Chicken Chesapeake originated from the Chesapeake Bay area of Maryland. It combines chicken with a delicious crab and cheese topping. Furthermore, it includes a creamy Old Bay sauce.
Chicken Chesapeake has a blend of different tasty flavors. First, there is a tangy taste from the lemon juice added to the crab imperial topping. Next, the black pepper in the seasoning gives it a bit of a spicy kick.
The unique combination is what makes Chicken Chesapeake stand out. Each ingredient plays an important role in the mixture of tastes that make the mouthwatering dish so savory and well-balanced. The dish is usually served with a side of steamed vegetables or a fresh salad to balance the richness.
Chicken Chesapeake Ingredients
I chose boneless, skinless chicken breasts as the main protein. Their lean meat was perfect.
Next, I added lump crab meat which truly enhanced the flavor with its rich, savory taste.
Sharp cheddar cheese provided creaminess and tang that complemented the chicken and crab nicely.
Mayonnaise helped to bind everything and also made it richer.
Old Bay seasoning injected the signature Chesapeake Bay flavors I was going for.
Worcestershire sauce deepened the taste with umami while lemon juice balanced it with brightness.
Dijon mustard contributed a subtle tang that amplified the flavors even more.
I prepared a breading with cornstarch and flour to coat the chicken for a crispy exterior when seared.
An egg was used to hold the crab mixture together before mixing.
Unsalted butter cooked everything and created more richness.
Milk added creaminess to the Old Bay sauce.
Salt and pepper boosted the flavors.
Parsley finished it off as a fresh, colorful garnish.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup lump crab meat
- 1 cup sharp cheddar cheese
- 1/2 cup mayonnaise
- 1 tablespoon Old Bay Seafood Seasoning
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon Mustard
- 1 tablespoon cornstarch
- 2 tablespoons flour
- 1 egg
- 2 tablespoons unsalted butter
- 1 cup milk
- Salt and black pepper to taste
- Chopped parsley for garnish
How I Made Chicken Chesapeake
First, I cut the chicken breasts in half to make thin fillets for an even cook. I seasoned them lightly with salt and pepper.
Then, I mixed cornstach and flour in a dish for breading. Dredging the chicken gave it a light coating.
For the crab mixture, I gently combined lump crab meat in a bowl with mayo, Old Bay, Worcestershire, lemon juice and Dijon.
Next, I heated butter in a skillet over medium-high heat. After, I browed the fillets for around 5-7 minutes per side, until nicely golden.
Following that, I divided the crab blend and molded into balls to top each piece of chicken.
After arranging on a baking sheet, I put the sheet in the oven to bake for 10-15 minutes, until chicken reached 165 degrees and crab browned beautifully.
Then, I melted more butter in a saucepan and whisked in flour to form a roux. Gradually, I added milk and simmered until thick and creamy.
Lastly, I seasoned the sauce with salt, pepper and Old Bay. It added the perfect rich finish to the dish.
Garnished with parsley, the Chicken Chesapeake was incredibly flavorful and satisfying. It was a big hit!