Easy Hasselback Chicken Primavera made with chicken stuffed with vegetables and mozzarella cheese. This high-protein sheet pan dinner is perfect for busy weeknights.
Sheet Pan Chicken Primavera
I’m so excited for spring. This Hasselback Chicken Primavera is exactly the fresh and easy dinner I crave this time of year. I really love how this chicken is made. The chicken is thinly sliced Hasselback-style and stuffed with zucchini, tomatoes, red onions and melty mozzarella, giving it a hint of classic pasta primavera flavor. Everything is baked together in one pan, making this a simple weeknight meal that feels a little special without any extra effort. For more recipes like this, check out my Chicken Breast Recipes collection.
Why this recipe works
Primavera, which means ‘spring’ in Italian, is a traditional pasta dish made with seasonal vegetables and Italian ingredients. Instead of pasta, I swapped that classic flavor for a high-protein chicken breast dinner and loved it!
- easy: Hasselbacking chicken is easier than stuffing and comes out great.
- High in protein: 44g protein per serving
- seasonal produce It’s always tastier and cheaper.
- Quick summary: Line your baking sheet with parchment paper so you can throw it away when you’re done.
What is Hasselback Chicken?
Hasselback chicken is a technique where the chicken breast is cut into several thin, evenly spaced cuts rather than cutting all the way to the bottom. The chicken is then stuffed with vegetables, cheese, and other ingredients and baked in the oven.
materials needed
Everything you need to make this easy sheet pan chicken primavera recipe is here. See recipe card below for exact measurements.
- Boneless, skinless chicken breast They are not always my favorite because they are less flavorful than thighs and can be dry. However, adding seasoned vegetables adds extra flavor and helps tenderize the chicken when grilling.
- olive oil Chicken and vegetables help keep them moist.
- seasoning: Kosher salt, pepper, and Italian seasoning.
- vegetable: Sliced zucchini, tomatoes and red onions.
- cheese: Freshly grated mozzarella and parmesan cheese.
- fresh basil For a pretty and delicious decoration.
How to Make Hassleback Chicken Primavera
Season the chicken and vegetables, stuff the chicken, and place the tray in the oven. It bakes in just 20 minutes, so it’s perfect for when you want a healthy, fresh meal on your table during busy weeknights. See recipe card below for printable instructions.
- How to Cut Hasselbeck Chicken: Using a sharp knife, cut across each breast into about 5 slices. Be careful not to cut it completely.
- To season chicken breast: Brush with olive oil and sprinkle with salt and pepper. Place on a baking sheet lined with parchment paper.
- Season the vegetables Finish with olive oil, salt, pepper, and Italian seasoning.
- Stuff the Chicken Top with mozzarella and Parmesan cheese along with the vegetables.
- Grilling Chicken Primavera Bake at 425°F for 15 to 20 minutes. If you want to brown the cheese, grill the chicken at the last minute. Then take it out of the oven and garnish with basil.
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- vegetable swap: Use yellow pumpkin instead of zucchini, cherry tomatoes instead of cherry tomatoes, and shallots instead of red onions.
- More vegetable options: If you don’t like one of the vegetables listed above, you can also make primavera with asparagus, peas, canned artichoke hearts, or bell peppers.
- Hub: Replace the basil with parsley or rosemary. If you don’t have Italian seasoning, use a mixture of dried herbs you have on hand, such as oregano, parsley, or basil.
- cheese: Substitute Pecorino Romano for Parmesan cheese or omit both cheeses to make it dairy-free.
save
- Refrigerated storage Chicken for up to 4 days.
- hang tightly For up to 3 months.
- Reheat: Thaw in the refrigerator the day before and then reheat in the microwave or oven to 350°F.
More Sheet Pan Chicken Recipes You’ll Love
For more one-pan dinner ideas, check out: five delicious A sheet pan dinner recipe to inspire your next meal!
produce: night soil
Serving Size: 1 chicken breast
- 4 Boneless skinless chicken breast, About 6 ounces each
- 2 teaspoon extra virgin olive oil
- 1 ½ teaspoon kosher salt, divided
- ½ teaspoon pepper, divided
- 1 middle zucchini, Cut in half lengthwise and slice into half-moon shapes.
- 1 Tomatoes came, Slice and cut into half-moon shapes.
- ½ red onion, sliced
- ½ cup mozzarella cheese, freshly grated
- ¼ cup parmesan cheese, freshly grated
- 1 teaspoon italian seasoning, divided
- chopped basil, For decoration
Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
Using a sharp knife, cut the chicken breasts Hasselback style by making cross-shaped slits at evenly spaced intervals along each breast. Be careful not to cut it completely. Leave about ¼ inch at the bottom so the chicken can remain whole. Brush the chicken with 1 teaspoon olive oil and season with 1 teaspoon salt and ¼ teaspoon pepper. Gently transfer to prepared baking sheet and set aside.
Add zucchini, tomatoes, and onions to a mixing bowl. Sprinkle with remaining teaspoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and Italian seasoning. Toss lightly to coat the vegetables evenly with the seasoning.
Lightly flatten the chicken breasts and add the vegetables to each piece, spacing them evenly along the length of the chicken.
Top each chicken breast with mozzarella and Parmesan cheese. Transfer the baking sheet to the oven and bake until the chicken is cooked through and the cheese is melted, 15 to 20 minutes. Bake at the last minute to allow the cheese to brown slightly.
Remove from oven and garnish with basil before serving.
Final step:
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clothing material: 1 chicken breast, calorie: 307 calorie, carbohydrate: 5.2 g, protein: 44 g, province: 11.5 g, Saturated Fat: 4 g, Cholesterol: 139.5 mg, sodium: 661 mg, fiber: 1 g, sugar: 2.5 g
