Breaded Chicken Oscar are tender, juicy chicken breasts topped with mounds of sweet crabmeat, fresh seasonal asparagus, Swiss cheese, and a white wine mustard sauce that completes the dish perfectly!
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Table of Contents Found Here
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- Chicken Breast
- Crab Meat
- Fresh Asparagus
- White Wine
- Dijon Mustard
- Panko Crumbs
- Bread Crumbs
- Salt and Pepper
- Mayonnaise
- Seafood Seasoning
- Butter
- Olive oil
- Chicken Stock or Broth
- Swiss Cheese Slices
A little history about this recipe:
**This post is being updated from the original publication in 2014. The recipe has remained completely unchanged from the original post with only the photos being updated. This article now also includes a video presentation along with a printable recipe card including nutritional information.
My take on Chicken Oscar (Kudos Kitchen Style) was inspired by a local trip that my husband and I recently took with some friends to go zip lining in beautiful Ottawa, Illinois, which is a couple of hours Southwest of where we live.
If you're wondering how in the world this recipe could have possibly been inspired by a zip lining adventure, that's a good question. It wasn't actually the zip lining that inspired it, but our celebratory "We did it!" dinner afterward at Hank's Farm Restaurant in Ottawa, Illinois that inspired it.
I knew after my plate had arrived, and I'd taken my first bite, that this would be a recipe I wanted to recreate in my own kitchen. Here's the picture of Hank's Chicken Oscar that I took on my phone that night at dinner.
Below is my original Kudos Kitchen Style Chicken Oscar photo from 2014:
The instructions for making Chicken Oscar:
- Whisk together the white wine and Dijon Mustard.
- Pour it over the chicken breasts and allow them to marinate at least 20 minutes.
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- Meanwhile, stir together the crabmeat, mayonnaise, white wine, seafood seasoning, salt, and pepper.
- Set aside the crabmeat mixture.
- In a shallow dish, combine the panko, breadcrumbs, salt, and pepper.
- Remove the chicken breasts from the marinade (discard the marinade) and coat the chicken in the prepared breading on both sides.
- Brown the chicken breasts on both sides in a skillet over medium/high heat in melted butter (approximately 4-5 minutes per side).
- Remove the browned chicken from the skillet and onto a baking sheet.
- Top the chicken with Swiss cheese slices and mounds of the prepared crabmeat.
- In a medium skillet, simmer butter, white wine, Dijon mustard, and chicken stock until it reduces.
- Top the crabmeat with plenty of fresh asparagus which has been steamed to just tender (the microwave works well for this).
- Pour the butter and white wine sauce over the chicken Oscar and bake in a preheated 350-degree oven until the chicken is cooked through (approximately 30 minutes).
- Serve and enjoy!
Whew, I know that seems like an awful lot of steps and a lot of instructions but I guarantee you that they're all worth it!
I do hope you'll try my recipe and will let me know what you think of it when you do.
Additional chicken recipes:
- Blueberry Chile Chicken Skillet Dinner (pictured below)
Skillet Blueberry BBQ Sauce Chicken is beautifully browned chicken breast which simmers to a tender finish in an easy to make zippy blueberry-chile BBQ sauce.
Hawaiian Pineapple Chicken Thighs are a moist and flavorful family favorite that comes together in a snap with the help of the slow cooker.
- Chicken Oscar (pictured below) THIS IS THE PLACE!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Breaded Chicken Oscar
Ingredients
For the marinade:
- ¼ cup white wine your favorite variety
- 1 tablespoon Dijon mustard
- 4 large (5 ounces) chicken breast (boneless and skinless)
For the breading and pan frying:
- 1 cup panko crumbs
- 1 cup bread crumbs
- 1½ teaspoons salt
- 1 teaspoon pepper
- ⅛ teaspoon seafood seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
For the crabmeat topping:
- 2 cans lump crab meat drained and cleaned
- 2 tablespoons mayonnaise
- 1 tablespoon white wine
- ⅛ teaspoon seafood seasoning
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
For the sauce:
- 4 tablespoons butter
- ¼ cup white wine
- ¼ cup chicken stock or broth
- 1 teaspoon Dijon mustard
To complete the dish:
- 8 slices Swiss cheese
- 24 spears asparagus lightly steamed
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
To marinate the chicken breasts:
- Mix the marinade ingredients in a large zip-top bag. Add the chicken breast and marinade for 20-30 minutes.
