Get ready for a quick, flavorful dinner that's sure to impress! This Hasselback chicken recipe features chicken stuffed with mozzarella, tomato and basil.
This simple technique transforms ordinary chicken breasts into a visually stunning and delicious main course. The best part? It's on the table in just 30 minutes!
Need more easy chicken cutlet recipes? Explore tons of delicious ideas for tonight's dinner!
Say goodbye to boring chicken dinners! This recipe is quick, delicious, and completely customizable.
Dress it up with a drizzle of balsamic vinegar right before serving or keep it casual with a drizzle of your favorite marinara sauce.
This is a classic stuffed caprese chicken version of 30 Minute Caprese Chicken Recipe, Hasselback Caprese Chicken or my Chicken with Mozzarella and Tomato that we love.
Table of Contents
- What is Hasselback Chicken?
- What Type of Chicken to use for this Recipe?
- Reader Review
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Variations
- Step-by-Step Directions
- Expert Tip
- Baking Instructions
- Before You Begin!
- Family Favorite Side Dishes
- Recipe FAQ's
- Storage and Reheating Instructions
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
What is Hasselback Chicken?
Hasselback refers to a fun cooking technique where you make evenly spaced slits in food, creating an accordion-like effect. It started with potatoes stuffed with bacon and cheese, but you can Hasselback just about anything!
What Type of Chicken to use for this Recipe?
For this recipe, choose boneless, skinless chicken breasts. Thicker breasts are best – they're easier to cut and provide ample space for the delicious mozzarella, tomato, and basil filling.
Reader Review
Delicious recipe! My kids loved it.
- Kate
⭐⭐⭐⭐⭐
🛒Helpful Kitchen Tools
This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them. For more information, click here.
Wooden Kitchen Utensils Set -More Information2 Sets 1Lb Clear GlassMore InformationBakeware Sets, Ceramic Baking DishMore InformationGorilla Grip Original Oversized CuttingMore InformationBamboo Cutting BoardMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Variations
Swap out the mozzarella for melty provolone or a mix of Italian cheeses.
Instead of grape tomatoes, try roasted red peppers or sundried tomatoes for a burst of sweetness.
In place of basil, try oregano, thyme, or even rosemary.
For a touch of heat, sprinkle in some red pepper flakes when seasoning.
Drizzle the cooked chicken with balsamic vinegar glaze just before serving for a flavor explosion you won't want to miss!
Step-by-Step Directions
Step 1: Lay the chicken breasts flat on a cutting board. With a sharp knife, create slits across the top of the chicken, leaving about ¼ of the thickness uncut at the bottom.
Step 2: Aim for 4 to 6 slits per chicken breast. The exact number may vary slightly depending on the size of your chicken.
Expert Tip
Be very careful not to slice the chicken breasts all the way through. You want to make the slices ¾ of the way down. Otherwise the cheese will melt through to the bottom of the casserole dish while the chicken is baking.
Step 3: Carefully open each slit in the chicken. Tuck a slice of mozzarella cheese, half a grape tomato, and a fresh basil leaf inside.
Step 4: Arrange the mozzarella, tomatoes, and basil in alternating order within the slits. This creates a visually appealing presentation.
Baking Instructions
Step 5: Prepare a baking dish with non-stick spray, then place your chicken breasts inside. Brush each breast with olive oil and season generously with salt, pepper, and Italian seasoning. Feel free to get creative – garlic powder and oregano add delicious flavor variations! Bake in a 400°F preheated oven for about 30 minutes, or until a Digital Meat Thermometer reads an internal temperature of 165°F for perfectly cooked chicken.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Family Favorite Side Dishes
Looking for the perfect sides to compliment your chicken dish? Try these delicious options! Roasted Asparagus with Parmesan Cheese adds a nice cheesy flavor.
You can never go wrong with a Tossed Salad with Homemade Italian Dressing recipe. It's always a crowd-pleaser for my family.
When they're in season, Roasted Brussels Sprouts offer a satisfying crunch and a slightly sweet, caramelized taste.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Be sure to not over bake the chicken. Use a meat thermometer to check for an internal temperature of 160°F, then let the chicken rest for 5 minutes to reach 165°F.
Storage and Reheating Instructions
Refrigerator: Refrigerate leftover chicken in an airtight container for 3-5 days.
Freezer: You can freeze the chicken for up to 2 months. Remove tomato slices before freezing, since they don’t freeze well. Wrap the chicken in foil or plastic wrap to prevent freezer burn.
