Cook the chicken:

• Season the chicken breasts with garlic powder, smoked paprika, salt, and pepper.
• Heat olive oil in a skillet over medium heat. Cook the chicken for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Let rest for 5 minutes, then slice thinly.

Poach the eggs:

• Fill a medium saucepan with water and bring it to a gentle simmer. Add vinegar if using.
• Crack each egg into a small bowl, then carefully slide it into the simmering water. Cook for 3–4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and set aside on a plate lined with paper towels.

Make the Hollandaise sauce:

• In a heatproof bowl, whisk the egg yolks and lemon juice until slightly thickened. Place the bowl over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water).
• Gradually whisk in the melted butter in a thin stream until the sauce thickens. Season with salt and cayenne pepper. Keep warm until ready to serve.

Assemble the Chicken Benedict:

• Place each toasted English muffin half on a plate. Top with a few slices of chicken, followed by a poached egg.
• Drizzle the Hollandaise sauce generously over the top. Garnish with fresh parsley or chives.

Serve and enjoy:

• Serve immediately while warm. Pair with a side of fresh greens or roasted potatoes for a complete meal!