Crab-Topped Chicken Chesapeake
This refined Chicken Chesapeake elevates a Mid-Atlantic classic with a perfectly balanced blend of flavors. Juicy chicken breasts are topped with a luxurious crab mixture, featuring a harmonious combination of Old Bay seasoning, aromatic garlic and onion, and a subtle smokiness from smoked paprika. Fresh herbs add brightness to the rich, creamy topping, while a touch of Worcestershire sauce deepens the overall flavor profile. The result is a sophisticated yet comforting dish that captures the essence of Chesapeake Bay cuisine with every bite.
Equipment
- Large oven-safe skillet or frying pan
- Mixing bowl
- Electric hand mixer or stand mixer
- Whisk
- Fine mesh strainer
- Meat tenderizer or rolling pin (optional)
- Instant-read thermometer (optional)
- Aluminum foil
Ingredients
Protein
- 4 Boneless, skinless chicken breasts (6-8 oz each / 170-225g each)
- 8 oz Lump crab meat picked over for shells and well-drained [225g]
Dairy
- 1/2 cup Heavy cream [120ml]
- 4 oz Cream cheese softened [115g]
- 1/2 cup Shredded cheddar cheese [50g]
- 1/4 cup Grated Parmesan cheese [25g]
- 2 tbsp Unsalted butter divided [30g]
Produce
- 2 Green onions finely chopped
- 1 Lemon juiced and zested
- 2 tbsp Fresh parsley finely chopped
- 1 tbsp Fresh dill finely chopped (optional)
Pantry Staples
- 2 tbsp Olive oil [30ml]
- 1 1/2 tsp Old Bay seasoning
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Smoked paprika
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Chicken
- Preheat the oven to 375°F (190°C).
- If chicken breasts are very thick, pound them to an even thickness of about 1/2 inch (1.3 cm) using a meat tenderizer or rolling pin.
- Season both sides of the chicken breasts with salt, pepper, and 1/2 tsp of Old Bay seasoning.
Cook the Chicken
- Heat olive oil and 1 tbsp butter in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts and cook for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
Prepare the Crab Topping
- In a mixing bowl, whip the cream cheese using an electric mixer until light and fluffy.
- Gradually add heavy cream, whisking until smooth.
- Fold in cheddar cheese, Parmesan cheese, green onions, lemon juice, lemon zest, remaining Old Bay seasoning, garlic powder, onion powder, smoked paprika, and Worcestershire sauce.
- Gently fold in the well-drained lump crab meat, fresh parsley, and dill (if using).
Top and Finish
- Remove the skillet from the oven and top each chicken breast with an equal amount of the crab mixture.
- Dot the top with the remaining 1 tbsp of butter, cut into small pieces.
- Return the skillet to the oven and bake for an additional 5-7 minutes, or until the topping is hot and bubbly, and starting to brown.
Serve
- Let the dish rest for 5 minutes before serving.
- Garnish with additional chopped fresh herbs if desired.
Notes
– Ensure the crab meat is very well-drained to prevent a watery topping. You can pat it dry with paper towels if necessary.
– For a lighter version, use half-and-half instead of heavy cream and reduce the amount of cheese.
– To make ahead, prepare the crab topping up to a day in advance and refrigerate. Bring to room temperature before using.
– Serve with steamed asparagus or a light salad to balance the rich flavors.
– For an extra touch of luxury, consider adding a small amount of dry white wine to the crab mixture.
Notes
- Lighter Alternatives: Use half-and-half instead of heavy cream for a lighter version. Reduce the amount of cheese or use low-fat cheese.
- Ingredient Substitutions: Substitute the smoked paprika with regular paprika if you prefer a milder flavor. Add a splash of dry white wine to the crab mixture for an extra touch of luxury.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating Tips: Reheat in a preheated 350°F (175°C) oven for 10 minutes to maintain the texture. Avoid microwaving as it may make the topping watery.
- Fresh Ingredients: Ensure the crab meat is fresh and well-drained to avoid a watery topping. Fresh herbs like parsley and dill enhance the flavors significantly.
Quick Tips
- Thickening the Sauce: Add a small amount of cornstarch slurry to the crab mixture if you prefer a thicker topping.
- Improving Texture: Toast the crab mixture under the broiler for 2-3 minutes at the end for a crispier finish.
- Special Techniques: For the juiciest chicken, let it rest for 5 minutes after cooking to allow the juices to redistribute.
Side Dish Suggestions
- Vegetables: Serve with steamed asparagus, roasted Brussels sprouts, or garlic green beans to balance the rich flavors.
- Salads: Pair with a light citrus salad or a simple arugula and tomato salad.
- Pasta: A side of creamy mashed potatoes or garlic butter pasta complements the savory chicken and crab topping.
Nutritional Benefits
- Chicken: High in lean protein, supporting muscle growth and repair.
- Crab Meat: Packed with omega-3 fatty acids, essential for heart health, and rich in vitamins B12 and A.
- Herbs: Fresh parsley and dill provide vitamins A, C, and K, contributing to overall wellness.
Serving Suggestions
- Portion Sizes: Serve one chicken breast per person for a hearty main course.
- Presentation Tips: Garnish with additional chopped parsley or a lemon wedge for a pop of color.
- Complementary Beverages: A crisp white wine like Sauvignon Blanc or a light, sparkling water with lemon pairs well with this dish.
Meal Prep Tips
- Prepare in Advance: Make the crab mixture up to a day ahead and refrigerate. Bring it to room temperature before using.
- Storage Tips: Store the chicken and crab mixture separately if prepping ahead to maintain the best texture and flavor.
Customization Ideas
- Vegetarian Option: Swap the chicken for thick slices of roasted cauliflower or portobello mushrooms.
- Gluten-Free: Ensure all seasonings and Worcestershire sauce are gluten-free.
- Dairy-Free: Substitute cream cheese with dairy-free cream cheese and use coconut cream instead of heavy cream.
Frequently Asked Questions
- Can I use canned crab meat? Yes, but ensure it’s well-drained and picked over for any shells to prevent a watery topping.
- Can I freeze the leftovers? It’s not recommended to freeze due to the cream-based crab mixture, as it may separate upon reheating.
- Can I use chicken thighs instead? Yes, boneless, skinless chicken thighs can be used. Adjust the cooking time as they may need a few extra minutes to reach the proper internal temperature.
Recipe Success Tips
- Pound Chicken Evenly: Ensure the chicken breasts are pounded to an even thickness for uniform cooking.
- Drain the Crab Meat: Properly draining the crab meat prevents the topping from becoming watery.
- Use an Oven-Safe Skillet: This allows a seamless transition from stovetop to oven, ensuring the chicken is perfectly cooked.
