• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Comment Policy, Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Chicken and Turkey

    By Carol Published: Aug 27, 2014 Modified: Oct 8, 2021 | This post may contain affiliate links. Please read my disclosure.

    Crab Stuffed Chicken Breasts

    Jump to Recipe
    4.47 from 62 votes
    40 minutes
    Crab Stuffed Chicken Breasts are easy enough for a weeknight yet elegant enough for a dinner party.

    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.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Tips for buying crab:
    • How to make Crab Stuffed Chicken Breasts:
    • More great elegant chicken recipes you'll love:
    • Serve Crab Stuffed Chicken Breasts with:
    • Crab Stuffed Chicken Breasts
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    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:

    • Marry Me Chicken for Two
    • Chicken with 40 Cloves of Garlic
    • Chicken Asparagus Divan
    • Chicken Meatballs Marsala with Baked Parmesan Polenta
    • Chicken Scallopini with Roasted Vegetable Ratatouille
    • Chicken Spinach and Artichoke Puff Pastry Parcels
    • Bruschetta Chicken with Zucchini Noodles
    • Pesto and Goat Cheese-Stuffed Chicken with Roma Tomatoes

    Serve Crab Stuffed Chicken Breasts with:

    • Rice pilaf
    • Orzo
    • Roasted Green Beans with Tomato Caper Relish
    • Roasted Asparagus with Goat Cheese and Walnut Lemon Gremolata
    • Asparagus Cordon Bleu
    • Roasted Brussels Sprouts with Brown Butter and Almonds

    Crab Stuffed Chicken Breasts

    4.47 from 62 votes
    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!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Chicken and Turkey
    Cuisine American
    Servings 2
    Calories 381 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Glass Mixing Bowls
    • Wusthof Boning Knife
    • Rimmed Sheet Pan

    Ingredients
      

    • 2 ounces cream cheese - ¼th 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 ½ 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
    • ¼ 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

    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: 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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Chicken and Turkey Recipes

    • Marry Me Chicken for Two
    • Almond Chicken Tenders with Lemon Curry Mayonnaise
    • Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce
    • Chicken Milanese with Cherry Tomato and Arugula Salad
    9.7K shares
    • Share298
    • Tweet
    • Yummly
    • Email

    Categories: Chicken and Turkey

    Reader Interactions

    Comments

    1. Jamice says

      April 25, 2022 at 1:28 pm

      How do I make stuffed chicken with crab and shrimp?

      Reply
      • Carol says

        April 25, 2022 at 2:02 pm

        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!

        Reply
    « Older Comments

    Leave a Comment, Rating or Question Cancel reply

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

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    MORE ABOUT ME >>>

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Kicked-Up Canned Baked Beans
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Parmesan Crusted Crushed Turnip Recipe

    GET ALL MY RECIPES >>>

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 298Facebook
    • Pinterest
    9734 shares