Hasselback Chicken

Our Hasselback Chicken recipe results in juicy chicken breasts stuffed with savory bacon, zucchini, and gooey Monterey Jack cheese. Quick to make and perfect for any meal, this dish is a crowd-pleaser!

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Hasselback Chicken promises a mouthwatering experience with every bite. Juicy chicken breasts, each meticulously sliced and stuffed with savory Canadian bacon and tender zucchini, then generously topped with gooey Monterey jack cheese. It’s a flavor-packed dish that’s easy to prepare and impossible to resist.

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This recipe is a game-changer for busy weeknights or cozy dinners at home. With just a handful of ingredients and minimal prep time, this hassle-free recipe will surely become a family favorite in no time.

Hasselback Chicken Ingredients

Dinner will never be the same after you try this hasselback technique for juicy chicken breast stuffed with cheese, bacon, and zucchini. Goodbye, ordinary check breast recipes! This is a new, easy weeknight dinner you’ll love!

Ranch Hasselback Chicken Substitutions and Additions

If you’re looking to put your own spin on our Hasselback Chicken recipe or accommodate dietary preferences, we’ve got you covered with some simple substitutions and additions. 

Keep in mind that while these changes can add variety and flavor, they may alter the taste and texture of the dish.

Ranch Seasoning Mix: For a homemade touch, swap store-bought ranch with a homemade version instead. Steal our ranch seasoning mix recipe here!

Canadian Bacon: Substitute with cooked and crumbled regular bacon for a smokier flavor. Use crispy bacon for the best results. For a vegetarian option, omit the bacon altogether or replace it with sliced mushrooms for added savory flavor.

Zucchini: Experiment with different vegetables such as bell peppers, fresh spinach, or thinly sliced onions for a burst of color and flavor. Alternatively, try spinach or kale for a nutrient boost.

Monterey Jack Cheese: Mix things up by using sharp cheddar cheese for a tangy twist or pepper jack for a spicy kick. You can also try mozzarella for a milder, gooier texture. We think swiss cheese or provolone cheese would also be great! You can shred them or just cut them into very thin slices. Vegan cheese alternatives can be used for a dairy-free version. Just make sure they melt well!

Additions: Sprinkle diced tomatoes, sun-dried tomatoes, or roasted red peppers on top of the chicken before baking to give it a Mediterranean-inspired flavor. You can also sprinkle grated parmesan cheese overtop before baking. 

Seasonings: To better complement the sides you’re serving, you may want to change up the seasonings you use. Try Cajun, Italian, or even taco seasoning for totally different flavors. For plenty of extra flavor, add a fresh basil leaf to each slice before cooking. 

Remember, feel free to get creative and tailor the recipe to your liking, but keep in mind that any substitutions may impact the final outcome. Adjust seasoning and cooking times accordingly to ensure a delicious result.

How To Make This Hasselback Chicken Recipe

This hasselback chicken looks impressive, but it’s quite simple to make. You’ll cut some slices in your chicken breast, stuff them, and bake! Here’s the step-by-step instructions:

STEP ONE: Begin by gathering all the ingredients listed in the recipe. Having your ingredients on hand makes it much simpler to cook this recipe. Ensure your chicken breasts are thawed if frozen and gather your seasoning mix, Canadian bacon, zucchini, and Monterey jack cheese. Preheat your oven and spray an 8×8-inch glass baking dish with cooking spray.

PRO TIP: This recipe can easily be doubled for a family of 4. You’ll need to bake your pieces in a 9×13-sized baking dish if you’re making more than two servings.

STEP TWO: Set the chicken breasts on a clean cutting board, and use a sharp knife to make five to six slices in the top side of the chicken. The slices should be about ¾ inch apart, and should NOT go all the way through the chicken. Your chicken should say all in one piece.

PRO TIP: When you choose your pieces of boneless skinless chicken breast, choose two pieces that are very similar in size so they cook evenly. If your pieces are on the larger side, you may have to add a couple extra minutes to your cooking time.

STEP THREE: In a small ramekin or bowl, combine the ranch seasoning mix, dried parsley flakes, and salt and pepper.

STEP FOUR:​ Use the mixture to season both sides of the chicken breasts, and make sure some of the seasoning mixture gets down into the openings of each of the slices.

