Best 3 Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce Recipes

Indulge in a culinary masterpiece that combines the flavors of the Mediterranean with the comfort of a home-cooked meal: Chicken breasts with orzo, carrots, dill, and a rich avgolemono sauce. This delightful dish is a symphony of textures and flavors, featuring tender chicken breasts, plump orzo, sweet carrots, and a vibrant sauce made with eggs, lemon juice, and chicken broth. With its aromatic blend of herbs and spices, this dish is sure to tantalize your taste buds and leave you craving for more. Prepare to embark on a culinary journey that will transport you to the heart of the Mediterranean, one bite at a time.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BREASTS WITH ORZO, CARROTS, DILL, AND AVGOLEMONO SAUCE

Chicken Breasts with Orzo, Carrots, Dill, and Avgolemono Sauce image

Avgolemono sauce, a Greek contribution to the world's cuisine, is a delicate blend of chicken broth, dill, and lemon, thickened lightly with egg. In the spring, asparagus would substitute beautifully for the carrots.

Categories carrots dill chicken breasts with orzo and avgolemono sauce

Yield 4

Number Of Ingredients 9

Ingredients

2 tbsp. olive oil
4 boneless
Salt and fresh-ground black pepper
1 1/4 c. canned low-sodium chicken broth or homemade stock
1 tsp. dried dill
1 1/2 c. orzo
4 carrots
2 eggs
2 tbsp. lemon juice

Steps:

In a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pan. Cook until browned, about 5 minutes. Turn the chicken; add the broth, dill and 1 1/4 teaspoons salt. Bring to a simmer, reduce the heat, and simmer, partially covered, until the chicken is just done, about 4 minutes. Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.
Meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes. Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer. Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice and 1/8 teaspoon of pepper until frothy. Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about 3 minutes. Do not let the sauce come to a simmer, or it may curdle. Put the orzo and carrots on plates and top with the chicken and sauce.
Wine Recommendation: Lemon and dill will work best with a full-flavored white wine with decent acidity. Try one from the southern part of Burgundy such as a Mâcon or Pouilly-Fuissé (both made from chardonnay grapes).

CHICKEN AND ORZO SKILLET

Chicken and Orzo Skillet image

Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 teaspoons salt-free garlic seasoning blend
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
3/4 cup uncooked orzo pasta
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes, optional
1/4 cup grated Parmesan cheese, optional

Steps:

Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges

CHICKEN BREASTS WITH ORZO, CARROTS, DILL, AND AVGOLEMONO SAUCE

Chicken Breasts With Orzo, Carrots, Dill, and Avgolemono Sauce image

Avgolemono sauce, a Greek contribution to the world's cuisine, is a delicate blend of chicken broth, dill, and lemon, thickened lightly with egg. In the spring, asparagus would substitute beautifully for the carrots. Lemon and dill will work best with a full-flavored white wine with decent acidity. Try one from the southern part of Burgundy such as a Mâcon or Pouilly-Fuissé (both made from chardonnay grapes).

Provided by NcMysteryShopper

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breasts (about 1 1/3 pounds in all)
salt & freshly ground black pepper
1 1/4 cups canned low sodium chicken broth or 1 1/4 cups homemade stock
1 teaspoon dried dill
1 1/2 cups orzo pasta
4 carrots, quartered and cut into 2-inch lengths
2 eggs
2 tablespoons lemon juice

Steps:

In a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pan. Cook until browned, about 5 minutes. Turn the chicken; add the broth, dill, and 1 1/4 teaspoons salt. Bring to a simmer, reduce the heat, and simmer, partially covered, until the chicken is just done, about 4 minutes. Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.
Meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes. Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer. Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy. Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about 3 minutes. Do not let the sauce come to a simmer, or it may curdle. Put the orzo and carrots on plates and top with the chicken and sauce.

Nutrition Facts : Calories 499.5, Fat 12.3, SaturatedFat 2.4, Cholesterol 174.2, Sodium 180.2, Carbohydrate 54.8, Fiber 3.8, Sugar 4.4, Protein 40.8

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling around while you're cooking.
Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, herbs, and spices.
Don't Overcrowd the Pan: When cooking chicken or vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
Season to Taste: Always season your food to taste. This means tasting the dish as you cook it and adding more seasonings as needed.
Don't Overcook the Chicken: Chicken is a delicate meat, so it's important to not overcook it. Otherwise, it will become dry and tough.
Make Sure the Sauce is Hot: When adding the avgolemono sauce to the chicken and orzo, make sure the sauce is hot. This will help prevent the eggs from curdling.

Conclusion:

This delicious and flavorful dish is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. With its tender chicken, hearty orzo, and creamy avgolemono sauce, this dish is sure to be a hit with the whole family.