Spinach and Mozzarella Stuffed Hasselback Chicken
Prep time: 15 minutes | Cook time: 25–30 minutes | Servings: 3–4
Ingredients
For the Chicken:
- 3 to 4 large boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning (dried oregano, thyme, basil)
- 1/2 tsp paprika
- Salt and freshly cracked black pepper, to taste
For the Spinach & Cheese Filling:
- 2 cups fresh spinach, chopped (or 1 cup cooked spinach, drained and squeezed dry)
- 1 cup shredded mozzarella cheese (or sliced fresh mozzarella)
- 2 tbsp cream cheese, softened
- 2 cloves garlic, minced
- 2 tbsp grated Parmesan cheese
Garnish & Serving:
- Fresh basil leaves
- Fresh thyme leaves
- Red pepper flakes (optional)
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly grease an oven-safe skillet or baking dish with olive oil or cooking spray.
- Prepare the Filling: In a medium bowl, combine the spinach, mozzarella cheese, cream cheese, minced garlic, and grated Parmesan. Mix until evenly incorporated.
- Cut the Chicken (Hasselback Style): Place the chicken breasts on a cutting board. Using a sharp knife, make crosswise slits along the top of each breast about 1/2-inch apart, cutting about 3/4 of the way through (be careful not to cut all the way through).
- Season the Chicken: Rub olive oil evenly over each chicken breast. Season generously inside the slits and over the top with garlic powder, Italian seasoning, paprika, salt, and pepper.
- Stuff the Slits: Stuff a generous amount of the spinach and cheese mixture into each slit on the chicken breasts.
- Bake: Arrange the chicken breasts in the prepared baking dish or skillet. Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbling.
- Garnish & Serve: Remove from the oven, garnish with fresh basil leaves, thyme, and red pepper flakes if desired. Spoon any pan juices over the chicken before serving.
