I finally nailed my Hasselback Chicken With Spinach with one overlooked trick that keeps the filling in place and halves the prep time.

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I love it when a simple idea turns into something unexpectedly bold. The Spinach Ricotta Hasselback Chicken I keep dreaming about hides creamy ricotta cheese and bright fresh baby spinach where you least expect them, and each bite feels like a little reveal.

I call it Ricotta Chicken Breast when I tell friends so they know something rich is coming, but it still manages to surprise every time. It’s not cloying, it’s playful, and it usually gets everyone asking questions i dodge with a smile.

If you want a dinner that prompts curiosity, this does that job.

Ingredients

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Chicken breasts: Lean, high protein, low carb; great for muscle and satiety, can dry out if overcooked
Ricotta cheese: Creamy, mild, adds protein and calcium, keeps filling moist not too salty
Spinach: Packed with fiber iron and vitamins A C, brightens filling and lowers heaviness
Mozzarella: Melty, mild, gives gooey texture and stretch, moderate fat, blends with ricotta
Parmesan: Salty umami punch, sharp flavor, small amount goes long way, adds crisp topping
Lemon: Zesty citrus brightness, cuts richness, adds subtle acidity and fresh lift
Garlic: Pungent, savory, little goes far, warms filling with aromatic depth
Panko breadcrumbs (optional): Crunchy, mostly carbs, gives golden crust and texture contrast to soft filling

Ingredient Quantities

4 boneless skinless chicken breasts (6 to 8 oz each)

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 cup whole-milk ricotta cheese (about 8 oz)

1 cup shredded mozzarella cheese (about 4 oz)

1/2 cup grated Parmesan cheese (about 2 oz)

5 oz fresh baby spinach, roughly chopped (about 3 cups packed)

2 cloves garlic, minced

1 large egg

1 teaspoon Italian seasoning

1 teaspoon lemon zest (from 1 lemon)

1 tablespoon fresh lemon juice

1/4 teaspoon red pepper flakes, optional

1/4 cup panko breadcrumbs, optional

2 tablespoons chopped fresh parsley or basil, optional

How to Make this

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1. Preheat oven to 400°F (200°C). Pat 4 boneless skinless chicken breasts (6 to 8 oz each) dry and season both sides with kosher salt and freshly ground black pepper.

2. Make the spinach mix: heat 1 tablespoon olive oil in a skillet over medium, add 2 cloves minced garlic and 5 oz chopped baby spinach, cook until wilted about 1 to 2 minutes. Let cool slightly, then squeeze out excess moisture with a towel or paper towel.

3. Make the ricotta filling: in a bowl combine 1 cup whole-milk ricotta, 1 large egg, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, the cooled spinach and garlic, 1 teaspoon Italian seasoning, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon red pepper flakes if using, and salt and pepper to taste. Stir until well mixed.

4. Slice the chicken hasselback style: place a chicken breast on a cutting board, put chopsticks or the handles of wooden spoons on either side to act as stops, and make thin slices across the top about 3/4 of the way through so the breast stays intact. Repeat for all 4 breasts.

5. Stuff the slits: spoon or pipe the ricotta mixture into each slit and press gently so the filling sits between the slices. Save a bit of shredded mozzarella to sprinkle on top if you want extra cheesy pockets.

6. Optional crunchy topping: in a small bowl toss 1/4 cup panko breadcrumbs with the remaining 1 tablespoon olive oil, a tablespoon chopped parsley or basil if using, a pinch of salt and a little extra grated Parmesan. Sprinkle this over the tops of the stuffed breasts.

7. Sear for color: heat a large ovenproof skillet with the remaining 1 tablespoon olive oil over medium-high, place the breasts seam side up and sear 1 to 2 minutes just to get some golden color on the outside, dont worry about cooking through.

8. Bake: transfer the skillet to the oven (or place breasts on a lined baking sheet) and bake at 400°F for about 20 to 30 minutes until the chicken registers 165°F in the thickest part and the filling is set. If the topping browns too fast, loosely tent with foil.

9. Rest and finish: let the chicken rest 5 minutes, squeeze a little extra lemon juice over each breast, sprinkle with chopped parsley or basil, serve warm.

