Baked Chicken Oscar Dinner (Yep, the Whole Shebang)

4.9
(8)

Baked Chicken Oscar 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. For the picky, my-food-shouldn't-be-touching ones: serve the asparagus and sauce on the side (mix the crab into it). They will never know!

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Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
5 mins
Total Time:
1 hrs 10 mins
Servings:
6

Ingredients

Chicken and Potatoes:

  • 6 skinless, boneless chicken breast halves

  • 12 small red potatoes

  • 2 tablespoons olive oil

  • 2 teaspoons sea salt

  • 2 teaspoons garlic powder (Optional)

  • 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

Hollandaise Sauce:

  • 3 (.9 ounce) packages Hollandaise sauce mix

  • 3 cups milk

  • ¾ cup butter

  • 1 teaspoon ground white pepper

  • 1 teaspoon dried basil

  • 1 pinch garlic powder (Optional)

  • 1 pound fresh asparagus, trimmed

  • 1 (8 ounce) package imitation crabmeat, chopped

  • ¼ teaspoon paprika

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Make chicken and potatoes: Place chicken breasts into a 9x13-inch baking dish and red potatoes into a separate 8-inch square baking dish. Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.

  3. Combine sea salt, garlic powder, lemon and herb seasoning, onion powder, basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with 1/2 of the seasoning mix and cover both baking dishes with aluminum foil.

  4. Bake chicken and potatoes alongside each other in the preheated oven for 40 to 45 minutes. Remove chicken and top each breast with folded slice of Havarti cheese. Return chicken to the oven and bake until Havarti cheese is melted, chicken is no longer pink inside, and juices run clear, about 5 more minutes.

  5. Remove chicken and potatoes from the oven and allow to rest, still covered, for 5 minutes.

  6. Make Hollandaise sauce: Whisk sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce the heat to low and simmer until thickened, about 1 minute. Remove from the heat and stir in white pepper, basil, and garlic powder.

  7. Place asparagus in a large skillet. Pour in 1 inch water, turn the heat to medium, and bring to a boil. Cover and steam until asparagus is just tender but still bright green, 2 to 4 minutes.

  8. To serve, place each chicken breast onto a serving plate and top 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 sauce on the side. Garnish with pinch of paprika and serve with 2 red potatoes on each serving plate.

Editor's Note:

The nutrition data for this recipe includes the full amount of the Hollandaise sauce. The actual amount of the sauce consumed will vary.

Nutrition Facts (per serving)

924 Calories
51g Fat
72g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 924
% Daily Value *
Total Fat 51g 65%
Saturated Fat 28g 142%
Cholesterol 200mg 67%
Sodium 1639mg 71%
Total Carbohydrate 72g 26%
Dietary Fiber 8g 28%
Total Sugars 11g
Protein 50g
Vitamin C 34mg 172%
Calcium 417mg 32%
Iron 13mg 70%
Potassium 2217mg 47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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