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.
What is Chicken Chesapeake?
Chicken Chesapeake is a delicious dish that combines boneless chicken breasts with a creamy crab mixture, topped with cheddar cheese and seasoned with Old Bay to capture the flavors of the Chesapeake Bay region. The dish is finished with a rich Old Bay sauce and is perfect for seafood lovers who want to try a variation of the classic Chicken Maryland or Crab-stuffed chicken.
Why You Should Try Chicken Chesapeake
- Flavorful and Rich: The combination of crab meat, cheddar cheese, and Old Bay seasoning creates a dish full of savory, creamy, and tangy flavors that transport you to the Chesapeake Bay.
- Easy to Prepare: Despite its gourmet taste, this dish is fairly easy to make and doesn’t require a lot of complex techniques, making it a great option for special occasions or a family dinner.
- Perfect for Seafood Lovers: If you love crab and chicken, Chicken Chesapeake is the perfect recipe to showcase both ingredients together in a flavorful way.
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.
How I Made Chicken Chesapeake
How I Made Chicken Chesapeake:
Prep the Chicken: I started by cutting the chicken breasts in half horizontally to create thin fillets. This ensures the chicken cooks evenly and faster. After that, I seasoned both sides lightly with salt and pepper.
Prepare the Breading: In a shallow dish, I mixed together cornstarch and flour for breading the chicken. This light breading would help achieve a crispy golden crust when seared.
Crab Mixture: In a separate bowl, I gently combined lump crab meat with mayonnaise, Old Bay, Worcestershire sauce, lemon juice, and Dijon mustard. The crab mixture was creamy, flavorful, and packed with the spices of the Chesapeake Bay.
Cook the Chicken: I heated butter in a skillet over medium-high heat. I then added the chicken fillets and seared them for about 5-7 minutes per side, or until the chicken was nicely golden on the outside.
Top with Crab Mixture: Once the chicken fillets were seared, I spooned the crab mixture into small balls and placed them on top of each chicken fillet. I transferred the chicken to a baking sheet and baked it in the oven at 350°F (175°C) for 10-15 minutes, until the chicken reached an internal temperature of 165°F and the crab mixture was beautifully browned.
Make the Old Bay Sauce: While the chicken was baking, I melted unsalted butter in a saucepan and whisked in flour to make a roux. Then, I gradually added milk and simmered until the sauce thickened into a creamy consistency. I seasoned the sauce with salt, pepper, and Old Bay to enhance its flavor.
Finish and Serve: Once the chicken was done, I spooned the Old Bay sauce over the top of the chicken fillets and garnished with freshly chopped parsley for a pop of color. The dish was rich, savory, and deliciously satisfying.
Pro Tips
How to Pick the Best Crab Meat: Fresh lump crab meat is the best option for this dish. Look for crab meat that is sweet, firm, and moist. When purchasing, make sure it’s from a trusted source, and if you can, buy it from a local seafood market or reputable grocery store.If fresh crab isn’t available, you can also use frozen lump crab meat, but ensure it’s properly thawed before using it in the recipe.
Substitute for Mayonnaise: If you want a lighter version, you can substitute mayonnaise with Greek yogurt or sour cream for a creamy texture without the added fat. This will still hold the crab mixture together and add a subtle tang.
Make it Spicier: For those who enjoy a kick of heat, you can add hot sauce or Cayenne pepper to the crab mixture for an extra burst of spice.
Avoid Overcooking the Chicken: To ensure your chicken stays moist and tender, don’t overcook it. Use a meat thermometer to check for an internal temperature of 165°F (75°C). This will prevent the chicken from drying out.
Storage Instructions
- Leftovers: Store any leftover Chicken Chesapeake in an airtight container in the refrigerator for up to 3 days. The crab topping may lose some texture, but the flavors will still be wonderful.
- Freezing: It’s best to avoid freezing this dish because the crab topping may not freeze well and could affect the overall texture. However, the chicken alone can be frozen if needed.
FAQs
Can I use other types of cheese instead of sharp cheddar?
Yes, you can use Monterey Jack, Swiss, or even cream cheese for a different texture and flavor, but sharp cheddar pairs wonderfully with crab.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will work just as well and will offer a juicier, more flavorful result.
Can I make Chicken Chesapeake without Worcestershire sauce?
If you don’t have Worcestershire sauce, you can substitute with soy sauce or fish sauce for an umami flavor, though the taste will be slightly different.
Can I make this dish ahead of time?
You can prepare the crab mixture and bread the chicken ahead of time, then store them separately in the fridge until you’re ready to cook. Just assemble and cook as instructed when ready to serve.
More Recipes
Chicken Chesapeake
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
Instructions
- Prep the Chicken: I started by cutting the chicken breasts in half horizontally to create thin fillets. This ensures the chicken cooks evenly and faster. After that, I seasoned both sides lightly with salt and pepper.
- Prepare the Breading: In a shallow dish, I mixed together cornstarch and flour for breading the chicken. This light breading would help achieve a crispy golden crust when seared.
- Crab Mixture: In a separate bowl, I gently combined lump crab meat with mayonnaise, Old Bay, Worcestershire sauce, lemon juice, and Dijon mustard. The crab mixture was creamy, flavorful, and packed with the spices of the Chesapeake Bay.
- Cook the Chicken: I heated butter in a skillet over medium-high heat. I then added the chicken fillets and seared them for about 5-7 minutes per side, or until the chicken was nicely golden on the outside.
- Top with Crab Mixture: Once the chicken fillets were seared, I spooned the crab mixture into small balls and placed them on top of each chicken fillet. I transferred the chicken to a baking sheet and baked it in the oven at 350°F (175°C) for 10-15 minutes, until the chicken reached an internal temperature of 165°F and the crab mixture was beautifully browned.
- Make the Old Bay Sauce: While the chicken was baking, I melted unsalted butter in a saucepan and whisked in flour to make a roux. Then, I gradually added milk and simmered until the sauce thickened into a creamy consistency. I seasoned the sauce with salt, pepper, and Old Bay to enhance its flavor.
- Finish and Serve: Once the chicken was done, I spooned the Old Bay sauce over the top of the chicken fillets and garnished with freshly chopped parsley for a pop of color.