Best 8 Chicken Oscar Recipes

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Tantalize your taste buds with our delectable Chicken Oscar, a culinary masterpiece that harmoniously blends the flavors of succulent chicken, tender asparagus, and succulent crab meat, all enveloped in a luscious béarnaise sauce. This iconic dish, originating from the renowned Antoine's Restaurant in New Orleans, has captivated food enthusiasts for generations.

Our article presents three enticing variations of Chicken Oscar, each offering a unique taste experience. The classic Chicken Oscar recipe stays true to the original, featuring succulent chicken breasts topped with crab meat, asparagus, and a rich béarnaise sauce. For a modern twist, try our Grilled Chicken Oscar, where the chicken is grilled to perfection, adding a smoky flavor that complements the other ingredients beautifully. And for those who prefer a lighter option, our Chicken Oscar with Lemon Butter Sauce is a delightful choice, with a tangy lemon butter sauce that brightens up the dish without compromising on flavor.

No matter which recipe you choose, Chicken Oscar is sure to impress your dinner guests. Its elegant presentation and unforgettable taste make it perfect for special occasions or a romantic dinner at home. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.

Here are our top 8 tried and tested recipes!

CHICKEN OSCAR



Chicken Oscar image

This is a very simple, yet elegant entree which is especially nice for a romantic meal. It's best if you can find fresh dungeness crab, but even canned crab will work. This is a popular dish served in restaurants on the West coast.

Provided by lazyme

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves
1/2 cup flour
salt and pepper, to taste
4 tablespoons butter
1 cup crabmeat
12 asparagus spears, cooked
1 (1 1/4 ounce) package hollandaise sauce mix

Steps:

  • Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
  • Combine the flour, salt and pepper in a shallow bowl.
  • Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
  • When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
  • While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
  • Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
  • Drizzle hollandaise sauce over asparagus and serve.

BAKED CHICKEN OSCAR DINNER (YEP, THE WHOLE SHEBANG)



Baked Chicken Oscar Dinner (Yep, the Whole Shebang) image

Baked chicken with creamy Havarti cheese, crab, and hollandaise sauce is served with crisp asparagus and roasted red potatoes. Measurements do not have to be exact. Season to taste.

Provided by TL in SA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 19

6 skinless, boneless chicken breast halves
12 small red potatoes
2 tablespoons olive oil, divided
2 teaspoons sea salt
2 teaspoons garlic powder
2 teaspoons lemon and herb seasoning
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon ground black pepper
6 slices Havarti cheese, folded in half
3 (.9 ounce) packages hollandaise sauce mix (such as Knorr®)
3 cups milk
¾ cup butter
1 teaspoon ground white pepper
1 teaspoon dried basil
1 pinch garlic powder
1 pound fresh asparagus, trimmed
1 (8 ounce) package imitation crabmeat, chopped
¼ teaspoon paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place chicken breasts into a 9x13-inch baking dish.
  • Place red potatoes into a separate 8x8-inch baking dish.
  • Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
  • Combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with half the seasoning mix.
  • Cover both baking dishes with aluminum foil.
  • Bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of Havarti cheese. Return chicken to oven and bake until Havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
  • Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
  • Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce heat to low and simmer sauce until thickened, about 1 minute. Remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
  • Place asparagus into a skillet over medium heat. Pour water into skillet about 1-inch deep and bring to a boil. Cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
  • To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat.
  • Pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining hollandaise sauce on the side. Garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.

Nutrition Facts : Calories 924.3 calories, Carbohydrate 71.7 g, Cholesterol 199.6 mg, Fat 50.7 g, Fiber 7.9 g, Protein 50.4 g, SaturatedFat 28.3 g, Sodium 1638.7 mg, Sugar 10.9 g

ELEGANT CHICKEN OSCAR



Elegant Chicken Oscar image

This elegant main dish isn't difficult to make. You can substitute your favorite hollandaise sauce, but I've included mine below (plus the COW SOUP MIX, and info on the amazing thickener it's made with).

Provided by Sharon Anne

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cracked black pepper
1 tablespoon olive oil
1 cup imitation crabmeat, flaked
1/2 lb asparagus tips, lightly steamed
1/2 cup water
1/4 cup powdered milk (actually 1/4 c COW SOUP MIX, see below)
2 egg yolks (freeze whites for another use)
2 tablespoons lemon juice, freshly squeezed
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 dash white pepper
3 tablespoons salted butter, melted
1 dash paprika (sprinkled per chicken breast and overtop of hollandaise)
1 dash dry parsley flakes (ditto)

Steps:

  • Place chicken breasts, one at a time, into a plastic bag; pound to 1/4-inch thick, and then cut each in half. Dredge in a mix of flour, salt and pepper.
  • Heat oil in a large skillet, browning each side for 3-5 minutes. Remove from heat and sprinkle with flaked crabmeat, garnish with asparagus tips.
  • Prepare the hollandaise, blending the ingredients (except butter) together. While blending, slowly drizzle in melted butter. Ladle over top of crabmeat and chicken.
  • Sprinkle with paprika and parsley and heat through, in a 350°F oven about 10 minutes.
  • ~~~~~~~~~~~~~~~~~~~~~~~~.
  • Tips: Zap leftover sauce in microwave for 30 seconds and use to spoon over a side dish of asparagus.
  • COW SOUP MIX: (Cream-Of-Whatever) 2 c powdered milk (best if NOT instant), 3/4 c Instant ClearJel®*, 3 Tbsp dry chicken bouillon, 1 Tbsp onion powder, 1 tsp salt, 1/2 tsp white pepper. Mix thoroughly, store in an airtight container and use within 12 months.
  • Freeze leftover egg whites in an ice cube tray. To brush as "glue" for seeds or toppings over bread dough, thaw and mix with a little water.
  • *Instant ClearJel®: Which I affectionately refer to as ICJ. For info about this amazing modified food starch (MFS thickener) visit my cooking site. http://www.sharonanne.com/mfs_chart.htm.

Nutrition Facts : Calories 214.8, Fat 9.3, SaturatedFat 4.3, Cholesterol 102.4, Sodium 470.8, Carbohydrate 12.1, Fiber 0.9, Sugar 2.2, Protein 20.2

CHICKEN OSCAR RECIPE - (4.5/5)



Chicken Oscar Recipe - (4.5/5) image

Provided by á-25087

Number Of Ingredients 13

24 ounces chicken breast halves, boneless and skinless 4-6 oz pieces
1/2 cup flour, all-purpose
1 x salt and black pepper to taste
4 tablespoons butter
1 cup crab meat
12 each asparagus spears cooked
Hollandaise Sauce
1/2 cup butter melted
3 large egg yolks
1 tablespoon water cold
1 tablespoon lemon juice
1 tablespoon butter cold, cut into pieces
1/8 teaspoon salt

Steps:

  • Prepare the hollandaise (preferably from scratch or using a package if you must) and keep warm over hot (not too hot) water until ready to serve. (see hollandaise sauce recipe link below). Place chicken between 2 pieces of plastic wrap or waxed paper on a cutting board and pound until very thin. This will help the chicken cook evenly. Combine the flour, salt and pepper on a plate for coating the chicken. Heat the butter (or olive oil) in a heavy skillet over medium high heat. Dip the chicken pieces lightly in the seasoned flour and shake off excess. When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked. Cover each slice of chicken with crabmeat and top with 3 asparagus spears. Spoon some hollandaise sauce over asparagus on each plate and serve immediately. Hollandaise sauce The egg yolks must be heated slowly and gradually so they will thicken into a smooth cream. It is not hard but attention is needed and it is good to have all the ingredients ready in advance. Place the egg yolks in a saucepan and using a whisk beat for about one minute until they become thick and sticky. Add the water, lemon juice and salt and beat for another 30 seconds. Place the saucepan over low heat, or gently simmering water (a double boiler or baine marie). Constantly stir the mixture with the whisk as it slowly heats up. It will take one to two minutes or so to thicken, keep stirring. If the mixture seems to be thickening too thickly or if there it seems to becoming a bit lumpy immediately place the saucepan into cold water to cool it and continue stirring. Then continue over low heat. When the egg yolks have thickened enough you will start to see the bottom of the pot between strokes, you may also notice that the mixture forms a light cream colour on the wires of the whip. Remove from the heat and beat in the 1 tablespoon of cold butter to cool the egg yolks and stop the cooking. Beat the egg yolks with the wire whip and begin slowly adding the melted butter a few drops at a time (about 1/4 teaspoon at a time) until the sauce thickens into a heavy cream. Then you can add the butter more rapidly beating with the whip the entire time. Taste and adjust seasonings as desired. Serve warm.

CHICKEN OSCAR WITH A HOLLANDAISE SAUCE



Chicken Oscar With a Hollandaise Sauce image

Here is my version of Chicken Oscar, I know there are many different recipes that usually only slightly vary in ingredients, whether it be what seafood is used, to the sauce it is served with. There is a restaurant in Australia that serves Mortan Bay Bugs (they come from the crayfish family.) with theirs with a mushroom sauce. I have also been to restaurants in London, where the meat is veal. Which ever way you choose to make it and no matter what your choice of ingredients are, it is still a very yummy dish that always goes down well with guests. I made this the other night when my sister came over with her daughter, there were 5 of us, but I have adjusted the ingredients below with what I believe will work for 4 people.

