Hasselback Chicken with Spinach

There are nights when dinner needs to be impressive, and then there are nights when dinner just needs to feel like a deep breath. This Hasselback Chicken with Spinach is the kind of meal I make when the day ran long, the sink is already full of dishes, and everyone is hungry in that quiet way that tells you comfort matters more than speed.

I remember the first time I made something like this. I had chicken breasts thawed, a bag of spinach that needed using, and one of those half containers of ricotta that stares at you every time you open the fridge. No grand plan. Just a dad standing in the kitchen, wooden spoon in hand, hoping dinner would feel like something everyone wanted to sit down for.

That is what this recipe does. It turns simple ingredients into something that looks thoughtful without being fussy. The slits in the chicken hold onto that creamy spinach filling like little pockets of comfort. The cheese melts just enough. The garlic does what garlic always does and makes the kitchen smell like you are doing something right.

This is the kind of recipe you make when you want a calm evening. Maybe it is a Tuesday. Maybe the weather turned cool. Maybe you just want a dinner that feels homemade without feeling like work. This chicken has become one of those reliable recipes for me. It never rushes. It never disappoints. It just shows up and does its job.

What Is Hasselback Chicken with Spinach?

Hasselback Chicken with Spinach is a baked chicken breast dish where thick cuts of chicken are sliced partway through and filled with a creamy spinach and cheese mixture. The method allows the filling to melt into the chicken while it bakes, keeping everything moist, flavorful, and beautifully layered. It is inspired by the classic Hasselback style but adapted into an easy, weeknight friendly chicken dinner.

Why You’ll Love This Recipe

• Comfort without heaviness: The ricotta and spinach filling gives you creamy satisfaction without feeling overly rich.
• Simple ingredients: Everything here is easy to find and probably already in your fridge.
• Looks impressive: The Hasselback cuts make this feel like a restaurant style dish with very little extra effort.
• Family friendly: Mild flavors, cheesy filling, and juicy chicken make this a win for kids and adults alike.
• Perfect for small dinners: Designed for two servings but easy to scale up when needed.

When to Serve This Recipe

• Busy weeknights: Quick prep and hands off baking make it perfect after long days.
• Quiet date nights at home: Feels special without needing candles or complicated steps.
• Low effort entertaining: Looks beautiful on the plate with minimal stress.
• Meal prep dinners: Reheats gently and keeps its texture well.
• Comfort food cravings: When you want something warm, cheesy, and familiar.

Ingredients

• 2 chicken breasts: Use large, thick breasts so the slits can hold plenty of filling.
• 2 tablespoons olive oil: Adds richness and helps soften the onions without browning too fast.
• 1 half onion, diced: Builds a gentle savory base for the filling.
• 4 cups fresh spinach: Wilts down beautifully and balances the cheese.
• 1 garlic clove, minced: Adds warmth and depth without overpowering.
• 3 quarter cup ricotta cheese: Creamy and mild, perfect for stuffing.
• 1 third cup mozzarella cheese: Melts smoothly and helps bind the filling.
• 1 third cup Italian blend cheese: Adds extra flavor and a touch of sharpness.
• A pinch of nutmeg: A small amount brings warmth and enhances the ricotta.
• Salt, to taste: Season gently at every step for balanced flavor.
• Pepper, to taste: Adds just enough bite to round everything out.

How to Make Hasselback Chicken with Spinach

Step 1: Build the spinach base

Heat the olive oil in a skillet over medium heat. Add the diced onion and a small pinch of salt. Cook slowly until the onion turns translucent and lightly golden. This step sets the tone, so do not rush it. Soft onions mean sweeter flavor.

Step 2: Wilt the spinach

Add the fresh spinach to the skillet. Stir gently and let it wilt down for just a few seconds. Spinach shrinks fast, so keep an eye on it.

Step 3: Add the garlic

Stir in the minced garlic and cook briefly until fragrant. You are looking for aroma, not color.

Step 4: Mix the filling

Transfer the spinach mixture to a bowl. Add the ricotta, mozzarella, Italian blend cheese, nutmeg, salt, and pepper. Stir until everything is evenly combined. The mixture should be creamy and spoonable.

Step 5: Prepare the chicken

Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut several slits across the top of each breast. Do not cut all the way through. Think pockets, not slices.

Step 6: Stuff the chicken

Using a spoon, gently fill each slit with the spinach mixture. Take your time here. A little filling in each pocket goes a long way.

Step 7: Season and bake

Place the stuffed chicken breasts in a baking dish. Season lightly with salt and pepper and drizzle with a touch of olive oil.

Step 8: Bake to perfection

Bake at 400 degrees Fahrenheit for 25 to 30 minutes, until the chicken is cooked through and the top is lightly golden. Let the chicken rest for 5 minutes before serving so the juices settle.

Substitutions

• Ricotta cheese: Cream cheese or cottage cheese both work if that is what you have.
• Fresh spinach: One cup of frozen spinach can be used if thawed and squeezed dry.
• Italian blend cheese: Parmesan or provolone make good stand ins.
• Chicken breasts: Thick boneless thighs can work but will need extra care when cutting.

Variations

• Extra garlicky: Add an additional clove of garlic for bolder flavor.
• Herb forward: Mix in fresh basil or parsley for brightness.
• Spicy twist: A pinch of red pepper flakes wakes everything up.
• Low carb friendly: Serve with roasted vegetables or a simple salad.

Tips and Tricks

• Use a sharp knife: Clean cuts help keep the chicken intact.
• Do not overstuff: Too much filling can spill out during baking.
• Season in layers: Light seasoning at each step builds better flavor.
• Let it rest: Resting keeps the chicken juicy and tender.
• Check doneness: Chicken should reach an internal temperature of 165 degrees Fahrenheit.

FAQs

Can I make this ahead of time?

Yes. You can assemble the chicken and refrigerate it up to one day before baking.

Will the filling dry out?

No. The ricotta keeps everything moist and creamy.

Can I freeze it?

It freezes best after baking. Cool completely, wrap tightly, and freeze up to two months.

What if my chicken breasts are small?

Use fewer slits and less filling to avoid tearing.

Serving Ideas

• Mashed potatoes: Classic and comforting.
• Roasted vegetables: Carrots, broccoli, or Brussels sprouts work well.
• Simple salad: A crisp green salad balances the richness.
• Garlic bread: Perfect for scooping up any extra filling.
• Pasta on the side: Lightly buttered noodles keep things cozy.

Storage and Make Ahead Tips

• Refrigerate leftovers: Store in an airtight container for up to three days.
• Reheat gently: Warm in the oven or microwave at low power.
• Make ahead filling: The spinach mixture can be prepared one day in advance.
• Avoid overbaking on reheat: Cover loosely to retain moisture.

Final Thoughts

This Hasselback Chicken with Spinach is not about showing off. It is about making dinner feel cared for. It is about taking simple ingredients and treating them with just enough attention to turn an ordinary night into a good one.

I make this when I want everyone to slow down at the table. When I want plates scraped clean and leftovers hoped for. It is the kind of recipe that earns a spot in the regular rotation without ever feeling tired.

If you make it, make it your own. Add a little more cheese. Serve it with what you love. That is how the best family recipes are born.