If you’ve ever sat in a fancy restaurant, fork poised over a gorgeous plate of Chicken Oscar, and thought, “I wish I could make this at home”—today is your lucky day. This recipe takes that elegant, steakhouse classic and turns it into something you can whip up in your own kitchen without a culinary degree (or the stress of pronouncing “hollandaise” in front of a waiter).

Think golden, pan-fried chicken cutlets topped with tender asparagus, sweet lump crab meat, and a drizzle of silky hollandaise sauce. It’s rich, it’s decadent, and yes—it’ll make you feel like the queen (or king) of dinner parties. The best part? You don’t need hours or a long shopping list. With just a handful of fresh ingredients and some clever shortcuts, you’ll have a dish that’s equally at home on a Tuesday night table or as the star of your next special occasion.

So, grab your apron and let’s bring a little fine dining magic into your kitchen—without the fancy price tag or the need to find valet parking.

Why You’ll Love This Chicken Oscar

Restaurant quality without the wait for reservations.
Flexible enough for weeknights but impressive for guests.
Flavor-packed layers: crispy chicken, bright asparagus, sweet crab, buttery hollandaise.

Ingredients

For the chicken:

2 boneless, skinless chicken breasts (about 340 g total)
62 g (1/2 cup) all-purpose flour
3 g (1/2 tsp) fine salt
0.5 g (1/4 tsp) black pepper
60 ml (1/4 cup) olive oil
6 asparagus spears (about 90 g), trimmed
227 g (8 oz) lump crab meat, drained
1 g (1/4 tsp) Old Bay seasoning
15 ml (1 Tbsp) fresh lemon juice (for crab)

For the hollandaise sauce:

4 large egg yolks
227 g (1 cup) unsalted butter, melted and warm
30 ml (2 Tbsp) fresh lemon juice
Salt and pepper, to taste

Step-by-Step Instructions

Prep the asparagus – Steam for 3 minutes in the microwave or blanch in boiling water for 1.5–2 minutes. Shock in ice water, drain.
Flatten the chicken – Butterfly thick breasts if needed. Pound between plastic wrap to about 3 mm (1/8 inch). Cut in half to make 4 cutlets.
Season and dredge – Mix flour, salt, and pepper. Lightly coat each cutlet, shaking off excess.
Pan-fry – Heat olive oil in a skillet over medium. Cook chicken 2–3 minutes per side until golden and internal temp hits 165°F. Transfer to baking dish.
Prepare the crab topping – Toss crab meat with Old Bay and lemon juice.
Make the hollandaise – In a blender, add egg yolks, lemon juice, pinch of salt and pepper. With motor running, slowly stream in hot melted butter until thick and glossy. Adjust seasoning.
Assemble – Top each cutlet with asparagus, then crab. Spoon hollandaise over top.
Warm and serve – Heat in a 350°F oven for about 5 minutes. Serve immediately with extra lemon wedges.

Cooking Tips for Perfect Chicken Oscar

Don’t skip pounding the chicken—thinner cutlets cook evenly and stay juicy.
Use fresh crab meat if you can—it really makes the flavors pop.
Keep the hollandaise warm, but don’t overheat it or it may split. If it thickens too much, whisk in a teaspoon of warm water.
Olive oil vs. butter for frying—olive oil gives a light crisp, butter can add flavor but may burn faster. You can also do a mix of both.
Make-ahead trick: Hollandaise can be made up to 1 hour ahead and kept warm in a thermos. Yes, really—just like a coffee for your sauce.

A Little Story from My Kitchen

The first time I made Chicken Oscar, I was trying to impress my in-laws. I thought I was being fancy—and then my father-in-law said, “Oh, you made surf and turf… but with chicken!” He meant it as a compliment, but I laughed so hard I nearly dropped the plate.
Since then, it’s become a birthday dinner tradition. My kids call it “the crabby chicken” (again, lovingly), and it’s one of those dishes that makes everyone sit up a little straighter at the table. There’s just something about that golden chicken and buttery sauce that turns dinner into an occasion.

What to Serve with Chicken Oscar

Chicken Oscar is rich and indulgent, so I like to keep sides light and fresh. A crisp green salad with lemon vinaigrette balances the buttery hollandaise. Roasted baby potatoes are a nice, mild starch that won’t steal the spotlight. You could also go with a wild rice pilaf for a little nutty contrast.
For drinks, a chilled glass of Sauvignon Blanc works wonders—its acidity cuts through the richness. Or, if you’re celebrating, pop some bubbly. Dessert? Something citrusy, like a lemon tart or even a scoop of raspberry sorbet, will cleanse the palate beautifully.

How to Store

If you happen to have leftovers (rare in my house!), store them in an airtight container in the fridge for up to 2 days. For best results, keep the hollandaise separate if possible—it can be gently reheated over a double boiler. The chicken can be reheated in a 300°F oven until warm. I don’t recommend freezing this dish, as the sauce and crab lose their texture when thawed.

FAQs

Can I use canned crab meat?

Yes, just drain it well and go for the best quality you can find. Fresh lump crab is still the gold standard.

Can I substitute the hollandaise sauce?

You can use a light lemon-butter sauce, but hollandaise is what makes Chicken Oscar… Chicken Oscar.

Can I make this without asparagus?

Sure—broccolini or green beans can step in, but asparagus keeps it classic.

How can I keep my hollandaise from breaking?

Make sure your butter is hot but not scorching, and add it slowly while blending.

When you make this Chicken Oscar, you’re not just putting dinner on the table—you’re creating a little fine-dining magic in your own home. From the crisp, golden chicken to the sweet crab and creamy hollandaise, every bite is a reminder that sometimes the best “restaurant” is your own kitchen.

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