Crab Stuffed Chicken with Hollandaise Sauce
Elevate your weeknight dinners with this elegant Crab Stuffed Chicken with Hollandaise Sauce—a culinary masterpiece that brings restaurant-quality dining to your table. Tender chicken breasts are filled with a rich and creamy mixture of lump crab meat, cream cheese, and fragrant herbs, then seared to golden perfection and baked for a juicy, flavorful finish. Topped with a luscious homemade hollandaise sauce infused with buttery lemon and a hint of cayenne, this dish is a luxurious balance of indulgence and sophistication. Perfect for special occasions or impressing guests, this recipe not only highlights gourmet flavors but is surprisingly approachable with its straightforward preparation. Serve with a fresh green salad or roasted vegetables for a complete meal that’s sure to be an unforgettable crowd-pleaser.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 8 ounces Lump crab meat
- 4 ounces Cream cheese, softened
- 1 cup Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 whole Egg yolks
- 0.5 cup Unsalted butter, melted
- 2 tablespoons Lemon juice
- 0.25 teaspoon Cayenne pepper
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
In a medium-sized mixing bowl, combine the crab meat, cream cheese, breadcrumbs, parsley, garlic powder, paprika, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
Stuff each chicken breast with an equal portion of the crab mixture. Secure the opening with toothpicks to prevent the filling from spilling out during cooking.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear each chicken breast for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is baking, prepare the hollandaise sauce. Place the egg yolks in a heatproof bowl and whisk until smooth.
Set the bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water) and whisk constantly while slowly drizzling in the melted butter. Continue whisking until the sauce thickens.
Remove the sauce from heat and stir in the lemon juice and cayenne pepper. Season to taste with additional salt if needed.
Once the chicken is finished cooking, remove toothpicks and plate each breast. Drizzle with hollandaise sauce before serving.
Garnish with extra parsley if desired and serve warm.
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.5 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 786 mg | 17% | |
*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.
