Go Back
+ servings

Sauteed Chicken Breasts with Crab Meat

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 servings


  • 4 chicken breast halves without skin
  • 1 lime
  • 1 teaspoon dried thyme
  • 4 tablespoons butter unsalted -- divided use
  • 2 tablespoons onion minced
  • 8 ounces fresh crab meat
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup hollandaise sauce


  • Remove tenders from chicken breasts; set aside.
  • Place breasts between sheets of waxed paper or plastic wrap and pound with a meat mallet or rolling pin to a thickness of ¼ inch. Trim to shape nicely; reserve trimmings.
  • Mince onion and grate zest from lime; set aside.
  • Cut lime in half and squeeze juice over chicken breasts, rubbing to cover each well. Sprinkle with dried thyme; set aside.
  • Finely chop the tenders and trimmings; sauté in 1 tablespoon butter until no longer pink.
  • Add onion and cook until tender. Add crab meat and toss gently until warmed through. Remove pan from heat and set aside; keep warm.
  • Sprinkle the chicken breasts with salt and pepper; sauté in the remaining butter until lightly browned on each side. Remove to serving plates.
  • Stir reserved grated lime zest into the hollandaise sauce.
  • Spoon ¼ the crab meat mixture over each breast. Nap with hollandaise sauce.
  • Serve immediately with remaining sauce on the side.