To make the breading:
- In a shallow dish, combine the breading ingredients and coat the marinated chicken on both sides with the breading. Set the breaded chicken aside while preparing the crabmeat topping.
To make the crabmeat topping:
- In a medium bowl, stir together the crabmeat topping ingredients and chill until ready to use.
To pan fry the breaded chicken:
- Melt the butter and oil together in a large skillet over medium/high heat. Add the breaded chicken breast and brown the chicken on both sides until golden (approximately 4-5 minutes per side).
- While the chicken is browning, prepare the asparagus spears by steaming them lightly, but not overcooking them, in the microwave. Keep warm.
- Remove the browned and breaded chicken breasts from the skillet and place on a baking sheet.
- Top each chicken breast with two slices of Swiss cheese and divide the crabmeat topping equally between the chicken breasts.
- Bake the crab topped chicken breasts in a preheated oven and bake for approximately 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
- *Note - the proper internal temperature for cooked chicken breasts is 160-165 degrees Farenheight.
To make the pan sauce:
- While the chicken is cooking in the oven bring the sauce ingredients to a boil in a small saucepan, whisking occasionally. Cook for 5-6 minutes over medium/high heat until the sauce reduces by half.
To complete the dish:
- Remove the chicken Oscar from the oven and place the steamed asparagus over each chicken breast.
- Spoon the reduced sauce over the chicken, and return to the oven for an additional 5 minutes.
- Serve immediately, and enjoy!
Video
Notes
Nutrition
I sincerely hope you've enjoyed today's recipe for Chicken Oscar, Kudos Kitchen Style as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Debbie says
I enjoyed reading about your zip line adventure in Ottawa, Illinois, in fact I was born raised there! I made this recipe of yours and lady this hit all the buttons. This is my new favorite!
Renée says
Thanks, Debbie!
When I first shared that post I also added the story of where the recipe inspiration came from. That's kind of taboo now, in the world of food blogging, but I'm glad you appreciate it. Small world that you love this recipe, and were born in the same area where we zip lined. LOL
Thanks for the comment and 5 star rating for the recipe. I appreciate it!
Take good care,
Renee
Allison says
Decadent and delicious! Thanks for sharing!
Renée says
My pleasure, Allison.
Jim Palfrey says
I made this for dinner tonight and it was a huge success! We all loved it!
Renée says
That's awesome. I'm so happy to hear this, Jim! Thanks for letting me know!
Gina Matsoukas says
Such an incredible dinner recipe!
Renée says
Thank you!
wilhelmina says
This is so much better than the skimpy toppings I've had at restaurants! Bring on the crab!
Renée says
You and me both, Wilhelmina! If crab is involved, make it noticeable!
Connie | URBAN BAKES says
I've never had Chicken Oscar but I'd definitely give it a try. It looks great!
Angie Barrett says
Your Chicken Oscar looks amazing and NO there can never be too much crabmeat! haha. Love the ziplining! My brother was just talking about doing that last night!
Angie says
This looks amazing, I love chicken dishes!
Kim (Feed Me, Seymour) says
Oh my goodness, that chicken! It looks so amazing!
Jenn Kurkiewicz says
YUM, this looks amazing! And ziplining looked like a ton of FUN! 🙂
Kim Bee says
This recipe is absolutely wonderful. So jealous you got to do the zipline. I want to try it so badly.
Meredith says
fun times! Good luck on the contest!!!!
valmg @ From Val's Kitchen says
I always make a lot also. My husband would absolutely love this!
Ginny McMeans says
Very fun times and glad you got to experience ziplining! Your recipe is very inventive and good luck!
Brenda@SugarFreeMom says
You are quite adventurous as I would never ever zipline although my hubby would love to and so would the kids! But I love your chicken dish!
Ashley @ Wishes and Dishes says
I'll definitely vote for you! I've never heard of chicken oscar before!
Deanna - Teaspoon of Spice says
I don't think I've had Chicken Oscar but I'm a seafood lover so will have to change that real soon 🙂 And I've always wanted to go zip lining - looks like so much fun.
Amanda (The Kitcheneer) says
This looks absolutely delicious!