Greek Lemon Chicken Brothy Rice
This Greek lemon chicken brothy rice tops tender rice with a silky avgolemono-style lemon egg broth, Greek-seasoned seared chicken, fresh dill, and a drizzle of olive oil.
Ingredients
Chicken
- 1 lb chicken breast
- 2 tbsp olive oil
- 1 tsp Greek seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
- 1 tbsp olive oil for searing
Lemon Broth
- 1 tbsp olive oil
- 1 small yellow onion finely diced
- 2 carrots peeled and finely diced
- 2 garlic cloves minced
- 3 cups chicken bone broth
- 1/2 tsp salt
- 3 eggs
- 1/4 cup lemon juice
Rice
- 1 cup rice
- 2 cups water
For Garnish
- extra-virgin olive oil
- fresh dill chopped
Instructions
- Combine the rice and water in a saucepan. Bring to a boil, then cover and simmer until tender. While the rice cooks, mix the olive oil, Greek seasoning, salt, pepper, garlic powder, and lemon juice in a bowl and toss the chicken to coat.
- Heat 1 tablespoon of olive oil in a skillet over medium heat and sear the chicken until golden and cooked through (165°F). At the same time, heat 1 tablespoon of olive oil in a large pot over medium heat and sauté the onion, carrots, and garlic for about 3 minutes. Add the bone broth and 1/2 teaspoon salt and bring to a boil.
- Whisk the eggs and lemon juice together. Slowly whisk in a ladle of hot broth to temper the eggs, then pour the mixture back into the pot while whisking. Let it return to a gentle simmer briefly, then remove from the heat. Taste and adjust seasonings as needed.
- Slice the chicken. Add rice to each bowl, ladle the lemon broth over the top, and add the sliced chicken. Finish with a drizzle of olive oil and fresh dill.
Notes
- Do not boil after adding the eggs: keep the broth at a gentle simmer so the eggs stay silky instead of curdling.
- Leftovers: store the rice, broth, and chicken separately and reheat the broth gently.
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