Hasselback Chicken with Spinach, Bacon & Cheese is a delicious and visually appealing dish that combines tender chicken breasts with a creamy filling of spinach, bacon, and cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts, about 6–8 ounces each
Preheat your oven to 400°F. Lightly grease a baking dish with olive oil or nonstick cooking spray.
Pat the chicken breasts dry with paper towels. Using a sharp knife, make several cuts across each breast, about ¾ inch apart.
In a skillet over medium heat, cook the bacon until crispy. Transfer it to a paper towel-lined plate, let it cool slightly, and crumble it into small pieces.
In the same skillet, add the minced garlic and cook for about 30 seconds. Add the chopped spinach and cook for 1–2 minutes, just until wilted.
In a medium bowl, combine the softened cream cheese, spinach, crumbled bacon, cheddar cheese, ½ cup of the mozzarella, and black pepper. Mix until evenly combined.
Place the chicken breasts in the prepared baking dish. Drizzle with olive oil, then season with garlic powder, paprika, onion powder, salt, and black pepper.
Carefully spoon the spinach, bacon, and cheese mixture into the cuts of each chicken breast. Divide the filling evenly.
Bake uncovered for 30–40 minutes, until the cheese is melted and lightly golden, and the chicken reaches 165°F on a meat thermometer.
Let the chicken rest for 5 minutes before serving. Garnish with chopped parsley and Parmesan cheese, if desired.
Notes
Ensure the chicken is not overcooked to keep it juicy.
Feel free to customize the filling with other ingredients like sun-dried tomatoes or different cheeses.
Serve with a side salad or roasted vegetables for a complete meal.