Crab Stuffed Chicken Breasts
Juicy chicken breasts stuffed with a rich crab and herb mixture, coated in crispy breadcrumbs, perfect for elegant dinners or special occasions.
Ingredients
- 3 oz. cream cheese ⓘ
- 2 Tbsp. minced onion ⓘ
- 1 Tbsp. minced fresh parsley ⓘ
- 1 tsp. minced fresh dill ⓘ
- 1 tsp. minced garlic
- 1/8 tsp. lemon-pepper ⓘ
- 4 oz. Dungeness crabmeat ⓘ
- 4 boneless skinless chicken breast halves ⓘ
- All purpose flour ⓘ
- 2 eggs ⓘ
- 3 c. fresh breadcrumbs ⓘ
- 2 Tbsp. butter ⓘ
- 2 Tbsp. vegetable oil ⓘ
Instructions
- Combine cream cheese, minced onion, minced parsley, dill, and minced garlic in a medium bowl.
- Add crabmeat and mix thoroughly. Season with salt and pepper. Cover and chill for up to 2 hours.
- Preheat oven to 375°F (190°C).
- Cut a pocket into each chicken breast to create a cavity for stuffing.
- Stuff each chicken breast with the crab mixture and secure with toothpicks if necessary.
- Dredge stuffed chicken breasts in flour, then dip in beaten eggs.
- Roll the chicken breasts in fresh breadcrumbs to coat evenly.
- In a large skillet, heat vegetable oil and butter over medium heat.
- Brown the chicken breasts on all sides until golden, about 5-7 minutes.
- Transfer the browned chicken to a baking dish and bake in the preheated oven for 25-30 minutes, until cooked through.
- Remove from oven, let rest for a few minutes, then serve.
Tips & Substitutions
For a richer flavor, consider using a blend of cream cheese and mascarpone. If fresh crab is unavailable, canned crabmeat works in a pinch—just drain it well. To keep the chicken moist, avoid overcooking by using a meat thermometer; the internal temperature should reach 165°F. For added crunch, use panko breadcrumbs instead of regular ones.
Serving Suggestions
Serve the crab stuffed chicken breasts with a side of garlic mashed potatoes or a fresh garden salad for a balanced meal. A drizzle of lemon butter sauce enhances the flavors beautifully. For a complete dinner, pair with a crisp white wine or a refreshing iced tea. This dish also pairs beautifully with Chicken Soup(1888) for a comforting twist.
Storage & Reheating
Leftover crab stuffed chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions, but be cautious not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Stuffed Chicken Breasts contains roughly 1990 calories, with 13g protein, 37g carbohydrates, and 200g fat. It is an excellent source of vitamin C (97% of the Daily Value), vitamin A (70% of the Daily Value), and iron (50% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 746mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen crabmeat for this recipe?
Yes, you can use frozen crabmeat, but make sure to thaw it completely and drain any excess liquid before mixing it with the other ingredients. This ensures the stuffing remains flavorful and doesn't become watery.
What can I substitute for the breadcrumbs?
If you need a gluten-free option, use crushed gluten-free crackers or cornmeal instead of breadcrumbs. You can also try ground nuts, which will add a unique flavor and texture to the coating.
Can I prepare the chicken in advance?
Absolutely! You can prepare the crab mixture and stuff the chicken breasts up to 24 hours in advance. Just store them covered in the refrigerator until you're ready to cook them. This allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).