Hasselback Chicken Recipe | Easy Keto Dinner | 1g Net Carbs

⏲ ~42 min total · prep 14 · cook 28 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 4 boneless skinless chicken breasts (6-8 oz each)
• 4 oz low-moisture mozzarella, sliced into thin strips
• 2 cups baby spinach
• 3 tbsp butter, melted
• 1 tsp garlic powder and 1 tsp Italian seasoning
• 1 tsp salt and 1/2 tsp black pepper

Instructions

1. Preheat the oven to 400°F and grease a 9x13-inch baking dish.
2. Cut 5-6 crosswise slits into each breast, 1/2 inch apart, slicing down 3/4 of the way — never through the bottom — so the chicken opens like an accordion.
3. Fold a mozzarella strip around a few spinach leaves and tuck one bundle into each slit, pressing down gently so it sits below the rim of the cut.
4. Stir the melted butter with the garlic powder, Italian seasoning, salt, and pepper, then brush it over and into the slits, letting it pool around the bundles.
5. Arrange the breasts in the baking dish without touching and bake at 400°F for 25-30 minutes, until the cheese is molten and spotted brown and the thickest breast registers 165°F.
6. Rest 5 minutes, then spoon the buttery pan juices back over the tops before serving.

Why this recipe works

• Accordion slits Slicing the breasts accordion-style gives cheese and spinach a place to live inside the meat instead of on top of it. Each slit becomes a pocket as the seasoned butter runs down into it.
• Low-moisture mozzarella Low-moisture mozzarella melts into the slits without releasing the watery puddle fresh mozzarella would. The bundles hold their shape and the pan juices stay concentrated.
• Butter over and under Brushing the seasoned butter across the tops and into the slits seasons all three layers at once. Whatever pools around the bundles becomes the pan sauce you spoon over at the end.

Tips for making this recipe well

Use the knife tip as a depth stop

Slice down three-quarters of the way and no further. Pressing the tip of the knife against the cutting board keeps the bottom intact, which is what makes the pocket work.

Keep bundles below the rim

Press each mozzarella-and-spinach bundle down so it sits under the top edge of the cut. Anything poking above the surface dries out before the chicken finishes.

Space in the dish

Arrange the breasts so they never touch in the 9x13 pan. Crowded pieces steam where they make contact and the cheese stops browning.

Trust the thermometer

Pull the dish when the thickest breast reads 165°F, somewhere in the 25 to 30 minute window. Overbaked hasselback chicken tightens around the filling and squeezes the cheese upward. Five minutes of rest lets it relax again.

Spoon the juices back

Butter and melted cheese collect under the breasts while they bake. Spoon that over the tops after the 5-minute rest so it re-melts into the slits.

Serving suggestions

Forty-five minutes from cold start to table, and most of that is the oven working while you set the table. One breast feeds one person generously since each comes out shaped like a small loaf. The accordion slices cut clean portions straight down the slits without shredding the filling. Steamed green beans or a sharp arugula salad sit alongside without competing. The pan juices are the real sauce, so bring the baking dish to the table and spoon them over there.

Storage and meal prep

Covered in the fridge, leftover hasselback chicken keeps 3 to 4 days. Reheat it covered so the cheese softens instead of seizing, in a low oven or short microwave bursts. The freezer works too, 2 to 3 months wrapped well, though the spinach darkens and the cheese turns a little crumbly after thawing. Thaw overnight in the fridge before reheating. One thing worth knowing: the slits let heat reach the middle faster than in a plain breast, so check the center before assuming it needs more time.

Variations worth trying

• Jalapeño popper style Swap the spinach for thin slices of jarred jalapeño and add a small smear of cream cheese to each bundle. The slits hold up to wetter fillings better than you'd expect.
• Caprese fill Tuck a basil leaf and a thin blot-dried tomato slice into each slit alongside the cheese. Blotting matters; wet tomato thins the pan juices.
• Smoked paprika rub Replace the Italian seasoning with smoked paprika in the butter. The browning looks deeper and the whole dish leans toward the grill even in February.
• Half batch The method scales to two breasts in a smaller dish. Start checking five minutes early, since a less crowded pan heats faster.

Frequently asked questions

Why did my cheese slide out of the slits?

Usually the bundles were filled above the rim, or the chicken cooked past 165°F and tightened enough to push filling upward. Tuck the bundles below the edge of each cut and let the thermometer call the time.

Can I stuff the chicken ahead of time?

Yes. Assemble the breasts in the morning, cover, and refrigerate for up to several hours before they bake. Add a few minutes to the cook time since they start cold.

How do I know it's done without drying it out?

A thermometer reading 165°F in the thickest breast is the reliable cue. Molten cheese with brown spots shows up at the same time, which makes the two checks easy to pair.

Can I use fresh mozzarella?

Fresh mozzarella releases water as it melts and can leave the slits soupy. Low-moisture mozzarella browns better and keeps the pan juices concentrated.

What sides fit a keto plate with this?

Something that won't compete with the cheese works best: roasted broccoli or a bitter arugula salad. The buttery pan juices double as sauce for either one.

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