This Mediterranean Hasselback Chicken is a quick dinner idea that tastes like it came from your favorite fancy restaurant. Juicy chicken breasts stuffed with spinach and feta, baked over balsamic tomatoes comes together to make a special meal without much fuss!
When Dinner Tastes Like a Fancy Date Night… But You’re in Comfy Pants at Home
I’ve been on the hunt lately for easy, whole food recipes that taste great—while still being super easy and quick – a big key in the kitchen for me!;)
I stumbled onto today’s recipe scrolling on facebook one evening. I’d never heard of Hasselback Chicken so stopped to watch. Don’t let the fancy name intimidate you—”hasselback” is just a clever way of slicing chicken breasts so you can stuff yummy ingredients inside.
I was excited to try this recipe, and oh my stars…It’s DEEE-licious. I’ve made it every week since I found it, and have even started freezing prepped hasselback chicken breasts ahead of time to make it even easier. It tastes like something you’d order out on date night, but it’s secretly easy enough to get in the oven in 5 minutes flat! Let’s get to the good stuff…
Why You’ll Love This Hasselback Chicken Recipe
- Packed with flavor and sneaky veggies!
- Stuffed with creamy feta and topped with melty mozzarella.
- Roasted tomatoes and garlic add a rich, savory depth.
- Ready in about 35 minutes.
- Easy to prep (the chicken) ahead and freeze for busy weeknights.
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 tsp garlic powder)
- 1 teaspoon oregano, divided
- 2 boneless skinless chicken breasts
- 3/4 cup chopped fresh spinach
- 1/4 cup crumbled feta cheese
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
How to Make Mediterranean Hasselback Chicken
You can find the full, detailed instructions in the recipe card.
1. Place the prepared hasselback chicken over tomatoes in a cast iron pan. 
2.Bake at 400 degrees for 30 minutes. 
3. Enjoy!
Watch Me Make Hasselback Chicken
Click the play button below to watch a short video and join me in my little kitchen as we make hasselback chicken!
Helpful tips when making this recipe
- Use a sharp knife to slice the chicken evenly—don’t cut all the way through!
- Fresh spinach works best, just slice it really thin.
- If you love a little heat, sprinkle on some red pepper flakes before baking.
What to serve with hasselback chicken
Lots of things taste amazing with this main dish, but we love to serve it with greek salad and roasted cauliflower. Yum! And, of course, if you make extras, it makes a wonderful lunch the next day, too!
Snag the planner I use to simplify grocery trips and dinners!
Pin This to Remember for Later
Love easy recipes that make mealtime less stressful? Save this to your recipes board on Pinterest and follow @Bildirimlerim for more recipes daily!
Spinach & Feta Stuffed Hasselback Chicken & Baked Tomatoes
This Mediterranean hasselback chicken is a quick dinner for two that tastes like it came from your favorite fancy restaurant. Juicy chicken breasts stuffed with spinach and feta, baked over balsamic tomatoes, make a special meal without much fuss!
Ingredients
Method
- In a large cast iron pan or baking dish, spread the washed grape tomatoes. Sprinkle with about 1 teaspoon oregano, drizzle with balsamic vinegar and about 1 tablespoon olive oil. Don’t worry about exact amounts of the vinegar and oil; just drizzle back and forth over the tomatoes with a light hand. Scatter the sliced garlic over the top and season with salt and pepper to taste.
- Stir together the spinach and feta in a bowl. Make hasselback cuts in the chicken breasts by slicing slits down through the tops, without cutting all the way through. Spoon some of the spinach and feta mixture into each slit. Set the chicken breasts on top of the tomatoes in the pan, then drizzle each with a little more olive oil and sprinkle with dried oregano (about 1/2 teaspoon per breast), salt, pepper and 1/4 cup mozzarella.
- Bake in a preheated oven at 400 degrees for 30 minutes, or until the chicken is cooked through and the cheese is golden brown. By then the tomatoes will have burst and formed a delicious tomato sauce to serve alongside the chicken.
Notes
To Freeze Ahead: ✔️ Prep the chicken breasts with slits and stuff them with the spinach-feta mixture. Wrap tightly in plastic wrap, place in a freezer bag, and freeze raw. Thaw before baking. Bake After Freezing: ✔️ Once thawed, place the thawed chicken breasts over the fresh tomato mixture and top with the oil, spices and cheese. Bake at 400 degrees for 30 minutes.
