A savory hasselback chicken stuffed with mushrooms, onions and herbs for an aromatic, one-pan dish that feeds a crowd.

The “hasselback” technique simply involves making small slices in anything from sweet potatoes to chicken and even apples. If it can be sliced, it can be hasselback’d! You then fill those slits with whatever your heart desires. The end result is a dish full of flavor and a beautiful presentation. This recipe takes plump chicken breasts and fills the nooks and crannies with tender mushrooms and sweet onions. The chicken soaks in the flavors of the mushrooms and onions, making for an especially savory dish.

First, sauté the mushrooms and onions in grass-fed butter with garlic, basil, thyme, and chicken broth. This creates the filling for the chicken and a light sauce that the chicken breasts will cook in. Once the mushrooms and onions are soft, spoon the filling into the slits. I recommend using your fingers to press the filling into each cut so that it doesn’t fall out when the chicken is cooking. Also, look for thick chicken breasts, which will allow for deeper slices and more room for the filling.

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Next, place the chicken into the pan with any remaining filling and a bit of chicken broth. I find that chicken easily dries out when it’s baked, so cooking the chicken breasts in the stock guarantees a juicy, finished product. Depending on the size of your chicken breasts, it can take up to 40 minutes for them to cook.

Finish the dish by scattering some freshly chopped basil over the top and serve while steaming hot.

Jennafer Ashley

Mushroom-Onion Hasselback Chicken Recipe

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Total time:1 hr
2 mins

Cook Time:52 mins 52 minutes

Prep Time: 10 mins 10 minutes

Serves:4

Mushroom-Onion Hasselback Chicken Recipe

Recipe by: Jennafer Ashley

A savory hasselback chicken stuffed with mushrooms, onions and herbs for an aromatic, one-pan dish that feeds a crowd.

Ingredients

• 4 large chicken breasts
• 1 cup portobello mushrooms, finely chopped
• 1/2 cup sweet white onion, minced
• 1/2 cup basil, chopped
• 1 t garlic, minced
• 2 T grass-fed butter
• 1/2 cup chicken broth + 1/3 cup for oven
• 1 t dried thyme
• 1 t sea salt
• 1/4 t black pepper

Instructions

• Preheat oven to 400°F. Melt grass-fed butter in an oven-safe pan over medium heat. Add mushrooms, onions and garlic. Cook until onions soften, about 7 minutes.
• Add 1/2 cup chicken broth, basil, thyme, sea salt and black pepper. Simmer for 5 minutes, stirring occasionally. Remove from heat and set pan aside.
• Slice chicken breasts across about 1 inch apart, without cutting all the way through. Spoon mushroom and onion filling into each slice.
• Place chicken breasts back into pan with any leftover mushroom and onion mixture. Add 1/3 cup chicken broth.
• Place pan in oven on center rack. Bake 40 minutes. Garnish with additional chopped basil.

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