Gouda Spinach Hasselback Chicken

Beth Pierce


This super simple Hasselback Chicken is made flavorful with Gouda cheese and fresh baby spinach. The spinach helps keep the chicken moist while the Gouda and the herbs infuse flavor. I love to serve this dish with Green Beans with Toasted Almonds and Garlic and Roasted Rosemary Potatoes.


☆☆☆☆☆ 0 votes

10 Min
25 Min


  • 2
    large chicken breasts
  • ·
    gouda cheese semi thick slices (about 4 ounces)
  • ·
    baby spinach (about 2 cups)
  • 2 Tbsp
    butter melted
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    dried oregano
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • ·
    salt and pepper

How to Make Gouda Spinach Hasselback Chicken


  1. Preheat oven to 350 degrees.
  2. Cut vertical slices in chicken breasts about 1/3 of an inch apart. Do not go all the way through. Place piece of Gouda and baby spinach in each slice.
  3. Combine melted butter, basil, oregano, garlic powder and onion powder. Brush over chicken breast. Sprinkle with salt and pepper.
  4. Place in baking dish with a piece of foil cradled in the bottom to keep the juices around the chicken. Bake for 25 minutes or until internal temperature reaches 165 degrees. Turn on the broiler for the last minute of cooking just to brown the cheese a touch.
  5. NOTES
    Split the chicken breasts in half to make 4 servings. Large chicken breasts these days are over 12 ounces.

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