Greek Stuffed Hasselback Chicken- This is SO easy! Chicken breasts are slit and brushed with a mixture of olive oil lemon, garlic, dill and parsley and then stuffed with zucchini, roasted red pepper, feta and onions ( this process is called “Hasselback”) . It will look like you fussed in the kitchen for hours but you’ll only need about 10 minutes prep time.
I’m obsessed with this “Hasselback” style of cooking chicken (as evidenced by this Spinach and Goat Cheese Hasselback Chicken and this Smothered Hasselback Chicken) It’s just so EASY! There is nothing complicated about it! You make small crosswise slits in the chicken breast and stuff with all kinds of tasty things. The result, you get super tasty bits (in this case zucchini, yellow squash, roasted red peppers (or tomato) and onion in every bite of chicken. It’s really brilliant! So much easier than “stuffing” chicken.
Whether is back to school time or just busy weeknights this easy sheetpan meal is great for busy nights. You can even prep them ahead of time and pop them in the oven when you’re ready for dinner.
Lets do this !
How to Make Greek Stuffed Chicken (aka Hasselback Chicken)
- Make the slits– Using a sharp knife, make 5-6 slits on the back of the chicken breast, about 3/4 of the way through the chicken (careful not to slice all the way through)
- Brush the chicken breasts with a simple mixture of olive oil, lemon juice, dill, parsley, garlic and salt and pepper
- Stuff the slits– with zucchini, yellow squash, tomatoes, red onion and feta cheese.
- Add the cheese – sprinkle with mozzarella and feta.
- Bake – at 350F for 20-25 minutes
Recipe Notes:
Size of chicken breasts– I find this recipe (and other Hasselback chicken recipes) work best when you have larger/thicker chicken breasts.
Veggies– when picking out zucchini, yellow squash and tomatoes keep in mind the size of the chicken breast you will be stuffing. You’ll want vegetables that are similar in size. You’ll want to cut the zucchini, yellow squash and onions into “half moons” so they will easily fit in the slits on the chicken.
Any extra veggies not used for for stuffing the chicken can be brushed with olive oil and cooked on the sheet pan around the chicken.
Substitutions– feel free to swap out any of the veggies for others that you love. You’ll just want to make sure that whatever you pick will cook in the 20-25 minutes it takes to cook the chicken. Some good options would be spinach, bell peppers, mushrooms, sliced cheeses, Kalamata olives etc.
- 4 boneless skinless chicken breasts ( about 6 oz. each)
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp lemon juice
- 1 Tbsp chopped fresh dill
- 1 Tbsp chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 zucchini, halved and cut into half moons
- 1 yellow squash, halved and cut into half moons
- 1 Roma tomato, cut into thin slices (or Roasted Red Pepper)
- ½ red onion, halved and cut into half moons
- 2 Tbsp crumbled Feta cheese
- 2 Tbsp shredded Mozzarella cheese
- Extra dill and fresh parsley for garnish
- Preheat oven to 350F. Line a sheet pan with parchment paper or spray with non-stick cooking spray.
- Place chicken on prepared sheet pan. Using a sharp knife make 5-6 slits on the back of the chicken about ¾ of the way through the chicken (careful not to slice all the way through).
- In a small bowl, mix olive oil, lemon juice, dill, parsley, garlic and salt and pepper. Brush chicken breasts (including inside the slits) with olive oil mixture. Set aside any remaining olive oil mixture.
- In a large bowl, add zucchini slices, yellow squash, tomato (or roasted red pepper) and red onion. Drizzle remaining olive oil mixture over vegetables and gently mix to coat.
- Stuff the slits on the back of the chicken with zucchini, yellow squash, tomato and red onion and feta. Sprinkle mozzarella and feta on top of stuffed chicken breast.
- Bake until chicken is cooked through (about 20-25 minutes) . If desired switch the oven from bake to broil for the last 5-10 minutes of cooking for a more bubbly and browned cheese. Garnish with additional fresh dill and parsley.
recipe adapted from Delish – Greek Stuffed Chicken
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