It’s definitely no secret that I love sheet pan dinners. It’s become clear that I am not alone in my obsession; my sheet pan apple gouda stuffed chicken breasts have become wildly popular. Maybe you’ve already had a chance to try them. How long it takes: 20 minutes to prep, 15 minutes to bake Equipment you’ll need: sheet pan, sharp knife, large skillet Servings: 4 I mean, really, what is better than a meal prepared all on one pan? Easy clean up, very little attention required, it’s a dream come true. We love crispy chicken thighs, complete with roasted green beans and radishes. They’re the easiest crispy chicken you’ll ever make. And these! This Hasselback chicken might be my favorite chicken recipe yet. Check out the cheese, spinach, and artichoke oozing out of that perfect chicken! I love Hasselback chicken because you get some of the filling with every bite you take.
About This Recipe
This recipe is perfect for weeknight dinners because, like other sheet pan dinners, it’s quick, easy and you don’t have to dirty many pans. This one is slightly more labor-intensive because of the process of Hasselbacking the chicken (I’m sure Hasselbacking isn’t a word but we’re going with it).
What does Hasselback mean?
You may have heard of Hasselback potatoes, which are the most common recipe using a Hasselback method. The potatoes are amazing because they get crispy edges and are still soft and tender on the inside. Try these Hasselback sweet potatoes and you’ll see what I mean. The reason I like the Hasselback method for this chicken is because you get a taste of the spinach artichoke filling with every bite. It’s better than stuffing chicken, in my opinion, because the filling doesn’t all ooze out while it cooks. It cooks more quickly too. Plus, it’s super cool looking if you’re looking to impress someone!
Make It Your Own
Don’t like tomatoes? Try this recipe with broccoli or bell peppers. It’s great with almost any veggie you have in your fridge!
Make-Ahead Ideas
Night before: Prep chicken. Cut slits in it, wrap and refrigerate. Prep filling; cover bowl, and stick in the fridge. Place artichoke hearts not used in filling in a zip-top bag or bowl, and put that in the fridge too.Day of: Place stuffing in chicken, bake.
Storage & Reheating Tips
Baked chicken can be refrigerated and stored for up to three days. To reheat, microwave until heated through.
