Crab-Stuffed Chicken Breasts
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If you’re craving something a little special without a lot of fuss, these Crab-Stuffed Chicken Breasts deliver. Boneless chicken, a flavorful crab filling, and simple ingredients come together for a dinner that feels like a treat but is easy enough for a weeknight. Like my Crab-Stuffed Flounder, this easy recipe is the perfect date night dinner for two!
“My family LOVES this recipe!!! It was so easy to make. The flavors are incredible. This is an easy one that will impress a crowd!”
QUICK TAKE:
These Crab-Stuffed Chicken Breasts will become your go-to when you want to impress without stress. They’re an easy way to bring a little elegance to the table without overthinking dinner.
Boneless chicken is filled with a savory crab mixture, then baked. No complicated techniques, just easy assembly and good ingredients. It’s a reliable, restaurant-worthy dish that works just as well for a special weeknight as it does for casual entertaining.
QUICK Tips:
- 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 that use unfair labor practices.
- 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.
- The filling comes together quickly. To make ahead, stuff the chicken and refrigerate, covered, up to 24 hours. Don’t dredge in the breadcrumbs until ready to bake so they don’t get soggy.
- 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.
Serve Crab Stuffed Chicken Breasts with:
- Rice pilaf
- Orzo
- Roasted Green Beans with Tomato Caper Relish
- Asparagus Cordon Bleu
More easy elegant chicken recipes:
- Marry Me Chicken for Two
- 40 Clove Garlic Chicken
- Chicken Divan
- Bruschetta Chicken
- Pesto and Goat Cheese-Stuffed Chicken with Roma Tomatoes
Get all my chicken recipes at Chicken Recipes – From A Chef’s Kitchen.
Crab Stuffed Chicken Breasts
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
- All crab is wild-caught, but I recommend U.S.-sourced crab for responsible harvesting and labor practices.
- Partially freeze the chicken breasts first—it makes cutting a clean pocket much easier.
- Stuff the chicken up to 24 hours ahead and refrigerate, covered. Wait to bread until just before baking to prevent sogginess.
- Use a meat thermometer. The chicken and filling must reach 165°F for safe cooking.
- Can be prepped and filled 1 day ahead.
- Fill chicken breasts, secure with toothpicks, and refrigerate until ready to bake.
- Don’t dredge in the breadcrumbs until ready to bake so they don’t get soggy.
- Let it sit at room temperature while the oven preheats, and add additional baking time if necessary.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Too much cream cheese and mayo. Was not needed. Masked the crab and that is the star of the dish.
Thanks for your comment. The cream cheese and mayo are there to add richness and hold the filling together, especially since boneless skinless chicken breasts can be dry. I understand that everyone has different taste preferences.
My family LOVES this recipe!!! It was so easy to make! The flavors are incredible!!! This is an easy one that will impress a crowd! Thank you Carol for the recipe!!
Hi, Henry, Thanks so very much, and so happy you love this recipe! Appreciate your taking the time to come back and comment and rate.
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.
Hi, Diane, Thanks so very much and happy you enjoyed!
How do I make stuffed chicken with crab and shrimp?
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!
Can I use imitation crab instead?
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!