Crab Stuffed Chicken
Juicy chicken breasts stuffed with flavorful crab meat, mushrooms, and cheese, then baked to perfection—ideal for seafood lovers and special occasions seeking rich, comforting flavors.
Ingredients
- 4 large chicken breasts, halved, skinned and boned ⓘ
- 1/4 cup butter or margarine ⓘ
- 1/4 cup all-purpose flour ⓘ
- 3/4 cup milk ⓘ
- 3/4 cup chicken broth ⓘ
- 1/3 cup dry white wine
- 1/4 cup chopped onion ⓘ
- 1 (7 1/2 oz.) can crab meat, drained and flaked ⓘ
- 1 (3 oz.) can chopped mushrooms, drained ⓘ
- 1/2 cup coarsely crumbled saltine crackers ⓘ
- 2 tablespoons snipped parsley ⓘ
- 1 cup shredded Swiss cheese ⓘ
Instructions
- Place each chicken piece between 2 pieces of waxed paper and pound lightly to 1/8-inch thick.
- In a saucepan, melt 3 tablespoons of butter; blend in the flour.
- Add milk, chicken broth, and white wine all at once.
- Cook and stir until bubbly.
- Set aside.
- Combine crab meat, chopped mushrooms, chopped onion, and snipped parsley.
- Stuff each chicken breast with the crab mixture.
- Secure with toothpicks if necessary.
- Dip stuffed chicken in the prepared sauce.
- Sprinkle with shredded Swiss cheese and coarsely crumbled saltine crackers.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes or until chicken is cooked through and cheese is bubbly.
Tips & Substitutions
To enhance the flavor of the crab stuffing, consider adding a squeeze of lemon juice or a dash of Old Bay seasoning. For a lighter option, substitute half of the butter with olive oil. If you don’t have Swiss cheese, Gruyère or mozzarella can work as alternatives. Ensure the chicken is pounded evenly to ensure even cooking and tenderness.
Serving Suggestions
Serve the crab stuffed chicken with a side of steamed vegetables or a fresh green salad for a balanced meal. It pairs beautifully with creamy mashed potatoes or rice pilaf. For a complete dinner experience, consider serving alongside Ted'S Swiss Cheese Soup to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave it, but this may affect the texture of the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Stuffed Chicken contains roughly 1301 calories, with 38g protein, 84g carbohydrates, and 88g fat. It is an excellent source of protein (76% of the Daily Value), iron (56% of the Daily Value), and calcium (25% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 547mg per serving (24% 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 fresh crab meat instead of canned?
Absolutely! Fresh crab meat will provide a more vibrant flavor. Make sure to cook it lightly before mixing it with the other stuffing ingredients to enhance its taste and ensure food safety.
What can I substitute for white wine?
If you prefer not to use wine, you can replace it with an equal amount of chicken broth or a mixture of apple cider vinegar and water. This will maintain the moisture and flavor balance in the sauce.
How do I know when the chicken is done cooking?
The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy. The juices should run clear, and the cheese should be bubbly and slightly golden.
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).