This oven-roasted hasselback chicken stuffed with mozzarella, tomato, and fresh basil is the perfect way to add some delicious lean protein to your weekly menu!
Chicken breast is such a healthy, lean protein, and I’m always looking for new ways to incorporate it into my weekly menu. This oven-roasted hasselback chicken is one of my favorites for a quick and delicious weeknight dinner!
The breasts are sliced and stuffed with mozzarella, tomato, and fresh basil, then baked to tender, flavorful perfection. If you enjoy caprese, you’ll love this super-easy and high-protein dish.
How to make hasselback chicken
This healthy recipe comes together in just 6 simple steps. Let’s see how it’s done!
Step 1: Preheat the oven to 400°F (200°C). Line a baking tray with tin foil or parchment paper and set aside.
Step 2: Slice the chicken breasts ¾ of the way through, making the cuts roughly 1 inch (2.5 cm) apart from one another. There should be 4-5 cuts per chicken breast.
Step 3: Place a slice of tomato and mozzarella with a fresh basil leaf into each cut.
Step 4: Brush the chicken breasts, tomato slices, mozzarella slices, and basil leaves with olive oil. Season with salt, pepper, and dried herbs.
Step 5: Transfer to the prepared baking sheet and bake for 30 minutes.
Step 6: Once the chicken has reached an internal temperature of 165°F, remove from the oven and allow to rest for 5 minutes.
In less than an hour, your hasselback-style caprese chicken will be ready to serve. Top with pesto if desired and enjoy!
What to serve with this dish
While your chicken is roasting, that’s a great time to put together any sides you want to complement your dish. Looking for some inspiration to round out your meal?
If you’re following a keto diet, you can pair your chicken with some low-carb sides to keep the meal keto-friendly. Cauliflower potato salad or low-carb baked zucchini chips would be a great way to add some veggies.
Personally, I love serving this dish with roasted cauliflower mash. I get all the satisfaction of mashed potatoes, but without the high starch or carbs!
A simple side salad is always a good option if you want something quick and fresh. Just toss some mixed greens with a little keto ranch or your favorite healthy dressing.
Storage
This is a great dish for some light meal-prepping. I enjoy it for dinner, then save any leftovers for an easy lunch or dinner the next day!
Be sure to store your chicken in an airtight container in the refrigerator. I would recommend eating within 2 days.
Other tasty chicken breast recipes
Looking for more recipes that feature chicken breast and deliver big on flavor? You’re in luck! Here are a few of my favorite ways to enjoy this healthy, lean protein that I know you’ll love:
For even more inspiration for your weekly menu, make sure you check out my roundup of the best healthy diabetic chicken recipes!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate it in the comments below!
Hasselback Chicken
Ingredients
- 4 large chicken breasts, (roughly 6 ounces each)
- 16 thin mozzarella slices, (roughly 5 ounces)
- 16 thin tomato slices
- 16 fresh basil leaves
- ½ teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons basil pesto, (optional — for topping)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray with tin foil or parchment paper and set aside.
- Slice the chicken breasts ¾ of the way through, making the cuts roughly 1 inch (2.5 cm) apart from one another. There should be 4-5 cuts per chicken breast.
- Place a slice of tomato and mozzarella with a fresh basil leaf into each cut.
- Brush the chicken breasts, tomato slices, mozzarella slices, and basil leaves with olive oil. Season with salt, pepper, and dried herbs.
- Transfer to the prepared baking sheet and bake for 30 minutes.
- Once the chicken has reached an internal temperature of 165°F, remove from the oven and allow to rest for 5 minutes.
