Hasselback chicken with spinach and artichokes is a sheet pan dinner that’s perfect for weeknights or special occasions.
Why you’ll love it: The Hasselback preparation ensures that every bite is flavorful and delicious.
How long it takes: 20 minutes to prep, 15 minutes to bake
Equipment you’ll need: sheet pan, sharp knife, large skillet
It’s definitely no secret that I love sheet pan dinners. It’s become clear that I am not alone in my obsession; my sheet pan apple gouda stuffed chicken breasts have become wildly popular. Maybe you’ve already had a chance to try them.
I mean, really, what is better than a meal prepared all on one pan? Easy clean up, very little attention required, it’s a dream come true. We love crispy chicken thighs, complete with roasted green beans and radishes. They’re the easiest crispy chicken you’ll ever make.
And these! This Hasselback chicken might be my favorite chicken recipe yet.
Check out the cheese, spinach, and artichoke oozing out of that perfect chicken! I love Hasselback chicken because you get some of the filling with every bite you take.
About This Recipe
This recipe is perfect for weeknight dinners because, like other sheet pan dinners, it’s quick, easy and you don’t have to dirty many pans.
This one is slightly more labor-intensive because of the process of Hasselbacking the chicken (I’m sure Hasselbacking isn’t a word but we’re going with it).
What does Hasselback mean?
You may have heard of Hasselback potatoes, which are the most common recipe using a Hasselback method. The potatoes are amazing because they get crispy edges and are still soft and tender on the inside. Try these Hasselback sweet potatoes and you’ll see what I mean.
The reason I like the Hasselback method for this chicken is because you get a taste of the spinach artichoke filling with every bite. It’s better than stuffing chicken, in my opinion, because the filling doesn’t all ooze out while it cooks. It cooks more quickly too.
Plus, it’s super cool looking if you’re looking to impress someone!
Make It Your Own
- Don’t like tomatoes? Try this recipe with broccoli or bell peppers. It’s great with almost any veggie you have in your fridge!
Night before: Prep chicken. Cut slits in it, wrap and refrigerate. Prep filling; cover bowl, and stick in the fridge. Place artichoke hearts not used in filling in a zip-top bag or bowl, and put that in the fridge too.
Day of: Place stuffing in chicken, bake.
Storage & Reheating Tips
Baked chicken can be refrigerated and stored for up to three days. To reheat, microwave until heated through.
- 2 pounds boneless skinless chicken breasts (4 boneless skinless chicken breasts)
- 2 tablespoons olive oil, divided
- ⅓ cup finely diced yellow onion (about ½ small yellow onion)
- ¼ teaspoon coarse black pepper, more to taste
- ¼ teaspoon kosher salt
- 1 can (14 ounces) quartered artichoke hearts, drained, patted dry and divided (not marinated artichokes)
- 5 ounces fresh baby spinach leaves
- 2 ounces cream cheese
- ⅓ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 3 Roma tomatoes, halved
- Preheat the oven to 425°F. Spread 1 teaspoon olive oil on a large sheet pan or lightly spray with nonstick spray.
- Place chopsticks or wooden spoons on both sides of one chicken breast (on the long sides) and make cuts across the chicken about a half inch apart, without cutting all the way through. Place chicken on prepared sheet pan.
- In a large skillet, heat 1 teaspoon olive oil over medium heat. Add onion, salt and pepper; cook, stirring, until translucent, or about five minutes. Chop ½ cup of the drained artichoke hearts and add them to the onions (reserve remaining artichoke hearts). Add the spinach and cover. Cook 2-3 minutes or until the spinach is wilted, stirring occasionally as needed,
- Once the spinach is wilted, add cream cheese, mozzarella cheese, and parmesan cheese. Stir until the cheese melts and is combined. Remove from heat.
- Using a teaspoon, carefully place spinach mixture into each one of the slices you made in the chicken.
- In a bowl, combine the remaining artichoke hearts and halved Roma tomatoes with one tablespoon olive oil until vegetables are coated. Arrange the vegetables around the chicken breasts in a single layer; season with black pepper.
- Bake for 15 minutes or until internal temperature of chicken is 165°F (insert instant read thermometer into thickest part of chicken). Serve immediately.
- Baked chicken can be refrigerated and stored for up to three days. To reheat, microwave until heated through.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.