Chicken Chesapeake with Crab Topping
A rich yet simple Chicken Chesapeake recipe that brings together tender, juicy chicken breasts and a decadent crab topping, seasoned with Old Bay and finished with a golden panko crunch. Perfect for special occasions or elevated weeknight meals.
Equipment
- 1 Oven-safe skillet For searing and baking chicken
- 1 Mixing bowl To combine crab mixture
- 1 Meat thermometer To ensure chicken reaches 165°F
- 1 Meat mallet For flattening chicken evenly
- 1 Measuring Spoons For seasoning and mixing
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts (6–8 oz each)
- 2 tablespoons olive oil
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Crab Topping:
- 8 oz lump crabmeat picked over for shells
- ¼ cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon Old Bay seasoning
- ¼ cup panko breadcrumbs
Instructions
- Preheat oven to 375°F (190°C).
- Pound chicken breasts to ¾-inch thickness and season both sides with salt, pepper, garlic powder, and half the Old Bay.
- Sear chicken in an oven-safe skillet with olive oil over medium-high heat for 2–3 minutes per side until golden brown.
- Mix crab topping by gently folding together crabmeat, mayonnaise, Dijon, lemon juice, remaining Old Bay, and 1 tbsp parsley.
- Top each chicken breast with crab mixture, spreading evenly.
- Sprinkle with panko breadcrumbs for a crunchy finish.
- Bake for 15–18 minutes until internal temperature reaches 165°F (74°C) and topping is golden.
- Let rest for 5 minutes, garnish with remaining parsley, and serve.
Notes
✅ Nutrition (Per Serving)
- Calories: 385 kcal
- Protein: 42g
- Carbohydrates: 6g
- Fat: 21g
- Saturated Fat: 3.5g
- Cholesterol: 170mg
- Sodium: 890mg
- Fiber: 0.5g
- Sugar: 0.5g