The Best Hasselback Chicken

3.66 from 26 votes

The Best Hasselback Chicken

This Hasselback Chicken Stuffed with Mozzarella and Spinach is everything you want in a weeknight dinner—tender, juicy, cheesy, and healthy, all in one easy-to-make chicken recipe. It instantly became a favorite in our house, and I have no doubt it’ll be one of yours too.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: hasselback chicken

Servings: servings

Calories: 443kcal

Author: Ioana

Ingredients

3 large boneless skinless chicken breast halves
6 oz mozzarella cheese sliced into 1/4-inch thick pieces
1 cup fresh spinach baby spinach is ideal
1 medium tomato finely chopped
2 tbsp chicken seasoning store-bought or homemade
2 tbsp olive oil for drizzling
Optional: pinch of red pepper flakes or herbs for garnish

Instructions

Set your oven to 350°F (175°C). Lightly grease a baking dish large enough to hold all three chicken breasts without crowding.
Pat the chicken dry with paper towels. Sprinkle each piece generously with chicken seasoning, coating all sides. Don’t hold back—seasoning is key for flavor.
Use a sharp knife to make 6–7 crosswise slits across each chicken breast, about ½ inch apart. Don’t slice all the way through—you want deep pockets, but the base should stay intact.
Tuck a slice of mozzarella and a few spinach leaves into each slit. Alternate if you like—cheese, spinach, cheese. Make sure everything is nestled in well so it stays put while baking.
Place the stuffed chicken breasts into the prepared baking dish. Scatter the chopped tomato around the chicken. Drizzle everything with a bit of olive oil.
Bake for 25–30 minutes, or until the chicken is cooked through (internal temp should be 165°F / 74°C) and the cheese is melted and golden.

Notes

Tip: If you'd like a more golden top, broil for the last 2–3 minutes—but keep an eye on it so the cheese doesn’t burn!

Nutrition