Provided by The Flying Chef

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

4 chicken breasts
250 g lump crabmeat
8 medium prawns
8 asparagus spears
1/4 cup dry white wine
1/4 cup water
1/2 teaspoon chicken stock
225 g butter
3 large egg yolks
2 tablespoons hot water
1 tablespoon lemon juice
1 tablespoon white wine
1/4 teaspoon cayenne pepper

Steps:

  • Heat some olive oil in a pan, add chicken breasts and brown both sides to give a good colour.
  • Add wine, water and stock, cover and simmer until chicken is cooked through.
  • While the chicken is simmering, heat some more oil in another pan and cook prawns until pink and cooked through.
  • Boil, steam or microwave asparagus until tender.
  • Just berfore serving heat crab meat in microwave (I always use fresh crab meat so I am not sure how this will taste with canned.).
  • To serve: Place breast on plate top with crab meat, arrange 2 prawns on top and finally top with asparagus, drizzle hollandaise over.
  • For The Hollandaise.
  • Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
  • In a small mixing bowl, whisk together the egg yolks.
  • Whilst continuing to whisk, add the lemon juice, wine and cayenne pepper to the beaten egg yolks.
  • Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
  • Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
  • Serve immediately or keep warm for up to 30 minutes before serving.

Nutrition Facts : Calories 791.6, Fat 63.1, SaturatedFat 33.9, Cholesterol 414, Sodium 807.6, Carbohydrate 3.2, Fiber 0.6, Sugar 0.8, Protein 49.1

CHICKEN SUPREME "OSCAR"



Chicken Supreme

Make and share this Chicken Supreme "Oscar" recipe from Food.com.

Provided by JoAnn

Categories     Lobster

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 -4 boneless skinless chicken breasts
1/4 cup flour
shrimp (canned works fine) or lobster (canned works fine)
salt
pepper
asparagus spear, cooked about 3-4 minutes
hollandaise sauce

Steps:

  • Dredge the chicken in flour seasoned with salt and pepper.
  • Saute in clarified butter until lightly browned on both sides, approximately 6-7 minutes.
  • Reduce heat, and cover.
  • Cook until chicken is done.
  • Remove chicken to serving platter and top with the shellfish and asparagus laid across the top.
  • Coat with Hollandaise sauce.
  • Serve immediately.

CHICKEN OSCAR



Chicken Oscar image

one of my favorites. Looks like you spent all day in the kitchen. yet one of the easiest to prepare

Provided by shawn eide

Categories     Chicken

Number Of Ingredients 8

4 chicken breasts, boneless halves
1/2 c flour
"just a pinch" of salt
"just a pinch" of pepper
4 Tbsp butter
1 c crabmeat
12 asparagus spears, cooked and drained
hollandaise sauce

Steps:

  • 1. Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
  • 2. Combine the flour, salt and pepper in a shallow bowl.
  • 3. Heat the butter in a heavy skillet.
  • 4. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
  • 5. When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden.
  • 6. Remove to a heated serving platter as the remaining pieces are cooked.
  • 7. Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
  • 8. Drizzle hollandaise sauce over asparagus and serve.
  • 9. this is great with steak also. I just make it with a bernaise sauce instead and I have added a few scallops to the top.

CHICKEN OSCAR



CHICKEN OSCAR image

Categories     Chicken     Sauté     Dinner

Yield 4 servings

Number Of Ingredients 7

12 asparagus spears, about 1 lb total
4 boned skinless chicken breast halves (about 1.4 lb each)
3-4 tsp dried breadcrumbs
2 tsp butter
1/4 lb shelled cooked crab
1/2 to 2/3 cup hollandaise, warm
Chive spears or minced chives

Steps:

  • 1. snap tough ends from asparagus; rinse. Rinse chicken, pat dry, wrap with plastic and pound down until 3/8 to 1/2 inch thick. 2. Put bread crumbs in pan. Add chicken, turning and patting to coat. 3. Preheat overn to 350 degrees. 4. melt butter in 12 inch nonstick frying pan over high heat. Add chicken and cook until browned on bottom, shaking pan to avoid scorching butter, about 2 minutes. Turn pieces over and cook 1 min longer. 5. Set pan in oven and bake until chicken no longer pink in middle (cut to test), 7-9 minutes 6. Meanwhile in 10-12 inch frying pan over high heat, bring 1 inch water to boil. 3 minutes before chicken is done add asparagus to boiling water. Cook until tender when pierced. Drain. 7. Place chicken on warm plates. Top with crab and asparagus and pour hollandaise sauce over the top. Garnish with chives.

Tips:

  • When choosing crab, look for fresh, firm meat with a sweet smell. Avoid any crab that has a fishy or ammonia-like odor.
  • To make the hollandaise sauce, use high-quality butter and eggs. Make sure the butter is softened to room temperature before starting.
  • Be careful not to overcook the chicken. Chicken breasts are best cooked to an internal temperature of 165 degrees Fahrenheit.
  • If you don't have any asparagus, you can substitute another green vegetable, such as broccoli or green beans.

Conclusion:

Chicken Oscar is a classic dish that is sure to impress your guests. With its combination of tender chicken, succulent crab, and creamy hollandaise sauce, this dish is a flavor explosion that will leave you wanting more. So next time you're looking for a special occasion meal, give Chicken Oscar a try. You won't be disappointed.

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