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+ servings

Three Cheese Spinach Artichoke Hasselback Chicken

Stuffed with three different cheeses and a garlicky spinach artichoke filling, this hasselback chicken is a breeze to whip up and the perfect way to elevate chicken breasts for dinner!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings


  • 1 tablespoon butter
  • 4 cups lightly-packed baby spinach
  • 1/2 cup jarred chopped artichokes
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 2 oz cream cheese, softened
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 4 medium chicken breasts (about 2 lbs)


  • In a medium skillet, melt butter over medium-high heat. Add spinach and artichoke and saute 3-4 minutes, stirring occasionally until spinach is wilted. Add garlic and saute 1 additional minute until fragrant. Season with salt and pepper to taste and allow spinach mixture to cool slightly.
  • Meanwhile, in a small bowl, combine cream cheese, mozzarella, and Parmesan until smooth. Set aside for a moment.
  • Using a sharp knife, cut 6 even slits in each chicken breast about 3/4 of the way through (do not cut all the way through) Season chicken breasts with salt and pepper, place in a 9x13 baking dish, and preheat oven to 375F.
  • Combine cream cheese mixture and cooled spinach mixture. Fill the cut chicken slits with mixture. Bake chicken at 375F 20-25 minutes until chicken registers 165F. If desired, broil chicken under high heat 1-2 minutes to brown cheese. Serve chicken hot and enjoy!