Easy Chicken Oscar Recipe Made with Hollandaise Sauce (2024)

This chicken oscar recipe is easy to follow and makes a nice elevated fancy dish for a romantic dinner or special event.

When we were younger my husband used to make Veal Oscar for special occasions. These days he's too busy to cook, though we do get him to make his famous spaghetti with meatballs on occasion.

I noticed some pretty good looking crab at the store and it reminded me of the veal Oscar we used to eat. We don't eat much veal anymore but you could make this recipe using veal if you want.

Instead, I used chicken breasts. They need to be pounded out between pieces of plastic wrap first to make them tender. I would even pound out the thin cutlets you can buy at the store a bit.

Then the chicken breast is dredged in a simple flour, salt, and pepper breading. No eggs or breadcrumbs required.

Next, the chicken pieces are pan fried in a little olive oil in a nonstick frying pan just until brown on both sides.

Traditional veal Oscar is made with Bernaise sauce on top. However, I really don't love the taste of tarragon. In fact, I don't care for anything anise flavored, so I made a Hollandaise sauce instead.

Usually, you made this in a double boiler with a whiskbut guess what? The food processor works just as well. And, here's a tip. You can add a tiny bit of water if it seems too thick.

To plate each portion place chicken (two pieces on top of each other) first. Then place asparagus spears on top, followed by seasoned crabmeat. Then drizzle with Hollandaise sauce.

I used a lot of crab in my dish but you could use less which would be great if you are serving several people. It will taste just as good.