Amazing Chicken Benedict with 4 Yolk Sauce

By anna Boncoeur On December 1, 2025

Chicken Benedict with Creamy Hollandaise Sauce: Your New Favorite Brunch is what we are making today, and trust me, it’s going to change your weekend mornings forever! I’m Anna, and I’m obsessed with sharing chicken recipes that are simple to execute but pack a huge flavor punch for busy home cooks like us. Forget those complicated restaurant dishes; I’ve spent years tweaking classics until they are foolproof. Perfecting a rich, homemade hollandaise that doesn’t curdle? That’s my specialty. Get ready for crispy chicken, runny yolks, and the creamiest sauce you’ve ever made!

Table Of content

Gathering the Components for Chicken Benedict with Creamy Hollandaise Sauce

Making something this decadent at home feels like cheating, but I promise you, once you see these ingredients laid out, you’ll realize it’s totally doable, even on a slightly rushed Saturday morning. We’re making four servings, so everything is scaled just right. The key here is having everything ready to go because the chicken cooks fast, and the sauce needs immediate attention once the butter is ready.

Don’t let the list scare you; it’s just a few components coming together for one amazing brunch experience. Lay everything out on your counter so you can move quickly between the breading station, the pan, and the double boiler setup for that spectacular sauce.

Ingredient Table for the Perfect Chicken Benedict with Creamy Hollandaise Sauce

Component	Amount
Boneless Skinless Chicken Breasts	2 (about 6 ounces each)
Salt (for chicken seasoning)	1/2 teaspoon
Black Pepper	1/4 teaspoon
Paprika	1/4 teaspoon
All-Purpose Flour	1/4 cup
Large Egg (for dredging)	1, beaten
Panko Breadcrumbs	1/2 cup
Olive Oil	2 tablespoons
Large Egg Yolks (for sauce)	3
Lemon Juice	1 tablespoon
Unsalted Butter, melted and warm	1/2 cup
Salt (for sauce)	1/4 teaspoon
Cayenne Pepper	Pinch
Large Eggs (for poaching)	4
English Muffins	2, split and toasted
White Vinegar (for poaching)	1 teaspoon
Garnish (Parsley or Chives)	Chopped

Notes on Ingredient Selection and Preparation

For the chicken, slicing those breasts horizontally into thin cutlets is crucial. We want them thin so they cook quickly and stay tender inside while getting that perfect crunch outside. When you’re breading, make sure those panko crumbs are fully adhered; they give you a much crispier crust than regular breadcrumbs, and that texture is key against the soft muffin and runny yolk.

For the hollandaise, the butter absolutely needs to be melted and warm—but not scorching hot! If it’s too hot, it’ll scramble your yolks when you pour it in. Also, make sure you have your poaching water ready to go with that little splash of vinegar just before you start whisking the yolks, because everything moves fast once you get going!

Mastering the Crispy Chicken Component

We need that chicken to hold up against the sauce, right? A soggy bottom just won’t do for our Chicken Benedict with Creamy Hollandaise Sauce! This part is all about creating a sturdy, golden crust that stays crispy until it hits the plate. It’s a classic three-step breading process that I rely on for everything from schnitzel to these cutlets. If you are looking for other great chicken cutlet ideas, check out my recipe for Parmesan Chicken Cutlets.

Preparing and Breading the Chicken Cutlets

First up, take your chicken breasts and slice them horizontally so you end up with four nice, thin cutlets. This helps them cook evenly and fast. Now, time for flavor! Sprinkle both sides generously with salt, pepper, and that little bit of paprika for color. Don’t be shy with the seasoning!

Set up your dredging station: one shallow dish for the flour, one for the single beaten egg, and one for the panko breadcrumbs. Take each seasoned cutlet, press it firmly into the flour first—shake off the excess! Then dip it into the egg, letting any extra drip off. Finally, press it hard into the panko until it’s totally covered. You want that panko totally stuck on there!

Cooking the Chicken for Chicken Benedict with Creamy Hollandaise Sauce

Get your skillet hot over medium heat and add the olive oil. We want the oil shimmering, but not smoking furiously. Lay those breaded cutlets in carefully—don’t overcrowd the pan, or they’ll steam instead of crisping up! Cook them for about four to five minutes on the first side until they are a deep, beautiful golden brown.

Flip them over and cook the other side for another four to five minutes. This is where you must use your thermometer! Chicken needs to hit 165 degrees Fahrenheit internally to be safe. Once they hit that temp, pull them out immediately and set them on a plate lined with paper towels. They need to stay warm while you finish the eggs and sauce.

