Name: How to make Hasselback Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
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

Front shot of two pieces Hasselback Chicken

This Hasselback Chicken recipe takes everything you love about stuffed chicken and gives it an elegant twist. Inspired by the classic Swedish Hasselback potato, each chicken breast is sliced and stuffed with creamy ricotta, fresh spinach, and juicy cherry tomatoes. Finished with melty mozzarella, paprika, and red pepper flakes, this dish is visually impressive yet simple enough for a weeknight dinner.

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Pro Tip

Avoid overstuffing the chicken—this prevents even cooking and can cause filling overflow.

It’s low-carb, keto, paleo, and gluten-free
A great way to serve chicken that’s moist, flavorful, and full of color
Bakes in under 30 minutes
Perfect for guests or meal prep

Use a wooden spoon handle to avoid slicing through the chicken completely.
Pre-cook the filling to reduce excess moisture and concentrate flavor.
Let the chicken rest for 5 minutes before serving to retain juices.

Serve with garlic mashed cauliflower, zoodles, or a simple garden salad.
Pair with roasted sweet potatoes or keto dinner rolls.
Add a drizzle of pesto or balsamic glaze for an extra burst of flavor.

Cheese: Substitute ricotta with goat cheese or cottage cheese
Additions: Include mushrooms, sundried tomatoes, or cooked bacon
Dairy-free: Use vegan ricotta and mozzarella alternatives

Short-Term: Store in the fridge for up to 3 days
Reheat: Warm in the oven at 325°F until heated through
Reuse: Slice leftovers and add to wraps, salads, or pasta

Baking Dish

Chef's Knife

Cutting Board

Deep Heavy Bottom Pan

Stainless Steel Measuring Cups

Stainless Steel Measuring Spoons

Tongs

Wooden Spoon

Chicken Breasts – Thick and boneless for stuffing
Italian Seasoning, Paprika, Red Pepper Flakes – Seasoning blend with depth and heat
Olive Oil – Adds moisture and helps browning
Shallots & Garlic – Aromatic base for the filling
Cherry Tomatoes – Add juiciness and brightness
Fresh Spinach – Mild greens that wilt perfectly
Ricotta & Mozzarella Cheese – Creamy, melty, and full of flavor
Salt & Black Pepper – Essential for balance

What is Hasselback-style cooking?

It’s a technique where food is sliced partially through and stuffed—originally used for potatoes in Sweden.

Can I use thighs instead of breasts?

Not ideal—thighs are too small for proper stuffing and won’t hold the filling.

Is this recipe freezer-friendly?

Yes—freeze after baking. Thaw overnight and reheat in the oven.

How to Make Hasselback Chicken

Preheat the oven to 350°F (177°C). In a pan over medium-high heat, sauté shallots and garlic in olive oil until translucent. Add cherry tomatoes and spinach; cook until spinach wilts. Stir in ricotta cheese and cook for another 2 minutes, then remove from heat.

Using a sharp knife, make deep slits across each chicken breast (¾ of the way down). Rub with olive oil, Italian seasoning, salt, and pepper, then place on a greased baking tray.

Stuff each slit with the spinach-tomato-ricotta mixture. Top with shredded mozzarella, paprika, and red pepper flakes.

Bake for 20–30 minutes or until chicken is fully cooked, and the top is golden brown. Let rest for 5 minutes before serving.

Author: Rachael Ottier Hart

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Serves

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 is 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.

Nutrition Disclosure