Chicken Chesapeake recipe
Learn how to make the perfect Chicken Chesapeake recipe with a creamy, crab-topped twist. A delicious dinner recipe that's easy to follow and full of flavor!
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts (6–8 oz each)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Old Bay seasoning
- 2 tbsp olive oil
- 2 tbsp butter
- For the Crab Topping:
- 8 oz jumbo lump crab meat
- ¼ cup mayonnaise
- 2 tbsp finely chopped green onions
- 1 tbsp lemon juice
- ½ tsp Old Bay seasoning
- ¼ tsp garlic powder
- Pinch of salt and pepper
- For the Cream Sauce:
- 2 tbsp butter
- 1 small shallot finely diced
- 2 cloves garlic minced
- 1 cup heavy cream
- ¼ cup dry white wine or chicken broth
- ½ cup grated parmesan cheese
- 1 tsp dijon mustard
- ¼ tsp Old Bay seasoning
- Salt and pepper to taste
- 1 tbsp fresh parsley chopped
- Lemon wedges for serving
Instructions
- Preheat oven to 375°F (190°C).
- Pound chicken to even thickness and season with salt, pepper, and Old Bay.
- Sear chicken in olive oil and butter for 3–4 minutes per side until golden; set aside in a baking dish.
- Mix crab topping: In a bowl, gently combine crab meat, mayo, green onions, lemon juice, seasonings.
- Top chicken with crab mixture, pressing gently to adhere.
- Make cream sauce: Sauté shallots and garlic in butter, deglaze with wine, reduce by half (~2–3 min).
- Add cream, simmer, then stir in parmesan, mustard, and seasoning. Thicken sauce slightly.
- Pour sauce around (not over) the chicken. Cover and bake 15 minutes.
- Uncover and bake another 5–10 minutes, until chicken reaches 165°F and crab is golden.
- Rest for 5 minutes before serving. Garnish with parsley and lemon wedges.
Notes
- Use Fresh Crab Meat: Jumbo lump crab meat gives the best flavor and texture. If unavailable, backfin or claw meat can be used, but avoid imitation crab for this recipe.
- Don’t Overmix the Crab: Gently fold the crab topping ingredients to keep the lumps intact for a luxurious bite.
- Deglazing Tip: When adding wine to the pan, scrape up the brown bits — they add rich, savory flavor to the cream sauce.
- Wine Substitute: If you prefer not to use alcohol, chicken broth is a suitable substitute in the cream sauce.
- Make Ahead Option: The chicken can be seared and topped with crab mixture a few hours ahead. Cover and refrigerate, then bake just before serving.
- Internal Temperature Check: Always use a meat thermometer — chicken is safe at 165°F (74°C), and you don’t want to overbake.
- Serving Suggestion: Pair with roasted vegetables, mashed potatoes, or buttered asparagus for a complete meal.
- Storage: Leftovers can be stored in an airtight container for up to 2 days. Reheat gently in the oven to avoid breaking the sauce.
