Stuffed Hasselback Chicken (55 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Reimagine your chicken dinner with this Hasselback-inspired stuffed chicken. By making precise cuts along the chicken breast and stuffing them with a rich ricotta and spinach filling, you get a meal that’s not only visually appealing but also packed with flavors. The melted mozzarella on top adds a stretchy, cheesy delight that binds all the flavors together.

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 2 garlic cloves, minced
  • 1/2 cup mozzarella cheese, shredded
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 1/2 tsp paprika (optional for color)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preparation (10 minutes): Preheat your oven to 375°F (190°C). In a mixing bowl, combine the ricotta cheese, chopped spinach, minced garlic, salt, and pepper. Mix until well combined.
  2. Cutting the Chicken (5 minutes): Using a sharp knife, make slits about 3/4 of the way through each chicken breast, spaced about 1/2 inch apart. Be careful not to cut all the way through.
  3. Stuffing (10 minutes): Carefully stuff each slit with the ricotta-spinach mixture. Drizzle the stuffed chicken breasts with olive oil, and season with salt, pepper, and paprika if using.
  4. Baking (25 minutes): Place the chicken breasts in a baking dish and bake in the preheated oven for about 20 minutes.
  5. Topping (5 minutes): After 20 minutes, remove the chicken from the oven and sprinkle mozzarella cheese on top. Return to the oven and bake for an additional 5 minutes or until the chicken is cooked through and the cheese is melted and slightly golden.
  6. Serving (2 minutes): Once done, remove from the oven, garnish with fresh parsley, and serve hot.

Notes

Achieving the perfect Hasselback chicken requires a steady hand while cutting, but don’t stress over perfection; it’s the flavors inside that truly count. This dish pairs beautifully with roasted vegetables or a light salad. To make the chicken even juicier, consider marinating it in olive oil, lemon juice, and some herbs before cutting and stuffing. Serve with sauteed zucchini, grilled eggplant, or your favorite veggies.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 340
  • Sugar: 1g
  • Sodium: 380mg
  • Fat: 18g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 40g
  • Cholesterol: 110mg

Pair this with...

Garlic Breadsticks

To whip up a batch of garlic breadsticks, start with a basic dough mixture of flour, water, yeast, sugar, and a pinch of salt. Knead until smooth and let it rise until doubled. Once risen, divide the dough into even portions and roll each into the classic breadstick shape. Place them on a baking sheet with a little space in between. While they take a short rest, melt some butter and mix in minced garlic, a touch of salt, and perhaps some chopped parsley for a fresh twist. Brush this delightful garlic butter mixture over the top of each breadstick. Pop them into a preheated oven and bake until they're golden brown and emit that irresistible garlic aroma. Once out of the oven, give them another quick brush with the remaining garlic butter for good measure.

Grilled Eggplant

Start with a medium-sized eggplant and slice it into even rounds. About 1/2-inch thick is perfect. Before they hit the grill, brush each side with olive oil. Sprinkle with salt and pepper, or if you're feeling fancy, maybe a hint of garlic powder or smoked paprika. Get that grill nice and hot, then lay the slices down. You're aiming for grill marks and a tender texture, which usually takes about 4-5 minutes per side. Just watch for flare-ups if you've been generous with the oil. When they’re soft and slightly charred, pull them off and give them a final sprinkle of fresh herbs, maybe some basil or parsley. Serve them up hot.

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

For Tomorrow's Dinner

Sirloin with Gorgonzola Sauce and Spinach (30 Minutes)

Chicken Kale Soup with Pasta Anellini (22 Minutes)

Spanish Gazpacho (15 Minutes)

Crispy Gnocchi with Pancetta (20 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!