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5 from 7 votes

Smothered Hasselback Chicken

Smothered Hasselback Chicken -Talk about TASTY! Every bite of this quick and easy chicken dish is full of savory goodness. Roasted red peppers and feta are stuffed into slits made on the top of the chicken breasts ( the process is called Hasselback), cooked to golden brown perfection and smothered with sautéed spinach and mushrooms. { Ready in 30 mins., Clean Eating}
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: American
Servings: 4 servings
Calories: 243kcal


  • 4 boneless skinless chicken breasts about 5 oz. each or 1 ¼ lbs. total
  • ½ cup crumbled feta cheese
  • ½ cup roasted red peppers diced
  • Salt and pepper to taste
  • 2 tsp paprika
  • cup shredded Mozzarella cheese of 4 slices Provolone cheese
  • 1 ½ tsp olive oil or butter
  • 2 cloves garlic minced
  • 3 cups fresh baby spinach
  • 1 ¾ cups sliced fresh mushrooms white or brown


  • Preheat oven to 350° F. Line a baking sheet with foil or parchment paper. Set aside.
  • In a small bowl, combine crumbled feta and roasted red peppers.
  • Place chicken breast on prepared baking sheet. Using a sharp knife cut slits across the chicken breast about ¾ of the way through chicken breast ( careful not to cut all the way through the breast) about ½ inch apart ( approx. 6-8 slits per chicken breast). Stuff each slit with feta/red pepper mixture.
  • Generously salt and pepper the top of chicken breasts and season with paprika. Sprinkle each breast with ¼ of the Mozzarella.
  • Place chicken in the oven and bake for 20-25 minutes. (depending on thickness of your chicken breasts). Optional: switch the oven from bake to broil the last few minutes of cooking for extra bubbly browned cheese.
  • While chicken is cooking prepare the spinach and mushrooms. Heat olive oil in a large skillet over medium-low heat, add garlic and mushrooms and sauté until mushroom begin to brown ( about 5 minutes). Add spinach and cook until spinach begins to wilt ( about 3-5 minutes). Salt and pepper to taste.
  • Remove chicken from oven, top with spinach and mushroom mixture .


Serving: 1serving | Calories: 243kcal | Carbohydrates: 3.4g | Protein: 36.2g | Fat: 8.8g | Saturated Fat: 3.3g | Cholesterol: 97.8mg | Sodium: 255mg | Fiber: 1.2g | Sugar: 1.4g