How long can I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I make this ahead?

You can marinate the chicken and prep the rice ahead, but assemble and bake closer to serving.

What substitutions can be made for allergens?

Use gluten-free rice or a suitable grain if needed.

How do I reheat this dish?

Reheat in a preheated oven at 350°F (175°C) until hot, or microwave individual servings.

Can I use brown rice instead?

Yes, but adjust cooking times as brown rice takes longer to cook.

Greek Avgolemono Baked Chicken with Rice and Dill

Name: Greek Avgolemono Baked Chicken with Rice and Dill
Prep time: 23 min
Cook time: 1 h 30 min
Total time: 1 h 53 min
Yield: 4
Cuisine: Main Course
Ingredients: Chicken breasts; Olive oil; Lemon juice; Garlic cloves; Dried oregano; Salt & pepper; White rice; Chicken stock; Olive oil; Salt & pepper; Eggs; Lemon juice; Chicken broth; Fresh dill; Lemon slices

A zesty and comforting Mediterranean classic

This dish combines the beloved Greek avgolemono (lemon-egg) sauce with tender baked chicken and fragrant rice for a dish that is both comforting and elegant.

1 h 30 min
4
Intermediate

Ingredients

Marinade and Chicken

Chicken breasts

4 boneless, skinless

Olive oil

2 tablespoons

Lemon juice

Juice of 1 lemon

Garlic cloves

3 cloves, minced

Dried oregano

2 teaspoons

Salt & pepper

To taste

Rice

White rice

1 cup, long-grain

Chicken stock

2 cups

Olive oil

1 tablespoon

Salt & pepper

To taste

Avgolemono Sauce

Eggs

2 large

Lemon juice

Juice of 2 lemons

Chicken broth

1 cup, warm

Garnish

Fresh dill

Chopped

Lemon slices

Nutrition

These are estimates, not dietary advice.

Per serving (estimated)

Calories: 423 kcal
Protein: 45.8 g
Carbs: 16.3 g
Fat: 18.5 g
Fiber: 0.5 g

Full recipe (estimated)

Calories: 1692 kcal
Protein: 183 g
Carbs: 65 g
Fat: 74 g
Fiber: 2 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
Chicken breasts4 boneless, skinless	880 kcal	160 g	0 g	20 g	0 g
Olive oil2 tablespoons	240 kcal	0 g	0 g	28 g	0 g
Lemon juiceJuice of 1 lemon	12 kcal	0 g	4 g	0 g	0 g
Garlic cloves3 cloves, minced	13 kcal	0 g	3 g	0 g	0 g
Dried oregano2 teaspoons	7 kcal	0 g	1 g	0 g	1 g
Salt & pepperTo taste	0 kcal	0 g	0 g	0 g	0 g
White rice1 cup, long-grain	205 kcal	4 g	45 g	0 g	1 g
Chicken stock2 cups	30 kcal	5 g	2 g	1 g	0 g
Olive oil1 tablespoon	120 kcal	0 g	0 g	14 g	0 g
Salt & pepperTo taste	0 kcal	0 g	0 g	0 g	0 g
Eggs2 large	144 kcal	12 g	1 g	10 g	0 g
Lemon juiceJuice of 2 lemons	24 kcal	0 g	8 g	0 g	0 g
Chicken broth1 cup, warm	15 kcal	2 g	1 g	1 g	0 g
Fresh dillChopped	2 kcal	0 g	0 g	0 g	0 g
Lemon slices	0 kcal	0 g	0 g	0 g	0 g

Preparation

Marinating the Chicken

Combine marinade ingredients

In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

Marinate the chicken

Add the chicken breasts and coat well. Cover and marinate in the refrigerator for at least 30 minutes.

Preheat the oven

Preheat your oven to 375°F (190°C).

Preparing the Rice

Toast the rice

Heat olive oil in a saucepan over medium heat. Add rice and stir to coat grains.

Cook the rice

Pour in chicken stock, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.

Ensure the avgolemono sauce is warm before adding it to prevent egg curdling. Use a good-quality broth for depth of flavor.

Cooking Process

Baking the Chicken

Arrange marinated chicken in a baking dish, cover with foil, and bake for 25 minutes.

Making the Avgolemono Sauce

Whisk eggs and lemon juice until frothy; gradually whisk in warm broth.

Combining Everything

Uncover chicken, pour rice over and around it, then slowly add sauce; bake uncovered for 15-20 minutes more.

Plating & Serving