Crab Stuffed Chicken Breasts with Curry Sauce
Elevate your dinner table with these indulgent Crab Stuffed Chicken Breasts with Curry Sauce, a recipe that seamlessly blends rich, creamy seafood stuffing with the bold, aromatic flavors of a golden curry sauce. Tender chicken breasts are carefully filled with a luscious combination of lump crab meat, cream cheese, and fragrant green onions, then seared and baked to perfection. The dish is brought together with a velvety coconut milk curry sauce, infused with hints of lime and warm spices for a tantalizing fusion of flavors. Perfect for impressing guests or treating yourself to a gourmet meal, this recipe pairs beautifully with steamed rice or roasted vegetables and comes together in under an hour. Garnish with fresh cilantro for an eye-catching finishing touch to this irresistible entrée.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup lump crab meat
- 4 tablespoons cream cheese, softened
- 2 stalks green onions, finely chopped
- 0.5 teaspoons garlic powder
- 0.25 teaspoons paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups coconut milk
- 1 tablespoons yellow curry powder
- 0.5 cups chicken broth
- 1 tablespoon lime juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, being cautious not to cut all the way through.
In a bowl, mix the crab meat, cream cheese, green onions, garlic powder, and paprika until well combined.
Stuff each chicken breast with the crab mixture and secure the edges with toothpicks to keep the filling intact.
Season the outside of the chicken breasts with a pinch of salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for about 2-3 minutes on each side, until lightly browned.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the curry sauce. In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to create a roux.
Slowly whisk in the coconut milk and chicken broth until the mixture is smooth. Bring to a simmer.
Stir in the curry powder, lime juice, salt, and black pepper. Let the sauce simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before removing the toothpicks.
Serve the crab stuffed chicken breasts drizzled with the curry sauce. Garnish with fresh chopped cilantro, if desired.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 29.1 g | ||
| Protein | 267.1 g | 534% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 402 mg | 31% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3346 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