Equipment Needed

1. Oven, preheat to 400°F (200°C).
2. Large ovenproof skillet or cast iron pan, for searing then finishing in the oven.
3. Baking sheet lined with parchment or foil, if you prefer baking outside a skillet.
4. Cutting board, for slicing the chicken hasselback style.
5. Sharp chef’s knife, for thin even cuts and prep.
6. Chopsticks or the handles of wooden spoons, to act as stops so you dont cut through the breast.
7. Mixing bowls (one large for the ricotta filling, one small for the panko topping).
8. Measuring cups and spoons, for cheeses, oil, lemon juice and seasonings.
9. Instant read meat thermometer; rubber spatula or spoon for stuffing; paper towels for patting chicken and squeezing spinach.

FAQ

Q: How long and at what temperature do I bake the Hasselback chicken?
A: Bake at 400°F (200°C) for about 22 to 30 minutes depending on thickness, until an instant-read thermometer in the thickest part reads 165°F. If the tops brown too fast, tent loosely with foil for the last 5 to 10 minutes.

Q: How do I keep the spinach ricotta filling from being watery or soggy?
A: Squeeze the cooked spinach well in a clean kitchen towel or paper towels to remove excess water before mixing with the ricotta, and sauté the garlic with the spinach first to evaporate moisture. Don’t overstuff the pockets, that causes leaks.

Q: Do I need to sear the chicken first?
A: You dont have to but searing both sides for 1 to 2 minutes in hot olive oil gives a nicer color and better flavor. If you sear, finish in the oven as directed.

Q: Can I make this ahead or freeze it?
A: Yes. You can mix the filling and stuff the breasts a few hours ahead, covered in the fridge. For freezing, assemble the raw stuffed breasts on a tray, flash freeze, then wrap airtight; cook from frozen adding about 10 to 15 minutes and verify 165°F internal temp.

Q: Any easy substitutions for the cheeses or to make it lighter?
A: Use part-skim ricotta or low-fat mozzarella to cut calories, or swap ricotta for full-fat cottage cheese (blend first for smoothness). For dairy-free, try a firm tofu ricotta with nutritional yeast, but texture and flavor will change.

Q: How should I reheat leftovers so they dont dry out?
A: Reheat gently in a 325°F oven for 10 to 15 minutes covered with foil, or microwave covered in short bursts. Adding a splash of chicken broth or a little extra mozzarella on top helps keep them moist.

Spinach Ricotta Hasselback Chicken Recipe Substitutions and Variations

Ricotta (1 cup): Blend 1 cup whole-milk cottage cheese until smooth for a very close swap, or use 1 cup mascarpone if you want it richer. If you only have cream cheese, soften 8 oz and stir in 1 to 2 Tbsp milk to loosen it up.
Mozzarella (1 cup shredded): Swap with fontina or provolone for similar melt and mild flavor, or use a mix of grated cheddar and a melting cheese if you want more bite.
Fresh baby spinach (5 oz): Use thawed, well drained frozen spinach (squeeze out all excess liquid) or substitute chopped Swiss chard or gently sautéed kale, but cook those a bit longer so they arent tough.
Panko breadcrumbs (1/4 cup, optional): Replace with crushed crackers or crushed cornflakes for crunch, or use almond meal for a gluten free topping; press firmly so it sticks.

Pro Tips

1) Strain the wet stuff. Spinach and ricotta both hold water so squeeze the spinach till its almost dry and let the ricotta sit in a fine mesh or cheesecloth for a bit if it seems wet. If the filling feels loose add a little extra grated Parmesan or a tablespoon or two of panko to bind it. Chill the filling and even the stuffed breasts 15 to 20 minutes before searing so the filling wont ooze out.

2) Stuff smart, not too much. Use a piping bag or a zip top bag with the corner snipped for neater filling, and make sure your slits are even depth so one area doesnt burst open. Dont cram it, press the mixture in gently and leave a bit of room at the top, toothpicks can hold big pockets together while they cook.

3) Sear for color, bake to doneness. A quick sear is just for color, finish in the oven to avoid drying the chicken. Use an instant read thermometer and aim for 165 F in the thickest part, checking between the stuffed pockets not through the filling. If the top gets too dark loosely cover with foil, or if you want extra crisp at the end broil for 30 to 60 seconds while watching it closely.

