Entree: United States – Maryland (Mid-Atlantic United States) – Chicken Chesapeake

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper, to taste
- 1 tsp (5 g) Old Bay seasoning, plus extra for finishing
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter

Crab imperial topping:
- 12 oz (340 g) lump crab meat, picked over for shells
- 1/2 cup (120 ml) mayonnaise
- 1 large egg, beaten
- 2 tsp (10 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) Dijon mustard
- 2 tbsp (30 ml) finely chopped fresh chives or parsley
- 1/3 cup (35 g) grated sharp cheddar cheese (optional; traditional in many Maryland recipes)
- 1/2 cup (50 g) panko breadcrumbs, plus 2 tbsp (10 g) extra for topping
- 1/2 tsp (2.5 g) Old Bay seasoning
- 1/4 tsp (1.25 g) smoked paprika (optional)
- 1 tbsp (14 g) unsalted butter, melted (for topping)

Roasted baby potatoes:
- 1.5 lb (680 g) baby potatoes, halved
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (2 g) chopped fresh rosemary or thyme

Sautéed green beans:
- 1 lb (450 g) green beans, trimmed
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) chopped fresh parsley

Garnish:
- Lemon wedges
- Additional chopped chives or parsley
- Light sprinkle of Old Bay (optional)

Instructions

Short Description:
Chicken Chesapeake is a Maryland entrée featuring boneless chicken breasts topped with a rich crab imperial (lump crab mixed with mayonnaise and seasonings), baked until the topping is golden and served with simple roasted potatoes and sautéed green beans for a complete meal.

Regional Notes:
This Maryland version highlights lump crab meat and Old Bay seasoning, the region's hallmark, and uses a mayonnaise-based crab imperial baked until golden. It differs from generic crab-topped chicken by emphasizing fresh lump crab and the specific spice profile associated with Chesapeake Bay cooking.

1. Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) coarse salt, 1/2 tsp (2.5 g) pepper, and 1 tsp (2 g) rosemary or thyme on a rimmed baking sheet; roast 25–30 minutes until tender and golden, turning once.
2. Meanwhile, prepare the crab imperial: in a medium bowl whisk together 1/2 cup (120 ml) mayonnaise, the beaten egg, 2 tsp (10 ml) lemon juice, 1 tsp (5 ml) Worcestershire sauce, 1 tsp (5 g) Dijon mustard, 1/2 tsp (2.5 g) Old Bay, and 1/4 tsp (1.25 g) smoked paprika. Stir in 2 tbsp (30 ml) chopped chives or parsley, 1/3 cup (35 g) grated cheddar (if using), and 1/2 cup (50 g) panko. Gently fold in 12 oz (340 g) lump crab meat, trying not to break up the lumps. Taste and adjust seasoning.
3. In a small bowl combine 2 tbsp (10 g) extra panko with 1 tbsp (14 g) melted butter for a golden topping; set aside.
4. Prepare the chicken: if breasts are uneven, butterfly or gently pound to an even ~1/2-inch thickness. Season both sides with salt, pepper, and 1 tsp (5 g) Old Bay.
5. Heat 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) butter in a large ovenproof skillet over medium-high heat. Sear the chicken breasts 2–3 minutes per side until golden but not fully cooked through. Transfer breasts to a baking dish (or leave in the ovenproof skillet if there is room).
6. Divide the crab imperial evenly among the 4 chicken breasts, mounding it on top. Sprinkle the panko-butter topping over the crab mixture.
7. Bake in the preheated oven 12–15 minutes, or until the crab topping is bubbly and golden and the chicken reaches an internal temperature of 165°F (74°C). If the topping browns too slowly, place under the broiler 1–2 minutes while watching closely.
8. While chicken bakes, blanch the green beans in boiling salted water 3–4 minutes until bright green and tender-crisp; drain and immediately transfer to an ice bath to stop cooking, then drain again.
9. In a large skillet over medium heat, warm 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter. Add the minced garlic and cook 30 seconds until fragrant. Add the blanched green beans and sauté 2–3 minutes to heat through and coat with garlic butter. Finish with 1 tbsp (15 ml) lemon juice, 1 tbsp (15 ml) chopped parsley, and salt and pepper to taste.
10. Remove chicken from oven and let rest 3–5 minutes. Plate one chicken breast per serving with a portion of roasted baby potatoes and sautéed green beans. Garnish with lemon wedges, extra chives or parsley, and a light sprinkle of Old Bay if desired.