No Cream Cheese Crab Stuffed Chicken Breasts
Elevate your dinner table with these flavorful No Cream Cheese Crab Stuffed Chicken Breasts, a lighter alternative to traditional stuffed chicken recipes. Juicy chicken breasts are butterflied and generously filled with a savory mixture of tender lump crab meat, breadcrumbs, Parmesan cheese, fresh parsley, zesty lemon, and garlic—offering a rich, yet perfectly balanced stuffing without the heaviness of cream cheese. The seasoned chicken is beautifully seared to golden perfection before finishing in the oven for a succulent, evenly cooked result. Ideal for a weeknight gourmet dinner or a special occasion, this elegant dish pairs wonderfully with fresh salads or roasted vegetables. Plus, it’s a straightforward recipe that’s ready in under an hour! Perfect for crab lovers seeking a healthier, high-protein meal that feels indulgent.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Lump crab meat
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Carefully butterfly the chicken breasts by slicing them horizontally but not all the way through, creating a pocket.
In a medium bowl, combine the crab meat, breadcrumbs, Parmesan cheese, parsley, garlic, lemon zest, and 1 tablespoon of olive oil. Mix well to create the stuffing.
Season the crab stuffing with half of the salt and pepper, mixing to combine.
Spoon an equal amount of the crab stuffing into each chicken breast pocket. Close the chicken breasts and secure the edges with toothpicks to keep the stuffing inside.
Brush the outside of the chicken breasts with the remaining olive oil, then season evenly with the paprika, the remaining salt, and black pepper.
Heat a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes. Carefully remove the toothpicks before serving.
Serve the crab-stuffed chicken breasts warm with your choice of side dishes, such as steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 719 mg | 240% | |
| Sodium | 4770 mg | 207% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 271.8 g | 544% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 975 mg | 21% | |
*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.
