Why You’ll Love Hasselback Chicken Recipe

I keep coming back to this recipe because it delivers bold flavor without complicated steps. I like how the slices in the chicken allow the filling to melt right inside, making every bite rich and satisfying. It’s also versatile, comforting, and works just as well for a weeknight dinner as it does for serving guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
4 chicken breasts skinless, boneless
Salt and pepper to taste
½ cup barbecue sauce
12 ounces smoked turkey cooked, chopped
8 ounces sharp cheddar cheese shredded

Directions

I start by preheating the oven to 375°F. I place the chicken breasts on a cutting board and carefully cut several evenly spaced slits across the top of each breast, making sure not to slice all the way through. I season the chicken with salt and pepper on all sides.

I brush barbecue sauce generously over the chicken, letting some of it drip into the cuts. I mix the shredded cheddar cheese with the chopped smoked turkey, then stuff this mixture into each slit. If there’s extra filling, I scatter it over the top.

I place the chicken into a baking dish and loosely cover it with foil. I bake it for about 30 minutes, removing the foil during the last 10 minutes so the cheese can fully melt and lightly brown. I make sure the chicken is cooked through before serving.

Servings and Timing

I usually get 4 servings from this recipe. Preparation takes about 10 minutes, and baking takes around 30 minutes, making the total time roughly 40 minutes.

Variations

I like adjusting this recipe based on what I have on hand. Sometimes I switch the barbecue sauce for honey mustard or a creamy garlic sauce. I also enjoy experimenting with different cheeses, like mozzarella or Monterey Jack. For extra flavor, I occasionally add sautéed onions or bell peppers to the filling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 or 4 days. To reheat, I warm the chicken in the oven at 350°F until heated through, or I use the microwave when I’m short on time. The cooked chicken also freezes well for up to 2 or 3 months.

FAQs

Can I assemble this recipe ahead of time?

I often prepare the chicken a few hours in advance and keep it covered in the refrigerator until baking.

How do I keep the chicken juicy?

I avoid overcooking and keep the dish covered with foil for most of the baking time.

Can I use rotisserie chicken meat for the filling?

I’ve tried that before, and it works well as long as the pieces are small.

What temperature should the chicken reach?

I always make sure the internal temperature reaches 165°F before serving.

Can I use a different type of cheese?

I’ve found that most cheeses that melt well work perfectly in this recipe.

Is this recipe good for meal prep?

I think it’s great for meal prep since it reheats nicely and stays flavorful.

Can I make it spicy?

When I want heat, I use a spicy barbecue sauce or add crushed red pepper flakes.

What sides go well with this dish?

I like serving it with roasted vegetables, rice, or a fresh green salad.

Can this be cooked in a skillet?

I prefer baking for even cooking, but I’ve finished it in a covered skillet when needed.

Does this dish freeze well?

Yes, I freeze cooked portions in airtight containers, and they reheat very well.

Conclusion

I enjoy making this Hasselback Chicken whenever I want a meal that’s comforting, flavorful, and visually impressive. The juicy chicken paired with the cheesy, smoky filling always hits the spot, and it’s a recipe I’m happy to keep in regular rotation.