Crab Stuffed Chicken Breasts

4.46 from 71 votes
40 minutes
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Crab Stuffed Chicken Breasts are elegant enough for a dinner party yet easy enough for a weeknight!  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 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:

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Crab Stuffed Chicken Breasts

4.46 from 71 votes

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By: Carol | From A Chef’s Kitchen
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
Course Chicken and Turkey
Cuisine American
Servings 2
Calories 381 kcal


  • 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


  • 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.


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.


Serving: 1 | Calories: 381kcal | Carbohydrates: 13g | Protein: 38g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 840mg | Potassium: 623mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.46 from 71 votes (66 ratings without comment)

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Recipe Rating


  1. 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.