Hasselback Tuscan Baked Chicken Breasts

30 Minute MealsChicken RecipeGluten Free MealsKeto RecipesLow Carb RecipesOne Pot Meals

Hasselback Tuscan Baked Chicken Breasts – DELICIOUS baked chicken stuffed with a creamy mix of spinach, sun-dried tomatoes, and cream cheese makes for one amazing meal! It’s also Low-carb and KETO friendly.  

Hasselback chicken breasts in a skillet. Baked chicken breasts in a skillet.

Need a quick weeknight dinner that looks and tastes SO damn good, but doesn’t take a lot of your time? Every bite of this easy baked chicken dish is full of creamy, savory goodness, and it’s ready in just 30 minutes. 

TUSCAN BAKED CHICKEN

Welcome to my take on Olive Garden’s mouthwatering Tuscan Chicken.

A blend of sun-dried tomatoes, spinach, and cream cheese will transform an ordinary chicken recipe and result in an exotic Italian inspired dinner. Created with simple ingredients and big flavors, you won’t miss the restaurant version.

Baby spinach and sun-dried tomatoes in a skillet.

WHAT IS HASSELBACK

Hasselback refers to the Swedish version of baked potatoes. You cut a bunch of slits on top of the potatoes, and then the slits are stuffed with various toppings. See my recipe for Garlic Butter Hasselback Potatoes

In the chicken version, we are going to cut 5 to 6 slits across the top of the chicken breasts to make pockets, and pack the pockets with our creamy stuffing.

Hasselback cut chicken breasts.

HOW TO MAKE HASSELBACK TUSCAN CHICKEN

  1. Start with cooking down the spinach and tomatoes in a skillet over medium-high heat. Mix in the cream cheese and cook for 1 minute, or until smooth and creamy. 
  2. In the meantime, cut slits, or cut pockets, across the chicken breasts using a sharp knife. Do not cut through the chicken – cut about 3/4 of the way down.
  3. Take the prepared spinach mixture and stuff it inside the pockets. 
  4. Transfer chicken to the oven and bake at 375˚F for 20 to 25 minutes, or until an instant read thermometer registers at 165˚F. 
  5. Remove from oven and let rest 5 minutes. Garnish with parsley and serve. 

You’ll love how easy this baked chicken comes together. The results are tender and moist chicken breasts with plenty of textures and savory flavors. You’re going to really enjoy it, I promise!

Tuscan Baked Chicken stuffed with spinach, sun-dried tomatoes, and cream cheese.

COOK’S NOTES

  • Use thicker chicken breasts.
  • Make about 5 to 6 slits/pockets on top of each chicken breast. The pockets should be cut 3/4 of the way down BUT still connected at the base. Do not cut through the chicken.
  • Optional: To minimize cleanup, use a stovetop and oven safe skillet for the spinach mixture; use the same skillet to bake the chicken breasts. 

HOW TO STORE LEFTOVERS

  • Refrigerate COMPLETELY cooked Tuscan chicken breasts in an airtight container.
  • Cooked chicken breasts will last for up to 4 days in the fridge.

MORE CHICKEN RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

5 from 5 votes
Hasselback chicken breasts in a skillet.
Hasselback Tuscan Baked Chicken Breasts
Prep Time
10 mins
Cook Time
25 mins
Resting Time
5 mins
Total Time
35 mins
 

Delicious baked chicken stuffed with a creamy mix of spinach, sun-dried tomatoes, and cream cheese makes for one amazing Low-carb and KETO friendly meal. 

Course: Dinner
Cuisine: Italian, Mediterranean
Keyword: baked chicken breasts, chicken and spinach recipe, keto chicken recipes, keto dinner idea, low carb recipe, spinach, stuffed chicken, sun-dried tomatoes
Servings: 4 serves
Calories: 284 kcal
Ingredients
FOR THE CREAMY STUFFING
  • 1/2 tablespoon extra virgin olive oil, (you can also just use the oil from the sun-dried tomatoes jar)
  • 3 cloves garlic, minced
  • 5 cups fresh baby spinach
  • 1/2 cup sun-dried tomatoes in oil, roughly chopped
  • 1 teaspoon Italian Seasoning
  • 4 ounces whipped cream cheese
FOR THE CHICKEN
  • 4 (4-ounces each) boneless, skinless chicken breasts
  • salt and fresh ground pepper, to taste
  • chopped fresh parsley, for garnish
Instructions
  1. Preheat oven to 375˚F.
  2. Lightly grease a 9 x 13 baking dish with cooking spray. *see notes
  3. Heat olive oil in a skillet over medium-high heat.
  4. Add garlic and cook for 20 seconds.
  5. Stir in spinach and sun-dried tomatoes; cook for 2 minutes, or until wilted. Stir frequently.

  6. Season with Italian Seasoning and add in the cream cheese; cook for 1 minute, stirring until cheese is melted and mixture is smooth and creamy. Remove from heat and set aside for 2 minutes.

  7. Cut 5 to 6 slits/pockets on top of each chicken breast and season with salt and pepper. DO NOT cut through - cut about 3/4 of the way down and keep the base of the chicken breasts intact.

  8. Place chicken breasts in the baking dish and fill each pocket of the chicken breasts with the spinach mixture.
  9. Bake for 20 to 25 minutes, or until chicken is cooked through. Use a meat thermometer to check for doneness - chicken is cooked at 165˚F. Cooking time depends on the thickness of the chicken breasts. 

  10. Remove from oven and let stand 5 minutes.
  11. Garnish with fresh parsley and serve.
Recipe Notes

WW FREESTYLE POINTS: 6 

  • Use LIGHT CREAM CHEESE and lower your points down to 4.

 

NOTES:

  • * To minimize cleanup, use an oven safe skillet for the spinach mixture; use the same skillet to bake the chicken breasts.

 

HOW TO STORE LEFTOVERS

  • Refrigerate COMPLETELY cooked Tuscan chicken breasts in an airtight container.
  • Cooked chicken breasts will last for up to 4 days in the fridge.
Nutrition Facts
Hasselback Tuscan Baked Chicken Breasts
Amount Per Serving (1 stuffed chicken breast)
Calories 284 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 103mg 34%
Sodium 289mg 12%
Potassium 892mg 25%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 27g 54%
Vitamin A 82.2%
Vitamin C 32.2%
Calcium 8.9%
Iron 11.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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