Get ready for a quick, flavorful dinner that's sure to impress! This Hasselback chicken recipe is stuffed with mozzarella, tomato and basil.
This simple technique transforms an ordinary weekly dinner recipe into a visually stunning and delicious main course.
The best part? This easy chicken cutlet recipe is on the table in just 30 minutes!
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?
- Tried, Loved, and Rated 5 Stars!
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- How to Cut Chicken for Stuffed Chicken Breast
- How long do you bake stuffed chicken breast?
- LOVE this recipe? SAVE it for Later!
- Insider Tips from My Kitchen to Yours
- What to serve with Hasselback Chicken
- Recipe FAQ's
- Storage and Reheating Instructions
- More Chicken Recipes to Love
- Mouth-Watering Recipes Ready in 30 Minutes for Busy Weeknights
- 📖 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!
Tried, Loved, and Rated 5 Stars!
Curious how good this recipe really is? Check out these two fantastic reviews!
Kate says: Delicious recipe! My kids loved it.
⭐⭐⭐⭐⭐
Cecil says: My husband loved this and quickly said this one is worth repeating!
⭐⭐⭐⭐⭐
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!
Substitutions and 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
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
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.
How to Cut Chicken for Stuffed Chicken Breast
For this recipe, use boneless, skinless chicken breasts.
Thicker cuts work best because they’re easier to slice and leave plenty of room for the mozzarella, tomato, and basil filling.
When making the cuts, be careful not to slice all the way through—stop about three-quarters of the way down.
This helps hold the filling in place and prevents the cheese from melting out into the casserole dish as the chicken bakes.
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.
How long do you bake stuffed chicken breast?
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.
LOVE this recipe? SAVE it for Later!
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Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✔️ DO use thick, boneless, skinless chicken breasts and cut them about ¾ of the way through to hold the filling.
❌ DO NOT slice all the way through, or the cheese will melt out into the dish while baking.
What to serve with Hasselback Chicken
- Looking for the perfect sides to compliment your family favorite chicken recipe?
- 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.
Use thick, boneless, skinless chicken breasts and cut a pocket by slicing lengthwise from the thick end, stopping about ¾ of the way through. Be careful not to cut all the way so the breast stays intact and can securely hold the filling.
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 Chicken Recipes to Love
Check out my other recipe for Mozzarella Stuffed Chicken Breast. Or you might enjoy this recipe for Bruschetta Chicken.
Mouth-Watering Recipes Ready in 30 Minutes for Busy Weeknights
10 mouth-watering recipes that are ready in just 30 minutes, this e-cookbook is the perfect solution for busy weeknight dinners.
📖 Recipe Card
Hasselback Chicken Stuffed with Mozzarella, Tomato and Basil
Ingredients
Equipment
Video
Method
- 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.
Nutrition
Notes
- Choose thick, boneless, skinless chicken breasts — they’re easier to slice and hold the filling better without tearing.
- Use a sharp knife for clean, even slits — a dull blade can tear the chicken and make stuffing more difficult.
- Space your slits about ¾–1 inch apart and stop about ¾ of the way through to create sturdy pockets without cutting all the way through.
- Allow chicken to rest for 5 minutes after baking. This lets the juices redistribute, keeping it moist and flavorful.
- Try drizzling a little balsamic vinegar on top of the cooked chicken right before serving!
Tried this recipe?
Let us know how it was!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!
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