6 Reviews

Great recipe. I substituted rice for the orzo. I also used a Greek seasoning mix I make on the chicken breast. It was fantastic! I also upped the dill as I love dill.

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sabrjay April 24, 2013

This was absolutely delicious. The Avgolemono sauce was so creamy and the amount of dill and lemon flavor was just perfect. The addition of the carrots was very nice. We will definitely be making this dish again!

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dgiella April 26, 2010

This went into our biweekly rotation menu. The kids loved it and have also made it with broccoli instead of carrots. It's nice to have a complete meal all in one.

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Soxfan January 19, 2010

Very creamy-with no dairy products-with a subtle lemon flavor. I loved the dill too. Everything tasted so good together! It took me a longer to put it together than 30 minutes, but it was worth it. I used 2 boneless skinless chicken breasts-the kind you buy in the bag-to equal the correct weight. This was a wonderful and different one dish meal. The kids liked it too so it's a keeper; thanks!

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Kaarin January 17, 2006

Amazing dish! Very easy to make- I was worried about curdling the sauce-but it came out perfectly. The flavors and texture of this dish are very delicate and smooth. I was tempted to serve a caesar salad with this but I think I would stick to a simple and mild flavored side if you chose to serve one. None is needed because this dish is perfectly complete all on its own. Thanks for another fabulous recipe NC!

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Mama's Kitchen (Hope) January 10, 2006

I saw the word avgolemono and you snagged me. I must say that I added more lemon juice to this. I wanted to use fresh dill but the herb garden is spent. Couldn't pronounce Pulleyley-Fuzzee or whatever that was so instead had me a fine glass of Bombay Sapphire gin and tonic. Yes, ma'am! Trying with aspargus next time that's for sure! cg

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COOKGIRl November 05, 2005
Chicken Breasts With Orzo, Carrots, Dill, and Avgolemono Sauce