Chicken In Egg And Lemon Sauce
Juicy chicken pieces simmered in a tangy lemon and egg sauce with artichokes, mushrooms, and herbs, creating a flavorful dish perfect for comforting family meals.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 1 (3 lb.) chicken, cut into 6 or 8 pieces ⓘ
- 1 medium onion, chopped ⓘ
- 3/4 c. chicken broth ⓘ
- 6 artichoke hearts or 1 pkg. frozen artichokes
- kosher salt ⓘ
- freshly ground pepper ⓘ
- 1/2 tsp. thyme ⓘ
- 2 Tbsp. minced parsley ⓘ
- 1/4 lb. mushrooms, halved or quartered ⓘ
- 2 egg yolks ⓘ
- 2 Tbsp. fresh lemon juice ⓘ
Instructions
- In a large metal pan, heat the olive oil and brown the chicken on all sides.
- Add the chopped onion and cook until wilted.
- Pour in the chicken broth, add artichoke hearts, salt, pepper, thyme, and 1 tablespoon of minced parsley.
- Cook for 30 minutes slowly over low heat.
- Stir in halved or quartered mushrooms and cook for an additional 15 minutes or until done.
- Remove the chicken and keep warm.
- Cover with aluminum foil before serving.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in lemon juice and herbs before cooking. If you don't have artichokes, you can substitute with canned mushrooms or even green beans. Fresh thyme works best, but dried thyme can be used in a pinch. To save time, use pre-cut chicken pieces, or try using the method from similar chicken recipes, like Grilled Mustard And Rosemary Chicken Thighs.
Serving Suggestions
Serve this dish over a bed of rice or with crusty bread to soak up the delicious sauce. A side of steamed vegetables or a fresh salad can complement the meal nicely. For a refreshing drink, pair with iced cucumber and mint soup for a light appetizer before the main course.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat, adding a splash of chicken broth if it’s too thick. Avoid microwaving if possible, as it can dry out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In Egg And Lemon Sauce contains roughly 366 calories, with 11g protein, 39g carbohydrates, and 19g fat. It is an excellent source of iron (37% of the Daily Value), protein (23% of the Daily Value), and potassium (22% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 2314mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but the cooking time may be shorter. Keep an eye on the chicken to ensure it cooks through without drying out. Adjust the cooking time to about 15-20 minutes after adding the broth.
What can I substitute for chicken broth?
If you don't have chicken broth, vegetable broth or even water can work. However, using broth will enhance the flavor of the sauce. You can also make your own broth by simmering vegetables and herbs if time allows.
Is there a way to make this dish spicier?
To add some heat, consider incorporating red pepper flakes or a dash of hot sauce when you add the broth. Adjust the amount according to your spice tolerance. This could give the dish a nice kick without overpowering the lemon and parsley flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).