Hasselback Chicken with Spinach and Cheese

Hasselback chicken with spinach and cheese is a delicious and visually stunning dish that combines tender, juicy chicken breasts with a creamy, cheesy spinach filling. The “Hasselback” technique involves slicing the chicken breast partway through to create pockets, which are then stuffed with flavorful fillings. This recipe takes inspiration from the Swedish Hasselback potato but transforms the technique into a protein-packed, low-carb entrée.

Perfect for weeknight dinners or special occasions, this dish strikes the perfect balance between elegance and ease. Each bite offers the rich creaminess of melted cheese, the savory goodness of sautéed spinach, and the juicy, perfectly seasoned chicken breast. Whether you’re cooking for family, meal prepping, or hosting guests, this recipe is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

1. Flavorful and Juicy: The chicken stays moist thanks to the creamy spinach-cheese filling and the Hasselback technique.
2. Elegant Presentation: The stuffed chicken is visually impressive and perfect for entertaining.
3. Low-Carb and Nutritious: This recipe is packed with protein, iron, and calcium, making it a healthy choice.
4. Customizable: Use your favorite cheeses or add extra veggies to make it your own.
5. Quick and Easy: Ready in under 45 minutes with minimal prep, it’s perfect for busy weeknights.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Serving Size: 1 stuffed chicken breast

Nutritional Information (per serving)

• Calories: 320
• Protein: 38g
• Carbohydrates: 4g
• Fat: 17g
• Fiber: 1g
• Sugar: 1g

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Spinach-Cheese Filling

• 1 tablespoon olive oil or butter
• 3 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and drained)
• 1 clove garlic, minced
• 4 ounces cream cheese, softened
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ¼ teaspoon red pepper flakes (optional, for a little kick)

Optional Garnishes

• Fresh parsley, chopped
• Extra Parmesan cheese for sprinkling

Step-by-Step Instructions

1. Prepare the Chicken

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a baking dish or line it with parchment paper.
2. Slice the Chicken: Place each chicken breast on a cutting board. Using a sharp knife, make horizontal cuts about ¾ of the way through the chicken, spacing the cuts about ½ inch apart. Be careful not to cut all the way through.
3. Season the Chicken: Rub the chicken with olive oil and season generously with paprika, garlic powder, onion powder, salt, and black pepper, ensuring the seasoning gets into the cuts.

2. Make the Spinach-Cheese Filling

1. Sauté the Spinach: Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the spinach and cook for 2-3 minutes until wilted. If using frozen spinach, ensure it is fully thawed and drained before adding it to the skillet. Remove from heat and let cool slightly.
2. Mix the Filling: In a mixing bowl, combine the cooked spinach, cream cheese, shredded mozzarella, Parmesan, and red pepper flakes (if using). Mix until well combined.

3. Stuff the Chicken

1. Fill the Pockets: Spoon the spinach-cheese mixture into each cut of the chicken breast. Use about 1-2 teaspoons of filling per slit, ensuring the mixture is evenly distributed.
2. Arrange in the Baking Dish: Place the stuffed chicken breasts in the prepared baking dish.

4. Bake the Chicken

1. Bake: Bake the chicken in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
2. Broil (Optional): For a golden-brown top, switch the oven to broil for the last 2-3 minutes of cooking.

5. Serve

1. Garnish: Sprinkle the chicken with fresh parsley and extra Parmesan cheese for added flavor and presentation.
2. Plate: Serve hot with your favorite side dishes, such as roasted vegetables, a fresh salad, or mashed potatoes.

Ingredient Background

Chicken Breasts

Chicken breasts are a lean and versatile protein that absorb seasonings and fillings beautifully. Pounding or slicing them ensures even cooking and allows for easy stuffing.

Spinach

Spinach adds a nutrient-rich, earthy flavor to the filling. Fresh spinach works best for this recipe, but frozen spinach is a convenient alternative.

Cheese

The combination of cream cheese, mozzarella, and Parmesan creates a creamy, gooey filling with a hint of salty nuttiness from the Parmesan. Feel free to substitute or add your favorite cheeses like feta or Gouda.

Paprika and Garlic Powder

These spices provide a smoky, savory flavor that enhances the chicken’s natural taste.