STEP FIVE: ​Gently open up each of the slices you cut into the chicken breast and add a piece of Canadian bacon and a slice of zucchini. You might be able to fit additional pieces of bacon and zucchini into the slices if they are wide enough.

STEP SIX:​ Once you’ve stuffed your hasselback chicken with bacon and zucchini, transfer them to your prepared baking dish, filling side up. Top each chicken breast with ¼ cup shredded cheese. Push some of the cheese down into the crevices so your other fillings still show through after they’re baked.

STEP SEVEN: Bake until the internal temperature of the chicken is 165°F and the cheese is lightly browned. Let the chicken rest for a few minutes, then serve hot!

PRO TIP: If the chicken is done but you want your cheese to be a bit more bubbly and brown, you can place the hasselback chicken under the broiler for two to three minutes. This allows you to melt your cheese even more without overcooking your chicken. 

How To Serve Hasselback Chicken Breast

This chicken dish takes chicken recipes to a whole new level. Juicy, stuffed, cheesy, so flavorful – this recipe has everything going for it! But how to serve it? That’s the easy part! Here are ideas for how to turn this great recipe into a delicious meal.

Classic Presentation: Arrange the cooked Hasselback Chicken on a platter, garnished with fresh herbs like parsley or chives for a pop of color. Serve alongside a homemade salad dressed with a light vinaigrette to balance the richness of the chicken. This timeless presentation is perfect for a weekday dinner or a special family meal.

Gourmet Upgrade: Take your Hasselback Chicken to the next level by pairing it with roasted vegetables such as carrots, Brussels sprouts, and sweet potatoes. Drizzle the veggies with balsamic glaze or honey for added sweetness and a pretty presentation. Serve on individual plates for a sophisticated dinner party or date night at home.

Family-Friendly Idea: For a kid-friendly meal, serve the Hasselback Chicken with a side of simple noodles or cheesy mashed potatoes. The savory chicken pairs perfectly with the comforting starchiness of these classic favorites. Add roasted broccoli or green beans for a nutritious touch that even picky eaters will love.

Keep it Low-Carb: If you’re trying to keep your diet lower in carbs, serve this low-carb Hasselback chicken recipe with cauliflower rice or zoodles, both filling options that keep the carbs to a minimum.

Creative Meal Ideas for Leftovers:

• Hasselback Chicken Sandwiches: Slice leftover, warmed up hasselback chicken and layer it on crusty ciabatta bread with crisp lettuce, juicy tomato slices, and creamy avocado. Add a dollop of ranch dressing for extra flavor and serve with a side of sweet potato fries.
• Hasselback Chicken Pasta Bake: Warm up your leftover chicken and cut it into bite-sized pieces. Toss with cooked pasta, marinara sauce, and mozzarella cheese. Transfer to a baking dish, top with bread crumbs, and bake until bubbly and golden brown.

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Troubleshooting

Read over these helpful tips before making this recipe to minimize any issues that may arise.

My chicken breasts are unevenly cooked.

To ensure even cooking, make sure to select chicken breasts that are similar in size and thickness. You can also pound them to an even thickness before slicing and stuffing.

The cheese burns before the chicken is cooked through.

If the cheese starts to brown too quickly, tent the dish with foil during baking to prevent further browning while the chicken finishes cooking. Alternatively, you can place the dish on a lower rack in the oven to reduce direct heat on the cheese.

The chicken breasts are dry.

To prevent dryness, avoid overcooking the chicken. Use a meat thermometer to ensure the internal temperature reaches 165°F without exceeding it. You can also baste the chicken with a little olive oil or chicken broth before baking to keep it moist.

The filling falls out of the chicken during slicing.

If the filling starts to fall out while slicing, use toothpicks to hold the chicken together before baking. Remove them carefully before serving.

My zucchini became mushy.

To prevent the zucchini from becoming mushy, make sure to slice it thinly and evenly.

How To Store Hasselback Chicken 

Leftovers? It’s unlikely, but if you have leftover chicken, or you want to make this recipe ahead of time, here’s how to store it.

MAKE AHEAD: If you’re planning ahead for a busy weeknight or special occasion, you can prepare the Hasselback Chicken in advance up to the point of baking. Simply stuff the chicken breasts, top with cheese, and refrigerate in an airtight container for up to 24 hours before baking as directed.

IN THE FRIDGE: After cooking, allow any leftover Hasselback Chicken to cool completely before transferring it to an airtight container. You can also tightly wrap it in aluminum foil. Store in the refrigerator for up to two days. When ready to enjoy, reheat using one of the methods described below.

