This hasselback Green Chile Chicken recipe gives a fun and delicious new twist to your everyday baked chicken. It’s stuffed with cream cheese, green chilis, and Monterey Jack cheese, then baked until juicy, cheesy, and delicious.
If you love a good baked chicken recipe, be sure to also try our Monterey Chicken, Million Dollar Chicken Bake and Baked Chicken Parmesan.
Easy Green Chili Chicken Recipe
This hasselback chicken recipe looks and tastes incredible, and is actually super simple to prepare. The term “Hasselback” refers to a potato dish that originated in Stockholm, Sweden, at Hasselbacken Restaurant. The potatoes in this dish were sliced into thin slices about halfway down, creating a lot of extra surface area to season and get nice and crispy.
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For chicken, this technique uses horizontal slices across each chicken breast that are then stuffed with all sorts of different fillings. Creating these slits also allows you to season much more of the surface area and give you a burst of flavor in each bite.
If you aren’t into spicy foods, skip the green chilis and use sautéed spinach instead. This recipe would also be delicious if you added a strip of bacon to each slice. The sky’s the limit with this recipe so try mixing and matching different cheeses, veggies and sauces.
If you love stuffed chicken recipes, be sure to try our Jalapeno Popper Stuffed Chicken too. It’s another easy stuffed chicken breast dinner recipe your family will be asking for again and again.
Ingredients You Will Need
- Chicken Breast – you’ll want to use boneless, skinless breasts for this recipe. Otherwise you won’t be able to make the slices through each breast.
- Cream Cheese – it is easier to mix your cheesy stuffing together if your cream cheese is at room temperature.
- Green Chilis – any brand of canned green chilis will work great.
- Garlic Salt – you can purchase garlic salt, or you can easily make your own by combining equal parts of garlic powder and salt.
- Monterey Jack Cheese – you can purchase a brick of Monterey Jack from the grocery store and just make ¼” slices of that. Most of the 8oz bricks of cheese are roughly the right dimensions to begin with. You could also substitute a different type of cheese if you prefer. Pepperjack would taste great if you want a little extra spice.
How to Make Green Chili Hasselback Chicken
- Prepare the chicken breast. Using a sharp knife, cut 5-6 slices into the chicken breast horizontally, about halfway through. Place into a baking dish that has been sprayed with nonstick cooking spray, and sprinkle 1/2 tsp garlic salt evenly over the top.
- Mix the cream cheese filling. In a small mixing bowl, combine the cream cheese, green chilies, and the remaining 1 tsp garlic salt until smooth and creamy.
- Spread a couple of tablespoons of the cream cheese mixture evenly onto each slice of Monterey Jack Cheese, then carefully wedge each slice down into the slices of chicken.
- Bake. Bake in a preheated 350 degree oven for about 30-40 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
- Serve. When your hasselback chicken is done cooking, remove from the oven and let it rest for about 5-10 minutes before serving. Enjoy!
What to Serve with Hasselback Chicken
Wondering what to serve with this baked green chili chicken? Just about any rolls, potatoes, or veggie side dishes would be perfect. I love serving with French Bread, German Potato Salad, Spicy Cheesy Potato Casserole, and Roasted Broccoli.
Frequently Asked Questions
The canned green chilis in this recipe are fairly mild, but they’re still spicy. I always recommend just tasting a small piece to get a sense of how hot they are, then adjust the quantity as needed.
The term “Hasselback” refers to a potato dish that originated in Stockholm, Sweden, at Hasselbacken Restaurant. The potatoes in this dish were sliced into thin slices about halfway down, creating a lot of extra surface area to season and get nice and crispy.
Yes! You can make this ahead of time and store it unbaked in a baking dish in your fridge for 24 hours ahead of time. When you’re ready to bake it, take the baking dish out of the fridge while your oven preheats. (Do not add a cold baking dish to a hot oven or your baking dish may shatter)
Storing And Reheating Instructions
- Refrigerator: store leftover chicken in an airtight container in the fridge for up to 3 days.
- To reheat: either microwave or reheat in a preheated 325 degree oven until warmed through.
Green Chili Hasselback Chicken Recipe
Ingredients
- 6 small to medium sized chicken breasts, boneless, skinless
- 4 ounces cream cheese
- 4 ounces Green Chilies, canned
- 1½ teaspoon garlic salt
- 20-24 slices monterey jack cheese, cut into 1/4" thick 1" by 3" rectangles
Instructions
- Preheat your oven to 350 degrees F.
- Prepare the raw chicken breast by cutting away any tendons or fat. Then, using a sharp knife, slice 5-6 slices into the chicken breast horizontally, about halfway through the chicken breast. Be sure you do not cut all the way through the chicken!
- Once they are all sliced, place the chicken breasts into a baking dish that has been sprayed with non-stick cooking spray, and sprinkle 1/2 tsp garlic salt evenly over the top.
- In a small mixing bowl, combine the cream cheese, green chilies, and the remaining 1 tsp garlic salt. Mix with a spoon or spatula until well-combined and creamy.
- Spread a couple of tablespoons of the cream cheese mixture evenly onto each slice of Monterey Jack Cheese, then carefully wedge each slice down into the slices of chicken.
- Once all of the slices have been filled with cheese, but your baking dish into your preheated oven and bake for about 30-40 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
- When your chicken is done cooking, remove from the oven and let it rest for about 5-10 minutes before serving. Enjoy!
Nutrition
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This Green Chili Hasselback Chicken recipe gives a fun, delicious and simple new twist to your everyday baked chicken. Stuffed with green chilis, cream cheese, garlic salt and Monterey Jack cheese, it’s bursting with flavor in each bite.