Crafting the Creamy Hollandaise Sauce

Okay, this is the part that separates a good brunch from an absolutely legendary one: the Creamy Hollandaise Sauce. Seriously, homemade hollandaise is shockingly easy once you respect the process. We are using the double-boiler method here, which is my go-to for foolproof results when making Chicken Benedict with Creamy Hollandaise Sauce. It gives you gentle, controlled heat, which is exactly what egg yolks need to turn into liquid gold.

The biggest mistake people make with Creamy Hollandaise Sauce is using butter that’s too hot or whisking too slowly. If you rush this, you get greasy scrambled yolks instead of that smooth, velvety texture we’re aiming for. Patience is your secret weapon here, but don’t worry, it still comes together in about five minutes once you start adding the butter!

Building the Base for Your Creamy Hollandaise Sauce

Get a small saucepan with about an inch of water simmering gently—remember, we don’t want a rolling boil, just light steam. Place your heatproof bowl on top. You need to make sure the bottom of the bowl isn’t actually touching the water, or you’ll scorch everything. In that bowl, whisk together your three egg yolks and the tablespoon of lemon juice. Whisk them until they get a little lighter in color and start to thicken up just slightly. This base needs to be ready to accept that butter!

Emulsifying the Warm Butter into the Creamy Hollandaise Sauce

This is the make-or-break moment for your Creamy Hollandaise Sauce. Keep whisking those yolks constantly! Now, take your warm, melted butter and drizzle it in—and I mean *drizzle*. It should be a slow, thin stream. If you dump it in too fast, your sauce will break, and you’ll have an oily mess. Keep that whisk moving like you mean it! As you slowly incorporate all that butter, you’ll feel and see the sauce thicken beautifully into that rich, classic yellow we love.

Once it’s thick enough to coat the back of a spoon, take it off the heat right away so it doesn’t overheat. Stir in your salt and that tiny pinch of cayenne pepper. If it seems a bit too thick while you’re waiting for the eggs, a tiny splash of warm water will loosen it right up. Pure perfection!

Perfecting the Poached Eggs

We’ve got crispy chicken and amazing sauce, so now we need that perfect, dreamy, runny yolk to tie it all together. Poaching eggs can feel intimidating, but honestly, it’s just about temperature control. We aren’t looking for a violent boil that rips the whites apart; we want a gentle spa treatment for our eggs!

If you follow these steps, you’ll get beautiful, neat little bundles of egg white holding in that gorgeous, liquid gold center. This is the final element we need before we plate up our beautiful Chicken Benedict with Creamy Hollandaise Sauce. For more breakfast inspiration, see my Chicken Egg Breakfast Burrito.

Water Preparation for Poaching Eggs

Grab a saucepan big enough to hold a few inches of water—about three inches deep is perfect for four eggs. Get this water heating up until it reaches a gentle simmer. You should see small bubbles forming on the bottom and sides, but the surface shouldn’t be aggressively churning. This is crucial!

Now, add that teaspoon of white vinegar. Don’t skip this! The acid in the vinegar helps the egg whites coagulate (set) much faster when they hit the water, keeping them tight around the yolk instead of spreading out into wispy clouds. Trust me on the vinegar; it’s a lifesaver for poaching.

Gently Poaching Eggs for Your Chicken Benedict with Creamy Hollandaise Sauce

Before you drop anything in, crack each of your four eggs into a separate little cup or ramekin. This lets you slide them in one by one, which keeps the water temperature stable and prevents them from bumping into each other. Gently slide each egg into the simmering water.

Let them poach for exactly three to four minutes. That timing usually yields perfectly set whites and yolks that are still delightfully runny inside. Use a slotted spoon to lift them out carefully. Give them a quick, light blot on a paper towel to absorb any extra water before they go on top of the chicken. We don’t want watery Benedicts!

Assembling the Ultimate Chicken Benedict with Creamy Hollandaise Sauce

We’ve done the hard work! The chicken is crisp, the eggs are perfectly poached, and you’ve got that luxurious, homemade Creamy Hollandaise Sauce ready to go. Now comes the fun part: putting it all together to create the ultimate Chicken Benedict with Creamy Hollandaise Sauce. This dish waits for no one, so make sure your plates are warmed slightly if you can, because the moment that runny yolk hits the crispy chicken, you need to dig in! You can find more of my favorite brunch ideas on Pinterest.

Presentation matters, even if you’re just making brunch for yourself. It makes the whole experience feel special. Follow this specific order, and you’ll have a stack that is structurally sound and absolutely gorgeous.

Layering the Components for Serving

Start with the base: take one toasted English muffin half and place it on your plate. The toasting is important because it creates a barrier against the moisture from the egg and the sauce.

