By: Honey & Habaneros
Prep Time: 30 min | Cook Time: 30 min | Serves: 4
Jump to RecipeCrispy fried chicken breasts layered with zesty cream cheese, tender steamed veggies, and a spicy hollandaise drizzle. Cozy, indulgent, and packed with bold flavor—this one’s pure comfort food with a kick.
Comfort food with a little sass and a whole lotta flavor.🍋🔥
We used to frequent this little local spot that served an amazing chicken dish—crispy, creamy, veggie-loaded, and totally crave-worthy. Naturally, I went home and tried to duplicate it (because if I can make it myself, we can have it whenever we want 😎). Over the years, my version has gone through a few glow-ups. In fact, I’ve turned it into a Chalet Chicken Soup, a Chalet Chicken Pot Pie, and even a shortcut version I call Easy Peasy Chalet Chicken—all family-approved, of course.
The Good Stuff 🍗🥦🥕
Let’s break this beauty down: juicy, golden-fried chicken breasts (or thighs, your choice), topped with warm cream cheese that’s kissed with fresh lemon zest. Then we layer on steamed broccoli and carrots, and finally drizzle the whole thing with a spicy hollandaise that brings the heat. It’s rich, fresh, and downright irresistible.
How to Make Chalet Chicken
As always, I like to prep all my ingredients before I start cooking—especially with this recipe. It’s the best way to keep everything flowing smoothly once that chicken hits the pan. 🧑🍳✨
🛒 What You’ll Need:
- Boneless, skinless chicken breasts or thighs
- All-purpose flour (plus extra for dredging)
- Cornstarch
- Panko breadcrumbs
- Fresh thyme – or dried)
- Onion granules
- Garlic granules
- Paprika
- Salt & pepper to taste
- 1 large egg – beaten
- cup water
- Neutral oil for frying
- Cream cheese, softened
- Zest of 1 lemon
- Broccoli florets
- Sliced carrots (or baby carrots for ease)
- Hollandaise sauce mix (plus milk & butter per package)
- Cayenne (to taste, for the hollandaise)
🔪 Step-by-Step:
- Veggie Prep: Wash and chop your broccoli into bite-sized florets. Peel and slice your carrots into 1/4″ rounds—or skip the slicing and go with baby carrots. Set aside.
- Pound That Chicken: Lightly season both sides of the chicken. Place between two sheets of parchment (or in an open plastic baggie) and pound to 1/4–1/2 inch thick. No mallet? Use a heavy skillet.
- Breading Station:
- Mix your panko, flour and cornstarch with the garlic, onion, paprika, salt, and pepper.
- Dredge each chicken piece in plain flour.
- Dip into beaten egg.
- Coat in breadcrumb mixture.
- Fry Time: Heat a generous amount of neutral oil in a large skillet—enough to come halfway up the chicken. Fry each piece until golden brown and the internal temp hits 165°F. Drain on paper towels.👩🍳 Pro Tip: Fry + Finish for Golden Perfection Want that crispy golden exterior and juicy, evenly cooked chicken? Try this two-step method:Fry the breaded chicken in a hot skillet with enough oil to reach halfway up the sides. Cook for about 3–4 minutes per side, or until it’s beautifully golden brown. Then transfer the chicken to a baking sheet and pop it into a preheated 375°F (190°C) oven for 10–12 minutes, or until the internal temp hits 165°F. This gives you the best of both worlds—crispy outside, juicy inside, and no stress about undercooked centers. 💯🔥
- Veggies: In a saucepan, add 1–2 cups water with the broccoli and carrots. Cover and steam over medium heat until just past al dente—about 5–8 minutes.
- Hollandaise: Prepare according to the package directions, then stir in cayenne to taste. I like mine with a little extra kick 🌶️
- Cream Cheese Spread: In a bowl, mix cream cheese, lemon zest, thyme, a pinch of cayenne, salt, and pepper until smooth.
