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    Hasselback Chicken with Bacon, Cream Cheese, and Spinach

    Published: Jan 22, 2019 / 55 Comments

    28.5K shares
    • Facebook2.9K
    Recipe Print

    This easy and delicious Hasselback Chicken is stuffed with Spinach, Parmesan, Mozzarella, Cream Cheese, and Bacon! Low-carb and gluten-free recipe! One-pan family meal made in a casserole dish.

    hasselback chicken with cream cheese, mozzarella, parmesan, spinach, and bacon in a white casserole dish

    Do you enjoy delicious and flavorful low-carb recipes?   Then, this Hasselback chicken with cream cheese, bacon, and spinach is what you're looking for!  It's packed with protein and low in carbs.  You will also enjoy bacon cream cheese chicken and baked Ranch chicken with broccoli and bacon!

    Hasselback Chicken

    • What is the origin of the term Hasselback? Usually, we use it in reference to Hasselback potatoes - a traditional Swedish side dish.  How is it made? The potato is sliced about halfway through into thin slices.  Then it's topped with butter and other toppings and baked until crispy.  Hasselback potatoes originated from Hasselbacken Restaurant in Stockholm.
    • What is Hasselback chicken? The chicken breasts are slit halfway through into thin slices that are still connected at the base.  Do not cut all the way through the chicken.  The slits are then stuffed with the delicious toppings.  And, the chicken is baked!

    What to stuff chicken with

    • What is the best chicken stuffing? The spinach dip and bacon! Cream cheese, Parmesan, Mozzarella, and Spinach goodness is stuffed into the slits of Hasselback chicken.
    • You can also stuff the chicken with just cream cheese slices and cooked bacon.
    • What you get is a creamy cheesy chicken with lots of savory flavors! The chicken breast is tender and moist thanks to the stuffing.

    hasselback chicken with cream cheese, mozzarella, parmesan, spinach, and bacon in a white casserole dish

    Why you will love this recipe

    • Quick and easy! Just carefully make the slits in the large chicken breasts. Then, stuff the chicken!
    • You get the spinach cream cheese dip + bacon with every bite!
    • Versatile! Make your own spinach dip or you store-bought one! Or, use any other cheese dip. This recipe is also great if you want to use up any leftover spinach dip or other kinds of cheese dip.
    • This Hasselback chicken is a gluten-free and low-carb recipe.
    • It's a one-pan meal! Made in a casserole dish! Only one pan to clean.

    hasselback chicken with cream cheese, mozzarella, parmesan, spinach, and bacon

    Side Dishes

    • Asiago Cheese Broccoli
    • Oven-Roasted Asparagus with Asiago Cheese and Bacon
    • Green Beans and Bacon

    How to make Hasselback chicken

    1) Preheat oven to 375 F.
    2) Use large chicken breasts. They are easier to handle when making slits.

    chicken breasts in a casserole dish

    3) Slice the top of each chicken breast.  Make about 6 slits on top of each chicken breast, going ¾ way down, without cutting it through.

    4) Add chicken breasts to the casserole dish.

    hasselback chicken breasts in a casserole dish

    5) Mix spinach dip ingredients together: cream cheese, Mozzarella, Parmesan, spinach, minced garlic.
    6) Fill the slits with the spinach dip.  You will only use half of the dip.

    hasselback chicken breasts with cream cheese, Parmesan, Mozzarella Spinach Dip in a casserole dish

    7) Slice cooked bacon horizontally into shorter slices.  Slide them into slits.  Or, just place them on top of chicken.  They will pop out anyway when cooking.

    hasselback chicken with cream cheese, Parmesan, Mozzarella, bacon, spinach dip in a casserole dish

    8) Cook at 375 F for 20-30 minutes until the Hasselback chicken is cooked through.

    hasselback chicken stuffed with spinach dip, mozzarella, parmesan, cream cheese, bacon in casserole dish

    Tips and Tricks

    • Use large chicken breasts. They are easier to use for Hasselback chicken.
    • Make about 6 slits on top of each chicken breast.  The slits should be made halfway through or ¾ way down and still connected at the base.  Do not cut all the way through the chicken.
    • Use cooked and drained bacon slices.
    • Stuff the chicken in the casserole dish to minimize the mess.

    Other low-carb chicken recipes

    • Chicken Zucchini Bake with Bacon
    • Ham and Cheese Chicken Bake
    • Buffalo Chicken Bake with Bacon
    hasselback chicken with cream cheese, bacon, spinach
    4.85 from 66 votes

    Hasselback Chicken with Bacon, Cream Cheese, and Spinach

    Hasselback Chicken with Bacon, Cream Cheese, and Spinach is a delicious one-pan meal made in a casserole dish! The chicken is stuffed with Spinach Dip made with Parmesan, Mozzarella, and Cream Cheese.  High in protein, low in carbs, gluten-free recipe.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories per serving 663 kcal
    Author: Julia

    Ingredients

    Spinach Dip

    • 8 oz cream cheese softened
    • ⅓ cup Mozzarella cheese
    • ⅓ cup Parmesan cheese
    • 3 cloves garlic minced
    • 5 ounces frozen spinach chopped, thawed
    • salt to taste

    Hasselback Chicken

    • 4 chicken breasts
    • 6 strips bacon cooked, drained

    Instructions 

    • Preheat oven to 375 F.
    • Mix spinach dip ingredients together. Add salt to taste.
    • Slice the top of each chicken breast.  Make about 6 slits on top of each chicken breast, going ¾ way down, without cutting it through.
    • Add chicken breasts to the casserole dish.
    • Fill the slits with the spinach dip.  You will only use half of the dip.
    • Slice cooked bacon horizontally into shorter slices.  Slide them into slits.  Or, just place them on top of chicken.  They will pop out anyway when cooking.
    • Cook at 375 F for 20-30 minutes until the chicken is cooked through.

