Crab Stuffed Chicken Breasts

4.44 from 69 votes

Total Time: 40 mins

Jump to Recipe

This Post May Contain Affiliate Links. Please Read My Disclosure

Crab Stuffed Chicken Breasts are elegant enough for a dinner party yet easy enough for a weeknight!  Like my Crab-Stuffed Flounder, this easy recipe is the perfect date night dinner for two!

Photo of Crab-Stuffed Chicken Breasts served over asparagus on white marble surface with champagne in the background.

The busy Labor Day holiday weekend is approaching and there’s nothing better than celebrating with lots of family and friends.  However, a holiday weekend can get very busy!

If you and your loved one are like my husband and me, you like to set aside some time over a holiday for a nice dinner with just the two of you.

My Crab-Stuffed Chicken Breasts are perfect for a holiday or special occasion, yet easy enough for any night of the week.

Close-up photo of Crab-Stuffed Chicken Breasts served over asparagus on white marble surface.

Tips for buying crab:

I try to be careful about where my fish and seafood come from when I purchase it personally and for my clients.  A good resource to consult about how crab is sourced is seafoodwatch.org from the Monterey Bay Aquarium Seafood Watch program.

Although all the crab sold worldwide is wild-caught, I prefer to stick with crab that comes from U. S. waters.  In some parts of the world, the crab is caught in ways that are illegal, not environmentally friendly or use unfair labor practices.  I also avoid any product labeled “imitation crab,” which is usually Alaskan pollack.

The same goes for chicken—I purchase free-range organic or at the very least, all-natural hormone and antibiotic-free chicken.

How to make Crab Stuffed Chicken Breasts:

  • You’ll need to cut the chicken breasts to form a pocket for the filling.  If you have time, partially freeze the chicken; it’s much easier to cut the pocket.
Photo of two chicken breasts on white cutting board sliced open ready to be stuffed.
  • The filling comes together quickly.  To make ahead, stuff the chicken ahead of time and refrigerate covered up to 24 hours.
  • Secure the filling with toothpicks.
  • The best way to determine whether a protein (especially chicken) is thoroughly cooked is with a good meat thermometer.  Keep in mind that because the filling is in contact with chicken, it too, must be cooked to a safe temperature of 165 degrees.

More great elegant chicken recipes you’ll love:

Serve Crab Stuffed Chicken Breasts with:

4.44 from 69 votes

Crab Stuffed Chicken Breasts

Crab Stuffed Chicken Breasts are elegant enough for a dinner party yet easy enough for a weeknight! A perfect date night dinner for two!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 ounces cream cheese, 1/4th of an 8-ounce block, softened
  • 1 tablespoon mayonnaise
  • 1 tablespoon minced onion, or scallion
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh dill, or 1/2 teaspoon dried
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 4 ounces lump crabmeat
  • Salt and freshly ground black pepper, to taste
  • 2 boneless skinless chicken breast halves
  • 1/4 cup seasoned dry breadcrumbs
  • Cooking spray

Instructions 

  • Preheat oven to 375 degrees.
  • Combine first 7 ingredients in a small bowl. Gently fold in crab. Season to taste with salt and black pepper.
  • Cut horizontally through the center of each chicken breast, creating a pocket, being careful not to cut all the way through at any point.
  • Fill each pocket with equal amounts of the stuffing. Secure with toothpicks.
  • Dredge each piece of chicken in the breadcrumbs and place on a baking sheet. (Can be prepared to this point up to 4 hours ahead. Cover and chill.)
  • Spray the breadcrumbs with cooking spray to moisten.
  • Bake for 22 to 25 minutes or until cooked through to 165 degrees in the center of the filling.
  • Remove toothpicks and serve.

Notes

Although all the crab sold worldwide is wild-caught, I prefer to stick with crab from U. S. waters.  In some parts of the world, the crab is caught in ways that are illegal, not environmentally friendly or use unfair labor practices.
MAKE AHEAD:
  • Can be prepped and filled 1 day ahead.
  • Fill chicken breasts, secure with toothpicks, and coat with breadcrumbs. Refrigerate until ready to bake.
  • Let sit at room temperature while the oven preheats and add additional baking time if necessary.

Nutrition

Serving: 1Calories: 381kcalCarbohydrates: 13gProtein: 38gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 130mgSodium: 840mgPotassium: 623mgFiber: 1gSugar: 2gVitamin A: 446IUVitamin C: 8mgCalcium: 93mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this? Leave a comment below!

Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

you May Also Like

4.44 from 69 votes (66 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




24 Comments

  1. Diana says:

    5 stars
    This was great! Only negative was the breadcrumbs did not brown at all and got mushy on the bottom. I think next time I might put the breasts on a rack. But it was delicious.

    1. Carol says:

      Hi, Diane, Thanks so very much and happy you enjoyed!

  2. Jamice says:

    How do I make stuffed chicken with crab and shrimp?

    1. Carol says:

      Hi, Jamice, Thanks so much for your question! You could replace half the crab with shrimp or replace the crab entirely with shrimp–will work either way. Thanks again and hope you enjoy!

  3. tasha says:

    Can I use imitation crab instead?

    1. Carol says:

      Hi, Tasha, Thanks so much for your question. Yes, you absolutely can. Do that especially if you or your dining partner has an allergy to shellfish. Thanks again and hope you enjoy!