Hasselback Chicken Stuffed with Spinach and Feta

This Mediterranean Hasselback Chicken is an elegant but easy weeknight dinner that tastes like it came from a cozy bistro. Juicy chicken breasts are thinly slit Hasselback-style, stuffed with fresh spinach and creamy feta, then baked over garlic-infused balsamic grape tomatoes. The result is a beautiful, flavorful main course that’s surprisingly quick to prepare and perfect for two or to stretch into lunches for the week.

When Dinner Feels Like a Fancy Date Night—But You’re at Home

If you’re craving something special without the fuss, this recipe delivers. The word “Hasselback” simply refers to thin slits made across the top of the chicken breast so you can tuck in a flavorful filling. That small technique transforms plain chicken into a filled, layered entrée that bakes up tender and juicy.

With minimal hands-on time, basic pantry ingredients, and a short bake time, this dish is perfect for busy weeknights when you still want a meal that feels elevated. It freezes well for convenient prep-ahead cooking, and leftovers reheat beautifully for an easy lunch.

Why You’ll Love This Mediterranean Hasselback Chicken

• Rich Mediterranean flavors: tangy feta, fresh spinach, garlic and oregano.
• Melty mozzarella topping that browns nicely in the oven.
• Roasted balsamic grape tomatoes create a bright, saucy accompaniment.
• Quick to prep—about 10 minutes—and ready in roughly 35–40 minutes total time.
• Make-ahead friendly: you can prep and freeze raw, then bake when needed.

Ingredients Needed

• 2 cups grape or cherry tomatoes
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil, divided
• 2 cloves garlic, thinly sliced (or 1/2 teaspoon garlic powder)
• 1 to 1 1/2 teaspoons dried oregano, divided
• 2 boneless, skinless chicken breasts
• 3/4 cup fresh spinach, finely chopped
• 1/4 cup crumbled feta cheese (about 3 ounces)
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese

How to Make Mediterranean Hasselback Chicken

The following steps give a clear, reliable method for assembling and baking this dish. Total time is about 40 minutes, with roughly 10 minutes of prep and 30 minutes of baking.

1. Preheat the oven to 400°F (204°C). In a large cast-iron skillet or baking dish, place the washed grape tomatoes. Sprinkle with about 1 teaspoon dried oregano, drizzle with 2 tablespoons balsamic vinegar and about 1 tablespoon olive oil. Scatter the thinly sliced garlic over the tomatoes and season with salt and pepper. The tomatoes will roast down and form a bright, flavorful base for the chicken.
2. In a small bowl, stir together the chopped spinach and crumbled feta until well combined. Pat the chicken breasts dry. Using a sharp knife, make several thin slits across the top of each breast—slice down several times but do not cut all the way through. This creates pockets for the filling.
3. Spoon the spinach-and-feta mixture into the slits, pressing lightly so the filling stays in place. Arrange the stuffed chicken breasts on top of the tomato mixture. Drizzle each breast with a touch more olive oil, sprinkle a little extra oregano (about 1/2 teaspoon per breast), and season with salt and pepper. Top each breast with about 1/4 cup shredded mozzarella.
4. Bake in the preheated oven for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and golden. The tomatoes should have burst and created a delicious, slightly reduced sauce to spoon over the chicken when serving.

Helpful Tips

• Use a sharp knife and steady hand when making the Hasselback slits. Thin, even cuts give the best result—don’t slice all the way through the breast.
• Fresh spinach works best; slice it finely so it tucks easily into the slits. If using frozen spinach, thaw and squeeze out excess moisture first.
• For a little heat, sprinkle crushed red pepper flakes over the chicken before baking.
• If your chicken breasts are very thick, pound them to an even thickness for consistent cooking.

Make-Ahead and Freezing Instructions

To freeze ahead: prepare the chicken breasts by making the slits and stuffing them with the spinach-feta mixture. Wrap each breast tightly in plastic wrap, place in a freezer bag, and freeze raw. When you’re ready to cook, thaw the stuffed breasts in the refrigerator overnight, assemble them over fresh tomatoes, add the oil, spices, and cheese, and bake at 400°F for about 30 minutes.

What to Serve With Hasselback Chicken

This chicken pairs beautifully with a crisp Greek-style salad, roasted cauliflower, steamed green beans, or a simple grain like couscous or quinoa. Leftovers make a delicious, protein-packed lunch—slice and serve over greens or alongside a salad for a light meal.

Nutrition Information (per serving)

• Yield: 2 servings
• Calories: 581
• Total Fat: 34 g (Saturated Fat: 13 g, Unsaturated Fat: ~18 g)
• Cholesterol: 162 mg
• Sodium: 867 mg
• Carbohydrates: 16 g (Fiber: 5 g, Sugar: 9 g)
• Protein: 53 g

Simple, flavorful, and elegant—this Mediterranean Hasselback Chicken is a great go-to when you want a special dinner without a lot of fuss. Try prepping a few breasts ahead on a weekend so you can pop them in the oven on busy nights and still enjoy a restaurant-worthy meal at home.