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Chicken Chesapeake on plate with spinach.

Chicken Chesapeake

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  • Author: Deb Belsha
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American


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.  


Units Scale


  • 2 - 2 1/2 pounds boneless chicken thighs (about 6 thighs)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 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
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon paprika
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise *


  1. 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.
  2. Stir together the garlic, salt and pepper and press onto both sides of chicken thighs.
  3. Spray a skillet with nonstick cooking spray and heat over medium heat.  
  4. Saute' the chicken thighs until light brown, about 5 minutes per side.
  5. Preheat the oven to 350°F. Line a baking sheet with parchment.
  6. Place chicken thighs on the baking sheet. Scoop about 1/4-1/3 cup of the crabmeat mixture onto the thighs, spreading out over the chicken,  pressing down lightly.  
  7. Lay a slice of tomato on top of the crab mixture.
  8. Bake in oven for 15 minutes or until the internal temperature of the chicken registers 165°F. on a meat thermometer.
  9. 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.


* 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.