Best Chicken Chesapeake Recipe (with Maryland Crab)
Golden seared chicken breasts topped with lump crab imperial and sharp cheddar, finished with a silky Old Bay cream sauce — a classic Maryland dinner ready in 75 minutes.
Equipment
- Large oven-safe skillet or casserole dish
- Small saucepan
- Meat mallet
- Instant-read thermometer
- Medium mixing bowl
Ingredients
- 4 large boneless skinless chicken breasts pounded thin
- 2 tbsp extra virgin olive oil
- 2 tbsp cornstarch for chicken coating
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tsp Old Bay seasoning for chicken coating
- 8 oz lump crab meat refrigerated pasteurized preferred
- 0.25 cup mayonnaise full-fat
- 1 large egg
- 0.5 tsp Old Bay seasoning for crab imperial
- 0.5 tsp Worcestershire sauce
- 0.25 tsp fresh lemon juice
- 0.5 tsp Dijon mustard
- 1 tsp fresh parsley chopped, for crab imperial
- 2 cups sharp cheddar cheese grated
- 2 tbsp unsalted butter for sauce
- 1.5 tsp cornstarch for sauce
- 1 cup whole milk for sauce
- 0.5 tsp Old Bay seasoning for sauce
- 1 tsp fresh parsley chopped, for sauce
Instructions
- Preheat oven to 400°F.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
- In a shallow bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons Old Bay seasoning, and 2 tablespoons cornstarch. Mix well.
- Season the chicken breasts on both sides with the cornstarch mixture, pressing firmly to adhere.
- Increase heat to medium-high. Add the chicken to the skillet and sear for 4-5 minutes per side until golden brown. The chicken does not need to be cooked through at this stage.
- Remove from heat. If your skillet is oven-safe, leave the chicken in the pan. Otherwise transfer the chicken to a casserole dish or rimmed baking sheet.
- In a medium bowl, combine the lump crab meat, 1 teaspoon chopped parsley, egg, Worcestershire sauce, 1/2 teaspoon Old Bay seasoning, lemon juice, Dijon mustard, and mayonnaise.
- Fold the crab mixture gently until just combined, taking care to keep the crab lumps intact.
- Divide the crab imperial mixture evenly over the four chicken breasts, mounding it on top of each piece.
- Top each chicken breast generously with grated sharp cheddar cheese.
- Bake uncovered for 20 minutes, or until the chicken reaches an internal temperature of 165°F at its thickest point.
- While the chicken bakes, make the Old Bay cream sauce: In a small saucepan over medium-low heat, whisk together 1 1/2 teaspoons cornstarch and 2 tablespoons butter until bubbly, about 1 minute.
- Slowly pour in 1 cup milk, then add 1/2 teaspoon Old Bay seasoning and 1 teaspoon chopped parsley. Whisk constantly.
- Bring the sauce to a gentle boil, then reduce heat and simmer, whisking occasionally, until the chicken finishes cooking.
- Remove the sauce from heat and allow it to thicken slightly as it cools.
- Divide the chicken among serving plates, drizzle generously with the Old Bay cream sauce, and serve warm.