Reheat: Thaw overnight in the refrigerator and reheat the chicken in the microwave or oven. Or serve cold over a large salad for lunch!
More Recipes to Love
Check out my other recipe for Mozzarella Stuffed Chicken Breast.
Or you might enjoy this recipe for Bruschetta Chicken.
📖 Recipe Card
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Hasselback Chicken Stuffed with Mozzarella, Tomato and Basil
Ingredients
- 2 boneless skinless chicken breasts
- 8 to 10 slices mozzarella cheese
- 5 to 6 grape tomatoes sliced in half
- Fresh basil leaves
- 2 teaspoons Italian seasoning
- Salt and Pepper
- 2 teaspoons olive oil
Instructions
- Place the chicken breasts on a cutting board. Using a sharp knife, cut slits across the chicken breast about ¾ of the way through being careful not to cut all the way through.
- Depending on the size of your chicken breast, you're going to want around 6 to 8 slits per chicken breast.
- Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.
- Place the chicken breasts in a baking dish that has been coated with non-stick baking spray.
- Brush each chicken breast with olive oil.
- Sprinkle each chicken breast with salt, pepper and Italian seasoning.
- Bake in a preheated 400°F oven for 30 minutes or until the internal temperature of the chicken reaches 160°F.
Video
Notes
This recipe has been updated since it first appeared in 2016 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Sheryl Beauchemin says
Turned out great! Before I cook chicken breasts I soak them in milk for a day. They came out very juicy and tender. Didn't have slice-able mozzarella, only shredded but it worked fine, pouring some over the top before baking. Baked with a foil cover for the first 20 minutes, then removed it.
Kate says
Delicious recipe! My kids loved it.
Lois says
Thank you for the great review! Glad your family enjoyed the recipe!
Shawn VA says
Love it
Lois says
Thank you!
Anne Hickey says
I'm going to make this tonight for a dinner party. I like to prep ahead as much as possible. Is it OK to stuff the chicken & put it in the fridge for say 1 hour & then oven cook after that? Or how long can the stuffed chicken be left in a cool kitchen prior to putting in the oven? This is a fab recipe.
Thanks.
Anne
DUBLIN IRELAND
Thanks
Lois says
You can definitely prep this recipe ahead by stuffing the chicken, covering with plastic wrap and then placing in the refrigerator for up to 4-6 hours. I wouldn't store them at room temperature at all. I hope this helps! Thank you!
Alastair says
Very tasty. Thanks for this recipe!!
Linda Bowlin says
Do you think it could air-fried?
Lois says
Yes, I think you can! Check out my Air Fryer Chicken Recipe for information.
Nick says
Curious if anyone has ever tried this on an outdoor grill? Possibly over high indirect heat.
Nick says
I answered my own question and tried it. It tasted great. I used a charcoal grill. It gave the food a hint of “smoke”.
I cooked it over indirect heat at 350 for about 45 minutes. When the meat temperature reached 165, I cranked up the temperature (opens vents up all the way) to get a little more color. I took the meat off at 170.
Cecile says
My husband loved this and quickly said ‘ this one is worth repeating ‘. I may have to cut the mozzarella smaller next time since it melted so much that you couldn’t even see the chicken.
Lois says
I'm so happy your husband enjoyed the recipe. Thank you for visiting and leaving a comment.
Joanne Matthews says
Is there a olive sauce with paprika, oregano and two other ingredients I can't remember I saw on Facebook last week?it was used on Hasselbeck chicken
Lois says
No, this recipe does not call for that. Thank you for visiting.
Paul J says
I saw that recipe too, I'm gonna use it
Gary says
Tried this last night. It looked amazing but the next time I will marinate the chicken first.
Linda says
This looks amazing. I want to try it. i am happy to feature this recipe at love Your Creativity. Happy Sunday.
Grace Hudditon says
It is my favorite recipe. I cook it for my family quite often. If you have any other cool recipes, share it with me.
Jayne says
This is a very delicious meal, easy to prepare and extremely tasty! Give a try, everyone raves about it!
Lois says
Thanks for letting me know you enjoyed the recipe Jayne!
Verlean says
Verlean
Easy to fix
We enjoyed the meal
Will fix again
Marisa F. Stewart says
This certainly sounds like a great way to make our chicken breast. We eat so much chicken that I'm always looking for interesting and different ways to prepare the chicken. We have all of the ingredients -- looks like Hasselback Chicken is on the menu this weekend.
