Boneless, skinless chicken breasts stuffed with mozzarella, tomato and basil. Hasselback chicken is ready in 30 minutes!
The perfect recipe to add to any weekly meal plan or to serve when you want to impress family and friends.
Check out all the other chicken cutlet recipes for more delicious ideas for dinner tonight!
Today I'm sharing with you this amazing recipe for Hasselback Chicken Stuffed with Mozzarella, Tomato and Basil.
This is a classic stuffed caprese chicken version of 30 Minute Caprese Chicken Recipe or my Chicken with Mozzarella and Tomato that we love.
This recipe is one of our favorite chicken cutlet recipes; only you don't want to make the chicken thin like other chicken cutlet recipes. For a tasty variation on this recipe try my Hasselback Caprese Chicken.
📌Cooking Tip: Don't forget to drizzle the cooked chicken with balsamic vinegar glaze right before serving!
Table of Contents
📌What is Hasselback Chicken?
The term Hasselback has been around for awhile; usually for potatoes where you make slits in the potato, like an accordion, being careful not to slice the potato all the way through. Then you stuff the slits with bacon and cheese.
Now, people are making Hasselback everything...apples, sweet potatoes and even chicken!
Looking for more family favorite chicken recipes to add to your Weekly Meal Plan? Check out my recipes for Baked Chicken Cutlet Recipes or my Chicken Cutlets with Gravy.
📌What to Stuff Chicken With?
You don’t have to be limited to stuffing the chicken with mozzarella, tomatoes and basil leaves. Think of what your family loves and try it!
You can use fresh spinach leaves in place of the basil leaves. Another flavor of cheese will be delicious as well. Maybe cheddar or Monterey Jack Cheese. Even cream cheese and herbs will work.
I recently made the recipe with the leftover Bacon Cheddar Cheese Dip I served as an appetizer when family was visiting. The chicken came out so delicious stuffed with the cheese dip.
You can choose from a few other mozzarella substitutions to make this recipe your own.
🛒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
📌What Type of Chicken to use for this Recipe
For this recipe, you want to use boneless, skinless chicken breasts. You want them to be thicker chicken breasts as they're easier to handle when making the slits.
Thicker chicken breasts also allow you to properly stuff them with the mozzarella cheese, tomatoes and fresh basil leaves.
📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- 2 boneless skinless chicken breasts
- Mozzarella cheese; sliced
- Grape tomatoes; sliced in half
- Fresh basil leaves
- Italian seasoning - or your favorite seasonings! Garlic powder, fresh garlic or even oregano are also good.
- Salt and Pepper
- Olive oil
Step-by-Step Directions
- Step 1: 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.
- Step 2: Depending on the size of your chicken breast, you're going to want around 6 to 8 slits per chicken breast.
💡Quick 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: Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.
- Step 4: Try to alternate the slices to make it look pretty.
Baking Instructions
- 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.
- You can also use your favorite seasonings: garlic powder, oregano...it's okay to be creative!
- Bake in a preheated 400 degree oven for 30 minutes or until the internal temperature of the chicken reaches 165 degrees.
- I always use a Digital Meat Thermometer to check the temperature when cooking 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
For our dinner, I served rice pilaf with steamed green beans as our side dishes, but here are a few other ideas your family might enjoy:
- Roasted Asparagus with Parmesan Cheese
- Tossed Salad with my Homemade Italian Dressing recipe is usually what my family loves with any chicken recipe.
- Roasted Brussels Sprouts - these are so delicious!
🍶Storage Tips
- Storing leftover chicken in an airtight container and store it in the refrigerator for up to four days.
- This will help to keep your leftover chicken fresh and delicious for 3-5 days.
🔁Reheating Tips
- When you're ready to eat, simply reheat the chicken in the microwave or oven.
- Or serve cold over a large salad for lunch!
🌟Try these recipes next...
📇Recipe Card
Hasselback Chicken Stuffed with Mozzarella, Tomato and Basil
Hasselback Chicken is stuffed with mozzarella, tomato and basil making it a new and delicious way to enjoy chicken for dinner!
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 degree oven for 30 minutes or until the internal temperature of the chicken reaches 160 degrees.
Notes
You can also drizzle a little balsamic vinegar on top of the cooked chicken right before serving.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 670Total Fat: 41gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 214mgSodium: 1127mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 69g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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!
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