4) Crisp, bright finish and storage. Toast panko with a little oil and Parmesan before you sprinkle it on for way better crunch and flavor, squeeze fresh lemon over each breast right before serving for brightness. Leftovers keep 3 to 4 days in the fridge, reheat in a low oven at 325 F or use the air fryer to revive the crust, and you can freeze individual breasts wrapped tight for longer storage, thaw overnight before reheating.

Spinach Ricotta Hasselback Chicken Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I finally nailed my Hasselback Chicken With Spinach with one overlooked trick that keeps the filling in place and halves the prep time.

Servings

servings

Calories

663

kcal

Equipment: 1. Oven, preheat to 400°F (200°C).
2. Large ovenproof skillet or cast iron pan, for searing then finishing in the oven.
3. Baking sheet lined with parchment or foil, if you prefer baking outside a skillet.
4. Cutting board, for slicing the chicken hasselback style.
5. Sharp chef’s knife, for thin even cuts and prep.
6. Chopsticks or the handles of wooden spoons, to act as stops so you dont cut through the breast.
7. Mixing bowls (one large for the ricotta filling, one small for the panko topping).
8. Measuring cups and spoons, for cheeses, oil, lemon juice and seasonings.
9. Instant read meat thermometer; rubber spatula or spoon for stuffing; paper towels for patting chicken and squeezing spinach.

Ingredients

4 boneless skinless chicken breasts (6 to 8 oz each)
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 cup whole-milk ricotta cheese (about 8 oz)
1 cup shredded mozzarella cheese (about 4 oz)
1/2 cup grated Parmesan cheese (about 2 oz)
5 oz fresh baby spinach, roughly chopped (about 3 cups packed)
2 cloves garlic, minced
1 large egg
1 teaspoon Italian seasoning
1 teaspoon lemon zest (from 1 lemon)
1 tablespoon fresh lemon juice
1/4 teaspoon red pepper flakes, optional
1/4 cup panko breadcrumbs, optional
2 tablespoons chopped fresh parsley or basil, optional

Directions

Preheat oven to 400°F (200°C). Pat 4 boneless skinless chicken breasts (6 to 8 oz each) dry and season both sides with kosher salt and freshly ground black pepper.
Make the spinach mix: heat 1 tablespoon olive oil in a skillet over medium, add 2 cloves minced garlic and 5 oz chopped baby spinach, cook until wilted about 1 to 2 minutes. Let cool slightly, then squeeze out excess moisture with a towel or paper towel.
Make the ricotta filling: in a bowl combine 1 cup whole-milk ricotta, 1 large egg, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, the cooled spinach and garlic, 1 teaspoon Italian seasoning, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon red pepper flakes if using, and salt and pepper to taste. Stir until well mixed.
Slice the chicken hasselback style: place a chicken breast on a cutting board, put chopsticks or the handles of wooden spoons on either side to act as stops, and make thin slices across the top about 3/4 of the way through so the breast stays intact. Repeat for all 4 breasts.
Stuff the slits: spoon or pipe the ricotta mixture into each slit and press gently so the filling sits between the slices. Save a bit of shredded mozzarella to sprinkle on top if you want extra cheesy pockets.
Optional crunchy topping: in a small bowl toss 1/4 cup panko breadcrumbs with the remaining 1 tablespoon olive oil, a tablespoon chopped parsley or basil if using, a pinch of salt and a little extra grated Parmesan. Sprinkle this over the tops of the stuffed breasts.
Sear for color: heat a large ovenproof skillet with the remaining 1 tablespoon olive oil over medium-high, place the breasts seam side up and sear 1 to 2 minutes just to get some golden color on the outside, dont worry about cooking through.
Bake: transfer the skillet to the oven (or place breasts on a lined baking sheet) and bake at 400°F for about 20 to 30 minutes until the chicken registers 165°F in the thickest part and the filling is set. If the topping browns too fast, loosely tent with foil.
Rest and finish: let the chicken rest 5 minutes, squeeze a little extra lemon juice over each breast, sprinkle with chopped parsley or basil, serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.