready in about 30 minutes, this dish is a lifesaver for busy weeknights when you need a nutritious meal without the long wait.
- Storage Friendly Leftovers can be easily stored in an airtight container for up to three days, so you can enjoy it again without any fuss.
Authentic Greek Chicken Fricassee Recipe
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
A delicious Greek-style chicken fricassee featuring a rich avgolemono sauce with greens.
Ingredients
- 4 boneless, skinless chicken breasts, cut into strips or 3 pounds chicken, cut into pieces
- 1 pound greens (spinach, Swiss chard, or kale), roughly chopped
- 1/4 cup olive oil, extra virgin
- 1 onion, finely chopped
- 2–3 scallions, thinly sliced
- 2 garlic cloves, grated
- 4 cups chicken stock
- 1 tablespoon chopped dried dill
- 1/4 cup all-purpose flour (or more)
- 3 egg yolks
- 1/4 cup fresh lemon juice
- 21/2 teaspoons cornstarch
Instructions
- Cook Chicken & Aromatics: Start by sautéing your chicken in olive oil over medium heat until it is golden and smells amazing, about 5-7 minutes. You want to see it getting nice and browned to develop depth of flavor.
- Add Broth & Simmer: Once the chicken is browned, pour in the chicken stock and bring to a simmer. Let it bubble gently, allowing the flavors to meld, for about 10 minutes. Keep an eye on it to prevent boiling too vigorously which can dry out the chicken.
- Whisk Avgolemono: In a separate bowl, whisk together the egg yolks and fresh lemon juice until frothy, which will take around 1-2 minutes. Aim for a light texture without being too aggressive to avoid splattering.
- Temper the Sauce: To prevent the eggs from scrambling, gently add a ladle of the hot broth from the pot into the egg mixture while whisking continuously. This step is crucial for a smooth sauce.
- Add Greens & Finish Cooking: During the last few minutes of cooking, toss your greens into the pot. You want them bright and slightly wilted for freshness. Avoid adding them too early to prevent them from becoming mushy.
- Combine & Serve: Pour the avgolemono sauce over the chicken and greens, stirring gently to mix everything together. Ensure to taste before serving; adjust seasoning if necessary.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If the avgolemono sauce curdles, whisk in a small amount of hot broth to temper the eggs before adding it to the sauce.
- For proper chicken cooking, check the thickness and adjust time as needed to avoid undercooking.
- For brighter greens and to keep them vibrant, add them during the last minutes of cooking.
- For a complete meal, serve with toasted gluten-free bread for a comforting addition.
- Reheating Instructions: Reheat gently on the stovetop over low heat, stirring occasionally until warmed through.
- Serving Suggestions: Serve over classic mashed potatoes or with crusty gluten-free bread for a hearty meal. Garnish with fresh herbs for added flavor.
- Recipe Variations: You can substitute kale for a heartier green, or add a splash of white wine for extra depth. Include diced carrots for a sweet note.
- Ingredient Notes: Use fresh lemons for the best flavor; aim for about 1/4 cup of juice. If using frozen greens, thaw and drain excess liquid before adding. For those needing a gluten-free option, try a gluten-free flour blend instead of all-purpose flour.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken: You can use boneless skinless breasts or thighs, depending on what you like. Just make sure they’re fresh for the best taste!
- Greens: I’ve had great luck with spinach or Swiss chard, but kale works too. Just chop them roughly, they’ll wilt down nicely.
- Olive oil: Use a good quality extra virgin olive oil for that rich flavor. Don’t skimp on this; it really ties everything together!
- Onion: A finely chopped onion adds sweetness and depth. Go for a yellow or white onion for a more mellow flavor.
- Scallions: These add a nice bite! Slice them thinly; the green tops give a fresh pop that elevates the dish.
- Garlic: Grated garlic packs a punch! You can’t go wrong with fresh garlic; it makes the whole dish sing.
- Chicken stock: Use low-sodium stock so you can control the seasoning. Homemade is awesome, but store-bought works too if you’re short on time.
- Dried dill: This adds a lovely herbaceous note. If you don’t have dill, fresh parsley or oregano could be a nice swap.
- All-purpose flour: It helps thicken up the dish nicely. If you’re looking for a gluten-free option, try a gluten-free flour blend.
- Egg yolks: They give the sauce that creamy texture. Save the whites for another use; they whip up nice in a meringue!
- Fresh lemon juice: Freshly squeezed brings brightness to the dish! If you only have bottled, just make sure it’s not from concentrate.
- Cornstarch: This is great for thickening. If you don’t have it, you could use arrowroot or even mash some of the greens to thicken.
Recipe Tips
- If the avgolemono sauce curdles, whisk in a small amount of hot broth to temper the eggs before adding them to the sauce.
- When cooking chicken, thickness matters; check doneness carefully, adjusting time as needed for larger pieces to avoid undercooking.
- For vibrant greens, consider adding them during the final minutes of cooking to prevent them from becoming mushy and overcooked.
- If you prefer a tangy flavor, fresh lemons are best. Use about ¼ cup of lemon juice for a bright taste in the sauce.
- For a complete meal, toast some gluten-free bread to soak up the sauce, making it a comforting addition to your dining experience.
Serving Suggestions
Serve this chicken with greens in egg lemon sauce over classic mashed potatoes or with crusty bread. Fresh herbs provide a garnish that enhances the dish and adds brightness.
This chicken fricassee can also be used in a comforting pasta bake or as a filling for gluten-free wraps. Consider serving it in a warm bowl alongside a simple salad for added nutrition.
For additional flavor, drizzle with extra lemon juice or a homemade herb sauce. A dollop of plain yogurt can complement the dish and add creaminess.
Recipe variations
- You can use 3 pounds of chicken cut into pieces instead of boneless, skinless chicken breasts for a heartier texture.
- Add ¼ cup of white wine to the sauce for a delightful depth of flavor that complements the dish nicely.
- Either spinach, swiss chard, or kale can be chosen as the green. Each option brings its unique touch to the meal.
- Scale the recipe for larger gatherings by doubling the ingredients, using 8 chicken breasts and 2 pounds of greens to serve more people.
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How to Store?
To keep your chicken with greens in egg lemon sauce fresh, follow these storage tips:
Refrigeration: Store in an airtight container at refrigerator temperature for up to 3 days. Make sure the lid seals tightly.
Freezing: Place the dish in a freezer-safe container or bag, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the dish on the stovetop over low heat or in the microwave until heated through. Stir occasionally for even heating.
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