Keto Hasselback Caprese Chicken

Have you ever made chicken the "hasselback" way? What you get is juicy and tender chicken breasts stuffed with creamy mozzarella, fresh basil and sugar-free homemade marinara sauce, all baked to perfection in even more marinara sauce.

This is a great summer dish in just 30 minutes! You can serve it with some Palmini noodles, zucchini noodles or cooked spinach. All of these options are ultra low in carbs and won't add up to more than 8 to 9 grams of net carbs per serving.

For a Greek inspired recipe, make sure to also check our Keto Spinach & Feta Hasselback Chicken. For a dairy-free option, check out my Keto Pumpkin & Sage Hasselback Pork and feel free to use chicken breasts instead.

Remember, everyone has different dietary needs so it's only natural that you may need to adjust the macros in this recipe. Maybe you need less protein or you want to add a simple salad. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

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Step-by-step

1. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Pat dry the chicken breasts with a paper towel.

   

2. Cut 5 to 7 slits into the top of each chicken breasts, about 1 cm (¹/₂ inch) apart. To make sure that you don’t accidentally cut right through the chicken, place a wooden spoon or other implement next to the chicken to use as a guide.

3. Slice the mozzarella. Using a spoon and your fingers, stuff the slits with slices of mozzarella, basil and some marinara sauce. Season with salt and pepper.

   

4. Add the remaining marinara sauce to a small tray and top with the chicken breasts. Bake for 20 to 25 minutes, until the chicken is cooked through (an instant-read thermometer into the thickest part reads 79 °C/ 165 °F and the cheese is bubbling and lightly browned.

   

5. Finally, broil under the grill for another 5 minutes until browned.

6. Serve with Palmini noodles, zucchini noodles or cooked spinach. To store, place in a container and refrigerate for up to 3 days.

   

Recipe

Keto Hasselback Caprese Chicken

★★★★★4.6 (11 ratings)

Juicy and tender chicken breasts stuffed with creamy mozzarella, fresh basil and sugar-free homemade marinara ...

Hands on

15m

Overall

35m

Servings

2

6.8 g

Net carbs

51.8 g

Protein

38.7 g

Fat

595

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• 2 medium chicken breasts, skinless and boneless (340 g/ 12 oz)
• pinch of sea salt and pepper
• 1 mozzarella ball, sliced (100 g/ 3.5 oz)
• fresh basil leaves for stuffing, plus more to serve
• 1 cup sugar-free pizza sauce (240 ml/ 8 fl oz) - you can make your own Marinara Sauce
• 1 tbsp extra virgin olive oil (15 ml)
• Optional to serve: grated Parmesan and Palmini noodles, zucchini noodles or cooked spinach

Instructions

1. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Pat dry the chicken breasts with a paper towel.

2. Cut 5 to 7 slits into the top of each chicken breasts, about 1 cm (¹/₂ inch) apart. To make sure that you don’t accidentally cut right through the chicken, place a wooden spoon or other implement next to the chicken to use as a guide.

3. Slice the mozzarella. Using a spoon and your fingers, stuff the slits with slices of mozzarella, basil and some marinara sauce. Season with salt and pepper.

4. Add the remaining marinara sauce to a small tray and top with the chicken breasts. Bake for 20 to 25 minutes, until the chicken is cooked through (an instant-read thermometer into the thickest part reads 79 °C/ 165 °F and the cheese is bubbling and lightly browned.

5. Finally, broil under the grill for another 5 minutes until browned.

6. Serve with Palmini noodles, zucchini noodles or cooked spinach. To store, place in a container and refrigerate for up to 3 days.

Nutrition per serving, 1 breast + marinara sauce

Carbs 5%Protein 36%Fat 59% of calories

Net carbs

6.8 g

Total carbs

8.6 g

Fiber

1.8 g

Sugars

4.5 g

Protein

51.8 g

Fat

38.7 g

Saturated fat

9.6 g

Calories

595 kcal

Sodium

919 mg · 40% RDA

Magnesium

70 mg · 17.6% RDA

Potassium

780 mg · 39% EMR

Nutrition by ingredient

Per 1 breast + marinara sauce	Net carbs	Protein	Fat	kcal
Chicken, breast (without skin, raw)	0 g	38.3 g	4.5 g	204
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Mozzarella cheese, fresh (for salads)	1.4 g	12.1 g	8 g	127
Basil, fresh	0 g	0.1 g	0 g	0
Marinara sauce	5.3 g	1.3 g	19.6 g	203
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Total	6.8 g	51.8 g	38.7 g	595

Serving size 1 breast + marinara sauce

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free