Crab Stuffed Chicken Low Carb
Transform your dinner routine with this delectable Crab Stuffed Chicken Low Carb recipe that’s bursting with flavor and elegance! Juicy chicken breasts are delicately sliced and filled with a creamy, savory stuffing made from lump crab meat, cream cheese, mozzarella, and a medley of seasonings like garlic powder, paprika, and fresh parsley. The stuffed chicken is seared to golden perfection before being baked, locking in all the rich, cheesy goodness. Perfect for a low-carb lifestyle, this impressive dish pairs beautifully with roasted vegetables or a crisp side salad. With just 20 minutes of prep time, it’s a surprisingly simple yet restaurant-quality meal ideal for weeknights or special occasions. Keto-friendly and packed with protein, this dish is sure to become a favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 8 ounces Lump crab meat
- 4 ounces Cream cheese, softened
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Mayonnaise
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, being sure not to cut all the way through.
In a mixing bowl, combine the lump crab meat, cream cheese, shredded mozzarella, mayonnaise, garlic powder, onion powder, paprika, fresh parsley, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix until well combined to create the stuffing.
Spoon the crab stuffing into the pockets of each chicken breast, dividing it evenly among all four pieces. Secure the edges with toothpicks if needed to keep the filling from spilling out.
Season the outside of the chicken breasts with the remaining salt and black pepper.
Heat a large, oven-safe skillet over medium heat and add the olive oil.
Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown. Be careful when flipping to prevent stuffing from escaping.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.
Garnish with additional fresh parsley, if desired, and serve warm with your favorite low-carb side dish.
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 4938 mg | 215% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.5 g | ||
| Protein | 290.6 g | 581% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1187 mg | 91% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1100 mg | 23% | |
*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.