    Nutrition

    Nutrition Information
    Hasselback Chicken with Bacon, Cream Cheese, and Spinach
    Amount per Serving
    Calories
    663
    % Daily Value*
    Fat
     
    42
    g
    65
    %
    Saturated Fat
     
    19
    g
    119
    %
    Cholesterol
     
    241
    mg
    80
    %
    Sodium
     
    881
    mg
    38
    %
    Potassium
     
    1111
    mg
    32
    %
    Carbohydrates
     
    5
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    61
    g
    122
    %
    Vitamin A
     
    5115
    IU
    102
    %
    Vitamin C
     
    5.4
    mg
    7
    %
    Calcium
     
    262
    mg
    26
    %
    Iron
     
    1.9
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword hasselback chicken, hasselback chicken bacon, hasselback chicken with cream cheese
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. Margaret

      August 11, 2022 at 4:09 pm

      Did you cook the fresh spinach?

      Reply
      • Julia

        August 22, 2022 at 3:16 pm

        No, I used frozen spinach that was thawed and I chopped it up.

        Reply
        • Lisa

          September 27, 2022 at 2:55 pm

          Is it Possible to make this ahead of time and freeze it?

          Reply
          • Julia

            October 02, 2022 at 6:26 pm

            Yes, you can completely bake this chicken, and then freeze it.

            Reply
      • Pamela

        December 20, 2022 at 12:54 pm

        What do you do with the other half of the dip?

        Reply
        • Julia

          December 23, 2022 at 2:17 pm

          Pamela, I made this amount of spinach dip and then realized it was too much for this recipe, so I just used the leftovers the next day with another meat - as a side dish.

          Reply
    2. Shannon

      April 29, 2022 at 2:09 pm

      This is the 2nd time I have cooked this recipe and I love it so much! Usually I half the fat pieces of chicken and pound it, but with putting the slits into the chicken it makes it perfect to cook since I don't do pink chicken. The only thing I did different the second time was add diced bell pepper and onion, more seasoning, and cooked the bacon more and placed on top. It was freaking delicious! Thank you so much for the recipe - I will continue this one forever 😉

      Reply
      • Julia

        May 06, 2022 at 5:02 pm

        Shannon, I am so flattered by your comment - THANK YOU! 🙂 Love your additions the second time you cooked it!

        Reply
    3. Susan ann Lucas

      October 31, 2021 at 5:53 pm

      Do I use fresh parm cheese or canned?

      Reply
      • Julia

        November 03, 2021 at 2:26 pm

        I used fresh Parmesan cheese that I shredded myself, not the canned one. You can use pre-shredded Parmesan (longer strands), not the powdered kind.

        Reply
    4. BABS Blaine

      October 02, 2021 at 11:46 am

      You stayed in the recipe only use half of the dip what are you do with the other half?

      Reply
      • Julia

        October 04, 2021 at 1:54 pm

        That's a good question. The reason I used only half of the dip is that I couldn't fit the other half of the dip into the chicken. So, you can spread the remaining half of the dip at the bottom of the pan and place the chicken on top of it before adding the chicken to the oven. Or, just use the other half for a snack.

        Reply
        • LeeLou

          February 15, 2022 at 9:16 pm

          why wouldn't you just make half the amount of dip?

          Reply
          • Julia

            February 18, 2022 at 12:41 pm

            That's a really good point! I guess I just used the other half of the dip as an appetizer! 🙂

            Reply
    5. Julie Lynn Davis

      June 23, 2021 at 10:03 pm

      My family LOVED this dish! I made a few small changes... 1st, I used chopped fresh spinach, not frozen. I used 5 oz, but I think I could have used a little more, probably 8 oz would have been about right. 2nd, I used 8 slices of bacon, 6 wasn't enough for all of the slices in the chicken with using 4 large ones. And, finally, I just spread the extra filling over the tops of all the chicken breasts before adding the bason. It took 35 minutes to cook all the way through & it was absolutely delicious!!

      Reply
      • Julia

        July 13, 2021 at 6:15 pm

        I am so glad you enjoyed this recipe! Thank you so much for stopping by and sharing such positive feedback - I really appreciate it.

        Reply
        • Rick

          September 21, 2021 at 5:07 pm

          Giving it a try
          Looks great- love the recipe

          Reply
          • Julia

            September 22, 2021 at 3:29 pm

            I hope you like it! Let me know how if you give it a try!

            Reply
            • Vicki

              November 06, 2021 at 7:07 pm

              Everyone loved it. But we have leftovers--any suggestions? We're going to try to freeze them after vacuum sealing them

            • Julia

              November 10, 2021 at 8:40 pm

              You can freeze this recipe! Vacuum sealing is a great option!

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    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

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