✔ Updated · baked to 165°F, with a lighter crab imperial and Old Bay cream sauce
My chicken Chesapeake is the Maryland classic at its simplest: Old Bay chicken breasts, seared golden, topped with a generous mound of lump crab imperial, baked to 165°F and finished with a creamy Old Bay sauce. It’s my special-occasion dinner that secretly isn’t much work.
At a glance
The one tip that matters: Sear the chicken only until golden, then let the oven finish it under the crab topping. Pull it when the thickest part reads 165°F, so the chicken stays juicy and the crab doesn't dry out.
It takes about 45 minutes, looks like a restaurant plate and needs only one skillet, one bowl and one small saucepan. Need sides? Our guide on what to serve with chicken Kiev works for any rich, stuffed chicken breast.
Why You'll Love This Chicken Chesapeake
- Surf and turf on one plate: juicy chicken under a sweet, buttery lump crab imperial.
- Weeknight-friendly: about 45 minutes from start to finish, with most of it in the oven.
- A proper Maryland sauce, a quick Old Bay cream sauce that ties the chicken and crab together.
What Is Chicken Chesapeake?
Chicken Chesapeake is a Maryland favorite named after the Chesapeake Bay and its blue crabs. It pairs a chicken breast with crab imperial, a rich mixture of lump crab meat bound with a little mayonnaise, egg and mustard and seasoned with Old Bay. The whole thing is baked until the topping turns golden, then usually finished with a creamy sauce. Short on time? Learn how to cook store-bought crab cakes instead.
This version keeps the binder light so the crab is the star, adds an egg so the topping sets as it bakes, and uses a simple Old Bay cream sauce instead of a heavy imperial sauce.
Crab Imperial vs. Imperial Sauce
The two names get mixed up, but they are different things. You only need the crab imperial and the Old Bay cream sauce for this recipe.
| Crab imperial | Imperial sauce | Old Bay cream sauce (this recipe) | |
|---|---|---|---|
| What it is | Lump crab bound with mayo, egg, mustard and seasoning | The creamy mayo-and-egg binder on its own | A quick butter, flour and milk sauce seasoned with Old Bay |
| How it's used | Mounded on the chicken and baked | Spooned over seafood and broiled | Spooned over the finished chicken |
| Texture | Chunky, rich, lightly set | Smooth and rich | Smooth, creamy and pourable |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pound the chicken evenly. An even 3/4-inch thickness means the chicken reaches 165°F at the same time the crab topping turns golden, with no dry edges.
- Sear, don't cook through. The skillet is only for color. The chicken finishes in the oven under the crab, which keeps it juicy.
- Use a thermometer. Chicken is safe at 165°F in the thickest part. It is the most reliable check; see how to tell if chicken is done if you don't have one.
- Treat the crab gently. Pick it over for bits of shell with your fingertips (I spread it on a dark plate so the shell shows up), then fold, don't stir, so the lumps stay whole. Fresh or pasteurized refrigerated lump crab both work well.
- Season the sauce last. Old Bay is salty, so taste the finished sauce before adding any salt. No Old Bay? Mix celery salt, paprika, black pepper and a pinch of cayenne.
Chicken Chesapeake with Crab Imperial
4
servings15
minutes30
minutes640
kcal45
minutesChicken Chesapeake, the Maryland favorite: seasoned chicken breasts seared golden, topped with a lump crab imperial, baked until the chicken reaches 165°F and finished with a creamy Old Bay sauce.
Ingredients
- For the Chicken
4 boneless, skinless chicken breasts (about 6 oz each)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon Old Bay seasoning
2 tablespoons olive oil
- For the Crab Imperial
1 lb lump crab meat, picked over for shell
1/3 cup mayonnaise
1 large egg
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1 tablespoon fresh parsley, chopped
1/4 cup crushed saltine crackers or panko
- For the Old Bay Cream Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1 teaspoon Old Bay seasoning
1 pinch salt, to taste
lemon wedges and chopped parsley, to serve
Directions
- Prepare and Sear the Chicken
- Heat the oven to 375°F. If the chicken breasts are thicker than 3/4 inch, place them between sheets of plastic wrap and pound them to an even 3/4-inch thickness. Pat dry and season both sides with the salt, pepper and 1/2 teaspoon Old Bay.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until golden brown. It does not need to be cooked through yet. Transfer to a baking dish (or leave it in the skillet).
- Make the Crab Imperial
- In a bowl, whisk the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, 1 teaspoon Old Bay and parsley until smooth. Gently fold in the crab meat and crushed crackers, keeping the lumps of crab as whole as possible.
- Mound the crab imperial evenly over the four chicken breasts and press it on lightly.
- Bake
- Bake for 15 to 20 minutes, until the crab topping is lightly golden and an instant-read thermometer in the thickest part of the chicken reads 165°F. The egg in the topping is fully cooked at this point.
- Make the Old Bay Cream Sauce
- While the chicken bakes, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, until it smells nutty but has not browned.
- Slowly whisk in the milk, then the Old Bay. Simmer, whisking, for 3 to 5 minutes, until the sauce coats the back of a spoon. Taste and add a pinch of salt only if needed, since Old Bay is already salty.
- Serve
- Rest the chicken for 3 minutes, then spoon the warm Old Bay cream sauce over each piece. Garnish with parsley and serve with lemon wedges.
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What to Serve With Chicken Chesapeake
The crab topping and cream sauce are rich, so pair them with something fresh or simple: steamed asparagus, green beans, a crisp green salad, rice pilaf or roasted potatoes. A squeeze of lemon at the table brightens everything. I always put a lemon wedge on every plate.
More Chicken and Seafood Recipes
- Ruth's Chris-style stuffed chicken
- Chicken demi-glace
- Broasted chicken
- Shrimp scampi
- Chipotle shrimp tacos
Frequently Asked Questions
What is chicken Chesapeake?
Chicken Chesapeake is a Maryland dish of chicken breast topped with crab imperial, a creamy lump crab mixture seasoned with Old Bay, then baked. It is often finished with an Old Bay cream or imperial sauce and named after the Chesapeake Bay, famous for its blue crabs.
What temperature should chicken Chesapeake be cooked to?
Bake until an instant-read thermometer in the thickest part of the chicken reads 165°F. At 375°F that usually takes 15 to 20 minutes after searing, by which point the crab topping is hot and lightly golden and the egg in it is fully cooked.
Can I use canned crab meat?
Yes. Refrigerated pasteurized lump crab is the best alternative to fresh, and shelf-stable canned crab works in a pinch. Drain it well and pick out any shell. Avoid imitation crab, which turns soft and sweet when baked.
What is the difference between crab imperial and imperial sauce?
Crab imperial is lump crab bound with a little mayonnaise, egg, mustard and seasoning, then baked. Imperial sauce is just the creamy, seasoned binder without the crab, sometimes spooned over seafood or used as a topping.
Can I make chicken Chesapeake ahead of time?
Mix the crab imperial up to 1 day ahead and keep it covered in the fridge. Sear the chicken, top it and bake it just before serving. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat at 325°F, covered, until steaming hot (165°F).
What goes with chicken Chesapeake?
Steamed asparagus or green beans, roasted potatoes, rice pilaf or a simple green salad all balance the rich crab topping and cream sauce.
