Lemon Chicken Hollandaise

The Ultimate Quick Lemon Chicken Hollandaise

I still remember the first time I tried making a traditional hollandaise. I was standing over a pot of simmering water, whisking until my arm felt like it was going to fall off, only for the whole thing to turn into scrambled eggs the second I blinked. It was heartbreaking.

But that failure taught me something important: heat control is everything, and sometimes the old school way isn't the best way for a busy home cook.

This version of Lemon Chicken Hollandaise is my "aha!" moment. By using the residual heat from melted butter to cook the egg yolks in a blender, we bypass the temperamental stove method entirely.

You get that same thick, buttery, citrusy pour that coats the chicken like silk, but it takes less than a minute to pull together. It is honestly a game changer for anyone who loves big flavors but hates babysitting a saucepan.

We're going to pound the chicken thin so it cooks in a flash, giving it a beautiful crust while keeping the inside succulent. When that tangy sauce hits the warm, garlic rubbed chicken, something magical happens.

It's rich, bright, and feels like you spent all afternoon in the kitchen when you really just had a quick 20 minute session. Let's get into the details so you can nail this on your first try.

Why This Fast Dish Works

• The Blender Emulsion: High speed blades break the butter into tiny droplets that the egg yolks can easily grab onto, creating a stable, velvety structure.
• Pounding for Uniformity: Flattening the meat to 1.3 cm ensures every bite cooks at the same rate, preventing the edges from drying out before the center is done.
• Acid Stabilization: The lemon juice doesn't just add tang; it lowers the pH of the yolks, which helps prevent them from curdling too easily when the hot butter hits.
• Maillard Reaction Control: A light coating of olive oil and high heat creates a savory crust on the chicken in just 3-4 minutes per side.

Knowing when your chicken is ready is the difference between a dry meal and a succulent one. Use a digital thermometer to hit that 74°C mark exactly, but remember that the temperature will rise a few degrees while resting. If you're looking for another fast protein option for later in the week, my Portobello Mushroom Chicken recipe uses a similar quick sear technique that works wonders on busy nights.

The Physics of the 60 Second Emulsion

The secret to this sauce is thermodynamics. When you pour steaming hot butter into the blender, the mechanical energy of the blades combines with the thermal energy of the fat to gently cook the proteins in the egg yolks without scrambling them.

This creates a permanent bond between the water based lemon juice and the oil based butter, resulting in a thick, stable pour that won't separate on your plate.

Essential Kitchen Timing and Prep

Success with this recipe depends on your prep flow. Because the chicken and the sauce both happen so fast, you cannot be looking for your cayenne pepper while the butter is scorching on the stove. I like to have my blender set up and my chicken seasoned before I even turn on the burner.

Chef's Tip: If your eggs are cold from the fridge, put them in a bowl of warm water for 5 minutes. This brings them to room temperature quickly, ensuring your sauce stays warm and emulsifies perfectly.

Pantry Staples for Vibrant Flavor

• 4 Chicken Breasts (6 oz each): Pounded to 1.3 cm.
  • Substitute: Turkey cutlets. Why this? They have a similar lean profile and cook just as quickly.
• 1 tbsp Extra Virgin Olive Oil: For the over high heat sear.
  • Substitute: Avocado oil. Why this? High smoke point makes it great for getting a dark crust.
• 1 tsp Kosher Salt & 1/2 tsp Black Pepper: Basic seasoning.
  • Substitute: Sea salt. Why this? Provides a similar clean saltiness without additives.
• 1/2 tsp Garlic Powder: For a savory baseline.
  • Substitute: One grated garlic clove. Why this? Fresh garlic adds a sharper, more pungent bite.
• 1 tbsp Fresh Lemon Zest: For those essential oils.
  • Substitute: Dried lemon peel. Why this? Use half the amount as it is more concentrated.
• 3 Large Egg Yolks: The heart of the sauce.
  • Substitute: 2 tbsp heavy cream + 1 tsp cornstarch. Why this? Note: This creates a mock sauce that is less rich.
• 1.5 tbsp Fresh Lemon Juice: The necessary acid.
  • Substitute: White wine vinegar. Why this? Adds acid without the distinct citrus flavor.
• 113g Unsalted Grass Fed Butter: The fat source.
  • Substitute: Ghee. Why this? Provides a nuttier flavor and even higher stability.
• 1/8 tsp Cayenne Pepper: For a tiny back end heat.
  • Substitute: Paprika. Why this? Adds color and mild flavor without the spicy kick.
• 1 pinch Sea Salt: To finish the sauce.

Necessary Tools for Smooth Sauce

You don't need a professional kitchen, but a high speed blender is the absolute MVP here. It provides the RPMs needed to force the butter and eggs into a marriage that won't end in divorce. If you don't have a blender, a stick blender (immersion blender) in a tall, narrow jar works just as well.

You will also need a heavy bottomed skillet cast iron is my favorite for chicken because it holds heat like a champ. When that meat hits the pan, you want to hear a loud sizzle immediately. If it's silent, your pan isn't hot enough, and you'll end up steaming the chicken instead of searing it.

