Best Chicken Chesapeake Recipe (with Maryland Crab)
Juicy chicken topped with crab imperial and drizzled with creamy Old Bay sauce
Ingredients
- 4 large boneless, skinless chicken breasts pounded thin
- 8 oz. lump crab meat
- 2 cup sharp cheddar cheese grated
- 1 cup milk
- 1/4 cup mayonnaise
- 1 large egg
- 3 tsp. Old Bay seasoning
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. lemon juice
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. + 1 1/2 tsp. cornstarch
- 1/2 tsp. Dijon mustard
- 2 Tbsp. unsalted butter
- 2 tsp. fresh parsley chopped
- 1 tsp. salt
- 1/2 tsp. pepper
Instructions
- Preheat oven to 400 degrees.
- Heat olive oil in a large skillet over medium heat.
- In a shallow bowl, combine salt, pepper, 2 tsp. Old Bay seasoning and 2 Tbsp. cornstarch. Season chicken breasts on both sides, pressing to adhere. Place chicken into the skillet. Brown chicken on both sides over medium-high heat, 4-5 minutes per side. Remove from heat. If using an oven safe skillet, leave the chicken where it is. Alternately, place chicken breasts into a casserole dish or onto a baking sheet.
- In a medium bowl, combine the crab meat, 1 tsp. parsley, egg, Worcestershire sauce, 1/2 tsp. of Old Bay seasoning, lemon juice, Dijon mustard and mayonnaise.
- Divide the crab mixture among the four chicken breasts, placing a mound of crab mixture on top of the chicken pieces. Top with grated cheddar cheese. Bake for 20 minutes, until chicken reaches an internal temperature of 165 degrees.
- While the chicken is baking, make the sauce: In a small saucepan over medium-low heat, whisk 1 1/2 tsp. cornstarch and butter until bubbly. Pour in the milk, 1/2 tsp. Old Bay seasoning and 1 tsp. parsley. Bring to a boil. Lower heat and simmer, whisking occasionally, until chicken is done. Remove from heat. The sauce will thicken as it cools.
- Divide the chicken among serving plates and drizzle with Old Bay sauce. Serve warm.
Tried this recipe?Let us know how it was!