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Easy Chicken Oscar Recipe Made with Hollandaise Sauce
Ben Carraoli

Easy Chicken Oscar Recipe Made with Hollandaise Sauce

I love creating restaurant-style dishes at home, and this Easy Chicken Oscar recipe has quickly become one of my favorites. The combination of tender chicken, fresh asparagus, savory crab meat, and rich hollandaise sauce is simply irresistible.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – pounded to an even thickness for tender, juicy meat.
  • 1/2 cup all-purpose flour – for a light dredge; adds a subtle crisp.
  • Salt and black pepper – freshly ground works best for seasoning.
  • 2 tablespoons olive oil – for pan-frying the chicken; use extra virgin for flavor.
  • 1 bunch fresh asparagus – trimmed; avoid frozen as it becomes mushy when cooked.
  • 1/2 pound lump crab meat – pick through for shells; fresh or high-quality canned works well.
  • 3 large egg yolks – for a creamy hollandaise sauce.
  • 1 tablespoon lemon juice – brightens the hollandaise.
  • 1/2 cup unsalted butter – melted; use high-quality for the best flavor.
  • Pinch of cayenne pepper – optional adds a gentle kick.

Method
 

  1. I start by placing the chicken breasts between plastic wrap and gently pounding them to an even thickness. This ensures they cook evenly and stay tender. Lightly season with salt and pepper before dredging in flour.
  2. Next, I heat olive oil in a nonstick skillet over medium heat. I carefully fry each chicken breast until golden brown on both sides, about 3-4 minutes per side. The key is not to overcrowd the pan.
  3. While the chicken is cooking, I steam or lightly sauté the asparagus until just tender. I like keeping it crisp to add a fresh texture against the creamy hollandaise and crab meat.
  4. I combine egg yolks, lemon juice, and melted butter in a food processor, blending until smooth. If the sauce is too thick, I add a teaspoon of water to reach the perfect consistency. Cayenne pepper is optional but adds a subtle heat.
  5. To plate, I layer the chicken on each plate, then arrange the asparagus on top. I sprinkle seasoned crab meat over the vegetables and generously drizzle hollandaise sauce. It always looks so elegant!

Notes

  • I always use fresh crab meat for the best flavor; canned can be watery.
  • Pounding chicken ensures a tender bite, so I don’t skip this step.
  • I drizzle hollandaise right before serving to keep it warm and creamy.
  • Using a nonstick skillet prevents the chicken from sticking and tearing.
  • I like to add a squeeze of fresh lemon over the top for brightness.