Sheet Pan Mediterranean Hasselback Chicken

Modified: Sep 8, 2026 · Published: Sep 8, 2026 by Rita · This post may contain affiliate links · Leave a Comment

Jump to Recipe Pin Recipe

This Sheet Pan Mediterranean Hasselback Chicken is an easy one-pan dinner that's perfect for busy weeknights or casual family dinners. Tender chicken is stuffed with fresh vegetables, topped with melty cheese, and baked until golden.

I come back to this recipe often because it looks impressive but is surprisingly simple to make. It's one of those dinners that feels a little special without creating a sink full of dishes.

Sheet pan Mediterranean hasselback chicken served with a fresh mixed green salad

Why This Is On Repeat At My House

This is one of those recipes I make at least twice a month because it looks impressive but doesn't take much effort. Once the chicken is sliced, the rest comes together surprisingly fast.

I've found that even people who usually skip zucchini enjoy it tucked inside the chicken with melted cheese. Those crispy cheesy bits on the pan are always the first to disappear at my house.

One thing I learned after making this several times is not to rush the slicing. Taking an extra minute makes stuffing the chicken much easier and helps everything stay in place while it bakes.

🛒 Ingredients

Chicken Breasts - Larger chicken breasts are easiest to slice and stuff. Smaller ones work too, but they take a little more patience.
Zucchini - Adds a mild flavor and stays tender without becoming mushy. I've found that smaller zucchini have fewer seeds and hold their texture better.
Tomato - Adds freshness and moisture. If your tomatoes are especially juicy, pat the slices dry with paper towels so the pan doesn't become watery.
Red Onion - Softens while baking and adds just enough sweetness.
Mozzarella & Parmesan - Freshly grated cheese melts much better than pre-shredded. I strongly prefer grating it myself whenever I have a few extra minutes.
Seasonings - Olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper give everything plenty of flavor without overpowering the vegetables.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

🥘 How To Make Sheet Pan Mediterranean Hasselback Chicken Step By Step

Preheat the oven: Heat your oven to 425°F and line a sheet pan with parchment paper for easier cleanup.
Slice the chicken: Using a sharp knife, cut slits about ½ inch apart, leaving roughly ¼ inch attached at the bottom. I've accidentally sliced all the way through before, and while it still tasted great, stuffing it became much harder. Slow, shallow cuts work best.
Season: Mix the olive oil with the seasonings and brush it over the chicken, making sure some gets inside each slit. I like brushing instead of sprinkling because it coats everything more evenly and is much less messy.

Raw chicken breasts with hasselback cuts on a wooden cutting board

Sliced zucchini, tomato, and red onion in a white bowl

Stuff the chicken: Gently tuck zucchini, tomato, and onion into each slit. Don't worry if every pocket isn't perfectly full. As everything bakes, the vegetables soften and settle into the chicken.
Add the cheese: Sprinkle mozzarella and Parmesan over the top. Some cheese will melt onto the pan. Leave it there. Those crispy edges are honestly one of my favorite parts.
Bake: Bake for 17–20 minutes, or until the thickest part reaches 165°F. I always start checking around 17 minutes because chicken breast dries out quickly once it's overcooked.
Broil (Optional): Broil for 30–60 seconds if you'd like a more golden cheese topping. Stay nearby because it browns faster than you'd expect.
Garnish: Top with fresh basil and serve immediately. I usually add one last sprinkle of Parmesan before serving because I don't think this recipe ever has too much cheese.

Seasoned hasselback chicken breasts on a wooden cutting board

Chicken breasts stuffed with zucchini, tomato, and red onion on a sheet pan

📋 Important Tips Before You Start

Flavor Tip: Fresh basil added after baking makes a noticeable difference.
Texture Tip: Pat juicy tomato slices dry before stuffing.
Shortcut: Grate both cheeses while the oven preheats to save a little time.
Make Ahead: Stuff the chicken up to 8 hours ahead and refrigerate until baking.
Common Mistake: Don't cut all the way through the chicken. Leave the bottom attached so it holds together.

Easy Swaps

Use provolone instead of mozzarella.
Add thin slices of roasted red pepper.
Swap zucchini for yellow squash.
Finish with crumbled feta instead of Parmesan for a slightly saltier finish.
Tuck baby spinach leaves between the vegetables for extra greens.

Sliced Mediterranean hasselback chicken with melted cheese and vegetables

What To Serve With Sheet Pan Mediterranean Hasselback Chicken

I usually keep the sides simple since the chicken already has plenty of vegetables.

🍱 Storage Instructions

🍱To Store. Store leftovers in an airtight container in the refrigerator for 3–4 days. I've found shallow containers cool faster and make reheating easier later.
🥶To Freeze. Freeze cooled portions for up to 2 months. Thaw overnight before reheating.
🕒 To Make Ahead. Slice, season, and stuff the chicken up to 8 hours ahead. I wouldn't prep it much earlier since the vegetables slowly release moisture as they sit.
🔥To Reheat. Reheat in the air fryer at 350°F for 4–6 minutes or in a 350°F oven for 10–15 minutes. The microwave works if you're short on time, though the vegetables will soften more.