I enjoy making Hasselback Chicken because it’s both visually appealing and deliciously satisfying. I don’t need complicated ingredients or techniques—just a few fresh items and a sharp knife. The ricotta and spinach filling adds creaminess and freshness, while the cheddar gives it a bold, melty finish. It’s an easy dinner that feels gourmet and comes together in less than an hour.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 chicken breasts 1/4 cup fresh spinach (50 g) 1/4 cup ricotta cheese (50 g) 1/4 cup cheddar cheese (20 g) 1 teaspoon paprika Salt, to taste Pepper, to taste
Directions
I preheat my oven to 375°F (190°C).
Using a sharp knife, I make several horizontal slices along each chicken breast, being careful not to cut all the way through. This creates that signature “hasselback” look.
In a small bowl, I mix ricotta cheese, fresh spinach, and cheddar cheese until well combined.
I gently stuff the cheese mixture into the slices of each chicken breast.
Then I season the outside of the chicken with paprika, salt, and pepper.
I place the stuffed chicken on a baking sheet and bake it for 25–30 minutes, until the chicken is fully cooked and the cheese is beautifully melted.
Once done, I remove it from the oven and let it rest for a few minutes before serving. This helps the juices settle and keeps the chicken moist.
Servings and Timing
This recipe serves 2 people and takes about 35–40 minutes in total—just 10 minutes of prep and 25–30 minutes of baking. It’s perfect for a cozy dinner for two or a simple weeknight meal when I want something both healthy and indulgent.
Variations
Sometimes I swap the ricotta for cream cheese to make the filling extra rich. I’ve also tried adding sun-dried tomatoes, sautéed mushrooms, or caramelized onions for extra flavor. When I crave a Mediterranean twist, I mix in feta and chopped olives. I also like to top it with a drizzle of olive oil or a sprinkle of breadcrumbs before baking for a golden, crispy finish.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the chicken with foil and warm it in the oven at 350°F (175°C) for about 10 minutes, or until heated through. I avoid microwaving for too long since it can make the cheese rubbery and the chicken dry.
FAQs
Why is it called Hasselback Chicken?
It’s inspired by the Hasselback potato technique, where thin slices are made across the surface to hold fillings or toppings.
Can I use other types of cheese?
Yes, I often use mozzarella, feta, or gouda depending on what I have on hand.
How do I keep the chicken from drying out?
I make sure not to overbake it and sometimes drizzle olive oil or add a bit of broth to the pan for moisture.
Can I prepare this ahead of time?
Yes, I can stuff and season the chicken a few hours ahead, then bake it right before serving.
What side dishes go well with this?
I love serving it with roasted vegetables, mashed potatoes, or a light salad.
Can I use frozen spinach?
Yes, I just make sure to thaw and squeeze out all the excess water before mixing it with the cheese.
How do I know when the chicken is done?
I check that the internal temperature reaches 165°F (74°C) for safe cooking.
Can I make this recipe dairy-free?
Yes, by using dairy-free ricotta and cheese alternatives.
What’s the best way to slice the chicken?
I make cuts about three-quarters of the way through the chicken, evenly spaced, to hold the filling without splitting the breast.
Can I grill this instead of baking?
Yes, I can grill it over medium heat on foil or a grill pan for about 6–7 minutes per side, covered, until cooked through.
Conclusion
Hasselback Chicken is one of my go-to recipes when I want something elegant yet easy. The stuffed layers of ricotta, spinach, and cheddar turn simple chicken into a flavorful, restaurant-worthy meal. I love how it looks on the plate and how simple it is to make. Whether for a special dinner or a quick weekday treat, this dish always impresses.
Hasselback Chicken is a flavorful, elegant dish featuring chicken breasts sliced and stuffed with a creamy blend of ricotta, spinach, and cheddar. The signature ‘accordion’ cuts allow the filling to melt into every bite, creating a moist, cheesy, and visually stunning meal that’s simple to prepare.
Ingredients
2 chicken breasts
1/4 cup fresh spinach (50 g)
1/4 cup ricotta cheese (50 g)
1/4 cup cheddar cheese (20 g)
1 teaspoon paprika
Salt, to taste
Pepper, to taste
Instructions
Preheat oven to 375°F (190°C).
Using a sharp knife, make several horizontal slices along each chicken breast, being careful not to cut all the way through.
In a small bowl, mix ricotta cheese, fresh spinach, and cheddar cheese until well combined.
Stuff the cheese mixture into the slices of each chicken breast.
Season the outside of the chicken with paprika, salt, and pepper.
Place the stuffed chicken on a baking sheet and bake for 25–30 minutes, until fully cooked and the cheese is melted.
Remove from the oven and let rest for a few minutes before serving.
Notes
Swap ricotta for cream cheese for extra richness.
Add sun-dried tomatoes, mushrooms, or caramelized onions for more flavor.
Top with olive oil or breadcrumbs before baking for a golden finish.
Use thawed, well-drained frozen spinach if fresh isn’t available.
Store leftovers in an airtight container for up to 3 days and reheat covered in the oven.
