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!
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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 includes 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.
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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
Video
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
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!
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