Technique Tips

• Don’t Cut All the Way Through: When slicing the chicken, ensure the cuts are deep enough to hold the filling but not so deep that the chicken falls apart.
• Squeeze Out Excess Liquid: If using frozen spinach, thoroughly drain it to prevent the filling from becoming watery.
• Distribute Filling Evenly: Use a small spoon or piping bag to neatly fill the pockets with the spinach mixture.
• Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Alternative Presentation Ideas

• Mini Hasselback Chicken: Use chicken tenderloins instead of breasts for smaller, appetizer-sized portions.
• Stuffed Chicken Roll-Ups: Pound the chicken thin, spread the filling over it, roll it up, and secure with toothpicks before baking.
• Casserole Style: Layer the spinach-cheese filling over the chicken instead of stuffing it, then bake everything in a casserole dish.

Additional Tips for Success

• Use Evenly Sized Breasts: Choose chicken breasts of similar size to ensure even cooking.
• Make Ahead: Prepare the chicken and filling in advance. Assemble the stuffed chicken and store it in the refrigerator for up to 1 day before baking.
• Reheat Gently: Reheat leftovers in the oven at 350°F (175°C) to preserve the chicken’s texture and keep the filling creamy.

Recipe Variations

• Feta and Sun-Dried Tomato: Replace the mozzarella with crumbled feta and add chopped sun-dried tomatoes for a Mediterranean twist.
• Mushroom-Stuffed Chicken: Sauté mushrooms with spinach for an earthy addition to the filling.
• Italian-Style: Add a tablespoon of pesto to the spinach mixture for a burst of Italian flavor.
• Low-Fat Option: Use low-fat cream cheese and mozzarella for a lighter version.
• Dairy-Free: Use a dairy-free cream cheese alternative and vegan shredded cheese.

Freezing and Storage

Storing Leftovers

• Refrigerator: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Freezing

• Before Baking: Assemble the stuffed chicken, place it on a baking sheet, and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding an extra 10-15 minutes to the cooking time.
• After Baking: Freeze cooked chicken in individual portions. Thaw overnight in the refrigerator and reheat in the oven.

Healthier Twist Ideas

• Whole-Grain Breadcrumbs: Add whole-grain breadcrumbs to the filling for added fiber and texture.
• Extra Veggies: Add finely chopped bell peppers, mushrooms, or zucchini to the spinach mixture for more nutrients.
• Reduce Fat: Use Greek yogurt instead of cream cheese for a lighter filling.
• Skin-On Chicken: Leave the skin on the chicken for extra flavor but use minimal oil for a healthier option.

Serving Suggestions for Events

• Weeknight Dinner: Pair with roasted sweet potatoes and steamed broccoli for a balanced meal.
• Dinner Party: Serve alongside garlic mashed potatoes and a Caesar salad for an elegant spread.
• Holiday Meal: Add cranberry sauce or a drizzle of balsamic reduction for a festive touch.
• Meal Prep: Pack individual portions with quinoa and roasted vegetables for a nutritious, ready-to-eat lunch.

Special Equipment

• Sharp Knife: For making clean, precise cuts in the chicken.
• Oven-Safe Baking Dish: Ensures even cooking and prevents sticking.
• Meat Thermometer: To check for doneness without overcooking.

Frequently Asked Questions

1. Can I use frozen chicken breasts?
Yes, thaw the chicken completely before slicing and stuffing to ensure even cooking.

2. What’s the best way to slice the chicken?
Lay the chicken flat on a cutting board and use a sharp knife to make evenly spaced horizontal cuts, being careful not to cut all the way through.

3. Can I use different greens?
Yes! Kale, Swiss chard, or arugula work well as substitutes for spinach.

4. How do I keep the filling from spilling out?
Pack the filling firmly into the pockets and avoid overstuffing.

5. Can I grill instead of bake?
Yes! Grill the stuffed chicken over medium heat for 8-10 minutes per side, using indirect heat to prevent burning.

6. Is this dish keto-friendly?
Yes, this recipe is naturally low-carb and suitable for a ketogenic diet.

7. How do I make this recipe gluten-free?
It’s already gluten-free! Just ensure any additional seasonings or cheeses you use are certified gluten-free.

8. Can I use thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well but may require a slightly longer cooking time.

Conclusion

Hasselback chicken with spinach and cheese is a versatile, easy-to-make dish that combines elegance and comfort in every bite. Perfect for casual family dinners or special occasions, this recipe delivers tender, juicy chicken filled with creamy, cheesy spinach goodness. With its stunning presentation and crowd-pleasing flavors, it’s a meal you’ll want to make again and again. Try it tonight and enjoy the perfect blend of simplicity and sophistication!

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