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Ridiculously Easy and Customizable Hasselback Chicken is the epitome of the perfect weeknight meal. Need dinner on the table quick tonight?
This dinner is quick and easy because everything cooks for 20-25 minutes on one sheet pan. Plus, the pickiest eater can customize this meal to their preference so it’s a meal everyone can enjoy!
Ridiculously Easy and Hasselback Stuffed Chicken is a recipe I thoroughly enjoy. Let’s be real, we’ve all seen recipes like this before, I’m not doing anything extraordinarily creative here, but I’m posting this recipe as a reminder of how amazing it is. I took one bite of this dinner and thought, Oh sh*t, this is really good, I better share this!
In all seriousness, one of my favorite aspects of food is the principle that sometimes less is more. Understandably, many people feel the need to go bigger and bolder to differentiate themselves from the oversaturated world of food blogging. What I enjoyed most about this particular recipe was achieving amazing flavors with minimal seasonings. I literally used lemon, salt, pepper, and dill, and that’s it. The execution was simple yet the end result was mouth watering.
I will be, without a doubt, making this recipe a lot this winter.
ou know what else I have going for me? This mouthwatering Easy and Customizable Hasselback Chicken recipe!
Third, I’m flat out nervous you guys. I know for a fact I won’t be able to be my true self on camera for a while. I have a relatively low speaking voice in person but on camera, I automatically get weird and raise it a few octaves. Also, I enjoy swearing like a sailor and telling inappropriate jokes. I’m not sure how to be myself and make the channel work.
Buuuuuut, that all being said I’m still leaning towards giving it a try. Kieran would co-star in the series as much as possible and let’s face it, he’s the brains, beauty, and comedic talent behind Shock Munch. I, just work here. Bwhahahahahahaha. JK.
If Shock Munch becomes a YouTube channel I’m guessing I could produce one maybe two videos per week. I would still post the videos on this website but the food photography and written content would be minimal to nonexistent. The focus would primarily be food, DIY projects, and outdoorsy stuff. Oh, I should mention the show would be a comedy. I was a stand-up comedian in my youth so making people laugh is a passion of mine.
I feel like creating a YouTube channel would be the quickest way for people to get to know me. Let’s face it, readers continuously return to blogs whom they feel a connection with. You don’t care if your favorite blogger is making a recipe you’ve seen a thousand times, you just want to see them make it. At least, that’s why I go back to certain blogs time after time, I end up really liking the person behind it.
What do you guys think? Would you support me if I moved to YouTube or would you rather have 3 written posts per week? I would sincerely appreciate your thoughts in the comments below!
OK, back to this amazing and ridiculously Easy and Customizable Hasselback Chicken recipe. From start to finish this recipe took me about a 1/2 hour to make. To save even more time, try chopping the vegetables beforehand. Then all you have to do is slit the chicken, stuff, and cook!
If you have picky eaters in your house, swap any vegetables you don’t like for the ones you do! I mean, if you want to stuff it with pizza sauce and mozzarella sticks then you do you! This recipe only works when you take full control and use the ingredients you like best.
You’ll notice the recipe says you use “1/4 cup” of a certain vegetable. Honestly, that measurement is more of a guestimation. You’ll get a couple pieces of said vegetable stuffed into the chicken but you won’t use an entire zucchini, pepper, or onion for this recipe. However, there are a couple things you can do to use up the remaining ingredients. You can roast the leftover veggies and lemon with the potatoes surrounding the chicken, or you can use the leftover veggies in another recipe during the week. I did both. One night I sauteed the leftover veggies with sausage and cabbage and it was divine!
Alright dear readers, that’s a wrap on this ridiculously Easy and Customizable Hasselback Chicken recipe. This recipe is perfect for anyone who needs dinner on the table quickly without sacrificing incredible flavor. The vegetables stuffed into the chicken and the simple seasonings produce a tender chicken dinner that’s too die for! I hope you enjoy it!
Ridiculously Easy and Customizable Hasselback Chicken is the epitome of the perfect weeknight meal. Need dinner on the table quick tonight? This dinner is quick and easy because everything cooks for 20-25 minutes on one sheet pan. Plus, the pickiest eater can customize this meal to their preference so it's a meal everyone can enjoy!
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Prep Time 10 minutes mins
Servings 2 people
Ingredients
- 2 chicken breasts
- ¼ cup zucchini chopped
- ¼ cup red pepper chopped
- ¼ cup yellow pepper chopped
- ¼ cup onion chopped
- ¼ cup tomato sliced
- ¼ cup fresh lemon sliced
- 2-3 red potatoes diced with the skin on
- Season with olive oil salt, pepper, and fresh dill
- Garnish with feta or parmesan cheese
Instructions
Preheat your oven to 400 degrees.
Cut 6-7 slits (crosswise) into each chicken breast.
Carefully transfer the chicken to a cookie sheet.
Stuff each slit with your lemon and veggies in any order you like. You may use as much or as little veggies as you desire. Season each stuffed chicken breast generously with olive oil, salt, and pepper.
Surround the stuffed chicken with the diced potatoes and leftover lemon and vegetables (optional). Season the potatoes, lemon, and vegetables with olive oil, salt, and pepper.
Top the chicken and potatoes with fresh dill.
Transfer the cookie sheet to the oven and cook for 20-25 minutes or until the chicken is fully cooked. Once the chicken is cooked I sprinkle some parmesan cheese on top and let it rest for 5-10 minutes before serving.
Notes
You don’t have to worry about how deep your cuts are in the chicken so long as you don’t cut all the way through it!
You only stuff a little bit of the vegetables into the chicken which means you won’t use an entire zucchini, pepper, onion, ect.. I mixed in the leftover vegetables and lemon in with the potatoes that surrounded the chicken. If you don’t want to use the leftover vegetables in this dish, plan to use them up in another recipe so they don’t go to waste! I like to saute the leftover veggies with some andouille sausage and cabbage!
The smaller you dice the potatoes the faster they will cook. Worse case, if your potatoes are not fully cooked by the time your chicken is finished, allow the chicken to rest and pop the potatoes back in the oven for another 10 minutes or so.
If you don’t care for the vegetables I chose for this recipe, you can simply swap them out for the ingredients you enjoy most!
