Hasselback Tuscan Baked Chicken Breasts
May 13, 2019, Updated Feb 23, 2020
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Hasselback Tuscan Baked Chicken Breasts – DELICIOUS baked chicken stuffed with a creamy mix of spinach, sun-dried tomatoes, and cream cheese makes for one amazing meal! It’s also Low-carb and KETO friendly.
Need a quick weeknight dinner that looks and tastes SO damn good, but doesn’t take a lot of your time? Every bite of this easy baked chicken dish is full of creamy, savory goodness, and it’s ready in just 30 minutes.
TUSCAN BAKED CHICKEN
Welcome to my take on Olive Garden’s mouthwatering Tuscan Chicken.
A blend of sun-dried tomatoes, spinach, and cream cheese will transform an ordinary chicken recipe and result in an exotic Italian inspired dinner. Created with simple ingredients and big flavors, you won’t miss the restaurant version.
WHAT IS HASSELBACK
Hasselback refers to the Swedish version of baked potatoes. You cut a bunch of slits on top of the potatoes, and then the slits are stuffed with various toppings. See my recipe for Garlic Butter Hasselback Potatoes.
In the chicken version, we are going to cut 5 to 6 slits across the top of the chicken breasts to make pockets, and pack the pockets with our creamy stuffing.
HOW TO MAKE HASSELBACK TUSCAN CHICKEN
- Start with cooking down the spinach and tomatoes in a skillet over medium-high heat. Mix in the cream cheese and cook for 1 minute, or until smooth and creamy.
- In the meantime, cut slits, or cut pockets, across the chicken breasts using a sharp knife. Do not cut through the chicken – cut about 3/4 of the way down.
- Take the prepared spinach mixture and stuff it inside the pockets.
- Transfer chicken to the oven and bake at 375˚F for 20 to 25 minutes, or until an instant read thermometer registers at 165˚F.
- Remove from oven and let rest 5 minutes. Garnish with parsley and serve.
You’ll love how easy this baked chicken comes together. The results are tender and moist chicken breasts with plenty of textures and savory flavors. You’re going to really enjoy it, I promise!
COOK’S NOTES
- Use thicker chicken breasts.
- Make about 5 to 6 slits/pockets on top of each chicken breast. The pockets should be cut 3/4 of the way down BUT still connected at the base. Do not cut through the chicken.
- Optional: To minimize cleanup, use a stovetop and oven safe skillet for the spinach mixture; use the same skillet to bake the chicken breasts.
HOW TO STORE LEFTOVERS
- Refrigerate COMPLETELY cooked Tuscan chicken breasts in an airtight container.
- Cooked chicken breasts will last for up to 4 days in the fridge.
MORE CHICKEN RECIPES
- Creamy Pesto Chicken
- Creamy Lemon Chicken Piccata
- Chicken Breasts with Creamed Spinach
- Saucy Spinach and Cottage Cheese Stuffed Chicken
ENJOY!
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Hasselback Tuscan Baked Chicken Breasts
Ingredients
FOR THE CREAMY STUFFING
- 1/2 tablespoon extra virgin olive oil,, (you can also just use the oil from the sun-dried tomatoes jar)
- 3 cloves garlic,, minced
- 5 cups fresh baby spinach
- 1/2 cup sun-dried tomatoes in oil,, roughly chopped
- 1 teaspoon Italian Seasoning
- 4 ounces whipped cream cheese
FOR THE CHICKEN
- 4 (4-ounces each) boneless, skinless chicken breasts
- salt and fresh ground pepper,, to taste
- chopped fresh parsley,, for garnish
Instructions
- Preheat oven to 375˚F.
- Lightly grease a 9 x 13 baking dish with cooking spray. *see notes
- Heat olive oil in a skillet over medium-high heat.
- Add garlic and cook for 20 seconds.
- Stir in spinach and sun-dried tomatoes; cook for 2 minutes, or until wilted. Stir frequently.
- Season with Italian Seasoning and add in the cream cheese; cook for 1 minute, stirring until cheese is melted and mixture is smooth and creamy. Remove from heat and set aside for 2 minutes.
- Cut 5 to 6 slits/pockets on top of each chicken breast and season with salt and pepper. DO NOT cut through - cut about 3/4 of the way down and keep the base of the chicken breasts intact.
- Place chicken breasts in the baking dish and fill each pocket of the chicken breasts with the spinach mixture.
- Bake for 20 to 25 minutes, or until chicken is cooked through. Use a meat thermometer to check for doneness - chicken is cooked at 165˚F. Cooking time depends on the thickness of the chicken breasts.
- Remove from oven and let stand 5 minutes.
- Garnish with fresh parsley and serve.
Notes
- * To minimize cleanup, use an oven safe skillet for the spinach mixture; use the same skillet to bake the chicken breasts.
- Refrigerate COMPLETELY cooked Tuscan chicken breasts in an airtight container.
- Cooked chicken breasts will last for up to 4 days in the fridge.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Love!
Can you freeze it to eat later?
I like to meal prep on the weekends and this resipe sounds amazing.
Hi!
Sure, but from experience, the texture of the cheese and sundried tomatoes does change when thawed out. Not a big deal, but taste/texture will be a bit different than intended.
My family loves this chicken! I’ve made it over half a dozen times and get rave reviews every time. I don’t change a thing and appreciate how easy it is. It’s a staple go-to! (It’s what’s for dinner tonight, FYI!)
Oh that is awesome!! Thank you so much! ☺️ Very happy to hear that you all enjoyed it!!
I made this last night and was in awe of the flavor and juciness of the chicken. I had to cook it an additional 10 minutes though. Very easy to make as well!
I am very glad you enjoyed it! Thank YOU! 🙂
Sounds delicious … I think a roll up with a pounded chicken breast would work too, adding the topping to the filling in the roll.
What a delicious looking recipe! Cant wait to give this chicken a try!!
This was a hit all around the dinner table last night! I think I will make it again tonight; so much flavor!
sundried tomatoes and chicken are my jam!! thanks for the recipe
Oh this is SOOOOOOO delicious! We make it regularly!
This recipe is a keeper! Turns out great every time.