How to make Hasselback Chicken

Published on October 26th 2021 by Rachael Ottier Hart.
Last updated on March 4th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of two pieces Hasselback Chicken

Hasselback is a dish from a recipe for sliced cheese stuffed potatoes from the Hasselbacken restaurant in Stockholm, Sweden, in the 1940s. The success of this recipe is evident by the variations that have come from the original Hasselback Potatoes. This recipe for Hasselback Chicken takes the best of the original and stuffs it into a meaty chicken breast. We take creamy ricotta cheese, tangy cherry tomatoes, and the earthy green of fresh spinach and pair it with a well-seasoned chicken breast. This is a great dish to impress your guests at your next dinner party, so please enjoy!

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Time & Serves

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Serves
4

Ingredients

  • 4 Chicken Breasts

  • 2 teaspoons of Italian Dry Seasoning

  • 2 tablespoons Olive Oil

  • 2 Shallots Minced

  • 2 cloves Garlic Minced

  • 12 Cherry Tomatoes halved

  • 1 cup Spinach leaves fresh

  • 1/2 cup Ricotta Cheese

  • 1/4 cup Mozzarella cheese

  • 2 teaspoons Paprika

  • ½ teaspoon Red Pepper Flakes

  • Salt & Black Pepper to taste

Instructions

Using a deep saucepan add one tablespoon of oil and bring to medium to high heat.

Once the oil is hot, add the shallots and garlic and cook for 3-5 minutes or until translucent.

Add the cherry tomato halves and spinach leaves to the pan, tossing with a wooden spoon and cooking for 3-5 minutes or until the spinach leaves begin to wilt.

Mix in the ricotta cheese and cook for 2 minutes, making sure everything is well incorporated, then remove from the heat and set aside.

Prepare the chicken breasts by cutting slits across the top side width or shorter length of the meat about ¾ of the way into the meat.

Season the chicken with one tablespoon of olive oil and the Italian dry seasoning, salt, and black pepper, then place them on your prepared baking tray or dish.

Preheat oven to 350 F/ 177 C and place a rack in the middle of the range.

Spoon in some spinach, tomato, and ricotta mixture into the slits of the chicken breast.

Sprinkle a layer of mozzarella cheese, a layer of paprika, and a final layer of red pepper flakes over the top of the chicken breast.

Place the baking tray or dish with the chicken into the oven on the middle rack and bake for 20-30 minutes. The dish will be ready when the chicken is fully cooked and the cheese has melted and golden brown on top.

Remove from the oven and allow it to cool for 5 minutes before serving.

Serve warm with your choice of side dishes.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
cheesy chicken, hasselback chicken recipe, chicken breasts, tasty, hasselback chicken with spinach

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart