I am constantly looking for something new to shake up our weeknight meals. I mean, the same ol’ same ol’ is good, or I would not prepare it over and over. It can simply become so humdrum to make and eat.
This Spinach Artichoke Hasselback Chicken is something I will definitely make again. If you are a fan of spinach artichoke dip and you like chicken, this recipe is a win-win!
A few weeks ago, I made the spinach mixture to stuff mushrooms. But I had some leftover filling and stuck it in the freezer. So, while looking for an easy and fast dinner recipe, I remembered seeing this Hasselback idea online. It came together in very little time and was scrumptious! I stuffed the slits with a generous amount of the spinach mixture. You can freeze any extra mixture for later use.
Spinach Artichoke Hasselback Chicken
Ingredients
- 4 boneless, skinless chicken breast blotted with paper towel
- Kosher salt and black pepper or seasoning of your choice for chicken
- Spinach Artichoke Stuffing
- 8 ounces full-fat cream cheese room temperature
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili flakes or more to taste
- 1 (8.47-ounce can) artichoke hearts drained and chopped
- 2-3 cups fresh baby spinach chopped
- 1/2 cup shredded mozzarella cheese plus additional for topping
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat oven to 375℉. Line a baking pan with parchment paper or foil and set aside.
- Pat chicken dry using a paper towel, Cut slits about 1/2-inch to 3/4-inch apart, not cutting all the way through the chicken. Season the chicken inside slits, top and bottom. Place on prepared pan and set aside.
- In a large bowl mix the cream cheese, garlic powder, chili flakes, chopped artichoke hearts, chopped spinach, 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese. When mixed well, start spooning mixture into the slits in chicken breasts. Top with additional shredded mozzarella.
- Bake in preheated oven for 20 to 25 minutes or until the chicken reaches 165℉. Remove from oven and let stand about 5 minutes. Serve.
Notes