Denise says
This looks incredible. This is one to try very soon, I have a feeling its going to be a regular on my menu!
Gloria says
I actually have all the ingredients to make this for dinner tonight. Awesome...took the guesswork out of what to cook.
Lois says
Hope you enjoy the recipe Gloria. Thanks for visiting!
Lorelei says
My favorite chicken dishes. Thank you for this recipe. I will definitely share them with my friends. You have a great site!
Lois says
Thank you so much! Your comment made my day!
Kristi Dominguez says
Wow! This looks incredible! You just took the guess work out of what I will be making for dinner tonight! Thanks for linking up and sharing this yummy recipe with us! xoxo
Ichi Tokyo says
Omg that food looks so delicious! Thanks for the recommendation.
Lois says
Thank you for letting me know you enjoyed the recipe!
Marisa F. Stewart says
What a special way to treat a chicken breast. We eat lots of chicken and I've never thought of doing it the Hasselback way. That is so clever to put the cheese tomato and basil in-between the slices. This is definitely a recipe I'm looking forward to making. We've gotten in a rut with our chicken.
Lois says
Thank you Marisa! It's a favorite for a few years for my family!
Veena Azmanov says
This is too delicious and I am drooling. Love everything to it. So perfect and cheesy.
Jolina says
Looks so delicious! You know we've never tried hasselback anything. Now coz of this I want to try to hasselback everything lol. Yum 🙂
Gloria says
You can never go wrong with a great chicken recipe for dinner. Perfect for any night of the week. What a great recipe to entertain with too. The presentation is awesome.
Denise says
Love this idea! I'm always attracted to hasselback recipes and I like this one because it seems like it would be low carb. Can't wait to try it!
Realtimedairy says
Now who wouldnt want to try such a chicken recipe? Looks great and im sure it will be yummy. Cant wait to try it out. Thanks
Lois says
Thanks for visiting!
Ella says
My husband and I love this recipe and it looks just as beautiful as the magazine photo. Perfectly yummy! Will be using it again this evening for a small birthday dinner group.
Lois says
Magazine photo??? Thanks. I took it with my phone right before we ate. I never realized this recipe would be so popular. Thanks for visiting!
James says
These look delish and a good low carb recipe. I'm waiting for your next post.
Lois says
Thank you James!
Patty says
Would this recipe work with turkey loin?
Lois says
I don't see why it wouldn't! I'm sure the cooking times would be different, so just cook the turkey loin until it registers the proper internal temperature that's recommended on the package. I've never cooked a turkey loin before, so I can't help you on that. Let me know how it comes out!
Cindi Metzger says
Your recopies always look so yummy! I wish I could take photos as well as you can. I tried this when you shared it last & my family loves it.
Lois says
You're so kind. Thank you so much for the comment and for visiting. Love that your family enjoys the recipe too!
Vera Zecevic says
Such an interesting chicken recipe. I think I will it a try this end of the week. Thank you for sharing!
Vera Zecevic says
Such an interesting chicken recipe. I think I will it a try this weekend. Thank!
Lois says
Would love to know how you enjoy the recipe. Thank you for visiting!
Kirstie Krzeczkowski says
This site is absolutely fabulous!
Barrie Mooney says
Fantastic recipe- gorgeous and super easy! I just made your recipe, so I know!
Lois says
Thank you for letting me know!
anonymousme says
Do you have the nutritional value of this? I've made it 3 times now and it's quickly become one of our favorite meals. I've tried to estimate the carbs, sugars, etc. but maybe you have it available. If so, thanks!
Lois says
I'm sorry, I don't have that info available on my recipes...yet! Here's a site that you can add all the ingredients and have them convert everything for you: https://www.verywellfit.com/
Thanks for visiting and for leaving such a nice comment and rating on my recipe!
Jenny says
This looks amazing! I can’t wait to make it. Thank you for sharing at Merry Monday. Hope to see you at the party next week.
Lois says
Thank you! I love joining your parties, so I'll be there!
Jessica says
If i am making 4 breasts, does the cooking time and temp change?
Lois says
No, it shouldn't affect the cooking time at all. Just make sure the chicken is cooked to an internal temperature of 165 degrees F. Let me know if you try the recipe! Thank you for visiting.
Leslie Pivin says
Awesome job really it's great article.
Krista Miller says
Wow! What a unique chicken recipe! It's so fun to try new ideas like this. Stuffed chicken has so much flavor.
trishden says
These look delish and a good low carb recipe. I'll have to try it. Thanks for sharing!