IN THE FREEZER: For longer storage, you can freeze cooked Hasselback Chicken for up to three months. Wrap individual portions tightly in plastic wrap or aluminum foil, or place them in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

HOW TO REHEAT: To reheat leftover Hasselback Chicken, you have several options:

• In the Oven: Preheat your oven to 350°F and place the chicken on a baking sheet. Bake for 10-15 minutes, or until heated through.
• Microwave: Place the chicken on a microwave-safe plate and cover with a damp paper towel. Microwave on high for one to two minutes, or until heated through.
• Skillet: Heat a skillet over medium heat and add a splash of chicken broth or water. Add the chicken, cover, and cook for five to seven minutes, flipping half way through, until hot.

Why This Recipe For Hasselback Chicken Is The Best

Here’s why we can’t get enough of our Hasselback Chicken recipe. From its simplicity to its delectable flavors, there’s a lot to love about this dish!

Reasons We Love This Recipe:

Visual Appeal: Not only is our Hasselback Chicken recipe a treat for the taste buds, but it’s also a feast for the eyes. The Hasselback method of cooking always makes food look so special!

Family-Friendly Favorite: With its kid-friendly flavors and fun presentation, Hasselback Chicken is a hit with the whole family. If your kids don’t love one of the ingredients, it’s easy to swap it for something else or leave it out altogether.

Low-Carb Option: Despite its unquestionable yumminess, our Hasselback Chicken recipe offers a low carb option compared to some other traditional comfort food dishes.

Try Hasselback Chicken, stuffed with savory Canadian bacon, zucchini, and gooey cheese. It’s an easy, flavor-packed dish perfect for any night of the week, like tonight!

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Hasselback Chicken

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Our Hasselback Chicken recipe results in juicy chicken breasts stuffed with savory bacon, zucchini, and gooey Monterey Jack cheese. Quick to make and perfect for any meal, this dish is a crowd-pleaser!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2

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Ingredients

  

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• 2 boneless skinless chicken breasts, approximately 1 pound
• 2 teaspoons ranch seasoning mix
• ½ teaspoon dried parsley flakes
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 ounces Canadian bacon, cut into quarters (approximately 4 slices)
• ½ cup zucchini, cut into half circles (approximately 6-8 slices – ⅛ inch thick)
• ½ cup Monterey jack cheese, shredded

Instructions

 

• Preheat oven to 400°F. Spray an 8×8-inch glass baking dish with cooking spray. Set aside.
• Make 5-6 slices, about ¾ inch apart, into the top side of the chicken. Be sure NOT to go all the way through when slicing. You want your chicken breast to stay as a single serving piece.
• Combine the ranch seasoning mix, dried parsley flakes, salt, and black pepper in a small bowl.
• Season each of the sliced chicken breasts with the seasoning mix. Be sure that you get the seasoning down into the openings of each of the slices.
• Gently open up each of the slices in the chicken breasts and add a piece of Canadian bacon and a slice of zucchini. Depending on how wide your pieces of chicken are, you may be able to fit two slices each of the Canadian bacon and zucchini.
• Once the Hasselback chicken has been stuffed, transfer them (fillings side up) to the prepared baking dish. Top each of the chicken breasts with ¼ cup each of the shredded Monterey jack cheese. Push some of the cheese into the crevices so your other filling still shows through when baked.
• Bake for 25 minutes or until the internal temperature of the thickest part of the chicken reaches 165°F, and the cheese is lightly browned. Allow the chicken to rest for 2-3 minutes before serving.

Notes

• This recipe can easily be doubled for a family of 4. You’ll need to bake your pieces in a 9×13-sized baking dish if you’re making more than two servings.
• When you choose your pieces of boneless skinless chicken breast, choose two pieces that are very similar in size so they cook evenly. If your pieces are on the larger side, you may have to add a couple extra minutes to your cooking time.
• If the chicken is done but you want your cheese to be a bit more bubbly and brown, you can place the hasselback chicken under the broiler for two to three minutes. This allows you to melt your cheese even more without overcooking your chicken.

Nutrition

Calories: 324kcal | Carbohydrates: 5g | Protein: 40g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 1719mg | Potassium: 672mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 7mg | Calcium: 227mg | Iron: 1mg

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