Delight your dinner guests with a delicious Hasselback Chicken dish. The perfect gluten-free, low-carb, deep-cut piece of poultry with bacon, zucchini, and cheese stuffed between the slices.
Hasselback Chicken Breast
Our easy Hasselback Chicken recipe is a unique twist on the traditional stuffed chicken, featuring tender chicken that’s been sliced multiple times without cutting all the way through, and then filling the slits with meat and veggies and topping it with cheese.
While the Hasselback method is most often used to prepare potatoes, I’ve taken the starchy side and turned it into a keto-friendly food that fits into most low-carb meal plans. Simply swap the potato for seasoned chicken breasts, slice and stuff each piece, then bake until browned.
This recipe for Hasselback chicken is so easy to revise with your choice of cheese, meat, and veggie swaps. Don’t like how I stuff my slices? Create your own filling combinations with your family’s favorites!
What Is Hasselback Chicken
Hasselback chicken is a variation of the popular Hasselback potato dish. The term “Hasselback” refers to a cooking method where the food is partially sliced into thin, accordion-like cuts, and then baked or roasted. The technique helps the chicken cook more evenly and allows the flavors from the stuffing to infuse into the meat. It’s a creative way to prepare and present chicken that adds an interesting twist to a traditional recipe.
For this Hasselback chicken breast recipe, each piece is sliced partially through, creating pockets that can be filled with various ingredients like cheese, herbs, or vegetables.
If you’re looking for a healthy Hasselback dessert to serve after the main meal, my Hasselback Apples are delicious!
Why We Love Hasselback Chicken Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- You can stuff your slices with almost anything!
- Naturally gluten free and low carb dish that can fit into a keto food plan.
- Accordion-like slices and stuffing create an aesthetically pleasing presentation.
- Perfect dinner option for special occasions or when you want to impress guests.
Hasselback Chicken Ingredients
- Boneless skinless chicken breasts
- Ranch seasoning mix (like Hidden Valley Ranch seasoning)
- Dried parsley flakes
- Salt
- Black pepper
- Canadian bacon
- Zucchini
- Monterey jack cheese
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Change The Cheese: Gruyere or Swiss cheese are great substitutes for the Monterey jack cheese. Mozzarella cheese, cheddar, Colby jack, or your favorite melting cheese will also work.
- Make With Other Meat: Feel free to swap the bacon for prosciutto, salami, or even deli ham if that’s all you have.
- Vary The Veggies: Instead of zucchini, you can try spinach, roasted bell peppers, tomato slices, or sun-dried tomatoes.
- Prepare It Jalapeno Popper Style: Make the filling like my Jalapeno Popper Dip with a creamy, spicy combination of jalapeno peppers and bacon cream cheese mixture, and then stuff it into the slits.
How to Make Hasselback Chicken
- Prepare The Poultry: Make 5-6 slices, about ¾ inch apart, into the top of the chicken.
Pro Tip: Be sure NOT to go all the way through when slicing. You want your chicken breast to stay as a single serving piece. - Sprinkle With Seasoning: Combine the ranch seasoning, parsley flakes, salt, and pepper. Season each chicken breast with the seasoning mix.
Pro Tip: Be sure that you get the seasoning down into the openings of each of the slices. - Stuff The Slices: Add a piece of bacon and a slice of zucchini into each slit. Place the chicken, fillings side up, into the baking dish and top with cheese.
Pro Tip: Push some of the cheese into the crevices so your other filling still shows through when baked. - Bake: Bake at 400 degrees Fahrenheit for 25 minutes or until the internal temperature of the thickest part of the chicken reaches 165°F, and the cheese is lightly browned.
- Serve: Allow the chicken to rest for 2-3 minutes before serving. Enjoy!
Tips For Making Hasselback Chicken
- Depending on how wide your pieces of chicken are, you may be able to fit two slices each of the Canadian bacon and zucchini.
- You can place the Hasselback chicken under the broiler for 2-3 minutes to brown the cheese a little more, if desired, without overcooking the chicken.
- This recipe can easily be doubled for a family of 4. You will need to bake your pieces in a 9×13-sized baking dish if making more than two servings.
How to Store Hasselback Chicken
- To Store: This Hasselback chicken is best served while warm. Leftovers can be stored in an airtight container for up to 2 days in the refrigerator.
- To Reheat: Reheat in the oven or microwave until heated through.
What To Serve With Hasselback Chicken
If you want to keep your meal keto-friendly, serve your Hasselback chicken with a salad or veggie. My Cauliflower Fried Rice, Cauliflower Breadsticks, and Broccoli Slaw pair perfectly with this dish.
But if you want to bulk it up, you can serve a carb on the side. Some ideas include Potatoes au Gratin, Mashed potatoes, or Stick of Butter Rice.
More Easy Chicken Recipes
If you tried this Hasselback Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Hasselback Chicken
Ingredients
- 2 boneless skinless chicken breasts (approximately 1 pound)
- 2 teaspoons ranch seasoning mix
- ½ teaspoon dried parsley flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 ounces Canadian bacon (approximately 4 slices) cut into quarters
- ½ cup zucchini (approximately 6-8 slices – ⅛ inch thick) cut into half circles
- ½ cup Monterey jack cheese shredded
Instructions
- Preheat oven to 400°F. Spray an 8×8-inch glass baking dish with cooking spray. Set aside.
- Make 5-6 slices, about ¾ inch apart, into the top side of the chicken. Be sure NOT to go all the way through when slicing. You want your chicken breast to stay as a single serving piece.2 boneless skinless chicken breasts
- Combine the ranch seasoning mix, dried parsley flakes, salt, and black pepper in a small bowl.2 teaspoons ranch seasoning mix, ½ teaspoon dried parsley flakes, ½ teaspoon salt, ¼ teaspoon black pepper
- Season each of the sliced chicken breasts with the seasoning mix. Be sure that you get the seasoning down into the openings of each of the slices.
- Gently open up each of the slices in the chicken breasts and add a piece of Canadian bacon and a slice of zucchini. Depending on how wide your pieces of chicken are, you may be able to fit two slices each of the Canadian bacon and zucchini.3 ounces Canadian bacon, ½ cup zucchini
- Once the Hasselback chicken has been stuffed, transfer them (fillings side up) to the prepared baking dish. Top each of the chicken breasts with ¼ cup each of the shredded Monterey jack cheese. Push some of the cheese into the crevices so your other filling still shows through when baked.½ cup Monterey jack cheese
- Bake for 25 minutes or until the internal temperature of the thickest part of the chicken reaches 165°F, and the cheese is lightly browned. Allow the chicken to rest for 2-3 minutes before serving.
Jenn’s Notes
- To Store: This Hasselback chicken is best served while warm. Leftovers can be stored in an airtight container for up to 2 days in the refrigerator.
- To Reheat: Reheat in the oven or microwave until heated through.
- You can place the hasselback chicken under the broiler for 2-3 minutes to brown the cheese a little more, if desired, without overcooking the chicken.
- Be sure that when you are choosing your pieces of boneless skinless chicken breast, you use two pieces that are very similarly sized. If your pieces are on the larger side, you may have to add a couple extra minutes to your cooking time. You do not want to use thin cutlet pieces for this recipe.
- Gruyere, or Swiss cheese are great substitutes for the Monterey jack cheese.
- This recipe can easily be doubled for a family of 4. You will need to bake your pieces in a 9×13-sized baking dish if making more than two servings.
This sounds delicious! It also reminds me of Chicken Cordon bleu. I’ll be making this soon ! Thanks . always enjoy your ideas cooking, crafts, games – love them all !