Juicy Hasselback Chicken Recipe

Hasselback chicken is one of those dishes that always impress my guests, but it's surprisingly easy to make. I stuff each slit of the chicken breast with pesto, sundried tomatoes, and mozzarella to create the most delicious stuffed chicken recipe ever! I think it’s perfect for a weeknight dinner that feels a little extra special without requiring too much effort.

The Best Caprese Stuffed Chicken

The first time I heard of hasselback chicken, I knew I had to make it. I love stuffed chicken and caprese salad, and this recipe combines the best of both. 

After I made it, I was amazed by how all the flavors came together. The combination of pesto, sundried tomatoes, and mozzarella is truly a match made in heaven. It’s the kind of recipe I turn to when I want something that is actually simple yet packed with flavor.

Plus, it’s easy to customize with your favorite fillings, so you can switch it up based on what you have on hand! This makes it a convenient recipe to whip up on those busy weeknights, and I promise your family will love it. 

Ingredients 

You actually only need a handful of basic ingredients to make this stuffed chicken recipe, and I tend to have most of them on hand, so you might too! Here's what you’ll need to whip up this flavorful hasselback chicken:

• 4 boneless, skinless chicken breasts
• ¼ cup sundried tomatoes
• 1 tablespoon sundried tomato oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 150g mozzarella, sliced
• 2 tablespoon pesto sauce
• 1 tablespoon parsley, chopped

How to Make Hasselback Chicken

Step 1. Prep the Chicken and Season

Preheat your oven to 400°F. Make several slits along the top of each chicken breast, being careful not to cut all the way through.

Mix the sundried tomato oil, garlic powder, onion powder, salt, and black pepper in a bowl. Coat the chicken breasts with the mixture until fully seasoned.

Step 2. Stuff the Chicken

For the filling, first, slice the sundried tomatoes in half if they’re large. Try to make them all the same size.

Next, stuff ½ teaspoon of pesto into each slit, followed by the sundried tomatoes and mozzarella.

Step 3. Bake & Serve

Now place the stuffed chicken breasts on a baking tray and bake for about 25 minutes, or until the chicken is fully cooked and the cheese is melted and golden.

Sprinkle freshly chopped parsley over the top and serve with your favorite sides! I like serving it with some garlic bread.

Tips To Make The Best Stuffed Chicken

• Make sure to cut the slits evenly across the top of each chicken breast, but don’t cut all the way through. This will help keep the fillings inside during baking.
•  Feel free to swap out mozzarella for other cheeses like provolone or cheddar and bacon, and experiment with different types of pesto or herbs to suit your taste.
• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. This will help keep it extra juicy.
• Avoid packing too much filling into each slit to prevent it from overflowing during cooking.

Hasselback Chicken Recipe FAQ's 

How do I store leftovers?

Store any leftover stuffed chicken breasts in an airtight container in the fridge for up to 3 days. To reheat, bake it in the oven at 350°F for about 10 minutes or until warmed through.

Can I use chicken thighs instead of breasts in this recipe? 

Yes, but chicken thighs are smaller, so you may need to adjust the stuffing amounts and cooking time.

What can I serve with hasselback chicken?

It pairs really well with roasted vegetables, mashed potatoes, garlic bread, risotto, or a fresh green salad. 

Can I freeze hasselback chicken?

You can, but it’s best to freeze the chicken before baking. Simply stuff the chicken, freeze it on a baking sheet, then transfer it to a freezer-safe container. If you bake it from frozen, add an extra 10-15 minutes to the cooking time.

Can I make this stuffed chicken ahead of time?

Yes, you can prep the stuffed chicken up to a day in advance. Store the raw stuffed chicken covered in the fridge, then bake according to the recipe instructions.

More Chicken Recipes To Make Next

• Chicken and sweet corn soup
• Greek yogurt chicken salad
• Carbone's Spicy Rigatoni
• Baked BBQ Chicken Legs
• Crockpot white chicken chili
• Chicken rasta pasta