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.
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.
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.
Side Dishes
How to make Hasselback chicken
1) Preheat oven to 375 F.
2) Use large chicken breasts. They are easier to handle when making slits.
3) Slice the top of each chicken breast. Make about 6 slits on top of each chicken breast, going 3/4 way down, without cutting it through.
4) Add chicken breasts to the 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.
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.
8) Cook at 375 F for 20-30 minutes until the Hasselback chicken is cooked through.
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 3/4 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
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.
- 8 oz cream cheese softened
- 1/3 cup Mozzarella cheese
- 1/3 cup Parmesan cheese
- 3 cloves garlic minced
- 5 ounces frozen spinach chopped, thawed
- salt to taste
- 4 chicken breasts
- 6 strips bacon cooked, drained
- 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 3/4 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.
I am am always looking for interesting recipes, and this looks fantastic! I know it says the bacon pops out, so I was wondering if I could crumble the bacon and add it to the spinach/cheese mixture. What are your thoughts?
Can you freeze the extra filling for another time?
Hi
I have made stuffed chicken breast before but this is so much better making the slits. And stuffing instead of trying to make one big pocket. And securing with a toothpick and then it melts out
The breast were so moist ! Bake for 20 minutes ( perfect amount of time )
This recipe will go in my. Cook book that i amm making for my 21 year old son ( favorite recipes )
Thanks for sharing
could I prepare this dish 24 hours ahead of time abd then cook before serving ? Thanks
Made it. Mine was not nearly as pretty as yours, but it was a huge success. Family wants it on a regular basis.
Thanks.
Was wondering about size of chicken as it mentions four – is the nutrient info based on them being about 6 oz? Thank you
what do you do with the other half of the dip?
I was wondering what you do with the other half of the dip as well..
Just use it as a snack or an appetizer. Or, you can double the amount of chicken and bacon, if you like.
Nothing since you probably touched the raw chicken with whatever you were putting it on the chicken with.
Lol that’s what I was thinking!
Unless you put the mixture in a piping bag to fill the chicken
Or just cut the recipe in half and you won’t have any leftover.
Great recipe, however, since mozzarella is sort of neutral tasting; next time I might try a little goat cheese for tartness or pepper jack for a little spicy zing. Thanks for the recipe. Cheers!
I am glad you liked this recipe! Yes, it’s always fun to experiment with different kinds of cheeses!
I’ll be trying this tonight! Is there any reason why the bacon specifically has to be cooked before going in the oven with the chicken?
I think the texture of the bacon in this particular recipe is the best if you pre-cook the bacon. It also makes for a better presentation. Pre-cooking the bacon also ensures it’s not undercooked.
Chicken turned out amazing and wasn’t too dry at all! My kids even loved it! (Ages 6 and 11) I did have to increase the cooking time by a bit. But overall a fantastic recipe that we will definitely make again!
So glad you tried this recipe and liked it! Thank you for your feedback!