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Elevate an ordinary chicken breast by adding some veggies to it and melt cheese all over. That is what I did with this grilled Hasselback Chicken recipe and it was a hit. The meat was tender, the veggies added flavor and texture and the melted cheese brought it all together. Simple and easy, this is a must for weeknight dinner.
If you are looking for chicken dinner recipes, try my spicy grilled peri peri chicken thighs or make these grilled bone in orange chicken thighs.
Table of Contents
Ingredient List for Hasselback Chicken.
- Chicken: chicken breast is ideal for this recipe. It’s large enough to include all the delicious stuffing ingredients.
- Veggies: for this recipe, I used zucchini, sun dried tomatoes, red onion and garlic. Use ingredients you have in the fridge or substitute my list with ones you like best.
- Cheese: shredded mozzarella for some gooeyness.
- Seasoning: an all purpose seasoning to bring all the ingredients together.
Step 1: Prep the hasselback chicken.
One of the great things about this Hesselback Chicken recipes is that you can adjust the veggies to your liking. For my recipe I used zucchini, red onion and sundried tomatoes.
To start, slice up all the vegetables. I used a mandoline for the zucchini and onion to ensure an even slice each time. Make sure all of veggies are cut into half moons.
For the chicken, go with a slightly thicker breast. This will help create deeper pockets to stuff the veggies in. Carefully, cut open slits about 1/2 inch apart across the center of the chicken. Do not cut through to the other end or across the entire piece. Make sure the pocket is large enough to hold in the veggies.
Drizzle some olive oil on the chicken breast and begin stuffing. When stuffing, interchange the veggies or stuffing selection. Season with entire breast with Dad’s All Purpose rub.
If you prefer to stuff the chicken, try my grilled cheddar and broccoli stuffed chicken breast for inspiration.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: How to grill a perfect tender chicken breast.
Preheat the grill to 350 degrees and set for indirect heat. Place the Hasselback Chicken breast directly on the grates with the stuffing facing up. Just before you remove the chicken, add shredded mozzarella over the top and let it melt. Leave them on the grill until the internal temperature reaches 160 degrees.
Let the chicken rest for 10 minutes before serving. This will allow the juices to redistribute throughout the breast which will result in a very tender piece of chicken. Enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Delicious grilled chicken dinner ideas:
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If you tried this Hesselback Chicken or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Hasselback Chicken
Ingredients
- 3 Chicken breast
- 1 Zucchini
- 1/2 Red onion
- 1/4 cup Shredded mozzarella cheese
- 10 pieces Sun dried tomatoes
- 4 tbsp Dad's all purpose rub
- 2 tbsp Olive oil
Instructions
- Slice up all the vegetables. Use a mandoline to ensure an even slice each time. Make sure all of veggies are cut into half moons.
- Cut open slits about 1/2 inch apart across the center of the chicken. Do not cut through to the other end or across the entire piece. Make sure the pocket is large enough to hold in the veggies.
- Drizzle olive oil on the chicken breast and begin stuffing. When stuffing, interchange the veggies or stuffing selection. Season with entire breast with Dad's All Purpose rub.
- Preheat the grill to 350 degrees and set for indirect heat. Place the hasselback breast directly on the grates with the stuffing facing up.
- When almost cooked, sprinkle the top with shredded mozzarella and allow it to melt over the chicken breast.
- Leave them on the grill until the internal temperature reaches 160 degrees.
- Let the chicken rest for 10 minutes before serving.
Notes
Nutrition
Check out the Recipes Page for other tasty ideas!
This looks amazing but there has to be more than 4g of protein, right? Either way I’ll be making it soon. Thank you!
You would think, right?…it all depends on the size of the chicken breast.
I’ve made this one many times since I first saw it. Usually do it in the Gateway drum. It’s super easy and amazing.