Stuffed Hasselback Chicken with Spinach and Feta

This Mediterranean Hasselback Chicken is a simple, impressive dinner that tastes like it came from a favorite restaurant. Juicy boneless skinless chicken breasts are hasselback-sliced and stuffed with a flavorful spinach and feta mixture, then baked atop garlic-and-balsamic roasted grape tomatoes. The result is a special weeknight meal that’s quick to prepare and full of bright, savory flavor.

When Dinner Feels Like Date Night—But Is Totally Easy

If you want a dinner that looks and tastes elevated without hours of work, this Mediterranean Hasselback Chicken fits the bill. The word “hasselback” simply refers to thin, even slits made across the top of the chicken breast so you can tuck in a flavorful stuffing. Once you get the slice technique down, assembling the dish takes minutes, and the oven does the rest.

Why You’ll Love This Recipe

• Packed with savory Mediterranean flavors—feta, garlic, oregano, and balsamic-roasted tomatoes.
• Hidden veggies: spinach is tucked into the chicken for an easy boost of greens.
• Creamy melted mozzarella and salty feta create a satisfying, cheesy finish.
• Hands-on prep is short—about 10 minutes—and the dish bakes in roughly 30 minutes.
• Easily prepped ahead and frozen raw 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 (about 3 ounces)
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese

How to Make Mediterranean Hasselback Chicken

The method is straightforward: roast the tomatoes with garlic and balsamic, hasselback the chicken breasts and stuff them with a spinach–feta mixture, top with mozzarella, then bake until the chicken is cooked through and the cheese is golden.

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C). In a large cast-iron skillet or baking dish, place the washed grape tomatoes. Sprinkle with about 1 teaspoon oregano, drizzle with balsamic vinegar and about 1 tablespoon olive oil, scatter the sliced garlic, then season with salt and pepper. Toss lightly or just arrange so the flavors are distributed.
2. In a small bowl, stir together the chopped spinach and crumbled feta. To hasselback the chicken, make thin slits across the top of each breast about 1/2 inch apart, slicing down toward but not all the way through the breast.
3. Stuff each slit with a spoonful of the spinach–feta mixture. Place the stuffed chicken breasts on top of the tomato mixture. Drizzle each breast with a little more olive oil, sprinkle about 1/2 teaspoon dried oregano on each, and season with salt and pepper. Top each breast with roughly 1/4 cup shredded mozzarella.
4. Bake at 400°F for about 30 minutes, or until the chicken is cooked through and the cheese is golden. When baked, the tomatoes will have softened and burst, creating a flavorful pan sauce to spoon over the chicken.

Helpful Tips

• Use a very sharp knife and steady hand when making the hasselback slits—cut shallow, even slices and stop before you cut all the way through the breast.
• Fresh spinach works best; slice it thin so it tucks neatly into the slits. If using frozen spinach, be sure to thaw and squeeze out excess water.
• If you enjoy some heat, sprinkle red pepper flakes over the chicken before baking.
• For a crispier top, switch the oven to broil for 1–2 minutes at the end—watch closely to avoid burning.

Make-Ahead and Freezing Instructions

To freeze ahead: prepare the chicken breasts by slicing and stuffing them with the spinach–feta mixture, then wrap each breast tightly in plastic wrap and place in a freezer bag. Freeze raw. When ready to bake, thaw thoroughly in the refrigerator, arrange the thawed breasts over the fresh tomato mixture, add the olive oil, seasonings, and cheese, then bake at 400°F for about 30 minutes.

What to Serve With Hasselback Chicken

This chicken pairs well with simple sides like a crisp Greek-style salad, roasted vegetables, or a light grain such as couscous or quinoa. Leftovers make a lovely lunch and reheat well.

Spinach & Feta Stuffed Hasselback Chicken & Baked Tomatoes

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A quick, elegant Mediterranean-style dish: chicken breasts stuffed with spinach and feta, baked over garlic-infused balsamic tomatoes. Easy to prep and full of bright flavor.

Ingredients

• 2 cups grape tomatoes
• 1 1/2 teaspoons oregano, divided
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil, divided
• 2 cloves garlic, thinly sliced
• Salt and pepper to taste
• 2 skinless, boneless chicken breasts
• 3/4 cup finely sliced spinach
• 3 ounces crumbled feta cheese
• 1/2 cup mozzarella cheese

Instructions

1. Place washed grape tomatoes in a large cast-iron pan or baking dish. Sprinkle with about 1 teaspoon oregano, drizzle with balsamic vinegar and 1 tablespoon olive oil, add sliced garlic, and season with salt and pepper.
2. Combine spinach and feta in a bowl. Hasselback the chicken breasts by slicing thin slits across the top without cutting through. Spoon the spinach–feta mixture into each slit. Place the chicken on top of the tomatoes, drizzle with olive oil, sprinkle dried oregano, salt, pepper, and top with mozzarella.
3. Bake in a preheated 400°F oven for 30 minutes, until chicken is cooked and cheese is golden. The tomatoes will burst and form a sauce for serving.

Notes

To freeze ahead: Prep and stuff the chicken breasts, wrap tightly, and freeze raw. Thaw before baking. Once thawed, place over the tomato mixture, top with oil and cheese, and bake at 400°F for 30 minutes.

Nutrition Information (per serving)

Calories: 581 | Total Fat: 34g | Saturated Fat: 13g | Unsaturated Fat: 18g | Cholesterol: 162mg | Sodium: 867mg | Carbohydrates: 16g | Fiber: 5g | Sugar: 9g | Protein: 53g

Save This Recipe

If you like easy recipes that make weeknights feel special, save this recipe to your collection. It’s fast to prep, freezable, and delivers big flavor with minimal effort.