Using the hasselback technique (cutting crosswise slits every half-inch along the chicken breast) cooks the chicken faster and ensures you get a burst of flavorful gooey filling with each bite. This quick one-pan high-protein and veggie-packed dinner is easy to make and the whole family will love it.

Carolyn Casner
Source:, November 2017


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.

  • Make crosswise cuts every 1/2 inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.

  • Toss broccoli, oil and the remaining 1/4 teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.

  • Bake until the chicken is no longer pink in the center and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.

Nutrition Facts

355 calories; protein 37.6g; carbohydrates 10g; dietary fiber 4.2g; sugars 3.1g; fat 18.9g; saturated fat 5.9g; cholesterol 104.6mg; vitamin a iu 4840.3IU; vitamin c 137.7mg; folate 117.2mcg; calcium 295.9mg; iron 2.4mg; magnesium 83.3mg; potassium 978.6mg; sodium 634mg; thiamin 0.2mg.

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe is a fun riff on the flavors from chicken parm (minus the breadcrumbs) and is a fun fresh way to serve chicken. Read More
Rating: 5 stars
Delicious. I especially loved how the broccoli turned out as I had never before thought of baking it. So flavorful. Read More
Rating: 5 stars
This was SO GOOD! I didn't like the suggestion of green beans with the broccoli but that's easy to change. The broccoli was good the first day only. Read More
Rating: 4 stars
I cooked on top of stove in 20" skillet. I browned chicken on both sides using coconut oil sprinkled chicken with Weber Chicken no salt seasoning on one side and turmeric on other side then hasselback cut the breast added the tomato slices and basil. Then added few slices onion and broccoli on either side of breast sprinkled with Weber seasoning and enough vegetable broth to cover 1/4" deep covered the pan and cooked on med. until done. Uncovered added fresh grated Parmesan on top while hot. Yumm hubby loved it. Read More
Rating: 4 stars
This looks great and I plan on serving it. Two chicken breasts to feed 4 people though??? Looks like one whole (actually half breast) on the plate in the last frames. Would not serve 4 in my house! Read More
Rating: 4 stars
This was SO tasty! I love pesto so I knew this one would be well liked. Unfortunately I had to use thin-cut chicken for this recipe making it impossible to do the hasselback technique. Instead I layered all of the ingredients between two thin breasts. It was quite good. I plan to make this again in the future. Read More
Rating: 5 stars
So delicious! Read More
Rating: 5 stars
By: Minouchka I have made this great meal before. So easy and Sooo Good!:) Read More
Rating: 5 stars
Delicious! We've made it twice now. Second time I only had cherry tomatoes I needed to use up and they worked great. If you use larger chicken breasts half is a good portion with the broccoli. We save the second half for lunch the next day. If you have smaller/thinner chicken breasts it's harder to keep the contents in place but it can be done! Read More