Next, center one piece of your warm, crispy chicken cutlet right on top of that muffin. Don’t let the chicken hang over too much, or the whole thing will lean later!

Carefully place one of those beautiful poached eggs right on top of the chicken. Try to center it nicely, as this is the centerpiece of your dish.

Now, grab your sauce! Spoon a very generous amount of that bright yellow Creamy Hollandaise Sauce over the egg. Don’t be shy; let it drape down the sides naturally. A little bit running down the crispy chicken is exactly what you want. For more chicken recipes, see my collection of chicken recipes.

Finally, finish it off with a light sprinkle of freshly chopped parsley or chives. The green really pops against the yellow sauce. Serve immediately, and enjoy that moment when you cut into it!

Storage and Reheating Instructions for Leftover Chicken Benedict with Creamy Hollandaise Sauce

Oh, leftovers! If you managed to have any of this glorious Chicken Benedict with Creamy Hollandaise Sauce left over—which I highly doubt, but we can dream—you need to treat the components gently. Never try to store the fully assembled dish; the muffin gets soggy, and the egg yolk will solidify. We are all about component separation here for the best results!

The trickiest part is the sauce, but if you follow these simple rules, you can enjoy this brunch favorite again tomorrow! If you are interested in other ways to use chicken, check out my recipe for Baked Barbecue Chicken.

Best Practices for Storing Components Separately

Keep everything separate in airtight containers in the fridge. The crispy chicken needs to stay dry to maintain any remaining crunch, so don’t cover it tightly if you can avoid it, or use a container where the paper towel underneath can absorb any moisture.

The English muffins should be stored in a zip-top bag, and the poached eggs should be kept in a covered container. The hollandaise sauce needs careful handling.

Component	Storage Time (Approx.)
Crispy Chicken	1-2 days
Poached Eggs	1 day (Best used immediately)
English Muffins	2 days
Creamy Hollandaise Sauce	1 day

Reheating Tips for Chicken Benedict with Creamy Hollandaise Sauce

Reheating the chicken is easy: pop it into a toaster oven or a standard oven set to about 350 degrees for about 5 to 7 minutes. You want it hot all the way through, but avoid the microwave if you want any crispiness left!

For the Creamy Hollandaise Sauce, you must reheat it gently over low heat or in a bowl set over barely simmering water, whisking constantly. If it looks too thick, whisk in a few drops of warm water until it flows nicely again. Never let the sauce boil when reheating, or it will definitely break. For another creamy chicken dish, try my Creamy Lemon Chicken Recipe.

Frequently Asked Questions About Chicken Benedict with Creamy Hollandaise Sauce

I get so many questions when people try this recipe for the first time, especially about getting that sauce right! Don’t worry if you’re nervous; we’ve all been there. Here are the things I hear most often when folks are tackling this Chicken Benedict with Creamy Hollandaise Sauce for the first time.

Can I prepare the Creamy Hollandaise Sauce Ahead of Time?

You technically *can* make the Creamy Hollandaise Sauce ahead, but honestly, it’s never quite the same as freshly made. If you must, cool it down quickly in the fridge and store it airtight for up to 24 hours. When reheating, you absolutely have to use that gentle double-boiler method we talked about, whisking constantly. If you microwave it or heat it too fast, it will likely separate into an oily puddle. For the best flavor and texture, try to make it right before you poach the eggs!

What Temperature Should the Butter Be for the Hollandaise?

This is so important for the emulsion! The butter should be melted, yes, but it needs to be warm, not piping hot. If the butter is too hot—like right off the stove hot—it will shock and scramble your egg yolks before they have a chance to emulsify. Aim for warm to the touch, almost like warm bath water. When you drizzle it in slowly, it should incorporate smoothly without causing the yolks to seize up. It’s that gentle warmth that makes the sauce so incredibly creamy!

What is the Best Way to Ensure Crispy Chicken?

Crispiness comes down to two things: a good breading adherence and oil temperature. First, make sure you press that panko onto the chicken really firmly during the last step of dredging. Second, make sure your oil is hot enough—medium heat is usually right, but you need to see gentle shimmering. If the oil isn’t hot enough, the breading soaks up grease and gets soggy instead of crisping up quickly. Also, don’t skip patting the cutlets dry after they come out of the pan! For more crispy chicken ideas, see my recipe for Baked Chicken Tenders.

Sharing Your Chicken Benedict with Creamy Hollandaise Sauce Experience

I truly hope this recipe makes your next brunch feel extra special! Making the Chicken Benedict with Creamy Hollandaise Sauce from scratch is such a rewarding feeling. If you tried it out, please let me know how it went! Drop a star rating below or tell me in the comments if you added any fun twists. Happy cooking, friends!