Pan-Seared Chicken with Spiced Maryland Crab Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Juicy pan-seared chicken breasts topped with a rich, spiced Maryland crab sauce that brings a touch of Chesapeake Bay to your dinner table. This American-inspired Easter recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, old bay seasoning, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp old bay seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 oz lump crab meat
• 2 tbsp unsalted butter
• 2 tbsp shallots, finely chopped
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1/3 cup heavy cream
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Season 2 boneless skinless chicken breasts evenly with 1 tsp old bay seasoning, 1/2 tsp salt, and 1/4 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and keep warm.
2. Step 2: In the same skillet, reduce heat to medium and add 2 tbsp unsalted butter. Once melted, add 2 tbsp finely chopped shallots and sauté for 2 minutes until translucent and fragrant. Stir in 2 minced garlic cloves and cook for 30 seconds.
3. Step 3: Pour in 1/4 cup dry white wine, scraping any browned bits from the pan. Simmer for 2 minutes until the wine reduces by half.
4. Step 4: Stir in 1/3 cup heavy cream and 1 tbsp fresh lemon juice, bringing the sauce to a gentle simmer. Add 4 oz lump crab meat and cook for 2 minutes until heated through and the sauce thickens slightly.
5. Step 5: Spoon the crab sauce generously over the chicken breasts and garnish with 1 tbsp chopped fresh parsley before serving.