This unstuffed version of Chicken Chesapeake is a delicious recipe with boneless chicken thighs topped with Crab Imperial, a creamy, flavorful mixture of crabmeat and vegetables.
Chicken and crab may seem like an unlikely pairing but they are so delicious together! The crab Imperial mixture is mild flavored and does not overwhelm the chicken. And it is combined with vegetables and seasonings that compliment both really well.
And of course topping this dish with tomato and melted cheese is a perfect finishing touch. This chicken and crab recipe is simple enough for every day but the presentation is pretty enough for a special occasion too!
If you love crab, you will love my Crabcake recipe or my Crab Louie salad. Or if your in the mood for soup, make some comforting Crab and Corn Bisque or Maryland Crab Soup.
Recipe Ingredients
You will need the following ingredients to make Chicken Chesapeake:
- Lump crab meat
- mayonnaise, sour cream
- lemon juice, roasted red pepper, onion, parsley
- Old Bay seasoning, garlic powder, paprika, salt, pepper, thyme
- boneless chicken thighs
- Swiss cheese
- tomato
Ingredient Notes
The original version of Maryland Chicken Chesapeake uses boneless chicken cutlets, but we are using the thighs since they are juicier and are less likely to be dry. This recipe will work for either.
Fresh crab or Lump crabmeat is preferred because of the quality of flavor and texture, but you can substitute canned if that is what you have available.
Swiss cheese goes really well with the chicken and crab but any other easy melting cheese such as cheddar or parmesan cheese, American cheese or mozzarella cheese would be a great alternative. Use either shredded or sliced cheese.
How to make Crab Imperial
Crab Imperial is a mixture of crabmeat, vegetables and mayonnaise and/or cream sauce. It is similar to a crab stuffing, crab dip or crab gratin.
Begin by draining the lump crabmeat and combine the onions, parsley, red peppers, mayonnaise, sour cream, lemon juice and seasonings in a medium bowl.
Stir well, taste for flavor and add more spices if preferred. Cover the bowl and refrigerate until needed.
**(If the mixture seems too wet, add 1-2 tablespoons of breadcrumbs.)
How to make Chicken Chesapeake
Step by Step Instructions:
Stir together the salt, pepper and garlic powder and pat the spices onto the chicken thighs.
Spray a large skillet or grill pan with non-stick cooking spray and pan fry the thighs over medium-high heat 5 minutes per side until golden brown.
Preheat oven to 350°F. Line a baking sheet with parchment (for easier clean up). Place thighs on parchment. Scoop about ¼-1/3 cup of the Crab Imperial onto the center of the thigh and spread over top, pressing down slightly. Use more crab if needed.
Put a slice of tomato on top of the chicken and bake in the oven for 15-20 minutes or until a meat thermometer registers 165°F.
Place a slice of cheese over the tomato and put back in the oven, turned to broil, for about 2 minutes or until the cheese is melted.
Recipe Testing Tips
- Don't overcook the Crab Imperial. Since it is already cooked, it just needs to be heated through on the chicken.
- Any leftovers can be used as an appetizer with crackers or raw vegetables. Or put it in a salad or a sandwich.
Additions and Substitutions
- If you prefer boneless chicken breast, make sure to adjust the cooking time depending on their size and thickness. They should also be cooked to 165°F.
- I am taking a shortcut and using roasted red pepper from a jar. They are pickled and soft already, easy to chop. You can use a fresh red or other pepper, just finely chop it so the pieces are not too big in the crab mixture.
- Instead of Old Bay seasoning, you can use any seafood seasoning or cajun flavored spices that you like
What to serve with Chesapeake Chicken
I served this meal with a flavored rice for my husband and cauliflower rice for myself. Sautéed spinach or green beans is very fast and goes really well with chicken. Or try some charred Broccoli and Pan Seared Asparagus. I season everything with a bit of olive oil, garlic powder, salt and pepper.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Try one of these chicken recipes next time:
Chicken Chesapeake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Description
This unstuffed version of Chicken Chesapeake is a delicious recipe with boneless chicken thighs with a flavorful mixture of crabmeat, vegetables and a melty cheese topping.
Ingredients
Chicken
- 2 - 2 ½ pounds boneless chicken thighs (about 6 thighs)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 6 slices tomato
- 6 small slices swiss cheese *
Crab meat topping
- 8 ounces lump crabmeat
- 1 tablespoon lemon juice
- 2 tablespoons minced red or yellow onion
- 2 tablespoons chopped parsley
- 2 tablespoons chopped roasted red peppers
- 1 tablespoon Old Bay seasoning
- ½ teaspoon ground thyme
- ½ teaspoon paprika
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise *
Instructions
- Drain crab meat and combine with the red peppers, onions, parsley, lemon juice, seasonings, sour cream and mayonnaise. Taste for flavor and add more seasoning as needed. Cover with plastic wrap and keep in refrigerator until needed.
- Stir together the garlic, salt and pepper and press onto both sides of chicken thighs.
- Spray a skillet with nonstick cooking spray and heat over medium heat.
- Saute' the chicken thighs until light brown, about 5 minutes per side.
- Preheat the oven to 350°F. Line a baking sheet with parchment.
- Place chicken thighs on the baking sheet. Scoop about ¼-1/3 cup of the crabmeat mixture onto the thighs, spreading out over the chicken, pressing down lightly.
- Lay a slice of tomato on top of the crab mixture.
- Bake in oven for 15 minutes or until the internal temperature of the chicken registers 165°F. on a meat thermometer.
- Place a slice of cheese on top of the tomato and put back in the oven turned to broil. Heat for about 2 minutes or until the cheese melts.
Notes
* You can use other cheese such as mozzarella, white cheddar or American.
*If the crabmeat filling is too wet and needs more texture, stir in a tablespoon or two of bread crumbs.
*Store leftovers in an airtight container in the refrigerator for up to 3 days.
*Reheat in a covered pan on the stovetop until heated through. Or put chicken in a greased baking dish or baking pan and heat in a 325°F oven.
Donna says
This was delicious!
Deb Belsha says
Thank you!