Chicken Breasts With Hollandaise Sauce

Chicken With Hollandaise Sauce
Diana Rattray
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
532 Calories
39g Fat
2g Carbs
42g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 532
% Daily Value*
Total Fat 39g 50%
Saturated Fat 22g 110%
Cholesterol 338mg 113%
Sodium 605mg 26%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 42g
Vitamin C 1mg 6%
Calcium 53mg 4%
Iron 2mg 11%
Potassium 389mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Poached or sauteed chicken breasts are served with a rich buttery Hollandaise sauce are served with hot cooked rice. The chicken breasts are simply poached or sauteed then they're placed on rice, topped with rich homemade hollandaise sauce.

Serve this dish with a tossed salad or steamed vegetables for a special weekend dinner or family meal.

The chicken breasts may be poached in water or seasoned lightly with salt and pepper and then sauteed  in butter until browned and cooked through. The recipe includes instructions for both methods.


For the Hollandaise Sauce:

  • 4 large egg yolks

  • 2 tablespoons lemon juice

  • 1 tablespoon water

  • 1 cup (2 sticks) butter, melted

  • Pinch kosher salt, or to taste

For the Chicken:

  • 6 boneless, skinless chicken breasts

  • 1 small onion, quartered, for poached method

  • 1 teaspoon kosher salt

  • 1/4 teaspoon dried leaf thyme

  • 1/4 teaspoon black pepper

  • Dash paprika, optional

Steps to Make It

Preheat the oven to 150 F or the lowest temperature setting to keep the sauce warm while you prepare the chicken and rice. If you have a very low burner, you may keep the sauce warm on it. An induction burner is ideal for low simmers.

Hollandaise Sauce

  1. Gather the ingredients.

  2. In a small saucepan or the bottom of a double boiler, bring about 1 inch of water to a simmer (do not boil).

  3. In the top of a double boiler or a stainless steel bowl which will fit on a small saucepan, whisk the egg yolks with the lemon juice and water.

  4. Place the bowl or pan over the simmering water, making sure the bottom does not come in contact with the water. Whisk constantly for a minute or two, or until the egg mixture is warm and begins to thicken.

  5. Slowly whisk the melted butter into the egg yolk mixture. Cook over the simmering—not boiling—water, whisking constantly, until the sauce mixture has thickened. Remove from heat and stir in salt to taste and cayenne pepper. Cover and move to the preheated oven or a very low burner to keep warm.

Poached Chicken

  1. In a large skillet over high heat, combine chicken, onion, salt, thyme, pepper, and water to cover. Bring to a boil then reduce heat to low; cover and simmer for 20 to 30 minutes, or until chicken is cooked through and tender. The minimum safe temperature for chicken is 160 F.

Sauteed Chicken

  1. Alternatively, season the chicken breasts with kosher salt and freshly ground black pepper and saute in a large skillet in 2 tablespoons of butter. Cook until browned and thoroughly cooked, about 15 to 20 minutes, depending on thickness. 

  2. Meanwhile, prepare rice following the package directions, along with a steamed vegetable side dish or tossed salad.

  3. Divide the rice among six plates.

  4. Top each mound of rice with a chicken breast. 

  5. Spoon 2 to 3 tablespoons of the warm Hollandaise sauce over each chicken breast and add a steamed vegetable or salad, as desired.

  6. If desired, sprinkle paprika over the sauce.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.