A Novel Thought says
This is definitely my new favorite chicken recipe. I also love how easily it can be modified to feed 1 or 4. So tasty!
Francine Anchondo says
This looks amazing . I will have to try this.
Fred says
I made this this past weekend. I used fresh mozzarella and there was a lot of liquid. I took everything out at the end and put it in another dish to brown the chicken. The mozzarella formed a delicious skin over the chicken (maybe I overdid the mozzarella). IT was delicious.
Calypso In The Country says
This looks delicious! My kids always complain that I make the "same old chicken" all the time so I could use some new recipes! Visiting from Monday Funday party!
Thanks,
Shelley
Desiree Britton says
Making it now thanks for the recipe
kevin Luther says
Hey There. I found your blog just now. This is a really well written..I will make sure to bookmark it and come back to read more of your useful information. Thanks for the post.I’ll definitely return. Check this essay writing service reviews
kevin Luther says
nice
Culinary Envy says
What a delicious and beautiful looking dish! I can hardly wait to try it for Sunday Supper! Pinned
Lil at Embracing the Lovely says
This will definitely fit in with my low carb/clean eating lifestyle! Looks delish! Thank you for sharing!
Terri MacKay says
I'm not a big mozz fan, but I love feta, and it would also taste great with basil and tomato. Would feta work, or would bad things happen to it in the oven?
Lois says
I've never worked with feta cheese so I don't really know. You could try Monterey Jack Cheese!
Scott Groth says
Hi Lois:
I love your recipe for Hasselback Chicken! I'm putting together a recipe roundup and would like to feature your recipe link with the image. We will not repost the recipe and will also link the image to your site as well. Please let me know if this is ok- thanks! Scott
Michelle Spilman says
How clever!
I love caprese but stuffed in chicken!?!? Holy cow I love this!
Yum!
Thanks
Michelle
Sarah Huggins says
This chicken dish is absolutely amazing. I have made it many times. Great to prepare ahead and take to friends and reheat if necessary. Cook with finger potatoes cut in half with salt pepper hot pepper shake and olive oil. In oven about 20 to 25 minutes for chicken and potatoes. So fast and easy.
Lois says
Your potato recipe sounds yummy too! Thanks for visiting and the nice compliment for the chicken recipe. Made MY day!
Karly @ Buns In My Oven says
Looks amazing! Thanks for linkin' up with What's Cookin' Wednesday!
Anonymous says
It was just like the photo. I served it with fresh oven roasted asparagus drizzled in a garlic and olive oil mixture(Thin pencil like asparagus). It was a great combination. I bought a basil plant the day before so I used FRESH basil. Yum
Elisse Goldstein-Clark says
This looks great! We do make Hasselback potatoes- my hubs is a chef and we have an historic inn and all our guests love them- and we do have fresh basil from our garden... and we all love Caprese salad- so we are DEFINITELY making this soon!
JBL says
This was delicious! Very moist and tasty. I made an angel hair pasta side with similar ingredients to compliment the vegetables in the chicken. I think it is one of the best chicken breast dishes I have ever made. I had fresh basil, tomatoes, and oregano from the garden so it was extra special. Can't wait until I make it again.
Kailyn Shippee says
Thanks for sharing on Welcome Home Wednesdays
Mother of 3 says
I love chicken and I love that combo of tomato, basil and mozz! I can't wait to try this.
Lois says
I wouldn't use dried basil. You can try fresh spinach leaves! That would work good too.
gslimjim98 says
I was wondering in the event I am not able to obtain Basil leave, how much dried basil season should i use?
Sharing Life's Moments says
This looks delicious. I have never thought to stuff my chicken like this, but it's definitely something I'll have to do now!
Thank you for sharing this with us on the #HomeMattersParty. We hope to see you again when we open our doors at 12 AM EST on Friday.
Susan (5 Minutes for Mom) says
This looks so good... and after reading through the steps, it looks easier than I thought at first.
Christine L says
I made this and it was wonderful! I didn't have basil leaves, but I loved it and so did my friends! Thanks so much!
Fred says
I found that the combination of the mozzarella and the basil was essential to this recipe. I hope you made it again with basil.
Morgan Wieboldt says
Oh goodness, YUM! I can't wait to try this - I think my toddler will LVOE it!
Nellie's Cozy place says
Hi Lois,
Have to say that looks amazing..........might just have to give it a shot........
Hope all is well with you hon,
Blessings, Nellie