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Hasselback Chicken offers a delightful blend of savory and fresh flavors, with juicy chicken complemented by the richness of Canadian bacon, mozzarella, and sun-dried tomatoes. Perfect for a weeknight dinner or a special occasion, this dish promises to be a hit at any table.
Hasselback Chicken Ingredients
To make this chicken breast recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- Chicken breasts: Chicken thighs can be used as a juicier alternative. However, you will need to use more chicken thighs or less filling when stuffing thighs.
- Fresh spinach: Kale or Swiss chard can be used in place of spinach.
- Sun-dried tomatoes: Roasted red peppers can serve as a sweet and smoky substitute.
- Shredded mozzarella cheese: Shredded provolone can be swapped in for a similar texture.
- Grated Parmesan cheese: Pecorino Romano can replace Parmesan for a sharper flavor.
- Canadian bacon: Thinly sliced ham or prosciutto works well in place of Canadian bacon.
- Garlic: Garlic powder can be used if fresh garlic isn’t available.
- Oil from sun-dried tomatoes: Olive oil can be used if the sun-dried tomatoes don’t have oil.
- Dried oregano: Italian seasoning can be used as a flavorful alternative.
- Garlic salt: A mix of garlic powder and salt can substitute garlic salt.
- Salt and pepper
- Fresh parsley: optional garnish
How to Make Hasselback Chicken
- Preheat the oven to 400 degrees F. Lightly grease a baking dish with olive oil or line with parchment paper or aluminum foil.
- Place each chicken breast on a cutting board. Using a sharp knife, make horizontal slits about ¾ of the way through each breast, spacing the cuts about ½ inch apart. Be careful not to cut all the way through.
- Salt and pepper both sides of chicken breast. Set aside for now.
- Depending on the amounts of slices in your chicken, cut Canadian bacon in half or thirds to ensure you have enough.
- Stuff each slit with Canadian bacon and set aside.
- In a medium-sized bowl, combine the chopped spinach, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, garlic, oil from sun-dried tomatoes, oregano, and garlic salt. Mix well until all ingredients are evenly combined. Add more oil if you have trouble grabbing ingredients. You want just enough to help bring the mixture together.
- Stuff each slit in the chicken breasts with the spinach mixture, pressing the filling down firmly into each cut.
- Transfer the stuffed chicken breasts to the prepared baking dish. If there is any remaining filling, distribute it evenly over the tops of the chicken breasts.
- Place the baking dish in the preheated oven and bake for 15-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165 degrees F. Depending on the size of your chicken breast, the cook time will differ. I recommend starting to check at 15 minutes and going from there.
- Remove the chicken from the oven and let it rest for 5 minutes before serving. If desired, sprinkle with fresh chopped parsley for added flavor. Best when served warm.
Storage Instructions
Leftover Hasselback Chicken should be stored in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. To freeze, place the chicken in a freezer-safe container or wrap it tightly in aluminum foil, and it can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 350 degrees F until warmed through.
How can I ensure the chicken stays juicy and doesn’t dry out?
To keep the chicken juicy, make sure you don’t overcook it. Start checking the internal temperature at the 15 minute mark to avoid drying it out. Additionally, letting the chicken rest for a few minutes after baking allows the juices to redistribute, keeping it moist. The slits in the chicken will make the chicken cook faster so keep that in mind when cooking.
More Amazing Chicken Recipes
Hasselback Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach chopped
- ½ cup sun-dried tomatoes chopped
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 6 oz Canadian bacon
- 2 cloves garlic minced
- 1-2 Tablespoons oil from sun-dried tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- salt and pepper to taste
- chopped parsley optional garnish
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a baking dish with olive oil or line with parchment paper or aluminum foil.
- Place each chicken breast on a cutting board. Using a sharp knife, make horizontal slits about ¾ of the way through each breast, spacing the cuts about ½ inch apart. Be careful not to cut all the way through.
- Salt and pepper both sides of chicken breast. Set aside for now.
- Depending on the amounts of slices in your chicken, cut canadian bacon in half or thirds to ensure you have enough.
- Stuff each slit with canadian bacon and set aside.
- In a medium-sized bowl, combine the chopped spinach, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, garlic, oil from sun-dried tomatoes, oregano, and garlic salt. Mix well until all ingredients are evenly combined. Add more oil if you have trouble grabbing ingredients. You want just enough to help bring the mixture together.
- Stuff each slit in the chicken breasts with the spinach mixture, pressing the filling down firmly into each cut.
- Transfer the stuffed chicken breasts to the prepared baking dish. If there is any remaining filling, distribute it evenly over the tops of the chicken breasts.
- Place the baking dish in the preheated oven and bake for 15-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165 degrees F. Depending on the size of your chicken breast, the cook time will differ. I recommend starting to check at 15 minutes and going from there.
- Remove the chicken from the oven and let it rest for 5 minutes before serving. If desired, sprinkle with fresh chopped parsley for added flavor. Best when served warm.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.