Crab-Stuffed Chicken Breasts
Updated Dec 20, 2025
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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!”
CHEF Tips AND TRICKS:
- 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, crabs are caught illegally, in environmentally harmful ways, or through 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 the chicken in breadcrumbs until you’re ready to bake, or it will 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.
MORE EASY, ELEGANT CHICKEN RECIPES:
Crab Stuffed Chicken Breasts
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.
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
TIPS:
- 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
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
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!
Very tasty! I used goat cheese instead of cream cheese because it’s what I had on hand. Makes for a great substitution. Also used caramelized onions. Great flavor. Will make again!
Hi, Christina, Thanks so much and so glad you enjoyed! Sounds like winning substitutions!
Wow! We were blessed with a crab when my neighbour came home from a boat outing and I made your special crab chicken recipe for my hubbie who loves, no LOVES, any seafood dish. It was so easy to put together; I didn’t even apply the crumb mixture. I packaged each breast in parchment paper and oven-roasted them. The oozy creamy filling was so rich and flavorful and the asparagus is a good side.
He definitely wants me to make this one again. I love that the recipe serves two so I’m not downsizing a big one. A lot of us only cook for 2 now so its easier this way. Thanks so much!
Hi, Derah, Thanks so very much! So glad you and your husband enjoyed! Hope you’ll try some of my other scaled-down recipes! Thanks again!
I do a hollandaise or Bernaise on the side for anyone wanting it a little saucier.
Hi, TrCey, Thanks so much for your suggestion. I’m sure either of those would work well.
Hi, Nancy, thanks so much and glad you enjoyed! I think some Parmesan cheese in the breadcrumbs would definitely be great. Thanks again!
This was great! I used a crabmeat stuffing I had left over from a fish recipe and didn’t want to waste it. Added some grated Parmesan cheese to the breadcrumbs.
Hi, Nancy, thanks so much and glad you enjoyed! I think some Parmesan cheese in the breadcrumbs would definitely be great. Thanks again!
This recipe is missing one thing……………….Old Bay! 🙂
Thanks so much, Penny! I’ll add it as an optional ingredient. Thanks again!
What would be a good appetizer to serve with Chesapeake Chicken?
Hi, Eileen, Thanks so much for your question. I admit I had to do a Google search for Chesapeake Chicken. It appears my recipe is very similar. What about shrimp? A shrimp cocktail or these shrimp and cucumber rounds? https://www.tasteofhome.com/recipes/shrimp-cucumber-rounds/ Thanks so much and hope you enjoy!
I have done this recipe in a crockpot. Just do the same except instead of baking until done, I brown in a skillet then put in crockpot. Then I make a cream of mushroom soup and cream of chicken, add milk and pour over top of chicken. Set on low let cool about 4 hours or adjust until fully cooked. The gravy is great over rice and chicken. Everyone seems to love it at my house. You can season gravy to your taste too.
Hi, Charlotte, That’s great! I love when people make a recipe their own. So glad you’re enjoying and it sounds delicious!
Is there a sauce I can make to compliment further?
We are a family with food allergies and celiac disease. This recipe is wonderful and I believe can be modified to accommodate our family needs. Looking forward to making this for our Christmas dinner!!! Thank you for posting.
Hi, Dorothy, Hope you enjoy. Yes, depending upon the food sensitivity, it sure can be modified. For celiacs, just use gluten-free panko or breadcrumbs. You could even leave them off. Thanks so much and Happy Holidays!