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Plated Hasselback chicken breast with mozzarella and tomatoes served alongside a mix of basmati and wild rice

Tomato Mozzarella Hasselback Chicken with Basmati Rice

Juicy chicken breasts filled with fresh tomatoes and mozzarella, topped with Parmesan, and baked until golden. Serve them with a buttery blend of basmati and wild rice for an easy, satisfying family dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 720
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 4 boneless, skinless chicken breasts, about 6-8 ounces each
  • 2 medium tomatoes
  • 8 ounces fresh mozzarella
  • 1/2 cup finely grated Parmesan cheese divided
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • For the Rice:
  • 3/4 cup uncooked white basmati rice
  • 3/4 cup uncooked wild rice blend
  • 1/4 cup unsalted butter
  • Salt to taste

Method
 

  1. Preheat the oven to 350°F. Lightly grease a baking dish or line a rimmed baking sheet with parchment paper.
    Fresh slices of mozzarella cheese, ripe red tomatoes, and raw chicken breasts on a prep board
  2. Slice the tomatoes and fresh mozzarella into thin, similarly sized pieces.
  3. Place the chicken breasts on a cutting board. Make four or five deep crosswise cuts in each breast, spacing them about ¾ inch apart. Be careful not to cut completely through the chicken.
    Step-by-step process of slicing crosswise cuts into raw chicken breast for Hasselback recipe
  4. Arrange the chicken in the prepared baking dish. Brush it thoroughly with olive oil and season with salt and black pepper.
  5. Alternate slices of tomato and mozzarella in the cuts of each chicken breast.
    Close-up of raw chicken breast stuffed with sliced tomatoes and mozzarella before baking
  6. Sprinkle half of the grated Parmesan over the chicken. Bake for 30–40 minutes, depending on the thickness of the breasts. The chicken is ready when its thickest part reaches an internal temperature of 165°F.
  7. While the chicken is baking, cook the white basmati rice and wild rice blend according to their respective package directions. If their cooking times are different, prepare them separately and combine them after cooking.
  8. Add the butter to the hot rice and season with salt. Stir gently, cover, and let it rest for 5 minutes.
  9. Remove the chicken from the oven and sprinkle it with the remaining Parmesan. Let it rest for 5 minutes before serving with the buttery rice.
    Baked Hasselback chicken breasts stuffed with melted mozzarella, fresh tomatoes, and basil in a baking dish

Notes

  • Choose chicken breasts of approximately the same size so they cook evenly.
  • Do not cut all the way through the chicken when making the slits.
  • If fresh mozzarella releases a lot of moisture, pat it dry with a paper towel before adding it to the chicken.
  • For extra flavor, add dried oregano, Italian seasoning, garlic powder, or fresh basil.
  • If the chicken browns too quickly before it is fully cooked, cover the dish loosely with aluminum foil.