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!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: Hasselback Chicken Recipe

Servings:

Calories: 324kcal

Ingredients

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 8x8-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 9x13-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