- Assemble Like a Pro:
- Chicken on the plate 🐔
- Spread that warm cream cheese mix over the top 💛
- Layer on the steamed broccoli and carrots 🥦🥕
- Finish with a generous drizzle of spicy hollandaise 🌶️✨
Leftovers? Yes Please!
Store any extras in separate containers. Reheat the chicken in the oven for crispy perfection and warm the toppings as usual. Reassemble and relive the magic. 💫
Want to turn this into Chalet Chicken Soup or Pot Pie? Stick around—I’ve got those versions coming soon!
If you have any questions about this recipe, or any of my other recipes, don’t hesitate to ask. I love to share ideas and shortcuts to standard, classic cooking methods. I especially like to help new cooks feel more confident in the kitchen.
Disclosure: This post may contain affiliate links. If you make a purchase through one of these links, I may earn a small commission at no extra cost to you. Thank you for supporting Honey & Habaneros!
Chalet Chicken
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes30
minutes1008
kcalIngredients
4 boneless skinless chicken breast – thighs are fine too
1 cup flour
1 cup cornstarch
1/2 cup Panko
2 tsp onion granules
1 tsp garlic granules
1 1/2 tsp paprika
Salt and pepper to taste
1 large egg
1/2 cup water
2 cups broccoli
1/2 cup sliced carrots
Water for steaming vegetables
12 oz cream cheese
1 1/2 tsp thyme
Zest of one lemon
2 packages Knorr Hollandaise
1/2 cup butter
2 cups milk
Cayenne pepper – to taste
Directions
- Prep the Veggies:
Rinse the broccoli and carrots. Slice carrots into ⅛- to ¼-inch thick rounds. Remove the broccoli stalk and cut into florets.
Bring a pot of water to a boil, toss in the veggies, and let them cook for about 6–8 minutes. I like them just past al dente—still a little firm with some bite—but you do you. Cook ’em until they’re as tender as you like. - Prep the Chicken:
Okay, confession time: I still rinse my chicken. I know some chefs say you don’t have to, but it’s how I roll. If you’d rather skip it, no judgment—just pat the chicken dry and keep it moving.
Grab two good-sized shallow dishes—pie plates, bowls, bamboo plates with a lip, whatever you’ve got. In one dish, crack the eggs, add a splash of water, and whisk it all together. In the other, put some plain flour.
Season both sides of your chicken with salt, pepper, onion and garlic granules. Then place a piece of chicken into a large plastic baggie (don’t seal it), and give it a good whack with the smooth side of a meat mallet until it’s about ½ inch thick. No mallet? Use a heavy skillet or pan—works like a charm. Repeat with the rest of the chicken.
Now dredge each piece in the flour—get both sides nicely coated—then set them aside. In that same flour dish (we like to save on cleanup!), mix additional flour if needed with the Panko, and cornstarch, add a pinch of cayenne (can leave it out if you prefer less heat), add the smoked paprika, more salt and pepper, and a bit more onion and garlic granules. Stir to combine.
Dip each floured chicken piece in the egg wash, making sure it’s well coated, then into the Panko mixture. Press it in so it sticks. Repeat for all the chicken. - Heat a skillet over medium-high and add enough neutral oil to come halfway up the sides of the chicken. When it’s hot, carefully place the chicken in the pan and fry until golden brown and crispy on both sides. Internal temp should hit 165°F at the thickest point.
- Oven finish option: If you’re making a big batch or want extra crispiness, fry the chicken until golden, then transfer to a parchment-lined baking sheet and bake at 375°F for 10–12 minutes. It finishes cooking through and gets even crispier.
- 🍽️ Time to Assemble:
Start with a golden, crispy chicken cutlet on your plate. Spoon on some of that warm lemon-thyme cream cheese. Pile on a few pieces of broccoli and carrot. Then pour that luscious, spicy hollandaise sauce right over the top.
Grab a fork, a knife, and maybe a napkin or two—because this one’s a saucy, satisfying mess in all the right ways. 😋