Savory Chicken & Asparagus Hollandaise

The scent of hollandaise always takes me back to Sunday brunch at my grandmother’s house. She was a master of the classics, and while she usually paired her hollandaise with eggs benedict, I distinctly remember one spring when she had an abundance of fresh asparagus from her garden. She cleverly decided to top pan-seared chicken breasts with the creamy sauce and vibrant green spears. The combination was unexpectedly delightful, a perfect harmony of rich and fresh that I’ve been recreating ever since.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Not Gluten-Free

Ingredients

• 4 boneless skinless chicken breasts (about 1-1/4 lbs.)
• 5 tablespoons butter, divided
• 1 lb asparagus, trimmed and cut into 3-inch pieces
• 1⁄4 cup chopped onion
• 1 (1 ounce) package hollandaise sauce mix
• 1 cup milk
• 1 tablespoon lemon juice
• Salt and pepper to taste (optional)

Equipment Needed

• 12-inch nonstick skillet
• Whisk

Instructions

1. If desired, season the chicken with salt and ground black pepper.

2. In a 12-inch nonstick skillet, melt 1 tablespoon of butter over medium-high heat.

3. Cook the chicken, turning once, for 10 minutes or until the chicken is thoroughly cooked. Use a meat thermometer to check for an internal temperature of 165°F (74°C) for food safety.

4. Remove the chicken from the skillet and set aside, keeping it warm.

5. In the same skillet, melt another 1 tablespoon of butter over medium-high heat.

6. Add the asparagus and onion to the skillet, stirring occasionally, for 4 minutes or until the vegetables are almost tender. The asparagus should still have a bit of “snap” to it.

7. In a small bowl, whisk together the Knorr® Hollandaise sauce mix, milk, and lemon juice.

8. Pour the hollandaise mixture into the skillet with the asparagus and onion.

9. Add the remaining 3 tablespoons of butter to the skillet.

10. Bring the mixture to a boil over high heat, stirring constantly.

11. Reduce the heat to low and simmer, stirring constantly, for 1 minute, or until the sauce has thickened to your liking.

12. Pour the hollandaise sauce over the cooked chicken breasts and serve immediately. Garnish with lemon slices, if desired. Serve, if desired, with hot cooked rice.

Expert Tips & Tricks

• Pound the chicken breasts: For even cooking, consider pounding the chicken breasts to an even thickness before searing. Place the chicken between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin. This helps the chicken cook faster and more uniformly.
• Perfect Asparagus: Don’t overcook the asparagus! The goal is for it to be tender-crisp. If you prefer a more tender asparagus, add a splash of water to the skillet and cover it for a minute or two to steam it slightly.
• Hollandaise Consistency: If your hollandaise is too thick, whisk in a little more milk, a tablespoon at a time, until it reaches your desired consistency. If it’s too thin, simmer for a few seconds longer, stirring constantly, until it thickens up. However, be careful not to overheat the hollandaise, as it can curdle.
• Make Ahead Prep: You can cook the chicken ahead of time and gently reheat it while you prepare the asparagus and hollandaise. This is a great way to save time if you’re preparing this dish for a weeknight meal.
• Adding Aromatics: Consider adding a clove of minced garlic to the asparagus and onion as they cook for added depth of flavor. Fresh herbs like tarragon or chives, stirred into the hollandaise at the end, can also elevate the dish.

Serving & Storage Suggestions

Serve the Savory Chicken & Asparagus Hollandaise immediately for the best flavor and texture. The hollandaise sauce is best when freshly made. If you have leftovers, store the chicken and asparagus separately from the hollandaise sauce. The chicken and asparagus can be stored in an airtight container in the refrigerator for up to 3 days. The hollandaise sauce is best consumed immediately, but can be stored in an airtight container in the refrigerator for up to 1 day. Reheat the chicken and asparagus in a skillet or microwave. Reheat the hollandaise gently in a saucepan over low heat, whisking constantly. Be careful not to overheat the sauce, or it may curdle. It’s generally not recommended to freeze the hollandaise, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	330.6 kcal	N/A
Calories from Fat	179 g	54%
Total Fat	19.9 g	30%
Saturated Fat	11.2 g	56%
Cholesterol	122.2 mg	40%
Sodium	309.8 mg	12%
Total Carbohydrate	8.7 g	2%
Dietary Fiber	2.5 g	9%
Sugars	2 g	8%
Protein	30.1 g	60%

Variations & Substitutions

• Gluten-Free: While the base recipe isn’t gluten-free, you can find gluten-free hollandaise sauce mixes at many grocery stores. Be sure to check the label carefully. Serve over rice instead of a grain that has gluten.
• Dairy-Free: This recipe is tricky to make dairy-free due to the butter and milk in the hollandaise. While there are vegan hollandaise sauce recipes available online, they will require a different method and different ingredients. Consider using olive oil instead of butter for cooking the chicken and asparagus for a slightly healthier option.
• Vegetable Variations: Feel free to substitute other vegetables for the asparagus. Broccoli florets, green beans, or even sliced bell peppers would all work well.
• Protein Variations: While this recipe calls for chicken breasts, you could easily substitute other proteins, such as pork tenderloin or even firm tofu. Adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use frozen asparagus for this recipe?
A: While fresh asparagus is ideal, you can use frozen asparagus if necessary. Be sure to thaw it completely and pat it dry before cooking to prevent it from becoming mushy.

Q: Can I make the hollandaise sauce ahead of time?
A: Hollandaise sauce is best when freshly made. However, you can prepare the other components of the dish, such as cooking the chicken and asparagus, ahead of time and then quickly whip up the hollandaise sauce just before serving.

Q: How do I prevent the hollandaise sauce from curdling?
A: Curdling can happen if the hollandaise sauce gets too hot. Be sure to keep the heat low and stir constantly while simmering. If the sauce does start to curdle, try whisking in a tablespoon of cold water to help bring it back together.

Q: What if I don’t have lemon juice?
A: In a pinch, you can substitute white vinegar for the lemon juice. Start with a smaller amount (about 1/2 tablespoon) and add more to taste.

Q: Can I add herbs to the hollandaise sauce?
A: Absolutely! Fresh herbs like tarragon, chives, or parsley can add a lovely flavor to the hollandaise sauce. Stir them in at the end of the cooking process.

Final Thoughts

This Savory Chicken & Asparagus Hollandaise is a deceptively simple dish that delivers impressive flavor and elegance. It’s a weeknight-friendly meal that feels special enough for a weekend brunch. Don’t be intimidated by the hollandaise sauce; with a little patience and constant stirring, you’ll have a luscious, creamy sauce that perfectly complements the tender chicken and vibrant asparagus. Give it a try, experiment with different vegetables or herbs, and let me know what you think! I especially like to pair it with a crisp, dry white wine like Sauvignon Blanc. Bon appétit!