If you’re craving something a little special without a lot of fuss, these Crab-Stuffed Chicken Breasts are an elegant, easy option. Boneless chicken breasts are filled with a flavorful crab mixture and baked, resulting in a dinner that feels indulgent but is simple enough for a weeknight. This dish makes a lovely date-night meal 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!”
From my kitchen to yours
These crab-stuffed chicken breasts are a go-to when you want to impress without stress. A creamy, herbed crab filling tucked into chicken breasts bakes up tender and flavorful with minimal effort. The recipe uses straightforward ingredients and techniques, making it reliable for both special occasions and weeknight dinners.
To serve, pair with simple sides like wild rice, roasted green beans with tomato-caper relish, or asparagus. The filling is quick to prepare and the assembled breasts can be chilled briefly before baking, so this is an approachable recipe for entertaining.
CHEF Tips AND TRICKS:
- I recommend crab sourced from U.S. waters for responsible harvesting and labor practices.
- Partially freezing the chicken breast makes it much easier to cut a neat pocket for the filling.
- The filling is quick to assemble. You can stuff the chicken and refrigerate, covered, up to 24 hours in advance. Wait to dredge in breadcrumbs until just before baking to avoid sogginess.
- Use a meat thermometer to confirm doneness: the chicken and the filling should reach 165°F (74°C).
MORE EASY, ELEGANT CHICKEN RECIPES:
- Marry Me Chicken (For Two)
- Chicken Divan with Asparagus
- Lasagna with Pesto Green Beans and Potatoes
- Chicken Bruschetta
Find more chicken recipes on the author’s recipe collection.
Crab Stuffed Chicken Breasts
Equipment
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Chef knife
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Cutting board
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Mixing bowl
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Rimmed baking sheet
Ingredients
- 2 ounces cream cheese, 1/4 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
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Preheat oven to 375°F (190°C).
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In a small bowl, combine cream cheese, mayonnaise, minced onion, parsley, dill, garlic, and lemon zest. Gently fold in the lump crabmeat. Season to taste with salt and pepper.
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Cut a horizontal pocket into the center of each chicken breast, being careful not to cut all the way through.
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Fill each pocket with an equal portion of the crab mixture and secure the opening with toothpicks.
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Dredge each stuffed breast in the seasoned breadcrumbs and place on a rimmed baking sheet. (You can prepare to this point up to 4 hours ahead—cover and chill.)
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Lightly spray the breadcrumb coating with cooking spray to help it brown and crisp.
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Bake 22 to 25 minutes, or until an instant-read thermometer inserted into the center of the filling registers 165°F (74°C).
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Remove toothpicks and serve immediately.
Notes
- Choose responsibly sourced crab when possible. U.S.-sourced crab is often preferred for environmental and labor standards.
- Partially freeze the breasts for 20–30 minutes to make cutting the pockets easier and cleaner.
- Stuff and refrigerate up to 24 hours ahead. Wait to coat with breadcrumbs until just before baking to keep the crust crisp.
- Always verify internal temperature with a thermometer; both the chicken and the crab filling must reach 165°F (74°C).
MAKE AHEAD:
- You can prep and fill the chicken up to one day ahead. Keep covered in the refrigerator.
- Allow the chilled, filled breasts to sit at room temperature while the oven preheats and add a few extra minutes of baking time if needed.
Nutrition
Nutritional values are estimates and may vary according to ingredients and portion sizes. Adjust for dietary needs, allergies, or health concerns.
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