Holiday Hasselback Cheesy Chicken (Gluten-Free)

HoldMyGFBeer
Dec 28, 2025
3 min read

Cozy, melty, festive, and ridiculously simple—this Hasselback-style chicken bakes over a bed of bursting cherry tomatoes and sweet red onion, then gets finished with a blanket of mozzarella. Perfect for weeknights and holiday hosting.

The tomatoes, olive oil, and seasonings melt down to make the most perfect sauce you'll want to dip right into the dish for!

Let’s be honest: holiday cooking is basically a competitive sport where everyone pretends they’re chill. I am not chill. I am “two glasses of wine while the oven preheats” kind of festive.

So when I needed something impressive and easy, I did what any sane person does—I stuffed cheese into chicken and hoped for the best. Turns out? This dish is a certified holiday miracle. Cheesy, juicy, tomato-y, and looks fancy enough that people will assume you thought it out for days. Which, like… barely.

Perfect for when you want the applause but not the stress.

Now, WHAT is Hasselback-style??

Hasselback-style chicken means taking a whole chicken breast and cutting a series of evenly spaced slits across the top—about ½ to ¾ of the way down, without slicing all the way through. These little “pockets” aren’t just for looks; they act like built-in flavor tunnels. The fillings (think cheese, herbs, marinades—whatever you’re into) seep down into every cut, seasoning the inside of the breast instead of just the surface.

Because the chicken opens up slightly as it bakes, heat circulates more evenly, the marinade penetrates deeper, and the cheese melts into all the right places. The result? A chicken breast that stays juicy, tastes seasoned all the way through, and looks way fancier than the effort it took.

🔪 How to Slice Chicken Breasts Hasselback-Style

Lay the chicken breast flat on a cutting board.
Place your hand gently on top to steady it.
Using a sharp knife, cut evenly spaced slits across the width of the chicken breast, about ½–¾ inch apart.
Important: Cut only about ¾ of the way down—don’t slice all the way through.
When you’re done, the chicken will have little “pockets” ready to be stuffed.

This method lets flavor soak in and creates perfect pockets for cheese.

Holiday Hasselback Cheesy Chicken (Gluten-Free)

INGREDIENTS (Serves 5)

For the Chicken & Marinade:

5 boneless, skinless chicken breasts, sliced hasselback-style
3 T balsamic vinegar
1 T honey
4 cloves garlic, minced
1 tsp kosher salt
1–2 T avocado oil (optional, to help coat)

For the Tomato–Onion Base:

2 pints cherry tomatoes
1 medium red onion, thinly sliced
2 T avocado oil
1 tsp kosher salt (or to taste)

For Filling & Topping:

1 package Boursin cheese (Garlic & Herbs or any flavor you prefer)
1 to 1 ½ cups shredded mozzarella
Fresh basil, for garnish

🍽️ Directions

Marinate the Chicken: In a bowl, whisk together balsamic vinegar, honey, garlic, salt, and olive oil. Add the Hasselback-sliced chicken breasts, making sure the marinade gets into the slits. Marinate for 30 minutes.
Prep the Tomato Base :In a baking dish, add cherry tomatoes, sliced red onion, avocado oil, and salt. Toss to coat and spread everything into an even layer.
Cheesy Fill & Assemble: Slather Boursin cheese into the slits of each chicken breast, filling them generously. Place the stuffed breasts on top of the tomato–onion mixture.
Bake – Round 1: Bake at 430°F (220°C) for 25 minutes.
Add Mozzarella & Bake – Round 2: Sprinkle shredded mozzarella over the chicken. Return to the oven and bake until the cheese is fully melted and bubbly, about 5–7 minutes.
Finish & Serve: Garnish with fresh basil. Serve immediately—preferably inhaled with zero shame.