This Hasselback chicken recipe takes ordinary chicken breasts and turns them into a cheesy, flavor-packed masterpiece.
Holly’s Recipe Highlights
- Flavor: Each bite of this juicy chicken bursts with rich, creamy flavor and irresistible cheesy goodness.
- Skill Level: Basic knife skills and an oven are all you need for this delish dish.
- Budget tip: Use up leftover veggies from the fridge and create a new recipe every time.
- Time-Saving Tip: Double the recipe and enjoy Hasselback chicken hot or cold for lunches and dinners all week long.
Irresistible Ingredients
- Chicken: Choose breasts that are similar in size so they cook at the same time.
- Filling: For the best flavor, use full-fat cream cheese, fresh lemon zest and parmesan cheese.
- Veggies: Zucchini and tomatoes make the perfect combination, just be sure they are thinly sliced.
- Vibrant Variations: Try using other low-carb veggies such as sliced mushrooms, sauteed spinach, or kale. Swap out the garlic herb seasoning for a zesty southwest blend or a savory Italian flavor.
How to Make Hasselback Chicken
- Slice chicken breasts and season (full recipe below).
- Mix cream cheese, lemon zest, seasoning, and some of the Parmesan.
- Spread the cream cheese mixture evenly between the slices of chicken.
- Tuck in vegetables and bake, topping with more Parm and finish baking.
- Let the chicken rest about 5 minutes before serving.
Hassle-Free How To
- For cleaner, easier slicing, freeze chicken for up to 20 minutes.
- Zucchini and tomatoes should be sliced thinly so they tuck perfectly between the slices of chicken.
- Always let meat rest once it’s removed from the oven. This allows the juices to recirculate back into the meat, keeping it juicy and tender.
Portion, Plate & Preserve
- Serve Hasselback chicken on a bed of low-carb homemade zoodles, or sauteed collard greens. Add a crisp cucumber radish salad, and dinner is served.
- Refrigerate any leftovers in an airtight container for up to 4 days. Reheat portions in the microwave or chop them up and add to chicken lettuce wraps or a creamy chicken soup.
- Freeze leftover chicken in zippered bags for up to 8 weeks, and thaw in the refrigerator before enjoying cold or reheating.
Chicken Specialities
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Hasselback Chicken
Hasselback chicken is delicious with an elegant presentation featuring layers of filling, chicken, and vegetables.
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons garlic herb seasoning
- ½ teaspoon salt Use less if garlic herb seasoning contains salt
- ¼ teaspoon pepper
- 2 ounces cream cheese softened
- ½ teaspoon lemon zest
- ¼ cup shredded parmesan cheese divided
- ½ small zucchini thinly sliced into half-moons
- 1 small tomato thinly sliced into half-moons
Instructions
- Heat oven to 400°F. Line a baking tray with parchment.
- Using a sharp knife, make 5–6 deep slices across the width of each chicken breast, being careful not to cut all the way through.
- Rub the chicken breasts with oil and season with garlic herb seasoning, salt, and pepper.
- In a small bowl, mix cream cheese with lemon zest & 2 tablespoons of the Parmesan cheese until smooth.
- Spread a small amount of the cream cheese mixture into each cut, then tuck in zucchini slices and tomato halves.
- Place chicken breasts on the prepared pan. Bake for 10 minutes, then sprinkle chicken with remaining parmesan. Return to oven and bake for 10–15 minutes more, or until chicken reaches 165°F internally and veggies are tender.
Nutrition Information
Calories: 247kcal | Carbohydrates: 4g | Protein: 28g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 569mg | Potassium: 568mg | Fiber: 2g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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