A meat mallet is also essential; if you don't have one, the bottom of a heavy saucepan or even a rolling pin will do the job of flattening those breasts.

step-by-step Golden Searing

1. Prep the chicken. Place the 4 breasts between plastic wrap and pound to 1.3 cm thickness. Note: This ensures the meat cooks evenly through the center.
2. Season the meat. Rub both sides with the olive oil, salt, pepper, and garlic powder. Wait until the oil is shimmering before adding the meat to the pan.
3. Sear the first side. Lay the chicken in the hot skillet. Cook for 3-4 minutes until a deep golden brown crust forms and the meat releases easily from the pan.
4. Flip and finish. Turn the chicken and cook for another 3-4 minutes. Remove when the internal temp hits 74°C and the center is no longer pink.
5. Rest the protein. Move the chicken to a warm plate and tent loosely with foil. Note: This allows the juices to redistribute so they don't run out when you cut it.
6. Start the sauce base. Place the 3 egg yolks, 1.5 tbsp lemon juice, cayenne, and pinch of salt in the blender. Pulse 3 times just to combine the ingredients.
7. Heat the butter. Melt the 113g of butter in a small saucepan or microwave until it is bubbling and steaming hot (about 85°C-90°C).
8. Emulsify the sauce. Turn the blender on low and remove the small plastic cap from the lid. Slowly drizzle the hot butter in a thin, steady stream while the blades are running.
9. Thicken the mixture. Once all the butter is in, increase the speed to medium for 5 seconds until the sauce is thick and pale yellow.
10. Assemble and serve. Stir in the 1 tbsp lemon zest. Pour the warm sauce generously over the rested chicken and serve immediately while the sauce is velvety.

Fixing Common Citrus Sauce Errors

Why is my hollandaise breaking or curdling?

The most common reason a sauce "breaks" (separates into oil and clumps) is that the butter was added way too fast. If the egg yolks can't keep up with the amount of fat being introduced, the emulsion collapses.

It can also happen if your butter is dangerously hot (boiling) or if your eggs were straight out of the fridge, causing a temperature shock.

Why is the chicken dry even with the sauce?

Even the best sauce can't save chicken that has been cooked to death. If you skip the pounding step, the thin edges of the breast will reach 80°C+ by the time the thick center hits 74°C. Pounding creates a flat surface so the heat travels through the meat at an equal rate.

Also, never skip the 3 minute rest; cutting into it too soon lets all the internal moisture escape onto the cutting board.

Common Mistakes Checklist

• ✓ Forgot to bring eggs to room temperature (causes sauce to break).
• ✓ Didn't pound the chicken (leads to uneven cooking and dry spots).
• ✓ Used cold butter instead of steaming hot (sauce won't thicken).
• ✓ Crowded the pan with too much chicken (meat will steam instead of sear).
• ✓ Peaked at the chicken too early (prevents the crust from forming).

Customize Your Citrus Protein Meal

If you want to shake things up, there are plenty of ways to adapt this. For a "Bistro Style" twist, add a teaspoon of fresh tarragon to the blender at the very end. It gives it that classic Bearnaise vibe that pairs beautifully with the lemon.

If you are looking for more texture, you can lightly dredge the seasoned chicken in almond flour before searing; it creates a "shatter" crispiness that the hollandaise clings to perfectly.

If you are cooking for a crowd, it is easier to do the chicken in the oven at 200°C for about 15-18 minutes while you whip up a double batch of the sauce in the blender. This keeps your stovetop clear for sides. For another great one pan chicken idea, you might enjoy my Grilled Chicken with Rice recipe which is another 30 minute winner in my house.

Storage and Zero Waste Tips

Storing hollandaise is tricky because it's an egg based emulsion. It will solidify in the fridge like butter. To reuse it, do not microwave it on high! You'll end up with a bowl of melted fat and cooked eggs.

Instead, place the cold sauce in a bowl and set it over a separate bowl of warm water, stirring gently until it liquefies again. The chicken itself stays great in the fridge for up to 3 days in an airtight container.

For a zero waste approach, don't toss those lemon halves once you've squeezed them. Toss the squeezed rinds into the pan with the chicken while it sears; it perfumes the oil and adds an extra layer of charred citrus flavor to the meat.

If you have leftover sauce, it is incredible the next morning over poached eggs or steamed asparagus.

Perfect Pairings for This Meal

To make this a full bistro feast, I usually serve the chicken over a bed of sautéed spinach or alongside some roasted fingerling potatoes. The potatoes are great for soaking up any extra sauce that wanders away from the chicken.

If you want something lighter, a simple arugula salad with a balsamic glaze provides a sharp contrast to the richness of the butter sauce.

• If you want a hearty meal, serve it over a heap of Moroccan Chicken Couscous.
• If you want low carb, pair it with steamed broccoli or roasted zucchini.
• If you want it for brunch, serve it over a toasted English muffin with a slice of Canadian bacon underneath the chicken.

Myths About This Dish

There is a long standing myth that you must use a double boiler to make a real hollandaise. While that is the traditional French method, modern kitchen technology (the blender) achieves the same result by using friction and controlled heat. You aren't "cheating"; you're just using physics to your advantage.

Another misconception is that the sauce needs to be boiling hot. In reality, hollandaise is best served warm (around 45°C to 60°C). If it gets too hot, the proteins in the egg yolks will tighten and squeeze out the fat, causing the sauce to break.

Keep it in a warm spot near the stove, but never on a direct flame, and it will stay velvety until you're ready to eat.