Easy Chicken Oscar Recipe Made with Hollandaise Sauce
If you’re looking for a dish that combines elegance and simplicity, Chicken Oscar is the perfect choice. This classic dish features tender chicken breasts topped with succulent crab meat and crisp asparagus, all drizzled with a rich and creamy Hollandaise sauce. It’s a restaurant-quality meal that you can easily prepare at home, making it ideal for special occasions or a delightful weeknight dinner.
Preparation
Prepping the Chicken Breasts
Start by pounding the chicken breasts to an even thickness of about 1/2 inch. This ensures they cook evenly and remain tender.
Gathering and Measuring Ingredients
Ensure all ingredients are measured and prepared. This helps streamline the cooking process and ensures everything comes together smoothly.
Cooking the Chicken
Seasoning and Pan-Searing the Chicken
Season the chicken breasts with salt and pepper, then dredge them lightly in flour. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and cover to keep warm.
Tips for Perfectly Cooked Chicken
- Avoid overcrowding the pan; cook the chicken in batches if necessary.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Preparing the Hollandaise Sauce
Ingredients Needed for Hollandaise Sauce
Gather the egg yolks, lemon juice, melted butter, salt, and cayenne pepper.
Step-by-Step Instructions
- In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened and doubled in volume.
- Place the bowl over a pot of simmering water (double boiler method), making sure the water does not touch the bottom of the bowl.
- Continue to whisk constantly, slowly adding the melted butter in a thin stream until fully incorporated and the sauce is thick and creamy.
- Season with salt and cayenne pepper to taste. Keep warm until ready to use.
Making the Crab and Asparagus Topping
Preparing the Crab Meat
If using fresh crab meat, ensure it is clean and free of shells. If using canned crab meat, drain it well.
Cooking the Asparagus
Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp. Immediately transfer to an ice bath to stop the cooking process, then drain.
Assembling Chicken Oscar
Layering the Chicken, Crab, and Asparagus
Place the cooked chicken breasts on a serving platter. Top each breast with a generous amount of crab meat and a few spears of asparagus.
Drizzling the Hollandaise Sauce
Spoon the warm Hollandaise sauce over the assembled chicken, crab, and asparagus. Garnish with lemon wedges and optional add-ins like chopped parsley or capers.
Serving Suggestions
Best Side Dishes to Complement Chicken Oscar
Serve Chicken Oscar with side dishes like roasted potatoes, rice pilaf, or a fresh garden salad to complete the meal.
Presentation Tips
Arrange the chicken, crab, and asparagus neatly on the plate, and drizzle the sauce just before serving to keep everything looking fresh and vibrant.
Variations and Add-Ins
Alternative Proteins
Substitute the chicken with veal or fish fillets, such as halibut or salmon, for a different take on the classic dish.
Additional Toppings for Added Flavor
Add a sprinkle of Parmesan cheese or a dash of hot sauce to the Hollandaise sauce for an extra kick.
Storage and Reheating
Proper Storage Methods
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating Tips to Maintain Quality
Reheat Chicken Oscar in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Avoid microwaving, as it can cause the Hollandaise sauce to separate.
Health Benefits
Nutritional Benefits of Chicken
Chicken is a great source of lean protein, vitamins, and minerals. It helps build muscle, supports weight loss, and boosts metabolism.
Health Benefits of Asparagus and Crab
Asparagus is rich in vitamins A, C, E, and K, as well as fiber. Crab meat is high in protein and contains essential omega-3 fatty acids.
Conclusion
Chicken Oscar is a delightful dish that brings together tender chicken, succulent crab, crisp asparagus, and a rich Hollandaise sauce. It’s a meal that’s both elegant and easy to prepare, making it perfect for any occasion. Give this recipe a try, and enjoy a restaurant-quality dish in the comfort of your own home!
FAQs
Can I use pre-cooked chicken? Yes, you can use pre-cooked chicken. Simply reheat the chicken before assembling the dish.
How do I make the Hollandaise sauce ahead of time? You can make the Hollandaise sauce up to an hour ahead and keep it warm in a thermos or over very low heat. Whisk occasionally to maintain its consistency.
Can I use imitation crab meat? Yes, imitation crab meat can be used, but the flavor and texture will differ from real crab meat.
What’s the best way to reheat Chicken Oscar? Reheat in the oven at 350°F (175°C) to maintain the quality and texture of the dish.
Can I substitute the Hollandaise sauce with another sauce? Yes, you can use a béarnaise sauce or a simple lemon butter sauce as an alternative to Hollandaise.
Easy Chicken Oscar Recipe Made with Hollandaise Sauce
If you're looking for a dish that combines elegance and simplicity, Chicken Oscar is the perfect choice. This classic dish features tender chicken breasts topped with succulent crab meat and crisp asparagus, all drizzled with a rich and creamy Hollandaise sauce. It’s a restaurant-quality meal that you can easily prepare at home, making it ideal for special occasions or a delightful weeknight dinner.
Ingredients
- 2 boneless skinless chicken breast halves
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil ~ 4 tablespoons
- 6 spears asparagus
- 8 ounces lump crab meat
- 1/4 teaspoon old bay seasoning
- Hollandaise Sauce:
- 4 egg yolks
- 1 cup butter melted
- 2 tablespoons fresh lemon juice
- salt and pepper
- 1 tablespoon fresh lemon juice
Instructions
- Clean asparagus spears.
- Steam asparagus in a saucepan or microwave for 3 minutes on high. Or, blanch in boiling water for about 1.5-2 minutes. Set aside.
- Trim any excess fat from the chicken breasts.
- Lay pieces of chicken between sheets of plastic wrap and use a meat tenderizer or flat mallet to pound them to about 1/8 inch thin on the counter or a cutting board.
- Then cut the chicken pieces in half so you have four pieces total.
- Drain crab and mix with Old Bay and lemon juice.
- In a large shallow dish, stir together the flour, salt, and pepper.
- Dredge chicken in seasoned flour.
- Heat 1/4 cup olive oil in a heavy skillet on medium heat.
- Cook the floured chicken breast in the oil for 2-3 minutes on each side until golden brown.
- Remove to baking dish
- Make the Hollandaise by whisking 4 egg yolks with 2 tablespoons of lemon juice and a pinch of salt and pepper into a food processor.
- While the processor is running slowly drizzle 1 cup of melted butter into the egg mixture.
- Finish the dish by topping each chicken breast with 2 asparagus spears, equal portions of crabmeat, and a healthy drizzle of Hollandaise sauce.
- Bake in a 350-degree oven for about 5 minutes to warm.
- Serve immediately.