Italian Hasselback Chicken

The smell alone melts you. Garlicky, sweet tomatoes, a hint of toasted cheese… it wraps right around your shoulders like one of those familiar Sunday afternoon hugs. Italian Hasselback Chicken with potatoes isn’t fancy in the complicated sense – but it feels bold in flavor, warm at heart, and impossible not to sneak a little bite from the pan before dinner’s even made it to the table. It’s everything I love about cooking: quick, generous, fragrant – and just a bit rustic in the best way.

Why You’ll Crave It

• It turns two humble ingredients – chicken and potatoes – into something irresistibly rich and comforting.
• Bursting with juicy tomatoes, gooey mozzarella, and rosemary-tinged olive oil (oh, and basil – lots of basil).
• The Hasselback-style cuts let all the flavor seep straight into the chicken. No bland bites here.
• No separate pots or complicated steps – it’s all roasted together, one baking dish, no fuss.

The first time I made this, I ate the leftovers cold while standing at the fridge… and honestly? Still so good.

What You’ll Need

• 2 chicken breasts: boneless, skinless, and firm enough to hold those stuffing slices
• 2 tbsp olive oil: extra virgin if you can, for that warm fruity aroma
• 3 cloves garlic: minced up small (the scent while roasting is heavenly)
• 200g cherry tomatoes: halved, glossy, and just starting to burst with ripeness
• 150g mozzarella: sliced thin, not shredded – it tucks in better between the chicken cuts
• A handful fresh basil: chopped gently, not bruised, because basil’s delicate and deserves care
• Salt & pepper: to taste (I always start light, you can build more later)
• 4 medium potatoes: scrubbed, sliced into thin half-moons – about 1/2 cm thick or so
• 1 tsp paprika: sweet or smoked, either adds lovely warmth to the potatoes

Easy How-To

Oven first

Get your oven hot – 200°C (about 400°F). You’ll want that heat ready as soon as you slide that heavy baking dish in.

Prep your chicken

Place each breast on a board and carefully slice horizontally, maybe 5 or 6 slits per piece – almost all the way through, but not quite. A bit fiddly, but oddly calming once you get the rhythm.

Salt, pepper, and garlic

Season the chicken all over, generously, and rub the garlic into the cuts too. Even just standing there raw on the board, it’ll already smell incredible.

Stuff the flavor in

Sneak slices of mozzarella and tomato into the slits. Don’t force them, just tuck gently. A little torn basil in there too – it’ll wilt as it bakes, perfuming each pocket.

Pan it up

Grease your baking dish with a bit of oil, place the chicken breasts in, and scatter the sliced potatoes right around. You’ll likely get overlapping layers, that’s fine – they crisp, they soften, they soak it all up like magic.

Olive oil & paprika shake

Pour the remaining olive oil over everything – yes, even the chicken again. Then sprinkle the paprika across those potatoes. A quick toss with your hands never hurts here.

Roast

Pop it in the oven and give it about 25 to 30 minutes. The cheese should be bubbling, and the edges of the potatoes a little crisped. Chicken must be cooked through (check with a thermometer or a small cut).

Off the heat, quick rest

Pull it out, close the oven door to keep the warmth in. Let it sit 5 minutes or so before serving – lets everything settle, and you won’t burn your tongue rushing in 🙁

Good to Know

• If you overfill the slits and things ooze out – good. That’s the whole charm of it, really.
• Watch the tomato halves – they turn jammy and sweet, almost like little pockets of sauce.
• Tough potatoes? Slice them thinner. Or pre-boil for 3 minutes first if you’re tight on time.

Serving Ideas

• Plate it with a bright green salad and a soft hunk of bread… that golden oil pooling at the bottom? Mop it up.

Top Tricks

• Use a paring knife for those chicken slits – not a big chef’s blade. Much easier to control the depth.

Frequently Asked Questions

Can I use different fillings for the Hasselback slits?

Absolutely. Try thin zucchini, sun-dried tomatoes, or even pesto dollops between slices. Just make sure whatever you use won’t get too watery in the oven.

How do I get the potatoes nicely crisped?

Make sure they aren’t overlapping too much and don’t forget the olive oil – every slice needs a bit of it to brown. If they’re still too soft at the end, broil for 2 extra minutes.

Can I make this with thighs instead of breasts?

You can, though it’s trickier to Hasselback thighs the same way. A boneless thigh version can be diced, layered, and still delicious – just a bit more rustic-looking.

Is this good for meal prep?

Yes, it stores beautifully – plus it’s one of those dishes that deepens in flavor the next day. Reheat covered so nothing dries out.

Conclusion

There’s something about Italian Hasselback Chicken that just brings the table together. Maybe it’s the simple beauty of it or maybe it’s just how deeply comforting it tastes… bright, melty, savory – everything you want on a tired evening or a casual dinner with friends. Try it once and you’ll find yourself coming back to this recipe again and again. Not because it’s perfect, but because it doesn’t need to be.

More recipes suggestions and combination

Pesto Pasta with Grilled Vegetables

Fresh, herby pesto clinging to warm noodles and smoky ribbons of squash and pepper – a side or a main, depending how hungry you are.

Chicken Caesar Wraps

Think tender grilled chicken, that crisp romaine crunch, and creamy dressing rolled up neatly and portable.

Stuffed Bell Peppers

A lovely, colorful main – the rice and beef filling soaks up every bit of tomato and spice inside those roasted walls.

Caprese Salad Skewers

Bite-sized freshness, no plates required. Perfect beside your Hasselback dinner to tie the Italian flavors together.

Quick Shrimp Tacos

Light, bright, zesty. And if your oven’s already on – maybe do both?

Vegetable Stir-Fry

If you’re hopping between cuisines, toss some crunchy veg into a hot pan with soy and sesame for something fast and vibrant.