🌟 Keto Southern Crab Stuffed Chicken Breast Recipe with Creamy Spinach-Mushroom Sauce 🌟
About This Recipe
Boneless chicken breasts stuffed with a Parmesan-almond crab filling, baked until golden, and topped with a creamy spinach-mushroom sauce. A rich, keto-friendly main course inspired by Southern coastal cooking.
Crab-stuffed chicken is rooted in Southern coastal cooking, where abundant Gulf seafood meets classic poultry preparations. Stuffing chicken with seasoned crabmeat became a hallmark of Cajun-Creole entertaining, often served at celebrations and Sunday suppers.
Ingredients
- 4 large boneless, skinless chicken breasts, about 6 oz each
- 8 oz lump crab meat, drained and picked over
- 1/2 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- salt, to taste
- black pepper, to taste
- 2 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup heavy cream
- 1 tbsp butter
- 1/4 tsp smoked paprika
- fresh parsley, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, combine crab meat, almond flour, Parmesan cheese, mayonnaise, parsley, garlic powder, salt, and pepper. Mix well.
- 3
Make a horizontal cut in each chicken breast to create a pocket for the stuffing. Fill each pocket with the crab mixture and seal the opening by folding the edges over.
- 4
In a skillet, melt butter over medium heat. Add spinach and mushrooms; cook until softened, about 5 minutes. Stir in heavy cream and smoked paprika. Cook for another 2-3 minutes, then remove from heat.
- 5
Transfer stuffed chicken breasts to a baking dish and bake for 20-25 minutes or until cooked through and internal temperature reaches 165°F (74°C).
- 6
Serve the chicken with the creamy Spinach-Mushroom sauce on top, garnished with fresh parsley.
Chef's Notes
Let the stuffed chicken rest for five minutes after baking so the filling sets and slices cleanly. Pair with roasted asparagus or a simple green salad to keep the meal low-carb.
Plating Tips
Slice each breast on the bias to reveal the crab filling. Spoon the spinach-mushroom sauce around the base and finish with a light dusting of smoked paprika and a sprig of fresh parsley.