Hasselback Chicken
This Four Cheese Hasselback Chicken looks like something you’d order at a restaurant, but it’s surprisingly easy to make at home. Thick chicken breasts are stuffed with four kinds of cheese, crispy bacon, and shredded zucchini, then baked until perfectly juicy and golden. It’s an easy weeknight dinner that’s low carb, keto-friendly, and packed with flavor.
For more great chicken recipes, try my Butter Poached Chicken and Goat Cheese Stuffed Chicken.
This recipe actually came about because my husband and I both came home with giant family packs of chicken on the same day. After making a few of our usual recipes, I decided to finally try Hasselback chicken.
Bacon was the first ingredient I grabbed from the refrigerator, followed by lots of cheese. I almost always sneak vegetables into stuffed chicken recipes, but I wasn’t sure how I’d fit them into those little cuts. Then I remembered the zucchini sitting on the counter from a friend’s garden. Shredded zucchini turned out to be the perfect addition, adding moisture without taking over the flavor.
If you love stuffed chicken, this is one you’ll make again and again.
Why You’ll Love This Recipe
- Easy enough for weeknights
- Four kinds of cheese in every bite
- Naturally low carb and keto
- Great way to use fresh zucchini
- Family-friendly dinner
- Easy to customize with different fillings
Before You Get Started
- Choose thick chicken breasts so there’s plenty of room for the filling. But make sure to skip the gigantic ones; they are often tough and chewy.
- Pat the chicken dry before cutting the slits.
- Cut almost to the bottom, but leave about ½ inch intact so the filling stays inside.
- Shred the zucchini finely and squeeze out excess moisture before mixing it with the cheese.
Ingredients
- Chicken Breasts – Thicker chicken breasts give the best results with this method. Just make sure they aren’t woody. I will feel the chicken in the packaging to see if I can feel lines across it.
- Zucchini – I added shredded zucchini to these to boost our veggie intake.
- Cheese – Using an assortment of types of cheese gives the best flavor. I use cream cheese, provolone cheese, cheddar cheese, and muenster cheese in these.
- Bacon – Cook some crispy bacon or use real bacon crumbles to save on time.
See the recipe card for quantities.
How to Make Hasselback Chicken
Preheat the oven and lightly grease a baking dish or rimmed baking sheet. Or line with parchment paper.
Step One: Cut slits in your chicken breasts with a sharp knife. Make sure not to cut all the way through the chicken. Leave the bottom 1/2 inch attached.
Step Two: Prepare your filling. It should be thinly sliced or finely chopped.
Step Three: Season the chicken breasts with salt and pepper and stuff them.
Step Four: Drizzle a little olive oil on a rimmed baking pan. Add the chicken. Bake until the chicken is fully cooked. The internal temperature should read 160 on a meat thermometer. For juicy chicken breast do not overcook it.
Top Tip💡
After shredding the zucchini, squeeze out as much moisture as possible using paper towels or a clean kitchen towel. This keeps the filling creamy instead of watery.
Variations
Try these low-carb recipe variations for other flavors!
- Italian – Fill with tomatoes (or sun-dried tomatoes), provolone cheese, and fresh basil or Italian herbs.
- Spinach Artichoke – Combine lightly sauteed fresh spinach with chopped artichokes and the cheese of your choice.
- Mexican – Add bell peppers, onions, cilantro, and pepper jack cheese.
- Sausage – Stuff with cooked sausage and mozzarella. Add cooked fresh garlic, red onion, and peppers to kick it up a notch.
- Cordon Bleu – Stuff the chicken with ham and Swiss. Make up some of the sauce I use for my Chicken Cordon Bleu Casserole and serve that with the chicken.
- Ranch – Mix some Ranch Dip Mix into the cream cheese and add bacon and cheddar.
Make sure to try my Jalapeno Popper Hasselback Chicken next! One of our favorite easy recipes.
Equipment
You’ll need a sharp knife, mixing bowl, cheese grater, baking dish or sheet pan, and an instant-read thermometer.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or a 325°F oven until heated through. Leftovers also slice well for salads or wraps.
Common Questions
What is Hasselback Chicken?
Hasselback chicken is made by cutting several slits into a chicken breast and stuffing those openings with cheese, vegetables, meats, or other fillings before baking.
What cheese works best?
Almost any cheese that melts will work. Cheddar, mozzarella, provolone, Monterey Jack, Swiss, Gouda, and Muenster are all great choices.
Can I prepare this ahead of time?
Yes. Assemble the chicken several hours ahead, cover, and refrigerate until you’re ready to bake.
What should I serve with Hasselback Chicken?
It pairs well with roasted vegetables, mashed cauliflower, Caesar salad, zucchini salad, green beans, Brussels sprouts, cauliflower rice, or baked potatoes if you’re not eating low carb.
Can I use chicken thighs?
This recipe works best with boneless, skinless chicken breasts since they’re easier to slice and stuff.
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Hasselback Chicken
Ingredients
- 8 chicken breasts about 3 pounds
- 2 oz provolone cheese cut into small cubes
- 2 oz muenster cheese cut into small cubes
- 4 oz cheddar cheese cut into small cubes
- 2 oz cream cheese softened
- 1/2 cup bacon crumbles
- 1 tsp minced garlic
- 1 medium zucchini shredded
- salt and pepper
Instructions
- Preheat oven to 400. Sprinkle a little salt on the shredded zucchini and set aside.
- Cut slits in the chicken breasts every 3/4 inch. Be careful not to cut all the way through. Sprinkle them with a little salt and pepper.
- Squeeze as much liquid out of the zucchini as possible. Combine cheeses, zucchini, bacon, and garlic in a medium bowl. Mix well.
- Stuff the stuffing down into the slits of the chicken. Bake for 35-45 minutes until the chicken is at least 160 degrees.
Nutrition
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Originally Published on August 27, 2016. Revised and Republished on July 31, 2026.
Yum! So simple and so good!
This is worth the few minutes extra it takes to stuff that chicken! A guest-worthy meal that is delicious, yet doesn’t break the bank.
So delicious and it looks so fancy!
The chicken was good. I have tried several of your recipes and they all turned out good. I appreciate how much info you put i to each one. Thank you.
This looks amazing!
I can’t explain why but my husband does NOT like stuffed chicken. So, instead of using all of the goodies in this recipe to stuff the chicken, I use it to cover the chicken and he is none the wiser. He loves it! I put it on a bed of cauli-rice with fried mushrooms and we are both as happy as can be!
You make a Keto life easy and this recipe is a great example of them. You are amazing!
This recipe is super easy & so cheesy!!!! Definitely a keeper and 5 stars!!!